Floury hands and a ringing phone
Early starts, ovens to watch and a piping bag in your hand: the phone always rings at the wrong moment. Callers who want a birthday cake or a big order do not always leave a voicemail. Tilly answers every call in your business name, day and night, and emails you each order so you can confirm it when you have a minute.
Orders, taken properly
Tell her in plain English what to ask, and she asks it on every order call:
- What they would like: a celebration cake, a wedding cake, cupcakes, bread or an order to collect.
- How many people it needs to feed, the flavour and any wording on top.
- The date they need it, and whether they will collect.
- Any allergies or dietary needs.
- Their name and the best number, read back to check.
You get an email for every order, with a summary, ready to call back and confirm the details and the price. Urgent messages are texted to you on Pro and Business.
Allergies and ingredients
She notes any allergy or dietary need the caller mentions and puts it in your message. She answers questions about ingredients only from what you have told her, and if she is not sure, she says you will confirm and takes a number.
Payments and prices
She does not take payments over the phone. If you publish prices, add them and she quotes them in your words. Otherwise she says you will confirm the price when you call back.
When you are closed
She still answers, tells callers when you are next open and takes their order or message. Add your collection times, any delivery area and how much notice you need for a celebration cake, and she passes them on.
Set up in plain English
There is no ready-made bakery set-up, so you start from our general one and add your products, prices, notice periods and the questions to ask, in plain English. When you sign up, choose "Any business" as your industry. If you also run a cafe with table bookings, see our receptionist for restaurants and cafes.