I’m working out my official business plan, I’ve done a lot of the online reading and research and I’m using what I found to be the middle of the road reported figure when talking about the “average customer invoice” or ticket, of $18.00.
Would anyone care to comment on that figure and tell me if that’s about right, too low…or way too high. I suppose it is bound to differ from area to area as I know the COL in the midwest will be different than ya’ll on the left or the right, but the overall averages I found were being reported from that $18.00 up to some surveys using $22.00. I’m using conservative figures where I can, so we will all be pleasantly surprised!
We’ll be a std. del/co with room for about 24 seats if all goes well. I have considered adding in a T-n-B case, but that’s down the road. We’re doing pizza, both std. American in style as well as a deep dish, and will have about 8-10 hoagies, 3 salads and maybe someday a soup. My focus is on “fresh”, “house made” where practical and I have what I consider to be an advantage being like Nick a local “leader” whatever that is. I’ve been in business in our small town (3500) for 33 years in another field, served 27 years with the fire department, former Chief, former Chamber president yada yada yada…but I think that all adds up in my favor. Our competition is a very (very) poorly performing Pizza Hut and a regional chain outfit who’s quality and consistancy has slipped in the last couple of years. We also have one gas station making “fresh” pizza…but I haven’t seen much threat coming out of there during my “covert” studies.
so…any input?
Would anyone care to comment on that figure and tell me if that’s about right, too low…or way too high. I suppose it is bound to differ from area to area as I know the COL in the midwest will be different than ya’ll on the left or the right, but the overall averages I found were being reported from that $18.00 up to some surveys using $22.00. I’m using conservative figures where I can, so we will all be pleasantly surprised!
We’ll be a std. del/co with room for about 24 seats if all goes well. I have considered adding in a T-n-B case, but that’s down the road. We’re doing pizza, both std. American in style as well as a deep dish, and will have about 8-10 hoagies, 3 salads and maybe someday a soup. My focus is on “fresh”, “house made” where practical and I have what I consider to be an advantage being like Nick a local “leader” whatever that is. I’ve been in business in our small town (3500) for 33 years in another field, served 27 years with the fire department, former Chief, former Chamber president yada yada yada…but I think that all adds up in my favor. Our competition is a very (very) poorly performing Pizza Hut and a regional chain outfit who’s quality and consistancy has slipped in the last couple of years. We also have one gas station making “fresh” pizza…but I haven’t seen much threat coming out of there during my “covert” studies.
so…any input?
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