How to price cheesecake?
I've been asked to give a price to a local restaurant for a chocolate cheesecake that I made and brought to a birthday dinner last night.
It just so happened that our waitress is also the pastry chef and she said with the holidays she just can't keep up with the demand. And since their dessert case was virtually empty, I believe her. So she's looking for probably multiples - not hundreds, but quite a few over the next couple weeks, I would imagine.
I'm flattered, and obviously I can add up the cost of ingredients and factor in my time, but I'm wondering if there's something else I should be thinking about too?
Any ideas and help appreciated!