Has anyone who used to do about 25-35% of their business in delivery, ever stopped delivery? As I look at gas prices continuing to climb and the labor pool for drivers getting smaller and smaller, we’ve considered dropping delivery at our place. Right now it is profitable. But, in my heart I’d much rather only have to manage carry-outs and dine-in orders so that I can give the best service to my customers. The delivery business is never consistent. Sometimes we run 25 minutes for delivery sometimes 55, just depending on how hard the rush hits.
We’ve also talked about getting rid of our conveyor oven and getting a deck oven. I realize that may not be a popular idea among the Think Tankers, but I wasn’t surprised when I saw something about that splashed on the front page of Pizza Market Place. We’ve been talking about it a while. I’ve read that I can get a great bake out of my conveyors, but it just seems that the places here in town that do the most business are old school decks.
We’ve recently raised prices. Significantly. But, I swear I don’t know if it will be enough. Flour was delivered to me last week at $37.11 for a 50# bag. This is on top of the cheese run up from last year… the meats creeping up etc. Most of my specialty pizzas are now priced at $18.99 for a 14"
What is everyone else doing right now to weather this storm? I don’t anticipate prices of any of my ingredients coming down anytime (or ever) soon. I’m just hoping that consumers soon have the cash flow to start spending money out on a regular basis again.