Going delivery without poaching pick up customers......

Discussion in 'Staff Problems and Praise' started by Luke, Apr 28, 2017.

  1. Luke

    Luke New Member

    Joined:
    Mar 9, 2016
    Messages:
    26
    Likes Received:
    2
    Location:
    Australia
    Hi Guys,
    Would love to hear your thoughts on how I can start delivery to try and get new customers without causing my existing pickup customers to switch to delivery at the same time.....
    We’re a 6week old local pizza shop doing solid fri/sat/sun business (about 150+ pizzas), but I want to expand the business in quieter mid week nights and later on weekend nights.
    But I’m terrified as we’re so busy dealing with our usual rush hour pickup orders on the weekend, I don’t want to make it more complicated, and to have to increase labour for the same amount of pizzas.
    We’re a one oven shop (wow ps640) and have about 3 people in from of our 3 door prep fridge making pizzas.
     
  2. d9phoenix

    d9phoenix Active Member

    Joined:
    Mar 21, 2012
    Messages:
    579
    Likes Received:
    235
    Location:
    Boulder, CO
    Starting Delivery will incur a fairly large initial expense, and it will take time for it to start paying for itself.

    But if you do it right, your ticket average should be higher then carryouts. So you need to decide if all the extra costs will be worth it in the long run, and make sure you can afford it in the short run.

    From what you have said about your setup, in my opinion, you should not try to do delivery. It sounds like to me that you are already pretty much at max capacity during your busy periods.

    Not trying to talk you out of it, just sharing my experience to give you a better idea of what you would be getting yourself into.