Comments on: Another vote, this time on prices http://thesensitivebaker.com/blog/2008/04/15/another-vote-this-time-on-prices/ gluten-free / casein-free bakery in Los Angeles Sun, 06 Jul 2008 05:27:28 +0000 http://wordpress.org/?v=2.5.1 By: Sandee http://thesensitivebaker.com/blog/2008/04/15/another-vote-this-time-on-prices/#comment-699 Sandee Fri, 02 May 2008 07:14:07 +0000 http://thesensitivebaker.com/blog/2008/04/15/another-vote-this-time-on-prices/#comment-699 Wow, Sheltie Girl, again you astound me (a) with the thoughtfulness of your reply and (b) with the depth of your insight. I think a little investment in our image might be in order. Thank you for the offer to take this up further. Melanie, thank you, that means a lot to me. I guess we should just stay the course. I sometimes doubt myself, but I should just stick to the plan. It's a good plan. Trust in the Trust, my eldest might say. Wow, Sheltie Girl, again you astound me (a) with the thoughtfulness of your reply and (b) with the depth of your insight.

I think a little investment in our image might be in order. Thank you for the offer to take this up further.

Melanie, thank you, that means a lot to me. I guess we should just stay the course. I sometimes doubt myself, but I should just stick to the plan. It’s a good plan. Trust in the Trust, my eldest might say.

]]> By: Melanie in LA http://thesensitivebaker.com/blog/2008/04/15/another-vote-this-time-on-prices/#comment-682 Melanie in LA Wed, 30 Apr 2008 02:15:13 +0000 http://thesensitivebaker.com/blog/2008/04/15/another-vote-this-time-on-prices/#comment-682 Hands down, no question - I'd rather pay the higher price! Gluten free goodies are getting easier and easier to find, but I'm willing to drive out to your bakery and pay the higher prices. Why? Because of taste and quality. Hands down, no question - I’d rather pay the higher price! Gluten free goodies are getting easier and easier to find, but I’m willing to drive out to your bakery and pay the higher prices. Why? Because of taste and quality.

]]> By: Sheltie Girl http://thesensitivebaker.com/blog/2008/04/15/another-vote-this-time-on-prices/#comment-655 Sheltie Girl Thu, 24 Apr 2008 11:12:21 +0000 http://thesensitivebaker.com/blog/2008/04/15/another-vote-this-time-on-prices/#comment-655 I think this is a fundamental business decision that is more about what ingredients you choose to use and why before you consider the secondary issue cost. If you have chosen to make your baked goods out of the healthiest and most flavorful gf ingredients, then that is your market niche. It's what you as a bakery are all about. Next you have chosen to be a kosher bakery. There are guidelines, ingredients and processes that must be followed in order to remain kosher. Those two points are the major part of your business mission statement. Therefore all marketing and costs will derive from those choices. That is your niche and the market you have chosen to serve. Should you change ingredients in order to obtain a lower cost to the customer... 1. Will you retain the customer base you have built already? Possibly not, as there are those who will leave as the quality of ingredients goes down. 2. Will you gain other customers as the price goes down? Yes, because there are those that will want/need to pay a lower price for baked goods, 3. A change in the ingredients will then change your mission statement. You will then need to change the focus of your marketing efforts. The last consideration is cost. Cost flows from the mission statement that you have chosen - finest gf ingredients and being kosher. This is what your marketing should revolve around. This is what determines your cost of each item... overhead (to include: building, salaries, insurance, utlities), the variable cost of food supplies, the costs of maintaining kosher certification, and profit. If that number gets you to 2/$10 for bagels...then so be it. Market these points, change your image if you need to, get a new logo, etc. Everything someone sees when they walk into your bakery is a way to sell them on your baked goods over someone elses. Beautiful bakeries with wonderful foods aren't around every corner and even less so for those who are gf and kosher. People will come for this...you might even want to consider local shipping. (Like Baby Cakes in NYC) Just a few thoughts...you can email me if you like. Sheltie Girl @ Gluten A Go Go I think this is a fundamental business decision that is more about what ingredients you choose to use and why before you consider the secondary issue cost. If you have chosen to make your baked goods out of the healthiest and most flavorful gf ingredients, then that is your market niche. It’s what you as a bakery are all about.

Next you have chosen to be a kosher bakery. There are guidelines, ingredients and processes that must be followed in order to remain kosher.

Those two points are the major part of your business mission statement. Therefore all marketing and costs will derive from those choices. That is your niche and the market you have chosen to serve.

Should you change ingredients in order to obtain a lower cost to the customer…

1. Will you retain the customer base you have built already? Possibly not, as there are those who will leave as the quality of ingredients goes down.

2. Will you gain other customers as the price goes down? Yes, because there are those that will want/need to pay a lower price for baked goods,

3. A change in the ingredients will then change your mission statement. You will then need to change the focus of your marketing efforts.

The last consideration is cost. Cost flows from the mission statement that you have chosen - finest gf ingredients and being kosher. This is what your marketing should revolve around. This is what determines your cost of each item…
overhead (to include: building, salaries, insurance, utlities), the variable cost of food supplies, the costs of maintaining kosher certification, and profit. If that number gets you to 2/$10 for bagels…then so be it.

Market these points, change your image if you need to, get a new logo, etc. Everything someone sees when they walk into your bakery is a way to sell them on your baked goods over someone elses. Beautiful bakeries with wonderful foods aren’t around every corner and even less so for those who are gf and kosher. People will come for this…you might even want to consider local shipping. (Like Baby Cakes in NYC)

Just a few thoughts…you can email me if you like.

Sheltie Girl @ Gluten A Go Go

]]> By: Sandee http://thesensitivebaker.com/blog/2008/04/15/another-vote-this-time-on-prices/#comment-579 Sandee Thu, 17 Apr 2008 03:44:20 +0000 http://thesensitivebaker.com/blog/2008/04/15/another-vote-this-time-on-prices/#comment-579 THANK YOU! Thank you I will do that, in a couple days when things might be settling down. Chag sameach back atcha! Which does not mean, anyone else, that you can't ALSO give your advice & opinions. I need all the advice I can get! THANK YOU! Thank you I will do that, in a couple days when things might be settling down. Chag sameach back atcha!

Which does not mean, anyone else, that you can’t ALSO give your advice & opinions. I need all the advice I can get!

]]> By: Gluten-Free Bay http://thesensitivebaker.com/blog/2008/04/15/another-vote-this-time-on-prices/#comment-576 Gluten-Free Bay Thu, 17 Apr 2008 00:41:44 +0000 http://thesensitivebaker.com/blog/2008/04/15/another-vote-this-time-on-prices/#comment-576 I would love to talk to you more about this via e-mail (I'm crazy until after Pesach, but please do e-mail me). I have some feedback :) Chag sameach! I would love to talk to you more about this via e-mail (I’m crazy until after Pesach, but please do e-mail me). I have some feedback :)

Chag sameach!

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