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Floral Classes by appointment

Floral Design classes by appointment


Call or email to make your appointment

Class size: 2 students
daytime-evening-some weekends

Payment by pay pal invoice
with any credit card, check or cash

913-708-2988



Class topics:

1 Day Wedding Workshop
featuring Holly Chapple products includes floral tool and handouts
2 designs
$295 per person

Consumer Bunch of Flowers
3 hours training
includes flowers, container & handouts
$65 per person




Flowers to carry/Weddings
6 hours training
2 sizes & styles
$200 per person


Flowers to wear/Weddings
8 hours training
ring, necklace, wrist & pin on
$200 per person





Have a topic that's not listed you are interested in learning more about....Contact me for pricing and set your appointment for 1 or 2!

913-708-2988



I am looking forward to meeting you in the classroom and sharing my floral passion and knowledge with you!! I love to learn new things....Hope you do too!!



Keep in touch

Keep in touch by adding your email below, receive the postings the following day by email....Thank you!

Sincerely,

Christina Burton-Fox AIFD
floral artist & instructor

913-708-2988
flowerclassroom@gmail.com

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Monday, January 9, 2017

Florists Review Tip of the Week

Jan 9, 2017 

Finalize Your Valentine’s Day Menu 
There’s still time to determine your Valentine’s Day floral menu. If you’ve resisted menus in favor of only custom creations, then maybe consider testing the plan this year with a single special rather than an entire menu, and see how just one shop special can impact your planning, assembly time and profitability.

Here are three tips to help you plan your menu, whether you offer multiple items or just a single one.

1.  Plan arrangements to use flowers in quantities of two or five. Because many specialty flowers come in bunches of 10, this strategy will help avoid leftovers.

2.  To calculate construction time, try this formula: Multiply the number of insertions by the number of arrangements to be produced and multiply by five seconds per insertion to approximate how much production time will be required.

3.  Look to past sales records to see what price points appeal most to your customer base. Try to have a variety of pricing options. If you have a full menu, create one or two at the lower end, two to three in the middle range and one to two at the higher end. With just a single menu item, offer it in value, midrange and luxury options.

Christina Burton-Fox AIFD floral artist & instructor

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