Gugny Posted January 14, 2016 Share Posted January 14, 2016 I taught a cooking class many years ago. We were making pizzas. As everyone was stretching out their dough I walked around the room and yelled "STOP!!" Everyone freaked. I said "ok, let's take a look at everyone's pizza and tell us what state it looks like." Well of course we have no round states other that Hawaii. The most common was Florida. No, I'm breaking character on this one. Oh BTW I had an idea for a gourmet food truck about 25 years ago. Came to the conclusion it was a bad idea and would never fly. Was watching Diners, Drive-Ins an Dives last night. They were in Portland, OR and there was this place with at least a dozen food trucks/trailers set up at all times. Kind of like an outdoor food court. Looked awesome. The featured trailer specialized in Guamanian food. Looked so effing good. Link to comment Share on other sites More sharing options...
DC Tom Posted January 14, 2016 Share Posted January 14, 2016 I am wondering if an alternative would be to be in a business district sort of area, and you do something like this 4 or 5 days per week just for the office lunch crowd. That way you also have your nights free. Never worked in a pizzeria? He'd spend his nights prepping for the next day. Even just a lunch counter is a lot of work. Link to comment Share on other sites More sharing options...
Deranged Rhino Posted January 14, 2016 Share Posted January 14, 2016 I was preparing to fully fund your venture with my power ball winnings. Sadly, events conspired against me to keep me from my well deserved billion. Still, I'm in favor of this endeavor. Link to comment Share on other sites More sharing options...
DC Tom Posted January 14, 2016 Share Posted January 14, 2016 No, I'm breaking character on this one. And for once, you don't need it. You know the industry and the risks better than anyone here. Link to comment Share on other sites More sharing options...
Chef Jim Posted January 14, 2016 Author Share Posted January 14, 2016 Was watching Diners, Drive-Ins an Dives last night. They were in Portland, OR and there was this place with at least a dozen food trucks/trailers set up at all times. Kind of like an outdoor food court. Looked awesome. The featured trailer specialized in Guamanian food. Looked so effing good. They had the same thing next to us when we lived in SF. We moved after it really got rolling so I never went. As a matter of fact I've never ordered anything from a food truck. Link to comment Share on other sites More sharing options...
BringBackFergy Posted January 14, 2016 Share Posted January 14, 2016 I have to say I like the idea of a "specialty shop" that is yours alone. I wouldn't let people come in and make their own pizzas because you want others to come to your shop for "your" pizza....not some 8 year old who throws pineapple and spinach on it and says to his Mom "I made a good pizza right Mommy?" You want people to come from miles around to get one of Chef Jim's special pizzas...fresh mozz...home made sauce...fresh sausage and keep the options simple (simple neopolitan, sausage, and maybe a white pizza). If people want to take one home and throw green peppers on it...go ahead. Almost like the Seinfeld Soup Nazi...if customers ask for special ingredients, tell them "No pie for you". The simpler the menu, the high level of food, the more you can charge and the more streamlined your operation becomes. $20 pizza x 30 pizzas a day = $600 per day x 6 days = $3600 x 52 weeks = $180,000 gross per year. Ingredients/boxes ($40,000/yr), power/lights ($10,000/yr), equipment ($15,000), display case/decor ($10,000), insurance (commercial liability) ($5000/yr), rent ($20,000/yr)....Total Cost $100,000 Net income $80,000 +/- You know a lot more about running a restaurant but it sounds possible.....but you'll be working your tail off. Link to comment Share on other sites More sharing options...
Chef Jim Posted January 14, 2016 Author Share Posted January 14, 2016 I was preparing to fully fund your venture with my power ball winnings. Sadly, events conspired against me to keep me from my well deserved billion. Still, I'm in favor of this endeavor. Yeah as if I'd want you as a partner. Link to comment Share on other sites More sharing options...
KD in CA Posted January 14, 2016 Share Posted January 14, 2016 I like this idea, but you know some tool would burn themselves and then sue you. It's all supervised! I taught a cooking class many years ago. We were making pizzas. As everyone was stretching out their dough I walked around the room and yelled "STOP!!" Everyone freaked. I said "ok, let's take a look at everyone's pizza and tell us what state it looks like." Well of course we have no round states other that Hawaii. The most common was Florida. Ours usually comes out closest to Ohio. Link to comment Share on other sites More sharing options...
DC Tom Posted January 14, 2016 Share Posted January 14, 2016 I have to say I like the idea of a "specialty shop" that is yours alone. I wouldn't let people come in and make their own pizzas because you want others to come to your shop for "your" pizza....not some 8 year old who throws pineapple and spinach on it and says to his Mom "I made a good pizza right Mommy?" You want people to come from miles around to get one of Chef Jim's special pizzas...fresh mozz...home made sauce...fresh sausage and keep the options simple (simple neopolitan, sausage, and maybe a white pizza). If people want to take one home and throw green peppers on it...go ahead. Almost like the Seinfeld Soup Nazi...if customers ask for special ingredients, tell them "No pie for you". The simpler the menu, the high level of food, the more you can charge and the more streamlined your operation becomes. $20 pizza x 30 pizzas a day = $600 per day x 6 days = $3600 x 52 weeks = $180,000 gross per year. Ingredients/boxes ($40,000/yr), power/lights ($10,000/yr), equipment ($15,000), display case/decor ($10,000), insurance (commercial liability) ($5000/yr), rent ($20,000/yr)....Total Cost $100,000 Net income $80,000 +/- You know a lot more about running a restaurant but it sounds possible.....but you'll be working your tail off. I think you'd need to double your overhead costs in that calculation. You're missing a lot of nickle-and-dime stuff. And some not so nickle-and-dime (e.g., kickbacks to the health inspector.) Link to comment Share on other sites More sharing options...
Chef Jim Posted January 14, 2016 Author Share Posted January 14, 2016 I have to say I like the idea of a "specialty shop" that is yours alone. I wouldn't let people come in and make their own pizzas because you want others to come to your shop for "your" pizza....not some 8 year old who throws pineapple and spinach on it and says to his Mom "I made a good pizza right Mommy?" You want people to come from miles around to get one of Chef Jim's special pizzas...fresh mozz...home made sauce...fresh sausage and keep the options simple (simple neopolitan, sausage, and maybe a white pizza). If people want to take one home and throw green peppers on it...go ahead. Almost like the Seinfeld Soup Nazi...if customers ask for special ingredients, tell them "No pie for you". The simpler the menu, the high level of food, the more you can charge and the more streamlined your operation becomes. $20 pizza x 30 pizzas a day = $600 per day x 6 days = $3600 x 52 weeks = $180,000 gross per year. Ingredients/boxes ($40,000/yr), power/lights ($10,000/yr), equipment ($15,000), display case/decor ($10,000), insurance (commercial liability) ($5000/yr), rent ($20,000/yr)....Total Cost $100,000 Net income $80,000 +/- You know a lot more about running a restaurant but it sounds possible.....but you'll be working your tail off. Pizza Nazi. I like it. And working my tail off is ok. I can spend a whole weekend in my kitchen at home and be happy as a clam. Oh and I was talking to someone on FB who knows this place in Philly. I asked if he closes down for extended times to just get away. She said all the time. A friend has a wedding this weekend? He's closed. His website said "closed for winter break. See you all January 6th." Thats the problem with a typical restaurant. It's 12-16 hours a day 6-7 days a week with few vacations. Social media would be critical. Post on FB your pies for the day. Let people know you're not sold out you have 3 pies left and first come first serve. Hey I'm usually closed today but I'm bored. Want a pizza come on down. There is a donut shop in Oakland that all the do are filled donuts. Different fillings every day. They post on FB a every day when they are sold out with a happy "see you tomorrow." Yeah I could do this. Link to comment Share on other sites More sharing options...
DC Tom Posted January 14, 2016 Share Posted January 14, 2016 It's all supervised! Ours usually comes out closest to Ohio. First one I ever made most closely resembled Michigan (both peninsulas). Link to comment Share on other sites More sharing options...
Johnny Hammersticks Posted January 14, 2016 Share Posted January 14, 2016 How about a pizza place where you make your own pie. You give them the dough, the sauce, the cheese, they put toppings on and slide it into the oven! Kramer? Link to comment Share on other sites More sharing options...
BringBackFergy Posted January 14, 2016 Share Posted January 14, 2016 I think you'd need to double your overhead costs in that calculation. You're missing a lot of nickle-and-dime stuff. And some not so nickle-and-dime (e.g., kickbacks to the health inspector.) Yeah, I guess another $30,000 for "Miscellaneous bull ****" would be appropriate. Link to comment Share on other sites More sharing options...
Chef Jim Posted January 14, 2016 Author Share Posted January 14, 2016 I think you'd need to double your overhead costs in that calculation. You're missing a lot of nickle-and-dime stuff. And some not so nickle-and-dime (e.g., kickbacks to the health inspector.) The nickel and dime stuff is what kills restaurants. "You mean I have to have the linen washed?? I didn't think about replacement costs of china and silverware. The Chef drinks how much every day?!?!" Link to comment Share on other sites More sharing options...
Johnny Hammersticks Posted January 14, 2016 Share Posted January 14, 2016 The nickel and dime stuff is what kills restaurants. "You mean I have to have the linen washed?? I didn't think about replacement costs of china and silverware. The Chef drinks how much every day?!?!" When I was a kid one of my first jobs was washing dishes in a restaurant. Whenever someone broke a plate or glass, the owner would yell "If it says China on your paycheck, you didn't win a vacation!" I always thought that was funny. Link to comment Share on other sites More sharing options...
TakeYouToTasker Posted January 14, 2016 Share Posted January 14, 2016 I've considered doing something similar where I only open on Fridays from 3-7, and serve nothing but takeout fish and chip, New England, Manhattan, and Rhode Island chowder, and clam cakes. Link to comment Share on other sites More sharing options...
Deranged Rhino Posted January 14, 2016 Share Posted January 14, 2016 Yeah as if I'd want you as a partner. Not a partner. It was going to be a charitable gift. You'd just have to name a pie after me. Link to comment Share on other sites More sharing options...
DC Tom Posted January 14, 2016 Share Posted January 14, 2016 Not a partner. It was going to be a charitable gift. You'd just have to name a pie after me. He's talking about making pizza, not running a dairy farm... Link to comment Share on other sites More sharing options...
Gugny Posted January 14, 2016 Share Posted January 14, 2016 How do people know when clams are happy? Link to comment Share on other sites More sharing options...
Guffalo Posted January 14, 2016 Share Posted January 14, 2016 How do people know when clams are happy? They fart Link to comment Share on other sites More sharing options...
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