Restaurant for sale

[thesparten]

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..

The 20 inch are the extra large slices I will be selling in house..
Making doe and shredding cheese is a lot of labor. A lot more then anyone thinks..

I shave a little of the edges to make garlic knots and zeppolies for a 100% profit on those items..

I reiterate that it's not a very sophisticated clientele and will only go so far.. in quality and price but has volume and potential of volume..
Which in turn would feed off eachother in greater sales and profit. Even though the mark up on average would be less then most.

Making mark up on quality hear is not like Manhattan. It is part of the equation but there is a place where u won't be compensated if u go too far. It's a balance of quality and volume without going over board and losing profit on every sale..

I want to sell filling! "decent" food and upgrade in quality and heftyness. They will appreciate that, but there is only so far I can go without truly nipping them or offending them or robbing from Magee, lol.. I think I'm on the right track..

Also I'm opperating on a brake even level. Which is actually good. Same prices with the fassad of eating more and the quality Will increase somewhat. At the same time not taking a big hit in food cost...

I can incrementally increase heftyness(value) and quality as I incrimentally increase volume..

What's your take????

Please and thank you.j

As far as cheese goes, I tested Grande brand cheese (arguably the best on the market) Bacio and then standard mozzarellas. The Grande and Bacio sell for about .75-$1.00 more per pound. I go thru approximately 800 pounds of cheese per week so that difference is pretty huge from a cost basis. The Grande and Bacio tend to spread out a little better when melted thus theoretically allowing you to make up for the added cost by using less cheese and still getting coverage. I did blind tastes with all 3 cheeses and there was no real winner. Was hard to tell the difference. I use a basic whole-milk 100% mozzarella. When you talk about the cheap stuff to me that means stuff that is called "pizza cheese" because it doesn't meet the legal definition of being called Mozz. This is the crap little caesars and the other chains use. I also only buy from the block and shred our own cheese daily. If you buy pre-shredded it has anti caking agents (cellulose) mixed in and it tends to give the finished product a hard nasty crust on the cheese. I prefer the taste of whole milk mozz over part-skim. I found that if you are going to put $2.00 worth of cheese on a pizza that customers are happier with perceived extra-cheese from a lower cost mozz than $2 worth of a "high end cheese" The taste difference is really subtle but they really notice extra cheese.

Your dough weights seem way to heavy. You are serving a traditional NY style crust? My sizes are 12", 15" and 18" and our specialty is a deep dish pizza. I use 14 ounces, 20 ounces and 28 ounces respectively

If you need a POS system, I recommend Point of Success.....it's pretty inexpensive and while not perfect has lots of great options. If you have alot of telephone volume, offering online ordering is a good way to lower labor usy nightcosts and relieve some of the phone pressure on busy nights. Point of Success can get you started with integrated online ordering, and a basic website for about $60 per month

YOUR BEAUTIFUL...

Yea about more coverage with the cheaper cheese. If u put less and expensive cheese, the average customer won't understand and u would lose them.. sometimes u can't be too good..

The store gets blocks too and shreds it. Fuck man, it ain't easy cutting into blocks putting it in the shredder etc etc..

We make 50lb batches of doe maybe 2x a day and only average about 15 deliveries. The store does need work.

From the 1lb 2 or 3 doe. The pizza man shreds some off and makes zeppolies and garlic knots. So maybe our weights are the same but ours is definatly breadier.
It's the ghetto, they want to fill up cheap.

We use Grande too. But he uses one sleeve to 3 cheese product. I wanna use 2+2..

It's not that kind of place for a p.o.s system..

I'm an old school counter man.I love knocking out phone orders..

Even at the restaurant, we had a p.o.s. system installed and shut it down..

Heavy Jewish clients that can spend 20 minutes describing how the want there omelette..
The computer slows us down. We went back to verbally transmitting order or dupes when very busy.

I would take the dupes and expedite with a very affirmative tone. It's was actually more efficient then the computers..

Believe it or not :-) :-) I know almost everybody else swears by the p.o.s. computer,s.