Another good plan is to create a ‘specialty’ or ‘signature’ pie using the spinach. We have a white pizza that we upsell the spinach onto. Garlic butter sauce, Feta, garlic, roasted garlic and spinach . . . .maybe some sliced tomato. Chicken makes it a high dollar pie. the key for us is suggestive selling when a customer is tentative or is asking about something ‘different’. We offer to sned a free pie next time if they are not pleased with our recommendation. Never had to pay off on that offer to date.
Calzones and stromboli are other options to get the spinach sold. We have thought about adding a salad that uses spinach leaves with the romaine/iceberg mix we use. It is a great garnich for pasta dishes as well, BTW. Spinach lasagna is another item soon to arrive on our menu. We make our own, so 4 cheese, meat and spinach versions will be available. Simple as anything, and a decent margin bundled with bread and salad for a meal.
We can get the spinach for 3.89 for a 2.5# bag . . . they will break the case for me. So, my cost is .10 per ounce. For me, it is a no brainer to have on hand because two large pizza topping pays for the whole bag. Bag will stay good for me for 2+ weeks. When we get people thinking about it again, we’ll sell 3 or 4 pizzas a week with spinach on them. It is worth it to me that the small investment is an even break, and it keeps those customers satisfied with the rest of the menu.
