I’m a newbie here and I want to thank any help in advance.
My Story in a nutshell…
I own and operate a multi- restaurant delivery service in a resort Town in Canada. Been doing it for 10 years and I do well with it and I know delivery and the market intimately. I am spoiled and run drivers on a flat rate per delivery ($2.50) with no hourly due to large orders and great tips. 65% of my total sales are from the local pizza places where 80% of those sales are to tourists. I have an opportunity to open a take-out pizza and Chinese operation with a good location with lots of foot traffic. ThereÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢s 800 sq feet of space and the idea is to create 2 distinct businesses with each a distinct brand side by side with my call center moved there as well so I can manage the whole ball of wax.
Essentially, I can turn key the venture with 300k per year in delivery sales alone from my present delivery service infrastructure. So, without further marketing this new venture could break even from the get go. Of course I will have an aggressive marketing plan for the new venture that will sling profits real quick. I have a partner who has ran successful local pizza restaurants in the past and this person will get the menus and recipes perfected and I will then manage and operate the whole show. This all sounds win-win to me and I am real close to sighing a deal but I have questions?
Pizza Style ÃƒÂ¢Ã¢â€šÂ¬Ã¢â‚¬Å“ locally there is a Dominos, a Dominos spin-off joint, a thick airy organic crust take-out place and Boston Pizza and they all deliver. There is a Pizza Hut but only for take-out in a local grocery store. Dominos are insanely busy and have the pizza segment here wrapped, in the off-season they do about 100 deliveries per night and up to 250 deliveries a night in the peak season. So, IÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢m going after a piece of the Dominos Pie, a large piece. I want to sell the most delicious Pizza set at competitive prices to Dominos so I can achieve a local following or local love for my Pizzas.
IÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢m thinking of square pan pizzas with Gourmet thin crust pizzas as well. Delicious, different and very marketable that will fill a niche I think.
What do you think of the of square pan pizzas idea?
Does this type of Pizza do well commercially?
Should I consider a different type of Pizza for my market?
How do square slices sell? (They can be sold cheaper for the broke ski bum crowd.)
What North American pizza trends are doing the best ATM?
My town has a green thumb and the local population is health conscious, low fat pizzas might do well with a wheat dough, any comments on this style pizza in regards to sales numbers and customer feedback?
I need to handle crazy rushes, so volume is of the utmost concern, seems an electric conveyer double stack (upper stack for thin crust) oven is the ticket, how will a pan pizza do in this type of oven after I tweak the oven to its maximum? Electric because I have hood space for my woks only, limited space and the electricity is included in the lease.
General Comments and ideas?
More questions to come if thatÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢s okay?
Many thanks and IÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢ll be a regular poster here now and help as much as I can. I am a graphic designer and marketing guru so feel free to pick my brain if you like for creative ideas for your Pizza biz.