W/ regard to catering; how many bars do you think I would get out of a 9"x3" dish

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deb-in-mi

Well-known member
I'm having trouble figuring out what size they should be (and thus how to price bars). 2 x 2? I don't want them to be too small/meager but I'm guessing they shouldn't be too big either (these aren't being sold separately, but on a platter, etc.). Truthfully, I'm clueless.

Now that I'm getting into this, it's been a fun learning experience. Weighing my cake pans before baking for even layers, leveling cakes, etc. Am in the midst of having labels/logo made. I know it's going to be called "Debilicious" because back in the day when I went to work (versus working out of the house now) that was the nickname some coworkers gave me because I was always bringing sweets in:)

My doctor added another cake to her client list - that's 6 now:) I've got the layers baked and in the freezer for for of them, and 3 layers for her Christmas Eve cake) - Monday I'll make the other two (different cake - easier to make and very easy to decorate).

Thank you!

 
Don't you figure your cost for making the pan and quadruple it for charge? It seems

to me you would get 24 squares from a 9X13. Cost would depend on your ingredients--some more than others. ;o)

 
Love the clever use of your first name wrked in2 your business moniker! I sell by

the recipe and not by the number of individual cookies, as Charley mentioned. I am getting ready to post a Buttery Bar Cookie recipe that I made 2 days ago and cut into 8 rows the long way x 5 rows the short way out of a 9x13" pan = 40 squares. Some sweet I made last week to sell (cannot remember what it was) worked out better to slice 6 rows by 4 for a total of 24 squares from a 9x13" pan.

Sometimes I factor in how the dessert will hold up. Certain things don't slice well into smaller pieces--too crumbly. I frequently wing it--use your best judgment. I always explain to the client that I bake and sell by the recipe, not by the piece so whether they get 18 squares or 40 squares from a 9x13" pan, they are being treated fair & square..

 
I've never been paid for my stuff, but I tend to size items like Starbucks pastry. Not too small,

not too big. I honestly don't like 4" square brownies and I only bought a 4" peanut butter cookie in NYC because it was from Bouchon's and I wanted to compare the bakery's version to their cookbook version (it was identical).

Just from the math for a 9"x3", I'd say 3" wide by 1.5 in across would give 6 pieces if it's a cookie bar. But if it's a rich candy-type, I'd go smaller.

 
For the bars that I sell at the Farmer's Market, I get 16 bars out of a 9x13. But, for catering

luncheons, etc., if it is going to be a dessert platter, I would cut them into half that size, since people usually want to try more than one item.

 
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