Recent content by PizzaJunior

hi I cant work out how to price extra toppings. Have searched on the forums but didnt seem to be any specific discussion. do you price it in the normal way, i.e. take the cost of the topping as 30% food cost and put on a GP% margin of 70% + taxes? or because its added on, and the pizza already...

thanks, all useful info! anyone just using regular TV’s, ie not the commercial-grade monitors?

Hi MonAlyssa thanks. Can you tell me which digital signage player you have? Where I am there is hardly anything available so I usually have to import specific models… whats a ‘regular tv’? A domestic 42"? You mean you dont use a commercial-grade? Interesting do you shoot the videos yourself...

how many of you use digital TVs for marketing in-store? Eg a 42" LCD/plasma for menu displays or marketing promo videos Which make/models do you use? Does anyone use domestic screens, ie non-commercial grade? what method do you use to display the content, eg USB, Flash card, pc, specialist...

wow I see. In hindsight now, my question looks silly! So basically you can cook anything, by adjusting the belt speed I assume. And as long as it fits. But for those who are doing a lot of different menu items apart from pizzas, like seafood etc, I suppose you have to constantly adjust the speed?

As conveyor ovens seem so popular, I’m curious as to whether those who use these have no other baking needs (eg roasting chicken, prepping some toppings, bread etc), or do you have a regular oven as well? Also, anyone using Chieftain ovens? Nothing shows in search… Also, can’t find anything...

1 million sq ft. Yikes, everythings big in the US 🙂 I should state that I’m here in Nairobi, Kenya. This mall is 190,000 sq ft and has 6 food ct units in total. Only two are bigger than mine, at 500 sq ft. The other 3 are actually smaller (~330 sq ft). Even at other malls here, food ct space is...

unfortunately thats the space, I know its tight 😑 No floor plan yet, and I will be making my own dough, so a spiral mixer to output 25kg dough is what I’m looking at. A small gas range will be needed too. Yeah this all constricts the oven space…

Thx George, I might have been too conservative on those estimates. Its a food court unit in a new mall, which will take time to establish itself. I mainly want to focus on pizza, but might have to add in some pasta and a few starters. Not sure about wine in a food court, but maybe… The unit is...

OK… so I would expect to sell about 10 12" pizzas at the busiest hour, rising to maybe 20 once business is established (with deliveries) the thing with conveyors is they give you zero scope for branding eg creating a ‘design frame’ around the oven… and no, I have no experience with deck ovens...

thx for the reply… what kind of pizza - well thin-crust mainly and some thicker to sell by the slice

Hi all, tried to search for info on ovens but search says its too common a word and returns nothing 😑 and the FAQ does not have a topic listed… so - what are the most popular ovens used by new operators? Is it advisable to invest in clay/brick ovens to start with, or are conveyor/deck ovens...