Dessert Lounge

Discussion in 'Jobs / Internships Postings' started by Chriskris36, Dec 3, 2018.

  1. Chriskris36

    Chriskris36

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    Hi! I'm opening a dessert lounge but I'm not a baker. My business model includes partnering with individual bakers and small business bakeries to supply my lounge with desserts. What would be the best ways to approach these individuals to earn a partnership? So as this being a forum of professional bakers, how would you like to be approached by a food business looking for a partnership? Thanks for all your feedback.
     
  2. chefwriter

    chefwriter

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    How do you define "partner"?
     
  3. sgsvirgil

    sgsvirgil

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    ^^ That's a great question.

    But, my question is how do you keep them from running off with your business once they realize they are the business??
     
  4. Chriskris36

    Chriskris36

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    Partner as they provide me desserts for my lounge.
     
  5. Chriskris36

    Chriskris36

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    They would just provide the desserts. I would like one main provider and outlier providers to promote their product and to have revolving new items on the menu
     
  6. sgsvirgil

    sgsvirgil

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    So, you would contract other bakeries to provide your desserts and these pastry chefs would not be working directly for you?
     
  7. Chriskris36

    Chriskris36

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    Correct and correct. Strictly a partnership for one main baker to provide the permanent menu items and 2-3 partnerships a month with other bakers/bakeries to rotate the menu, promote local bakers and find new and cool desserts for my lounge
     
  8. sgsvirgil

    sgsvirgil

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    Forgive me for being the devil's advocate, but, you are going to contract with these bakers to provide your menu items. That's not unheard of. But, its pretty much a certainty that you will have to offer these desserts at a marked up prices to generate a profit. How are you going to convince your customers to pay more at your place rather than simply buying directly from the bakers at a lower price point? I suppose what I am asking is "what's your hook?" :)
     
  9. Chriskris36

    Chriskris36

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    Same concept as using a wholesale bakery
     
  10. meezenplaz

    meezenplaz

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    Im getting a major de ja vu on this conversation.
    Very similar to one we had several months ago I think.
    Its fhe whole question of whether you can find a pro
    baker whos willing to provide you with their product
    at a discount in hopes the sheer volume will
    make up for it.
     
  11. sgsvirgil

    sgsvirgil

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    I think you are going to have a hard time finding a pastry chefs who are willing to supply you with what you need at discounted prices when they can sell the same product for more $$ in their own shops. They would be literally competing with themselves.
     
  12. meezenplaz

    meezenplaz

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    Well I think the idea is to find a baker who doesnt have an outlet....
    but who does have a kitchen? Hmm... yeah.