
Originally Posted by
tgull
Take a picture of a large thin crust with sausage when you get some time. I'd like to evaluate it. I can tell if a pizza is good just on how it looks. Good luck in your new venture.
No thin crust
No artisen pizza..
Just regular extra large pizza or Sicilian(which doesn't sell, I'm taking off the menu/it's the straight up ghetto)
We also have sandwiches
Chicken parm
Meat ball parm
Soug and pepperr
And I'm going to introduce a pasta menu..
Putanesca
Primavera with or without chick
Meat sauce
Feancaise chick
Marsala chick
Meat balls.
Alfredo with or without chick
Ala vodka
All for $8.95.. includes garlic bread.
They will be generous portions... and lunch portions smaller for $6.95.. also including garlic bread
If they move. Might not take out one booth..
All that will cost me is under a $100 bucks for ingredients and the chef/ soute man comes cheap.
It's me!!!!
Right now I'm just the delivery boy..
Will post pics of food when everything is .kinda like almost organized.
Even at those prices. The profit per plate will be $2/4 respectively per plate not including drinks..
One of the reason those plates are expensive in restaurants is because the pasta or soute men make about $800/1200 a week take home but there actually low cost plates.. but have to be made CORRECTLY..
It's going to be "high quality" food at everyday prices and nice portion,s..