I really want the indies to take a look at pricing with this one. I know a few people on here are in resort and seasonal areas and those are unique too their own, but for the rest of the indies I want to share this shop. They have been around for about 16 or 17 years now. Started with one…expanded too 4, closed one after a flood and sold the other two off at different times. All locations were and still are dine-in or carryout. No delivery. I only frequent the original and this is the pricing and business I wanted to comment on. In 17 years I have seen 3 coupons come out of this place. They offer no standing discounts and no toppers, door hangers, and I see their ad in local papers and mags once in a while, as do I hear a radio ad usually when they sponser something in town. The shop is about 1800 sq ft or so. Has seating for about 40-50. On a busy night they run a crew of 6-7…mostly 16-20 year olds. They also always have a line waiting for pickups and if you want to eat there…get there early or late…because it will be full 4-5 nights a week. They make a good pie. You do have good pizza days and the infrequent bad or cooked wrong pie…as everyone does. Nobody’s perfect. Bottom line…talking too the owner… it is a million dollar shop. They are in a town of 100K or so. Have a PJ’s and Papa Murphy’s within sight of the front door and PH, Doms, and Paul Revere’s less than a mile away. Also 3 other restaurants that make pizza in that same 1 mile radius. So they have competition. Still…they are the only one that charge the higher… in my opinion… fair price… at least from a business stance. All without a lot of promotions and discounts. I know there are arguements on both sides that every location is its own and so unique… I make that one myself… but I also believe that if you make a great pie and sell it for a fair price… the customers will come. They will pay a higher price for a better meal. Yes, you will have the hangups and walkouts from those that will only pay $10 for a pie… but when you look at it by the numbers… what do you want? 1000 pizzas a week at $10 or 500 at $20? Gross sales are the same…but net is far better off with the 500 pie number. Don’t be afraid to take the risk with the higher selling price. Let’s push good pizza back to the price range it should be in and leave the real garbage pies for the PH, PJ, and Dom’s lovers.
