Hello Pizza Guys and Gals,
I’m new to California and wanted to see if anyone could shed some light on cost of ingredients
from a food distributor (commercial restaurant cost)…
I’m a former pizza restaurant owner but it was not in the U.S.
I’m in the process of preparing a biz plan but do not have any info. on prices to crunch numbers.
Not asking for hard numbers but possibly some ball park figures so I can put together a good estimate?
I have been trying to contact food distributors but a most are requiring a biz license etc. for them to
supply me with costs…so back to square one. Don’t have a restaurant but need to get numbers so that
I can try to open a restaurant…
For example: $16.00 for 50lb of flour
and so on for:
- Mozzarella Cheese (whole milk and part skim)
- Stanislaus Pizza Sauce
- Canned Jalapeno
- Dry Oregano/Basil
- Saf Instant Dry Yeast
- 35lb Oil for frying
- Parmesan Cheese
and anything else you may like to share.