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Pizzamancer: Define “Food Cost Percentage” to me please. I have a feeling you are not using the definition the rest of the board is. Also you didn’t answer my questions.

Daddio: Exactly Daddio!!! So let me ask this question instead. What profit percentage should I shoot for on a pizza? I have never seen this discussion before. Is a 10 percent profit on a pizza crazy? 8 percent, 5 etc. Could some of you give me a ballpark of the profit you make on your average...

Pizzamancer: Food cost is RELATIVE to all other COSTS! If everyones pizza is $200 and gas for your car is $1000 and your mortgage here is 3 billion dollars but the cost of food is $5 you will have a low food cost relative to your other costs!!! Answer these two questions, why is the airport...

Pizzamancer: Lol this isn’t a pipe dream and its not low food cost. Its low food cost relative to the other expenses. For an extreme example, if everyone’s rent on this island was $20+ per square foot a month, so a 1000 square foot pizza shop was $20,000 a month just for rent. So now the pizza...

bodegahwy: I hear what you are saying. I was just doing absolute food cost, if I include napkins, condiments and such it would definitely rise a percent or two. I also understand what you are saying about price fluctuations changing the formula. Well said.

Pizzamancer: Either I am not making myself clear or you are not understanding what I am saying. This whole island is a high rent area, there is no low rent area. It also has nothing to do with using cheap ingredients, I never said that. Everything in Hawaii is more expensive and because of that...

I think your confusing what I am saying. I’m talking strictly food cost/price ratio I am not saying I will make more profit than others based on this ratio. The pizza is higher price than would be in a normal area and that extra money all goes to the higher cost around me. But it does lower my...

So then, if I understand what you are saying, you believe a large specialty pizza here in Hawaii cost 8.10 to make (30 percent of $27)? Why does it have to be 30 percent, if I am charging extra for my pizza then the food/cost ratio will go down. Even @ 20 percent I get a $5.40 food cost on my...

bodegahwy: I agree my numbers were probably a bit high, I was only plugging them in based on jokerjerms 5 percent number. I guess my point was the rent numbers were not that far out of the 5 percent realm of possibility. I was also including take out and within 6 months I plan on doing delivery...

The reason I say 20 percent is because you have to charge more because of the cost of doing business here. For example the average electric/gas bill for a pizzeria here is $5,000 a month. We have the highest electricity cost in the United States. If you had a 30 percent food cost you couldn’t...

$160,000 a month in sales would be 5 percent of 8,000 a month rent. That breaks down to 6400 $25 pizzas a month or 213 a day. That doesn’t seem that out of wack to me for a sitdown restaurant. If you don’t live in an expensive place then I don’t think you would understand. Milk is $6 a gallon...

pizzasource: Sodas sell here for $2.25 for a free refill soda. 30 percent would be my cost of .68 per soda. Six wings are $6.25. $1.90 food cost @ 30 percent. That seems normal to you guys in the high rent areas? Pizzasource is your shop in a high rent area? The space I am looking at is 2300...

Hi guys I need some expertise. I have been working on my operating budget and break-even analysis today and it appears that in a high rent area the 30 percent food cost rule does not apply. For example, here on Maui most 14-16" combo pizzas (4-5 toppings) run around $25. There is no way that the...

Yeah, I have a regular doughpro 1100 and am getting pretty good with it. One big trick of a dough press is to have a dough recipe that has a lot of oil in it (4 percent). I am specifically asking about the 1100m, it creates a thicker crust. It sounds interesting but I wanted to know if anybody...

I am looking for anyone who has used or even seen an 1100m in person. Its the doughpro press that creates a little thicker crust through the use of a plenum on the bottom of the press. I would like to hear opinions of how it looked or seemed to work. I have seen their little video but it doesn’t...

BCPizza: What program do you use?

“I just listened to your interview with Dave Ostrander (both CDs) for about the 10th time” What CD’s are these?

Do you use the same amount/weight of lard as you would oil?

The real question is how long does it take a new guy to the pizza shop biz to realize that they really don’t own a pizza shop, they own a marketing business. :shock:

Do you think the hatred of the restaurant business is isolated only to pizza shop operators or do you guys think all restaurateurs hate their jobs and career decision? :roll: Seems like every other person I talk to who is in the pizza business hates it or has negative things to say. I don’t...