Quote:
Originally Posted by
WillieMcFML
i DVR'd this, and to be honest all the non-traditional pizzas were fail
i would never would go into a pizzeria and order any of those - although i'd prolly try your chicago dog pie, hut
the best pizza places will always be the ones who do the basics the best
give me a good crust, sauce, cheese, and toppings
"miss me with that gay shit" -- sonatine and everyone else (except plop, OSA, neverheeb, and 408)
These type of pizzas are definitely a niche market. They have very high appeal to some and very low to others. It's one reason I usually market non-traditional pizzas as limited time offers. I get a nice sales bump from those that just have to try them and then again the next year when I bring them back for a limited time. This weekend only for example we will have a Corned beef and Cabbage pizza for St. Patty's Day. California is also probably the best market for non-traditional pizzas....CPK has had huge success for example.
For the competition this year, I'm still deciding between a few options but after doing some taste testing with some customers and employees the front runner is a pulled pork pizza with a peach bourbon chipotle bbq sauce, topped with candied jalapenos, jalapeno infused bacon, gouda cheese. It is garnished with golden peppadews stuffed with peach balsamic pearls