Wizzle Wassell:
Even if it will, let me give you an example from my own store. We serve a “gourmet” pizza and it’s fairly expensive. My demographics are firmly in the wealthy category with median income over $100,000 and a huge average home value. We do very well with our concept and me and one other independent are probably the only places in my city with “good” pizza. I’d say both of us have excellent pizza relative to what else is here.
About 6 blocks from me there’s a place that serves crappy, cheap pizza. They go all day long for $5.00 larges, use “pizza cheese”, purchased dough and barely any toppings. Guess what? They’re busy all the time. I’m sure they don’t do anywhere near my sales levels, but they just might make more money. They don’t have all the expenses that I have needed to put out “good” pizza.
Nobody is trying to discourage you here - just trying to point out that you need to have a lot more in your aresenal than “I’m going to have better pizza than the other guys.”
Wizzle Wassell:
Long story short, there are a lot of things to consider for success besides just having a better pizza. I think that’s all these posters are trying to point out.
Wizzle’s post is one of the best I’ve ever read on this board - not much to add to it. You need to realize that having a “good” pizza is not what will make or break you. The fact that there is no “good” pizza in your area could mean that the market won’t support the prices required.You have stated (and continue to do so) that you see PIE QUALITY (what every that actually is) as THE key driver and to you it is the key reason why businesses succeed or fail - even when we pointed this out that it wasn’t, you’ve posted a similar comment in this and another thread!
Quality is ONE of many reasons a business can succeed. Lets go to basics.
Even if it will, let me give you an example from my own store. We serve a “gourmet” pizza and it’s fairly expensive. My demographics are firmly in the wealthy category with median income over $100,000 and a huge average home value. We do very well with our concept and me and one other independent are probably the only places in my city with “good” pizza. I’d say both of us have excellent pizza relative to what else is here.
About 6 blocks from me there’s a place that serves crappy, cheap pizza. They go all day long for $5.00 larges, use “pizza cheese”, purchased dough and barely any toppings. Guess what? They’re busy all the time. I’m sure they don’t do anywhere near my sales levels, but they just might make more money. They don’t have all the expenses that I have needed to put out “good” pizza.
Nobody is trying to discourage you here - just trying to point out that you need to have a lot more in your aresenal than “I’m going to have better pizza than the other guys.”
Wizzle Wassell:
I love this one. I don’t have great delivery service and I’m sure a lot of people order from the “cheaper” places because of it. The way we’re set up is not conducive to 30 minute delivery times. I’m sure many people will take a cheaper, lower quality, faster pizza instead of waiting for me. That’s fine, we focus on dine-in… but speed and affordability is a huge factor outside of having “good” pizza. If you’re starving and have kids to feed and homework to do and bathtime… will you wait an hour for my gourmet pizza or maybe settle for Papa John’s that can get it to you in 25 minutes and be 30% cheaper?without excellent delivery service people may prefer to get a pie quicker from the other shop
Long story short, there are a lot of things to consider for success besides just having a better pizza. I think that’s all these posters are trying to point out.
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