Deposits, collections and no-shows – protecting your baking business
A customer who doesn’t collect, cancels the day before or changes the design at the last minute can cost you ingredients, time and the orders you turned away. A few simple habits protect you and make you look more professional.
1. Put every order in writing
Confirm the design, size, flavour, price, collection date and time, and your terms, and ask the customer to confirm. A WhatsApp message is better than nothing; a simple order form is better still.
2. Take a deposit
Ask for a deposit before you buy ingredients or block the date. Many bakers take 50 percent to secure a booking and the balance before or on collection. Be clear about what happens to the deposit if the order is cancelled.
3. Set a collection window
Agree a specific collection time. Say what happens if the cake isn’t collected, for example that it will be kept for a set time and then the order is treated as cancelled.
4. Have clear terms and conditions
- Deadline for design changes
- Cancellation terms and how much of the deposit is refundable
- Collection and delivery arrangements
- Storage and handling advice once the cake leaves your kitchen
South Africa’s Consumer Protection Act sets rules on cancellations and what you may charge, so keep your terms fair and reasonable. If you are unsure, get advice from a professional.
This guide is general information, not legal advice.
Got a question this guide doesn’t answer? Ask more than 34,000 fellow bakers in the SA Bakers Facebook group.
