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Guest Post: Dealing With Negative People

March 14, 2018 by Sharon Z Leave a Comment

Hi sugar babies! Today we are back with a guest post from Michelle Green over at Biz of Baking. This post is so important because it is INEVITABLE that you will run into someone who is just plain old mean. Take some tips from this post to prepare yourself!

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Recently someone asked me what are the key things you need to succeed in business. My reply was that one of those was resilience. To me business resilience is the ability to hang onto the dream even when things are going badly, to stand up every time you fall down, and keeping a perspective and faith that “this too shall pass.” Basically, you’ve got to have the ability to ride the highs and survive the lows. In thinking about my answer, I was really only focussing on the business stuff which is obvious – we run out of money, we burn out, we lack sleep, we get screwed over by a customer. Now that I’ve thought about it a little more, I also think resilience applies to dealing with PEOPLE. Not just the customers or the suppliers but the partners, friends, family members and colleagues who are just full of negative energy. You know the ones – they make snide remarks about “your little business,” or ask in a snarky voice, “have you made your millions yet?” Or you share some happy piece of news – “I got my kitchen registration approved!” and instead of saying, “That’s awesome!” they reply with stuff like, “What did THAT cost you?!” Or possibly they are the partners who resent your time and money going towards something which has nothing to do with them. In short, I’m talking about the people who are not supportive. In this earlier article I talked about the dangers of asking their opinions. What about when it’s not an opinion per se, it’s more a … cloud of negative energy and it’s really bringing you down?

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As I see it, you’ve got a few options here.

1. Engage in a conversation with them and get them to respect you and your business. Stand up for yourself in a firm and kind way. Explain why you are doing what you’re doing, and try to get them to see your vision too. This might take more than one conversation, especially with partners who might feel threatened by your business. LOTS of people I meet say their partners are jealous of their business, because they feel the attention is being taken away from them or the family in favour of the business. This is truly my preferred way of dealing with things, to try to get the people who love me to understand that I can be both loving and attentive and still pursue my dreams and interests. In most case the people who bring the negative energy into my life are usually expressing their OWN issues, I’m just the nearest target for them. The majority of people will never be brave enough to follow their dreams, pursue their passions, or take the risks of quitting a job to start a business or even start a business at all. And yet, there you are, doing exactly that..and it irks them. They don’t want to honestly admit to themselves that it sucks to see someone doing what they wish they could do, they try to cut you down instead. The key to these kinds of conversations is to acknowledge their feelings, and keep yours out of it.  One woman I know actually did a short PowerPoint presentation to show her partner what the benefits to her business would be.

2. Ignore them entirely, and continue to do your own thing! This is easier said than done, and in my experience it depends on who it is. Some random acquaintance you don’t see very often is easy to ignore, your mother is not. I will say that even if you choose to have the “you ned to respect me” conversation with them, there will still be times when you need to ignore things because people are people and even with the best intentions they still say stupid stuff. This one is a HARD lesson for me personally to learn. My instinct is to respond to everything, all the time – I’ve got a big mouth and a sharp tongue and I’m not afraid to use it. It’s taken me a long time to become that duck who lets the water slide right off her back and to learn that sometimes my sharp responses make a situation worse, not better. These days I take a split second after they’ve finished speaking to decide if it’s worth my time and energy to respond. If it’s not, I mentally shrug and think, “Whatever, screw them,” and then I either walk away or change the subject. The lesson here is: not every idiotic remark requires a response. 

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3. Remove that person from your life. Either literally (divorce, let the friendship fade, change positions etc) or situationally remove them so you do not allow conversations with them about your business.  Sometimes you simply can’t get rid of people, so in those cases I declare a “no go” zone with them. “Shannon, every time we talk about my business we end up arguing, so let’s just put that topic on the “no go” list,” and then every time they bring it up (or you want to), divert the conversation elsewhere. I use this tactic for talking politics with my family. As soon as it becomes clear we are not going to see eye-to-eye, that open discussion isn’t respectful and the conversation is going to deteriorate into something I’m going to regret, I say, “Let’s just agree to disagree on this and move on,” and then sometimes, you then have to be the stronger person to keep that line in the sand clearly marked.

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There are enough things about small business which are hard enough. You really don’t need people with negative energy in your sphere but sometimes it’s unavoidable. These people or conversations sometimes crop up when you least expect them. A few weeks ago I ran into an old acquaintance – a sister-in-law of a friend I’m not in contact with anymore.  Bear in mind, I ran into her at a co-working space for female entrepreneurs. She opened the conversation with, “Michelle! Wow! What are you doing here? I thought you run some little cookie business or something?” O. M. G. I wanted to punch her right then – especially because she said it in such a condescending tone. I really, REALLY wanted to come back at her with a whole shouty-and-indignant list of the stuff I’ve achieved… but then I had that moment when I remembered she was not worth my time or energy. Instead I smiled and said, “I sold that business a few years ago and now run a business teaching others how to be successful business owners. Nice seeing you but I’ve got work to do, bye!” and walked away.

Some people are worth trying to turn around and others are not..and then there are the special snowflakes who are born grumpy and will stay that way no matter how hard you try. The key for you is to remember that you get to control how that negative energy affects you – they don’t get to thieve your happiness, joy, ambition or excitement no matter how hard they try. It’s not theirs to take in the first place.

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Green150218-27ed-2-700x467Hello! I’m Michelle and I’m a chef, cake decorator, writer, mentor and Mom…and like you, I often wish there were more hours in the day.
My blog was created for people who want to make a living doing what they love – and what they love to do is bake, decorate and create sweet art. On this blog you’ll find education and inspiration to help you live a better life and run a better business.

Original post: http://thebizofbaking.com/dealing-negative-people/

Guest Post: Website Essentials

May 10, 2017 by Sharon Z Leave a Comment

Hi All!

Today we have a guest post from Michelle Green at The Business of Baking. She’s going to share some important business advice with us, focused on websites:

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YOUR BUSINESS NEEDS A WEBSITE. NO EXCEPTIONS.

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If you’re going to be even vaguely legitimate, it’s not negotiable. (If you want to know why I think that, read this short article.)

There are tons of free/cheap platforms you can do it on – Weebly, Wix, Squarespace, WordPress. You don’t need to spend a fortune on it, however there are some things I think are absolutely essential to website content. You will expand on these over time and add more as needed – in the meantime here’s a a guide to website content.

 

Your first website will likely only be a single, static page:

  • A page which clearly states: what it is your business offers, where your business is located, if you have opening hours and what they are and how to get in touch with you (email, phone number).
  • A few (1-4) pictures which show your current work in their best light.
  • Links to any social media accounts you may have.
  • Link to sign up to your newsletter (even if you don’t have one yet. Start collecting email addresses from the very first minute your website is online.)

 

Your next website improvement will have all of the above plus:

  • An “about me” page – several studies have shown this is the second most read page on a small business website. This is where you can make an emotional connection with the customer. I got a LOT of orders because people liked knowing that by buying from me, they were helping out “the triplet Mom.”
  • A “contact me” page that has a way for them to submit a form online and also asks them to tell you how/where they heard about you.
  • Allergen info and disclaimers – this is especially important if you offer gluten free, dairy free (etc).
  • More photos – but please, don’t just throw every photo you have on there. They must be current and they must be good quality. No pictures of cakes in boxes! It’s far better to have a few beautiful photos then a ton of crappy ones. Also, your cake skills will improve with time,so update those photos to reflect your current skill and style. Here’s some great classes about taking photos: Food Photography Basics, Product Photography at Home, and Photos with Your Smartphone.

 

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Now we’ve got a solid website, let’s start adding in some good stuff to improve the customer experience:

  • Your terms and conditions IN FULL. This is so you can give people a reference to go read rather than hand them a ten page document when they give you a deposit.
  • Important info about your product – your flavour range, your price range, how to store the product, where it’s available (if you have outlets).
  • Important info about working with you – how far in advance do they need to order? Do they need to pay a deposit? Some of this might repeat from your terms and conditions, but it’s the stuff about how they order from you so that’s important to repeat.
  • Testimonials or Press mentions – if people think you’re great, tell everyone about it!
  • More photos, now categorised in albums – wedding, cookies, birthday and so on.

 

Once you’ve got all that in place, you can start adding in things like this (if they are relevant):

  • A blog (Here’s an article I wrote about blogging for business.)
  • Online ordering of products
  • A pop up window inviting them to join your newsletter list with a freebie as an incentive (hint: make it a useful freebie not just something random)
  • FAQ – this is a nicer version of important info on how to work with you. It’s like a Top Ten of the questions people as you the most often and the things they’ll look for first.
  • Class info if you teach (and a way for them to sign up!)

 

In this busy digital social media world, we can be deceived into thinking we don’t need a website. Many people started and grew their businesses on Facebook – but in my opinion, that’s not a long term strategy for business success. When you don’t have a storefront, your website IS your storefront, so keep it clean, tidy, and a clear representation of your business. Exactly like a store, make sure you go in and dust things and refresh the look once in a while too! (Get rid of those photos from when your piping was terrible!)

 

You don’t need to have all the fancy photos which fade in and out, or the music that starts playing when people visit (god no, PLEASE don’t do that!). You need a solid, informative, mobile friendly website that shows the customer what they want and instills in them a feeling of trust that you’ll be able to give them exactly that.

 

 

Michelle Michelle-Headshot_HiRes-3CROPPED-700x847Green is the sole author of the Business of Baking blog. A qualified pastry chef, Michelle owned a custom cake company for over ten years before deciding to sell it so she could become a full time mentor in the baking industry. She works as a consultant to a number of baking businesses and as a writer for the food/business industry. She has been featured or written for a number of publications and websites including Family Circle, candyaddict.com,cake! magazine, Sweet magazine, allrecipes.com.au, The Baking Sheet, Cookie Connection and Cakes Decore. Additionally, Michelle teaches live baking business courses all over the world and is a Craftsy instructor.

 

 

Original post 3/29/16 : http://thebizofbaking.com/website-essentials/

Recommended Vendor List

February 15, 2017 by Sharon Z Leave a Comment

Hello Sugar Friends!

This week I want to share with you some of my favorite vendors for confection related goods.

I do not get a commission from these guys or any financial gain by promoting them. I just like to pass on to you info about products I trust and think will serve you well. 🙂

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Simi Cakes

Simi Isomalt in Crystal Clear, Vibrant Colors and Classic Shimmering Metallics.
Hand Ccafted Simi designer silicone molds great for isomalt, fondant.

• LEARN MORE •

 

 

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FabuLace

FabuLace™ is an edible, flexible, sugar lace perfect for adding that “something special” to any confection.

• LEARN MORE •

 

 

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Cake Connection

Cake Connection offers a wide variety of cake, candy and cookie decorating supplies as well
as a full line of gelatin art supplies. Please visit our online store.

• LEARN MORE •

 

 

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Tip and Grip Turntable

 

Designed to make decorating cakes easier and enable cake dummies to be decorated on a
sharp angle for painting, drop strings, oriental stringwork.

• LEARN MORE •

 

 

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Swank Cake Design

Swank Cake Design carries a variety of specialty cake decorating supplies and unique
educational resources including hands-on and online classes.

• LEARN MORE •

 

 

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Cake Boss

CakeBoss software shows you exactly how much your cakes cost you to make,
and helps you figure out how much to charge for them.

• LEARN MORE •

 

 
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Flour Confections

Flour Confections is your sweet source for all things cake! We carry all the
name brands that you love & trust as well as harder to find imports.

• LEARN MORE •

 

 

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Edible Artists Network

Awesome projects & recipes, insightful business advice, intriguing interviews with
industry stars and more are available in every digital issue.

• LEARN MORE •

 

 

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Decorate the Cake

Decorate the Cake carries a full line of oven safe*, fondant, gumpaste, chocolate and
isomalt friendly silicone molds for every occasion.

• LEARN MORE •

 

 
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Global Sugar Art

Global Sugar Art features over 10,000 products providing customers
access to unique items for the novice to the expert decorator.

• LEARN MORE •

 

 

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Marvelous Molds

Marvelous Molds is Internationally famous for creating ingenious silicone molds that will
work perfectly with almost any food or craft medium.

LEARN MORE •

 

 

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Stable Mabel Supports

Stable Mabel Cake Stands are designed to support tiered cakes, both stacked and separated.

• LEARN MORE

 

 

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Candyland Crafts

We are your one stop shop for candy making and cake decorating supplies.
Whether you are a beginner or a professional, you’ll find everything you need.

• LEARN MORE •

 

 

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Wedding Bouquet

B & B Cake and Decorating Supplies is home to “The Original” Wedding Bouquet™ flavor.

• LEARN MORE •

 

 

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Full Blown Studio

With over 20 years experience, Full Blown Studio designs affordable professional
web designs that incorporate the newest technology and the best look.

• LEARN MORE •

 

 

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Beryl’s

Welcome to Beryl’s Cake Decorating & Pastry Supplies for all your confectionery tool and supply needs.

• LEARN MORE •

 

 

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Dawn Parrott Royal Icing Mix

Create the very finest royal icing with the Royal Icing Mix by Dawn Parrott, one of the
world’s leading specialists in quality royal icing.

• LEARN MORE •

 

 

I hope you find some goodies here you can use. Until next time, happy caking!

Sharon

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Are Your Cakes Perfect?

December 13, 2016 by Sharon Z 1 Comment

 

Hello, it’s me again-

I hope you had a wonderful Thanksgiving with family and friends. And now that means we are in full on holiday season mode.

A wonderful time of year most of us love, but it comes with it’s own level of stress, right?

Too much to do and not enough time?

And as perfectionists and artists, we worry about doing everything perfectly for everyone.

Sound about right?

We try to be the best we can be at our craft, but sometimes we put undue stress on ourselves in the process.

Especially during the holidays. Which got me thinking back…

In my previous life, when caking was still a passionate hobby, (but before it became my full time business), I was a Registered Nurse. A job that carries a lot of responsibility (and pressure) – which I took very seriously.

I have always been a perfectionist, always trying to do better, be better; reach that brass ring that really is unattainable.

So I spent a lot of my nursing career (and my life) kind of beating myself up for not being perfect.

Then one day in the lunch room, I noticed that the management had put up a poster next to the table.

“Strive for excellence not perfection.”

Wow, I can honestly say it was one of those life moments that just hit me over the head like a loaded piping bag. “The powers that be” had given me permission to be imperfect. Had told me that being very good was good enough. That trying to always improve was an honorable goal, but it’s OK to not be flawless

That day really was a turning point for me. I have carried that message in my mind and heart ever since, and applied it to all areas of my life: parenting, being a wife, friend…

…….and caking.

I always strive to do my best in my decorating and teaching. I always try to learn more and improve my skills. But I no longer beat myself up if each cake is not perfect, because perfection in cakes, as in life, is simply not possible.

I now embrace the fact that cakes have backs for a reason 🙂

We are always our own worst critics, and sometimes that strips the joy out of the hobby we love. And I don’t want that for you.

Therefore, I give you permission to not be a perfect cake decorator.

Strive for excellence – not perfection. Love your work at the level it is today. Welcome the joy it brings to other people in all its imperfect glory.

And have fun. Cuz that’s really what it is all about.

Especially during the holidays — cut yourself some slack.

If all your cakes, cookies and other goodies don’t come out as perfect as you hoped for, it’s OK. They are still wonderful and the recipients will love them.

You are juggling a lot. And doing it well.

Give yourself a big ole pat on the back.

I do. 🙂

Happy holiday baking,
Sharon

Charge What You’re Worth

September 27, 2016 by Sharon Z 1 Comment

Today we have a guest blog post from Michelle Green at Biz of Baking on the importance of charging what you’re worth:

 

From Michelle:

I’m willing to bet that the thing which stresses you out the most about pricing isn’t the stuff like the cost of flour or butter, it’s the more flexible things like your hourly rate. More than once you’ve wondered how much you’re really worth. You’ve seen the memes and videos online where people seem to be constantly shouting at you, “You are an artist! You have to charge what you’re worth! You deserve to get paid more!” but they give you no REAL idea of how to charge what you’re supposedly worth. So you nod your head and agree with them, you know you should charge more… but you really have no idea of your worth. I’m going to help you figure that out.

FIRST, LET’S REMEMBER THIS:
PRICING IS A PROCESS, NOT A PROJECT.

It’s really easy to sit around and say, “Nobody will ever pay me what I’m worth,” or “There is no way I can get paid for every hour I work,” or “Everyone only wants something for nothing,” and so on. Sitting around complaining is a lot easier than getting up and DOING something about it, isn’t it? This is especially true for those of you reading this in small towns or countries, or places where highly decorative or specialty products are either non-existent or not yet fully appreciated. It’s really hard! I totally get it. Let’s also be real about the fact that nobody NEEDS cake or cookies in order to survive so it’s not like you’re high on their list of priorities. Newsflash: Part of owning a business is teaching them why they should want those products and specifically why they should want them from YOU.

Have you ever purposely low-balled a quote, or immediately offered a refund because we didn’t like how the product turned out? Or secretly, would your rather lose the order than quote a proper price to someone? We do those things because we lack confidence in ourselves. Confidence isn’t something that I can bottle up and give you . Confidence is something that comes with time and experience.

 

 

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So we know that a big part of educating your customers about price is confidence…but here’s the thing: it’s not YOUR confidence. IT’S THEIRS. They need to trust you and be confident that you are going to give them what they need, that their money was well invested. No, you can’t just print up a bunch of business cards and think that someone is going to pay you the big bucks just because you’re “an artist.” You’ve got to build up a reputation over time – that’s why it’s called “building” a reputation, not “magically making” a reputation. You’ve got to build a reputation for producing great work, giving great service, and delivering to your clients’ needs and expectations and that’s not something which happens overnight.

LET ME SAY THAT AGAIN: CUSTOMERS ARE NOT GOING TO “JUST GET IT,” AND YOU ARE NOT GOING TO “BE WORTH IT” WITHOUT SOME LONG-TERM EFFORT INVOLVED.

Let me put it to you this way: suppose I make a cake and Ron Ben Israel makes the EXACT same cake, down to the last petal and crumb. Want to guess which one of us will be able to charge more? Which one of us is WORTH more? Your worth is something which increases over time. You get better skills-wise, you get faster at making things, you put in place systems so your business runs more efficiently, you develop a reputation because word of mouth gets around and so on. None of that comes in the mail with the business cards.

 

Here are some ways you can build your reputation and give your customers the confidence to order from you (which in turn, allows you to increase your worth and charge more):

1. Evidence that you’re good: Did you get a great review from someone? Share it! Post a picture of the cake and the thank you note you got on your social media accounts. Sign up for external review websites (make sure it’s a legitamite one please). Testimonials should be on your website and they should be updated regularly. If you’ve been told you’re the bee’s knees, please tell everyone so that new customers already feel confident because other people have said so. We like to shop by word of mouth, even if that word comes from a stranger. Often it’s not what YOU say that convinces people to buy, it’s what OTHERS say.

2. Visibility: get involved in local charities, support local schools, find ways to be seen to your target market in and around your area. Join your local Chamber of Commerce or small business forum. Network with other business owners in the same industry as you are – the party planners, the photographers, the florists. Get your work into magazines, online newsletters or blogs. Offer to do some demonstrations for local events. The more places people see you or your work, the more your reputation will grow because you’ll keep cropping up. Stop hiding your light under a bushel and BE SEEN in whatever ways you can.

3. Branding – Make sure if you want to be seen as “high-end,” then EVERYTHING you put out there needs to be high-end, from the photos you take to the packaging you use. From a behavioral point of view, act in a way that is reflective of the brand. As an example, if you’re aiming to be high-end, don’t take orders by text message, don’t rant on social media and don’t show up to deliveries wearing a onesie. In other words, I’m pretty sure nobody orders Prada handbags by text message.

4. Systems – you need HAVE systems in the first place. You need proper terms and conditions, clearly written order forms, a dedicated business phone number, a website (not just a Facebook page) and so on. If you want to be considered legitimate, you’ve actually got to BE legitimate. You really don’t want a client to come for a consult and you’re there scrambling to find a scrap of paper to write their order on and all you’ve got is a crayon and supermarket receipt. And YES, all of this applies to home based businesses as much as shop based one. Nothing about being based at home means, “operates in an unprofessional manner,” unless you make it that way.

5. Certificates – If you won an award at a cake show, registered your business properly, appeared on a cake website, took some classes or in some way got an official “Yay You!” from a third party, say it loud and proud! Show those badges on your website, hang those certificates on your wall, say it in your marketing – “We got 4 stars at our recent Council review!” “We won Cake of the Week!” Don’t hide your accomplishments from people.

 

Your clients will pay what you’re worth once you’ve done the work to show them WHY you’re worth it. You’ve got to build the reputation that will make them confident to order from you. This past weekend in my business class, someone shared a story about how she screwed up a client’s order. The client not only refused a refund, but came back to order from her time and time again. WHY? Because she’d already proven her worth. They had the confidence and trust in her to realize that the screw-up was a single, isolated event and not an indication of what they could or should expect from her. She also dealt with the situation calmly and professionally – again proving to them her worth. They paid her for that order and will continue to order because she’s build the reputation which PROVES to them that she’s worth it.

TODAY, ASK YOURSELF THIS –

WHAT HAVE I DONE LATELY TO PROVE TO MY CUSTOMERS THAT I’M WORTH IT?

(HINT: JUST MAKING AMAZING CREATIONS ISN’T GOOD ENOUGH IN THE LONG RUN.)

 

Michelle-Headshot_HiRes-3CROPPED-700x847-150x150Hello! I’m Michelle and I’m a chef, cake decorator, writer, mentor and Mom…and like you, I often wish there were more hours in the day.

My blog was created for people who want to make a living doing what they love – and what they love to do is bake, decorate and create sweet art. On this blog you’ll find education and inspiration to help you live a better life and run a better business. In my recipe for success, I also like to include a dash of humour and big pinch of real life – they don’t call this the “no BS” blog for nothing! . I started my business on my kitchen table, so I know what it’s like to go to bed at 3am and hope that magical fairies will clean the kitchen for you while you sleep…but they never show up! When I started my business, I had no idea what it meant to run a business, let alone a business that made any actual money.

 

Original Post: http://thebizofbaking.com/charge-what-youre-worth/

Tips For Sending A Quote Via E-Mail

September 6, 2016 by Sharon Z 8 Comments

Hi all! Today we have a guest post from Michelle Green over www.thebizofbaking.com about sending a cake quote via e-mail!

 

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Since the art of conversation seems to be slowly dying and replaced by the art of email, it’s inevitable that you’ll get a whole lot of quote requests that way. Here are a few handy tips for sending a quote via email and how to deal with those especially annoying emails:

  1. If you get that feeling from their initial contact that money is a major decision making factor for them, please don’t spend your whole night writing out a detailed quote. Do not reply with paint swatches and hand drawn, painted in watercolor sketches and complex breakdowns all the way to the final sprinkle. This conversation will just go back and forth into eternity. Your website should have a price guideline but some people don’t both to read it, so in this case – reply with a basic pricing structure only. You can do this either a one page brochure which lists prices, servings, and some example designs, OR you can reply with this: “I’d love to make a cake for your celebration. A creation like the one you described is in the price range of $X – $Y and you can choose from blah blah flavours. If you’d like to go further with this order, please contact me on 123-4567.

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2. If you send a quote (basic or detailed) and they don’t reply to you immediately – don’t panic and think, “Man I KNEW that was too expensive for them,” and then beat yourself up about it. Accept that sometimes people just don’t reply to emails immediately (even though their request for a quote was URGENT, right?). Also accept right now that you’ll just be out of some people’s budgets and hey, that’s cool. There are things I ask for quotes on that I then realise I can’t afford. Totally no big deal.

3. Make it EASY to order from you. If you’ve gotten to the stage that they want to order, that’s great…now don’t make it impossible for them to do so. They should not need to call you between 12-12:15 pm , in a full moon, on the Wednesday after the night before the day after next Friday while they are wearing their pink gumboots. Nor should they need to sign a form in triplicate in front of a Notary. PLEASE just make it easy for people to PAY YOU and encourage them to do so as soon as you know they are going to order. Streamline this process as much as possible. They want to order? Great. Call them and get a credit card over the phone (I prefer this), or email back with ONE LINE: “To confirm this order please pay $X by X date via X method,” or “Click here to place your order.” Seriously if YOU are sick of the forty five emails, chances are so are they. It’s a cake. Not a rocket ship.

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4. Once you send a quote it is no longer your problem. If you have enough time and are so inclined, you can check back with them a couple of days later. Personally I only ever followed up if it was an order I really wanted to do – otherwise I had better things to do with my time. You’re going to send a ton of quotes that get no replies. It’s no big deal. You probably didn’t reply to your electrician’s last quote either.

5. If they keep changing the quote again…and again…and again and each time it’s getting cheaper and cheaper and cheaper so that the 6 tier wedding cake has now turned into 6 cupcakes, you’ve let the conversation go WAY too far. At this point there is very little you can do about the situation because the time is already lost. Next time it starts to feel like they are going to be a problem child, or the quoting will grow longer than Dumbledore’s beard, STOP the conversation with either a phone call to confirm details and take a deposit or a firm but polite end to it by creating a sense of urgency. ”I’m afraid we are running out of time to get this order confirmed, so I will be needing a final answer from you by X date and a deposit of $X by X date. Orders are filling for that weekend and I don’t want you to be disappointed if we leave it too late and I can’t fit you in.” Basically you’ve got to give them a firm reason for either going ahead or going away.

Email quotes suck up vast quantities of our time – not just in all the reading and responding but also in the emotional turmoil we go through. Did they like our quote? What if it was too high? Maybe it was too cheap. She didn’t reply yet. Refresh. Refresh. Refresh. WHY DIDN’T SHE REPLY?! and so on and so forth. I get it, we’re human and those reactions are normal – but time management isn’t always about YOUR time, it’s also about theirs. The above tips are designed to help you get the job done, keep it simple, and get the job.

 

———————————————————-

Michelle Green

About Me

Hello! I’m Michelle and I’m a chef, cake decorator, writer, mentor and Mom…and like you, I often wish there were more hours in the day.

My blog was created for people who want to make a living doing what they love – and what they love to do is bake, decorate and create sweet art. On this blog you’ll find education and inspiration to help you live a better life and run a better business. In my recipe for success, I also like to include a dash of humour and big pinch of real life – they don’t call this the “no BS” blog for nothing! . I started my business on my kitchen table, so I know what it’s like to go to bed at 3am and hope that magical fairies will clean the kitchen for you while you sleep…but they never show up!  When I started my business, I had no idea what it meant to run a business, let alone a business that made any actual money.

Original post: http://thebizofbaking.com/quoting-via-email/

Transporting Cakes Safely

August 25, 2016 by Sharon Z Leave a Comment

 

safe transport of cakes

Happy Thursday!

I hope all your cakes and deliveries went well this past weekend. We had quite a few folks in our member’s Facebook group chatting about how hard their deliveries were this weekend due to the bad weather.

Once you get that cake made and stacked, you feel really good and proud…then comes the scary part: transporting it.

Nerve racking! Ack!

Here are a few of my tips to help with that stress:

Proper Support:

  • The single most important factor in having a successful delivery is having your cake properly supported.
  • Make sure you have your supports cut to the proper height and in ample amount. I recommend one (or even 2) center dowels for the systems that allow you to place them.
  • If you use a plate and pillar system, make sure your boards under your tiers are securely attached to the plates, with something such as carpet or duct tape.

 

Sturdy Base Board:

  • The base/display board under your entire stacked cake must be sturdy enough to support the weight of the cake. If not, you may have cracking of the cake, icing or a catastrophic failure.
  • I recommend European cake drums (not American) for up to 3 tiers.
  • For cakes larger than that, use 1/2″ plywood, masonite or MDF. Make sure that the diameter of your base board is large enough that you can get a good sturdy grip on it with your hands when you are carrying the cake.
  • I recommend at least 5 – 6″ larger than the diameter of your base tier.
  • If you’d like to do a “2 man carry” for larger cakes, you can also put the entire cake on another large thick plywood board (that will not bend), with a piece of non skid material in between. This may make getting the cake in and out of the vehicle a bit easier. Be sure that you and your partner keep the cake level as you are carrying it.

 

Prepare Your Vehicle:

  • Make sure that you have a flat level surface in the back of your vehicle. I have a piece of large plywood cut to fit the back of my SUV that creates a level and smooth surface on which to place the cakes.
  • Put a piece of non skid material on the carpet (or plywood), and place the stacked cake on top of that for transport.
  • Inspect to make sure there are no objects that can slide into or drop onto your cake.
  • Make sure the car is cooled off with the A/C before loading the cake into it.

 

Plan Your Route:

  • If you are not familiar with the roads you will need to take to make your delivery, it is worth the extra time and effort to make a trial run to assess the condition of the streets. You may need to alter your original route in order to find the streets in the best condition.

 

Careful Driving:

  • Drive very slowly and keep a large gap between you and other cars to avoid having to hit your brakes quickly.
  • Use your hazard lights and put a cake delivery sign on the back of your vehicle so other drivers know why you are going so slow. Please not feel pressured or intimidated by other drivers who may seem impatient with you!

 

Chilling the Cake:

  • Chilled cakes are more durable and travel better. However, keep in mind the temperature and climate. You want to avoid excessive condensation of the cake caused by going from a chilled space to a warm, humid car or outside. I deliver all of my non perishable cakes at really cool room temp without any problem.

 

Repair Kit and Timing:

  • Bring a well stocked repair kit with all the essentials you may need to do touch ups or fix any flaws that may occur in the delivery process.
  • Plan your delivery early enough to allow for unexpected events such as heavy traffic or having to make repairs.

 

With level, well supported and properly transported cakes, all your deliveries can be successes!

Happy Caking,
Sharon

Visit our online school

The Perils of Pricing

April 20, 2016 by Sharon Z 44 Comments

By Barbara Barrows for SugarEd Productions

 Tips for Pricing CakesOh, this is hard. How do you know how much to charge? How do you know what people will pay? How do you handle discounts, refunds and freebies?
The whole money thing can be one of the toughest hurdles to get over when you’re starting a cake business. Since the goal is for you to love cake decorating, and to love it for a long time, you’ll need to set a price that keeps you in business, covers your time and supplies, and makes you happy.
Cake prices have a huge range, probably even in your own area. Discount stores sell quarter sheets for as little as $6.99 (check the discount rack). The people you see on TV get a bit more… Charm City Cakes will set you back a minimum of $1,000 if it’s sculpted, or about $15 per slice for a stacked wedding cake.
Hopefully, somewhere in between will keep you in business and make you happy. The first thing you have to do is cover your costs. You won’t stay in business long if you charge less than you spend to make a cake.
 

What a Cake Costs You in Money

Here’s a math exercise for you. (Yes! Math! An integral part of any business.) Let’s find out what it costs you to make an 8” round cake. Take a look at your grocery store receipts and figure the approximate costs of:

   All-Purpose Flour (1 cup = 4.25 oz, so about 1/18 of a 5 lb. bag)
Cake Flour (1 cup = 4 oz, or 1/8 of a 2 lb. box)
Sugar (1 cup = just about 8 oz, so 1/8 of a 4 lb bag – and most bags are now 4 lbs, not 5)
Powdered Sugar (1 cup = 4.25 oz, or a little over 1/8 of a 2 lb. bag)
Vanilla (6 teaspoons in an ounce)
Eggs
Sour Cream
Butter (2 cups per pound, 8 tablespoons per ¼ lb stick)
Baking Soda (48 teaspoons in an 8 oz box)
Salt (48 teaspoons in an 8 oz container)
Shortening (1 cup = about 7oz, or about 1/7 of a 3 lb can)
Milk
Chocolate
Fillings
Flavorings and colorings
Fondant
Every other edible thing you put in or on that cake

Okay, so there’s your ingredient cost.

Now how about disposables used in construction? Parchment sheets? Paper towels? Piping bags? How much did you pay for that cake board? Do you include candles? Are they keeping the cake drum? Do you supply a box? Non-skid for the journey? Add it up!

Certain “intangibles” can raise the price as well. You might want to add in a dollar or two for power usage (mixer, oven and dishwasher), trips to the grocery store, dish soap, hot water, etc.
Now you know what a cake costs you to make in dollars and cents. And it’s probably already more than the “geez, it’s only eggs and sugar” customers want to pay. Probably over the discount store’s price as well. And you still haven’t counted your time!
 

What a Cake Costs You in Time

This exercise is very similar to your grocery pricing. How long does it take you to make a cake? Think of the time you actually spend on baking and construction.

Prepping your work area
Collecting, measuring and mixing ingredients
Preparing pans
Filling pans
Checking for doneness
Mixing frosting
Coloring frosting
Making filling
Torting
Damming and filling
Crumb coating
Smoothing
Covering
Decorating (of course!)
Packaging
Washing dishes
Cleaning your work area
Putting everything away
Shopping for more ingredients
More than you thought, right? Wow! What an enormous effort for “just something simple.”
 

What Your Time is Worth

Time is priceless. It is one thing you can never get more of. Isn’t yours valuable?
As of January 2012, minimum wage in the U.S. is $7.25 an hour. That’s for an unskilled worker with no experience. Don’t you deserve more? According to Glassdoor.com, grocery store decorators in the U.S. generally get from $9 to $16 an hour. Judge your experience and skill, and price your time accordingly.
 

Total it Up

Add your costs and the value of your time. This is your baseline. This is what you need to charge to make it worth your while to make a cake. How does this number compare to what you’re already charging?

  • This is so much less than what I charge! Bravo! You’re not only covering your costs, you’re paying yourself a decent wage for your work and can even cover some business overhead.
  • This is right about what I charge! Bravo again! For you, making cakes is sustainable and worth your while.
  • This is more than what I charge! Hmm. Is it time to raise your prices?
  • This is way more than I could possibly charge! Is it because you’re not confident in your skills? Or because your area can’t sustain these prices? Can you target a higher-end market? Is it possible to get your ingredients wholesale? If there’s nothing you can do to cut costs or raise prices, you might want to re-think a cake business at this time. You might not be able to make enough profit to keep you happy with caking – eventually you’ll either run out of money or get tired of giving away your time.
Please charge what you’re worth!

 
Happy Caking! Sharon Zambito

Visit our online school 

 

SugarEd Productions
www.sugaredproductions.com

Guest Post: Getting More Sales

November 18, 2015 by Sharon Z Leave a Comment

Hi guys! Today we have a guest post from Michelle Green, the genius behind the blog www.thebizofbaking.com,  a treasure trove of solid advice about running a cake business. Today, she is going to talk to us a little bit about how to get more sales! (Yay for more sales!) — Sharon 🙂

—————————————————————-

how to get more cake sales blog post

When you’re first starting out in business it can be a little disheartening to answer a whole bunch of enquiries but not get any orders. In business speak we call this your ‘conversion rate’ – meaning the amount of people you manage to convert from prospects into paying clients. Effective converting and selling is a skill set all on its own. Some people are just born salespeople who have the gift of the gab and are naturally persuasive, while the rest of us really need to work at it.  If you already find “putting it out there” uncomfortable, then me telling you that you’ve got to learn sales skills probably feels a little, well, yuck.  It feels somehow dishonest or desperate, both of which are things nobody wants to be! Here are a few things which help you convert better (make more sales) but that don’t require you to wear a bad suit or feel like you’re begging for the order.

MAKE IT REALLY, REALLY EASY FOR PEOPLE TO ORDER FROM YOU. 

Don’t make ordering a fifteen step process that exhausts people before they have begun. If people can order online from you (either product or classes), make sure the entire process, from selecting the item to checking out of your shopping cart is uncomplicated and easy to use.  The “buy now” button, “shop here” and “online ordering” buttons and pages should be really easy to find.  I’ve seen a lot of websites where I want to buy something from them, but it takes me so long to figure out HOW to buy something that I just give up! Don’t make it hard for people to buy from you.

The same is true for offline purchases. Make it VERY clear how they can pay their deposits, what the process is (and make it a short process.) Don’t wait for them to ASK how to do it, tell them! This is another place where having clear, simple and defined business procedures will really help you out because there is no question for you or your customer how to proceed with the order.

how to get more cake sales blog post

TAKE CONTROL OF THE COMMUNICATION

When you’ve reached the point in the email conversation where they clearly are interested and wanting to order from you, actually pick up the phone and call them. “Hi Jane, I thought it would be quicker if I just called you to confirm the details we spoke about in email and get the deposit organized.”  The longer you keep dragging out that email conversation, the more of your time you are wasting, and the less likely you are to get the sale done and over with.  It’s also a lot harder to say no over the phone to someone – so you’re effectively closing the deal just by calling them.  If this sounds scary to you, remember that you’ve already established their interest in you via email, so this isn’t a cold sales call. (How to get their phone number: Make it a required field on your website “contact us” form so that they have to give it to you to submit their order question. If they didn’t come through your website, ask for it at the very beginning – “What’s the best number to reach  you on in case I need to get in touch about your order?”)

People always ask me if they should chase up quotes after they’ve sent them. My feeling on this is two-fold: if you’ve got the time and you really want to do that order from a creative point of view, a follow up is not a bad idea. If however it’s not really an order you need or are interested in (or it’s a small one that won’t make much difference to you), I’d leave it alone and not bother. I DO think there is a lot to be said for following up, if only because your competitors won’t bother – but nor do I want you wasting hours and hours on chasing up people who aren’t the kind of client you want (eg a client that calls back.)


ACT AS IF YOU ALREADY HAVE THE ORDER

This one works unbelievably well, so often in fact for me that it was far and away my secret weapon to converting enquiries into orders. From the very first time someone contacted me, I would act as if I already had that order confirmed. This means that the language I used in emails or over the phone had an assumption in it that I’d be doing the order. You’re not ASKING them to pay the deposit, you’re telling them they’re going to do it! No, not in a “pay now or I will cut you,” kind of way, but in a gentle, natural way as though the deal has already been sealed and you’re just helping them get there. So at the end of the email instead of saying, “The price is $100,” my email would end by saying, “To create this for you is $100. To secure the date, I ask for a 50% deposit which needs to be paid by Pay Pal (include link to PP) by April 20th. I’m really looking forward to making this for you, you picked a gorgeous design – the party is going to be amazing!” Nobody reading that would say it sounds slimy or desperate in the slightest. It’s 1) friendly, 2) makes the sales process VERY easy for them by outlining the steps and gives them the chance to take the next steps, and 3) it openly assumes that I’m going to get the gig.  If you’re acting as if the deal is done, and confident that you’re going to be the only person who can make this thing for them, they are going to feel that confidence and just go with it. Plus you’re saving them a ton of time and effort here – you’re making the process easy, simple and most of all you are meeting their needs right NOW, not ten emails from now.

 

So how do I know this stuff works? I used to ask ALL my clients for feedback and testimonials and the one sentence which got repeated over and over again was, “Thanks so much Michelle, you made the entire process so easy for me!”  We live in an age where people are immensely time poor, reluctant to commit, and bombarded by sales requests all day long. If you can help them save time, help them commit to making a choice – you’re already halfway to getting the order. You’re flat out saying that you’re going to make it happen for them. Don’t we ALL just want that certainty, that confidence, that knowledge that a job is going to get done, get done right, and not require a bunch of flapping around to make it happen?

HERE’S THE BFO (BIG FAT OBVIOUS) KEY TO CLOSING THE DEAL AND MAKING MORE SALES: DON’T MAKE THE PROCESS ALL ABOUT YOU, MAKE IT ALL ABOUT THEM.

 

how to get more cake sales blog post

About Me

Hello! I’m Michelle and I’m a chef, cake decorator and writer…and like you, I often wish there were more hours in the day.

My blog was created for people who want to make a living doing what they love – and what they love to do is bake, decorate and create sweet art. On my blog you’ll find education and inspiration to help you live a better life and run a better business. In my recipe for success, I also like to include a dash of humour and big pinch of real life. I started my business on my kitchen table, so I know what it’s like to go to bed at 3am and hope that magical fairies will clean the kitchen for you while you sleep…but they never show up!  When I started my business, I had no idea what it meant to run a business, let alone a business that made any actual money.

 

This post originally appeared on The Business of Baking Blog on April 21,2015

Sharon Zambito

Sharon Zambito

An RN turned SAHM turned cake maniac. Owner of SugarEd Productions Online School. Join me for some caking, baking, and all around sweet fun :)

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