We do a fruit and cheese platter. It's a few different types of cheeses (monty jack, cheddar, pepper jack...whatever we have on hand), a few bundles of grapes, two apples, two strawberries, a small dish of pickles, small dish of baby carrots, handful of crackers (or so), and two of our Inn cookies. Cover it with saran wrap, put it in the fridge until they arrive. When they arrive, we check them in and ask them what time they would like it delivered. Viola...or as JBJ would say "and bob's yer uncle".
ETA: Living in Amish country, it's a BIG draw for us to use homemade Amish cheeses. My boss keeps a stock of them on hand for the platters, but sometimes, it's just Cabot cheese or Kraft cheese ( ssshhhh
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So if it's looking to be a late arrival, how would you handle the timing on that?
And I just looked up the price...that seems reasonable to me. Have you found any issues with the pricing? Complaints it's too high or feeling like it isn't enough from the innkeeper's side?
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MY OPINION is that it is too low of a price. It is a lot of food for the money and I would up it by
at least another $5. But, it's not my call. There is the time to slice cheese, the time to wash and bundle grapes, the presentation setup of it...however, it works. It's poplular. People love it. They ask for it to be ready when they arrive and it's a nice bit of solid food to take the edge off. If it were me traveling, I would enjoy the option of it rather than a handful of chocolates, cookies, or chips.
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I think there is a point at which the price is 'just right'. In this biz where we, the owners, do all the work, there is no 'pay' for time spent on anything, so prep time is irrelevant in the scheme of how much to charge for something! I'm going to the store anyway, we go everyday, so no extra trip involved, no extra gas, no extra anything. (Different in your case. There HAS to be 'prep time' built into the cost.)
I think that price is about all that could be expected from a guest here. (I've seen prices elsewhere that floor me...$25 for 6 chocolate-dipped strawberries? You KNOW there's a chef somewhere on premises that's getting paid for that!)
I am cheap, most of my guests are 'frugal' and wouldn't pay more than that price for what they would essentially view as a 'couple of crackers and some cheese thrown on a plate.' (Notwithstanding the lovely presentation!) I would probably throw in some smoked salmon if I were to do this. (I love smoked salmon so it wouldn't go to waste.)
I think the price has to be based on 'perceived benefit'.
I'm surprised when someone picks the birthday package with a cake. And it happens more and more.
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