Weight Loss Cafe (2)
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Sound advice.Haze said:well i think will sell at $1.20.. because i told my mum liao.. got a aunt reserve 2 liao.. later increase.. not good ;(...
True lor.. sell things must make profits wow.. my this colleague.. i always give her free muffin that's why she said ex
It is easier to price it higher and then reduce than to price low and then increase.
When I raised the price of my brownies years ago (because my friends tell me it was too cheap), there was a huge hue and cry (from my customers). So I've learnt to price it higher. I know my stuff got standard that's why I'm not afraid to price higher. But don't forget that some ingredients don't come cheap.
If others think it too ex at 1.20 then make smaller ones at half the size and sell at 70cents.
scud
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STEADY!! :thumbsup:Velvetine said:Sound advice.
It is easier to price it higher and then reduce than to price low and then increase.
When I raised the price of my brownies years ago (because my friends tell me it was too cheap), there was a huge hue and cry (from my customers). So I've learnt to price it higher. I know my stuff got standard that's why I'm not afraid to price higher. But don't forget that some ingredients don't come cheap.
If others think it too ex at 1.20 then make smaller ones at half the size and sell at 70cents.
yr brownies must be very goood!
Velvetine said:Sound advice.
It is easier to price it higher and then reduce than to price low and then increase.
When I raised the price of my brownies years ago (because my friends tell me it was too cheap), there was a huge hue and cry (from my customers). So I've learnt to price it higher. I know my stuff got standard that's why I'm not afraid to price higher. But don't forget that some ingredients don't come cheap.
If others think it too ex at 1.20 then make smaller ones at half the size and sell at 70cents.
Yup! U r rite.Got standard, y nt, rite?
Velvetine said:
hi vel,
here is the recipe, my mum stall along those tanjong pagar cargo area
Marble Chiffon Cake
"This high cake won a blue ribbon for Best Chiffon Cake at an Iowa county fair." Original recipe yield: 12 servings.
INGREDIENTS:
1/3 cup baking cocoa
1/4 cup boiling water
1 1/2 cups plus 3 tablespoons sugar, divided
1/2 cup plus 2 tablespoons vegetable oil, divided can use extra light olive oil
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
7 eggs, separated
3/4 cup water or 3/4 cup orange juice
1/2 teaspoon cream of tartar
2 teaspoons grated orange peel
ORANGE GLAZE:
2 cups confectioners' sugar
1/3 cup butter, melted
3 tablespoons orange juice
1/2 teaspoon grated orange peel
________________________________________
DIRECTIONS:
1. In a bowl, combine cocoa, boiling water, 3 tablespoons sugar and 2 tablespoons oil; whisk until smooth. Cool.
2. In a mixing bowl, combine flour, baking powder, salt and remaining sugar. Whisk egg yolks, water and remaining oil; add to dry ingredients. Beat until well blended. Beat egg whites and cream of tartar until soft peaks form; fold into batter. Remove 2 cups of batter; stir into cocoa mixture. To the remaining batter, add orange peel. Alternately spoon the batters into an ungreased 10-in. tube pan. Swirl with a knife.
3. Bake at 325 degrees for 70-75 minutes or until top springs back when lightly touched. Invert cake pan on a wire rack; cool.
4. For the glaze, combine sugar, butter and enough orange juice to reach desired consistency. Add orange peel; spoon over cake.
Velvetine said:Sound advice.
It is easier to price it higher and then reduce than to price low and then increase.
When I raised the price of my brownies years ago (because my friends tell me it was too cheap), there was a huge hue and cry (from my customers). So I've learnt to price it higher. I know my stuff got standard that's why I'm not afraid to price higher. But don't forget that some ingredients don't come cheap.
If others think it too ex at 1.20 then make smaller ones at half the size and sell at 70cents.
ok ;D...
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