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 Post subject: Re: Better late than never - desserts from this week
PostPosted: Mon Jul 30, 2012 7:23 pm 
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And you never will.
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Location: Memphis
Rhizopus Oligosporus wrote:
I thought you said people in your area didn't "get" petit fours, so I'm a little surprised you made another batch. But I guess they bought them this time since everything sold out. Congrats on that! Chocolate frangelico petit fours sound perfect to me. Everything is beautiful as usual; please keep doing the weekly posts!

I thought they didn't! But I guess they figured it out? Who knows! I guess they sold enough of the first batch in the end to justify ordering more.

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 Post subject: Re: Better late than never - desserts from this week
PostPosted: Tue Jul 31, 2012 4:48 pm 
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Nailed to the V
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You are so amazing. I'm so happy to hear that things are selling out.

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 Post subject: Re: Better late than never - desserts from this week
PostPosted: Wed Aug 01, 2012 10:29 am 
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Huffs Nutritional Yeast

Joined: Wed Oct 19, 2011 12:15 pm
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Everything looks SO beautiful! It's no wonder they sold out so quickly. Congratulations!
I am curious, because in the near future I will be doing something somewhat similar... How do you price your items when selling to a restaurant? I mean, do they buy the items from you outright, then double the price to make a profit for themselves? Or, do they pay you a percentage of what sells? Or what?


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 Post subject: Re: Better late than never - desserts from this week
PostPosted: Wed Aug 01, 2012 3:53 pm 
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And you never will.
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How exciting! Go you!

I price my product based on my food cost/overhead/labor. My price is the same no matter who I sell to, and no matter how much they buy. Restaurants should pay you outright for your product, just like they do any vendor, and then they are free to mark it up as they please. They do this for a living, so they know what their margins are and what they are willing to pay.

Make sure you are getting paid what it's worth. I can not stress this enough: take the time, do the math, figure out exactly what your ingredients and other supplies are costing you (don't forget about packaging!), think about your electricity cost for running your oven, think about fuel costs if you deliver, think about YOUR TIME (you wouldn't work for someone else for less than minimum wage, so please don't underpay yourself). Figure it out and price accordingly. A good starting point is to take your cost and triple it, then adjust based on labor (petit fours are more labor intensive than the same *cost* of cupcakes would be, so petit fours cost more).

I hope that's helpful - please let me know if you have any other questions!

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I'm in a pure mood with poopietits now. Damn her jugs! - interrobang?!
give my you inquiries! and give poopie you burritos. - acr
Sometimes I think, it's really my lack of cybernetic implants that keeps me from being truly human. - Mars


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 Post subject: Re: Better late than never - desserts from this week
PostPosted: Thu Aug 02, 2012 4:03 am 
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Huffs Nutritional Yeast

Joined: Wed Oct 19, 2011 12:15 pm
Posts: 120
Thank you so much for your thoughtful response, Poopie! That really was helpful. I definitely have shortchanged myself in the past, and I don't want to do that anymore. I may very well come up with another question, and, in that case, I'll send you a pm. Thanks so much, and looking forward to seeing next week's batch!


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 Post subject: Re: Better late than never - desserts from this week
PostPosted: Thu Aug 02, 2012 12:16 pm 
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Not NOT A Furry
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mamachandra wrote:
You think I'd get used to how mind-blowing everything you make looks, but nope. So beautiful.


So true. Everything you make is gorgeous!

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 Post subject: Re: Better late than never - desserts from this week
PostPosted: Tue Aug 07, 2012 9:04 pm 
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Holy crepe, the carrots are so cute! I love looking at your photos.

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 Post subject: Re: Better late than never - desserts from this week
PostPosted: Fri Aug 10, 2012 9:25 pm 
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Joined: Fri Oct 22, 2010 2:33 am
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The pb cupcakes- I want! Actually I want all of it but especially those cupcakes.


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