I believe that I owe the think tank a brief story of my start up for all the help and amazing info I got here. Iâ€™m starting to feel comfortable enough in the pizza biz to almost start offering my 2 cents etc here on the board
In a nut shell
I opened Panoliâ€™s Pizzeria & Rotisserie October 5th / 08 in a resort town in Canada, wow getting a shop open can almost kill you. Anyways, Panoliâ€™s is a 692 sq foot takeout and delivery place in a great location. The driving force that lead me to do this is that I have the marketing tools and knowledge to give the shop a serious competitive edge and the plain fact that there is no great pizza here and no take-out chicken and ribs. My partner a chef and no stranger to the restaurant and pizza biz in this town is doing his part, the food is amazing and costs are in control (24.2% food and 31% labor) so far to date and thatâ€™s with weekly costing and spot on labor forecasting. The locals are raving about our pizza, crustless pan pizza using a 75% mozza and 25% jack cheese blend with a med thick crispy crust. Our rotisserie chicken pizzas are a huge hit while our roasted veg. and carnivore are the best sellers. Our service rocks and delivery is hot and fast. Christmas rocked for us even through these tough times and terrible snow conditions and we are still going strong. Our pizza is not low end or cheap and you get what you pay for, as our customers sayâ€ that was so amazing there is no crust leftâ€ and â€œ I can eat a whole medium from Dominos myself but only 3 slices from your medium and Iâ€™m much fullerâ€. Check out the menu at http://www.pizzawhistler.com/ this is not a final version of the website as time is something I do not have but Iâ€™m doing an online ordering system and getting a photographer to get real shots of the pizzas etcâ€¦ . I welcome any feedback you guys may have.
From the TT, I researched and bought Point of Success for the shop, all my pizza pans from Lloydâ€™s pans which were an amazing investment, bought a new triple stack MM PS 536 which is great, man we run everything through there. Got 5up electric bags to hold orders and for large deliveries, perfected our dough recipe (we still have bubbling issues) so not quite perfected yet and so much more.
My next 3 to 4 monthsâ€¦
1-Finally put to bed my accounting system and stick to it (Iâ€™m so far behind and would love to talk to someone about Point of Success tweaks and fine tunes)
2- The website
3- Marketing plan part 3 (corporate attack)
4- finish all the odds and ends that were neglected during start-up
Thanks again think tankers and Iâ€™ll try to be on the board more.