"Just curious....
Have you asked them what THEIR budget is?
THEIR budget, not yours is your starting point.
Quite often organizations will dangle the carrot of "exposure to new customers" as an incentive to bring…"
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Pricing
Started this discussion. Last reply by Brad Churchill Apr 26, 2012. 5 Replies 0 Likes
Ive been offered my first catering job: to create 150 desserts while keeping with the theme of my very new chocolate business. The dessert is to follow a dinner following a summit on local businesses…Continue
Redipping bloomed chocolate
Started this discussion. Last reply by Andy Ciordia Apr 22, 2012. 3 Replies 0 Likes
This is my first post. Today I tempered by seeding about 3kg of dark chocolate for dipping and molding. I did a temper test which was fine so I filled my molds and let them set while enrobing some…Continue
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Clay Gordon replied to Rosie's discussion Pricing"There's another way to do this, which is to research what other (caterers) are charging for similar items. I do this a lot on my projects.
If a survey of caterers and venues reveals that they charge $7/pp for a dessert then you know what the…"
Daniel Herskovic replied to Rosie's discussion Pricing"Like Antonio and Andy have mentioned, it is very important to understand your costs. I actually have a catering company and before I prepare a quote, I always ask myself " How much money do I want to make on this project?." Then I go about…"
Andy Ciordia replied to Rosie's discussion Pricing"Pricing is always derived from your COGS or COGS+L(abor) numbers. It's hard to arbitrarily price something as you're requirements and overhead are different from my own. You also want to be above your margin threshold, for some…"
antonino allegra replied to Rosie's discussion Pricing"H,
pricing is a big science, so many things to calculate: food cost, overheads, profit but also market related prices, high potential profit for once-off or lower price to create a long lasting client/business relationship!
So start to have…"
Rosie posted a discussionPricing
Ive been offered my first catering job: to create 150 desserts while keeping with the theme of my very new chocolate business. The dessert is to follow a dinner following a summit on local businesses and mine has been chosen to make dessert. I have decided on giving them a choice of one or the other or both and letting the people choose like a menu. First is a dark chocolate mousse served in a white/milk chocolate cup garnished with chocolate covered orange peel the second is a square of white…See More
Andy Ciordia replied to Rosie's discussion Redipping bloomed chocolate"I really doubt it's the salt. We do a few salted products and if added too early and some dissolve can create little salt blotches nothing looks close to a bloom. Blooming is such a unique look. Good luck in your continued efforts! :)"
Rosie replied to Rosie's discussion Redipping bloomed chocolate"Thanks for your reply! It's so frustrating when something like this happens. But you don't think it could have something to do with the salt? It was my first time doing a salted caramel and I know salt can do funny things with…"
Rosie replied to Esteban Iriart's discussion BRIGHTNESS ON CHOCOLATE"I'm curious as to why this extra thin layer of chocolate will create a superior shine?"
Andy Ciordia replied to Rosie's discussion Redipping bloomed chocolate"During Easter I had something similar happen to enrobed marshmallows. The first round was good, we did a second round and hey looked good but quickly went white after setting up. We let the machine run a while longer, and tested again…"
Rosie posted a discussionRedipping bloomed chocolate
This is my first post. Today I tempered by seeding about 3kg of dark chocolate for dipping and molding. I did a temper test which was fine so I filled my molds and let them set while enrobing some salted caramels. I enrobed a batch of about 40 and decorated them with a small sprinkle of himilayan crystal salt. They set up nicely, I put them along with the molded cherry cordials and some dipped marzipan and ammereto truffles. I let them cool in my cold room for a few hours and came back to check…See More
Rosie replied to Malcolm Tiu lim's discussion Tempering help"I'm definitely no expert but i noticed no one else had replied. As far as I've learned and experienced ambient temp of the room in which your tempering should be closer to about 20•. Also you can temper without seed by tableing."
Rosie replied to Clay Gordon's discussion Weird Flavors and Inclusions in Chocolate"The weirdest one I've tried I think would be a cardamom piece from a chocolate shop in Delft. It was delicious but a very unusual combo.
The weirdest one I've made, which people either loved or hated was a layered piece with…"
Rosie replied to Steve Kurz's discussion Chocolate Thermometers"I'm also an advocat of the infrared thermometer! After fiddling with a slow probe thermometer for a couple months i got so frustrated that infrared was the only way to go! I purchased a Fluke Mini 62 for just under 90$cnd on eBay it was some of…"
Rosie replied to antonino allegra's discussion Sugar Free Chocolate"Hi there, this is my first post :) I have also had many requests for sugar-free chocolate. My supplier carries Foley's dark calets that are sugar-free and made with Maltitol. Moltitol as a sweetener has similar effects as sugar but the effects…"
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- Dark, Milk, White?
- Dark, Milk, White
- Most memorable chocolate experience:
- The first time I flipped my molds over and all the chocolates released perfectly!
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- My own :)
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