Posted by Gerard Jones on April 11, 19100 at 00:31:57 :
In Reply to: I have 2 dessert questions posted by Barbara on April 10, 19100 at 07:16:29 :
Barbara,
Pricing, like Carl often says, get the most the client can bear paying. I wouldn't charge seperately for flowers on a cake but make em PAY by all means, just build it in to the price.
Cream puffs made from eclair paste would be very simple,cut them open and fill some with whipped cream, others with pastry cream flavored with rum or grand marnier (triple sec..don't be a sucker). Dust with XXXXX sugar or drizzle with choc or...
Not knowing the type of restaurant I don't know what to tell you.
Full sheets are usually 18x36 but you need to make it a little smaller if it goes in a box. There is no law saying it has to be this size, do it your way. Look at the competition, if yours is better then charge at least what the competition gets, if possible charge more. If you price too low they will drown you with demand and quality will fall as you fail to keep with demand.
Regards, Gerard