First time poster but a lurker for quite a while. All the info on this board is so helpful Thank you to all who provide feedback as I have learned so much from reading the information here.
I have read this board for one solid day. I have searched sauce(nothing), Dough, blodgett, cheese and others I forgot about to try and learn more.
I do not know where to start here . Do not mean to ramble nor do I mean to bore you or sound as though I have no clue what I am talking about.
I have multiple dilemma’s going on here on whether to open a restaurant or not. Pizza included in the menu.
Hours 11-7. maybe later on the Friday and Saturday. Maybe only takeout pizza on Sunday for a few. It varies by the time of year here. When farmers are farming 24 hours. may need to adjust schedule.
Also for the next 2 years…about 200 wind generators are going up. about 300 extra souls a year will fill up camgrounds/parks,drives and motels and every house available.
I started in restaurants in 1979 for a couple months right before the labor laws came out and had to retire until I turned 16. Worked in the Happy Chef System out of Mankato, MN. until 1985 and then worked for a a Dairy Sweet. Came back to the Happy Chef in May 1987 and the manager I walked out on (i walked as had enuf crap from the asst who was questioning why I did not sack fries and made gravy instead) hired me back as an Asst. I was manager of that store in Jan of 1988 for all most 2 years. Moved to Phoenix in 1990 for a short time to experience it all and worked in Village INN for 6 months. Back to Iowa and in 1991 started working pizzas at the Caseys General Store. They could not let anyone know I was working that night as if people found out I would be bombed and you only work by yourself. Worked there for about 2 years and it was all part time. Going there after the FT job. Worked at McD’s for a winter. Still to this day pop behind the counter on a whim if she needs help at the Dairy Sweet. Have a friend that owns a pizza place in Des Moines so dabble there.
I somewhat consider myself a food connoisseur, specifically pizza. I live food and could eat pizza 24/7.
I will say for info sake that the most pizzas I ever did in one night from 430 - 10 at Caseys was 58. Giving that out there to help and think about my oven choice. 8
So with my long blabbering I am finally pondering opening a place of my own. Town I live in is 850+/- people. 7 miles each way is a 500 and a 1200 town. No restaurant in the 500 and a 50 year old steakhouse in the 1200 and I am friends with the owner there and treat his properties.
We have no REAL pizza places for over 40 miles. Only PH, Pizza Ranch and Breadeaux. Also Godfathers is in a couple convenience stores in other towns more than 10 miles away as there is a Caseys that serves take out pizza in town and all other towns…
We have a Subway and the Happy Chef and everyone complains and wants a real place to eat. As of July 2011 we had 2 restaurants on MAIN street and both were doing ok. One shut down as the owner did not want to be there and had a fling if you will. The other took off suddenly to CA to get away from Child Support.
We are a farming community and grain trucks go right by the store front I am looking at daily all day long.
We are also right on I-80, major interstate. My place would not be on the interstate. I dont want the hassle of being on I-80, big place, (more money for building) needing help, cant properly manage thieves that work for you and turn out bad food and offer crappy service. Needing to make way more $$$ for rent?purchase and utilities. I found a place for under $40,000 needing very little work. Other place is over 200k and needs much work.
I want to serve never frozen burgers, loin, chix sand and strips, ham and cheese, BLT, fish sand, shrimp, and 2 salads. homemade dressings, pies, soups. Have a real homemade special 2-3 times a week. REAL FF’s and onion rings with cauliflower and cheeseballs. Have ice cream, malts shakes, and such. I know quite a bit about this side of the kitchen.
I WANT to do PIZZA> simple pizza. thin crust and a thicker pan crust. Again we have nothign around here homemade for pies.
I like the Pizza HUT old crust from the 70’s, Dulonos in Minneapolis, MN is probably my fav. and the crust I want is like theirs. (recipe??) Need the pan as people around here like the thicker. We are not talking Chicago deep dish. Looking at ovens. NO CONVEYER!! Dont care if it is quicker, faster, stronger and can shoot lazer beams. I walk out of pizza places if there is a conveyer in the place. I aint havin one. We RARELY order Caseys.
I like a bold sauce(recipe?) like Dulonos or Little Franks on Burbank in Chicago. Fresh garlic sweet sausage, not italian spicy or mild. Ask me about my Fav pizza places.
Ovens…yes I have read anything under a bolodgett 1000 is nothign more than a baking oven. I do not think I would be doing that many pies to need anything greater. I really dont expect tot do more than 50 on a Friday or Saturday.
Thanks George and other!!!
Could I get by with a 901? Found one for $700.
Could I get by with a 981/951. Found one for $1300.
DOnt really need the hi heat for the thicker pies as have realized they need a slower temp to cook. Want them doughy. How my wife likes em.
I will be seating 50 or less in my little place. I could seat more but do not want to sacrifice service by putting people on top of people. Heck the bar seats 15-20. I will not be a bar. No liquor. No beer…well maybe. depends on demand.
I have no house pmt, own it. no vehicle pmt. I have some buziness debt that pays for itself from the lawn care side. Have a full time shop mechanic and repair shop. Have income from my lawn care buz which my son is gonna help in both and run the mowing and it pays for everything. I have contracts from mowing that pay 12 months of the year. Also have another emp who will do the mowing. Looking at another ex emp who will come back to help in both, good person. 2 old waitresses from my Chef days who one still works at the Chef 30 years later. and the other who left the Chef and works at COuntry Kitchen since, 30 + years as a waitress. Niece who is 19 and waitressed since 16.
I want name to get out to be a destination, not survive hoping the citizens of ADAIR will only come.
I have 3 (2 ss)acme dough rollers, 9 univex 30 qt mixers, 5 blodgett convection ovens, 4’ flattop gas, 1 gas fryer floor, 1 220 fryer floor, 3 bench 220 fryers. pizza prep table, reach in cooler and freezer, 12’ ansul hood, 8’ hood, 6 soda fountains, 600# manitowac ice machine, 1000# manitowac ice machine, Stoelting ice cream machine, schwans ice cream dispenser, numerous ss shelves and counter, 4 triple wash sinks, bench steam table, conveyer pizza oven, plates. All this above is paid for clear as I have accumulated it over the last 3-5 years. willing to sell and trade for what I need.
missing-some tables and chairs, hi chairs, pizza oven.
I no I have blabbered way more than I should. I have debated writing this and how I would write it and word it.
Reasoning is…I see many ask questions on what are your plans, where are you located, debt load, you know this restaurant stuff is long hard work with no profit in site, and many other things. I hope I have explained most of the questions one would ask. My lawn care buz I get calls starting at 6am till 10 pm and usually work 15-20 hours a day anyway…remember kid is handling this part for the most part now.He did last year…
I have my wifes permission. She asked tonight if I want her to quit working or stay working…I said stay and find a job that I dont have to pay $600 month for Health Ins like I do know. Her job now offers crappy health ins.
Is my oven choice terrible?? not planning on making over 50 pies a night.
Supplier? for Iowa. Someone I talked with Saturday said PMG. Only place to get 00 flour.
Sausage from B & B.
Stanislaus tomato products which I think have to come from PMG.
Have a great meat supplier in Des Moines. Brewer meats.
AM I NUTS TO DO THIS??? or just really really stupid.
I do not want to skimp on cheap inferior product. I want only the best.
I hate it when a restaurant bills themselves as a great place and has SYSCO ketchup.
By the way…I have dreamed of doing this for 20 years. Many I have told have said you have talked about that many times. Do it.
I forgot I also help run a local dirt track with my best friend and we have a concession stand in there. Races every Sunday night. He is gonna help me too along with my cousin who has worked at McD’s for 15 years and is a manager there.
Hope I gave you most of the info needed for comments back.
I appreciate the help and any info you can supply to me in my quest.