hidden buying a pizza parlor brag post?

1- dont know

2- pizza and beer go hand in hand. the longer the pizza takes to ship the higher beer sales.... oh and beer = profit

Get a wood burning oven you cannot beat the wood-fire taste and you can use this cooking method as a way to diferentiate urself from other pizza places.....

It really depends on what type of pizza parlor you are going for. If its just a get in and out with a regular pizza nothing special then yea a conveyor is going to produce twice the amount in half the time, but the pizza will probly also be cardboardesque and generic. However if you want to make gourmet or higher end pizza that will generate business based on the high quality of pizza then stick with the older ovens if they are in good shape or go with the wood burning version.

I really believe that there are so many generic pizza chains that anything that varies from the pizza "norm" will generate more business and in the restaurant industry you want the food product (pizza) to bring in the customers not speed/ease of pizza production,...hope that made sense

O.K then what do you feel is a fair price for a 15inch combination in a deck oven with tons of toppings?

not like the cheapo roundatables etc put out.

$15-$20 depending on the amount and actual toppings...also on the grade of cheese and meats used, organic or bulk vegies etc.....higher grade = higher prices but also allow for a specialized clientele which may or may not be found in your market..again though a better quality pizza is going to pay for itself when people actually want pizza and not a greasy hot n ready.....

Ya, the parlor is very established and has many customers.

Thats the problem almost the average wait on Friday and Saturday is 1 hr 30 minutes to 2 hrs 15 minutes.

Just trying to figure out a way to lessen the load while keeping quality up.

 

Originally Posted by thereraise

 

Originally Posted by goofy2485

Also, another idea would be charge 20.99 for it and give two free beers.

^^^^^this is actually a pretty good idea....

another factor though is if you are selling pizza by the slice or just the whole pies...by the slice can change the entire dynamic of the restaurant

Do not do by the slice to start off. Your overhead goes through the roof from having to throw half a pizza away.

^^this. If there's a market for a more gourmet pizza parlor where you're from then you should absolutely fill that niche. Also, even if there isn't a huge market for that, the people have no reason to switch to you from Dominos or Pizza Hut or wherever the fuck they normally order from if you're offering the same standard of pizza. Go for high quality and the customers will come.

EDIT: Fuck you, this thread made me hungry and everywhere is closed.

 

Originally Posted by polariss

Ya, the parlor is very established and has many customers.

Thats the problem almost the average wait on Friday and Saturday is 1 hr 30 minutes to 2 hrs 15 minutes.

Just trying to figure out a way to lessen the load while keeping quality up.

lol. . .sounds like you need to add another oven (if space is available) or move to a nearby location that has more space. . .

if this place has its clientelle in place with that long of a wait you definitely don't want to f_ck up the product!

Another question is, are you going to mainly do pizza/wings/breadsticks like a Domino's or are you going to have a diverse menu (do stuff like salads, wraps, calzones, wedgies, appetizers, etc)? The place that my friend owns, he does use a conveyor but he got all kinds of other stuff on his menu as well that most of the other places don't have. That helps him as far as people who want more of a choice than pizza or stuff to go with their pizza.

 

Originally Posted by jmclean

i love pizza

"Pizza is like sex. When it's good, it's really good. And when it's bad.. it's still pretty good." some dude

OP doing this would ruin your business pls leave the brick ovens jeeezzz

Oh and the best pizza on the planet is on Wooster St in New Haven CT. Its Pepe's pizza absolutely amazing. It was ranked like 3rd on the best pizza places in America.

 

Originally Posted by polariss

So i want to buy a 43 yr old Pizza Parlor

ADVICE FROM PIZZA SHOP OWNER

DONT DO IT

I agree. Most people people don't want to wait 35 minutes for a pizza.

PM Luckypizza with your pizza shop questions