I don’t rent either, but the rental rate puts location expense into context. Businesses that own in a high rent area will have paid more for the building than others in low rent areas. The mortgage may be higher or lower depending on how long they have owned, what down payment they made and other factors… but overall, local occupany expense will be a factor in the local competitive landscape that drives local pricing. An area with higher rents is likely to have higher pizza prices. Same goes for wages.
Our wage range is wider if I include drivers and managers. $6.00 to $18.00. It is just our cooks that make $10-$12
I did a little math, and came up with the following:
Your 16" pizza has roughly 201 square inches of surface area and it sells for $11.99, this calculates out at $0.0596 (about 6-cents) per square inch, while your 10" pizza with approximately 79 square inches of surface area sells for $5.99 for a cost per square inch of $0.075 (7.5-cents). This means that your 16" pizza is selling for about 25% less per square inch than your 10" pizza, making the 16" pizza the better deal.
Make mine a large (16") with fresh tomato slices, onion, green peppers, and sausage.
Tom Lehmann/The Dough Doctor
I don’t have cooks. Our staff is cross trained to do everything. They start at $8 (learning certain things as they progress)and depending on how long they have been there and how fast they are at everything they get as much as $15. My two managers make $19 and $26.
It’s a different approach but it works for us. We average over 300 orders a day and we don’t deliver so things are different for us.