All I asked was a simple question and not one that necessitate a pissed off response. I’m only doing this on the side outside of my work kitchen in one that will be certified, so please no need to worry about your shop getting shut down. Your opinion doesn’t dictate the market value, the customer, or market decides that. The market isn’t concerned with all the overhead, price is based on what the market demands. I’m not using random garbage off the shelf, I’d be buying products from reputable suppliers. I never once wondered about “does this product and it’s price reflect the number of employees on staff, taxes and wages paid forth?” I’m sure you have had home business’s shut down, all in the interest of your business. In conclusion, if I make a cheesecake and my customer base is willing to pay a 30% or markup, I’m gonna take advantage of it. I’m wondering you charge an arm and a leg for some cocked up meal and probably justify that price Based on your Reasonable but angry list. Have a good day. Btw, let me know how many cheesecake I can sell you.If you’re baking from home, you really have no “right” to be charging more than 20% markup.
You aren’t paying commercial rent.
You aren’t paying commercial municipal taxes.
You aren’t charging taxes, or deducting income taxes from employees pay checks
You aren’t paying salaries
You aren’t paying liability or commercial insurance
You aren’t getting regular health inspections and cannot guarantee cleanliness as per municipal/state guidelines .
You may or may not be getting ingredients from reputable suppliers and cannot guarantee “traceability” on your ingredients.
You don’t have ingredient lists or best before dates
Therefore you have no right to charge the same markup as those who do pay all these overhead costs and who MUST take responsibility for their products.
In short, you are a reputable business’s worst nightmare.
Sounds cruel and heartless, I know, but I’ve been doing this for a long time, and I have had health inspectors shut down home businesses on several occasions.
You answered your own question. Research the market in your area to see what others are getting for cheesecake.Your opinion doesn’t dictate the market value, the customer, or market decides that.
(Stifled laugh)Your opinion doesn’t dictate the market value, the customer, or market decides that.
You’re right I should have not have put little jabs in it. I don’t know the private market so I asked for an opinion. But right off the bat I get some guy who can’t just say “hey usually businesses charge based on this that and the other. No, I get some guy who is angry about whatever. Why would I want to have a business where my profits are shit, why would I want massive overhead? just like a FB group I’m part of where I ask people to be mindful of safety and I get angry people responding.You answered your own question. Research the market in your area to see what others are getting for cheesecake.
Just curious as to why you answer anger with anger. Does it make you feel better or is it if you can't beat them, join them? At any rate, FWIW, it makes people less likely to respond to your questions.
WTH, I didnt say anything else, I left it alone. Not staying on this page website I took what you said and Will be basing things off of that. Thanks for pushing me off the page.O.k., here we go again...
If you want to base your prices on other home based, unlicensed, businesses, check with home based, unlicensed businesses.
If you want to base your prices on what a licensed bakery charges, and don’t want to bother with “ massive overhead”, you’re going to price yourself out of the home based, unlicensed clientele, that won’t pay those prices.
It’s kind of like that old saying about Rolls Royce: If you have to ask how much a Rolls costs, you can’t afford it.
If you don’t know how much to charge for a product, you aren’t ready to sell it.
And hopefully out of the “ home based” cheesecake business.
First depends on what you mean by "more than just a plain cheesecake" If you have a base price for a plain cheesecake, then added toppings/flavors should be costed as added cost off of the base model. Also I wouldn't mess around with multiple inch sizes rather go by whole cake or slice. Also have to factor in any packaging.Looking to sell my cheesecakes from home instead of from a commercial kitchen. I bake more than just a plain cheesecake. What should I be selling my cheesecakes for and am I basing that price around each inch making up the cheesecake?
Not only doI have to earn for my family said:I get it. I really do.
You, like me and everyone else is trying to "earn" in this time of calamity. I also completely understand the "commercial cost" aspect you're in.
I spent 14 years in a Hotel Kitchen, working under an owner who was clueless of what had to happen in that kitchen to make good, respectable food *and* cover cost *and* turn a profit. It absolutely SUCKED....the owner was without understanding of how food was put on a plate, the time and effort we put in, or (God Forbid) what life behind the line was truly like.
That is completley different from a guy trying to cover his mortgage, health insurance, or to even keep a roof over his head by selling a few cheesecakes from his house.
In the end, I tend to see folks trying to eeek out a living as doing just that: Survive. They aren't truly the competition, the restaurant down the block IS the guy I'm trying to pull customers from.