Quote Originally Posted by thesparten View Post
Quote Originally Posted by hutmaster View Post

I know you have a lot of restaurant experience but shoot me a line if you need any help or have any questions...I've had my pizza place almost 3 years now. One piece of advice I'll say here is use multiple vendors for your supplies...you can play them off each other to get the best pricing. I currently use Sysco, Concord and Roma. What are you paying for cheese? My order this week was at $1.61 per pound for good mozz. Another reason I use multiple vendors is I've found that they all seem to have a few products thsat they like to fuck you on......for example I do a lot of school lunch sales and we use little 7" aluminum tins to make personal pizzas in......Roma and Concord sell me a box of 500 for about $32 but Sysco sells me a box of 250 for $60. On the otherhand Sysco sells me Hormel Pepperoni for $66 / 25 lbs whereas concord and roma both want $88 for same box.
I'm new to the pizza game but my posts about vendors a way back mirrors your post....

Yea they all have great deals but in the shuffle they throw in some things that are outrages..

The good aged mozzarella in New York goes for 2.47$ I believe and the others are about 1.50$..

Do u mix it up too???
I'm.doing 2 and 2.. the previous guy did 1 and 3..

Also for pie sauce we are using 4 different types and mixing it to get a very decent affordable sauce, we also add oregano salt and pepper then put it in 5 gallon drums..

The spaghetti sauce is canned but it's a premium sauce. It's really not bad..

Please also don't forget this is not a middle or working class neighborhood so u can only go so far in quality. They won't pay over a certain amount regardless of quality.

We make the mini 12Inc pies from 1lb doe and the 14in from 2lb doe and the 18/20 in from 3lb doe..

Making doe and shredding cheese is a lot of labor. A lot more then anyone thinks..

What's your take????

Please and thank you.
I knew you had it in you to make a normal post.

Gl with the pizzas