my second week of businesS~

[jinzhenheng]

WELL I THINK FOR THIS SITE FOR GREAT INFO I GOT AND FINALLY GOT MY PIZZA REST OPEN. I LIVE IN A COASTAL TOWN IN WA, POPULATION OF 4500 FULL TIME AND SUMMER TIME WE GET LOT OF TOURISTS BETWEEN MAY TO SEPT. SO FAR I HAVE BEEN AVERAGING 700 DOLLARS PER DAY. THERE IS 4PIZZA PLACE AROUND MY PLACE AND THEY ARE ALL INDEPENDENT. LOT OF COMPETITION I THINK FOR A SMALL TOWN. RIGHT NOW I WORK BY MYSELF IN THE KITCHEN AND SO FAR I HAVE DONE 1100 DOLLARS GROSS ALL BY MYSELF ON A BUSY DAY. WHEN DO I START GETTING HELP IN THE KITCHEN? I HAVE 1 WAITRESS AND MY WIFE HELPS OUT WHEN WE GET BUSY IN THE HALL.

ALSO WHEN SOMEBODY ORDERS HALF PIZZA LIKE SUPREME ON HALF AND HAWAIIAN ON OTHER HALF AND WANT EXTRA CHEESE AND EXTRA SAUCE ON OTHER HALF ONLY DO I CHARGE 2 EXTRA TOPPING PRICE OR 1 EXTRA TOPPING PRICE? HOW DO YOU GUYS DO IT?

AND ALSO I HAVE IMPINGER 1100 MY PIZZA COMES OUT TINY BURNED DO I LOWER THE TEMP? OR LESS THE COOKING TIME? RIGHT NOW I AM COOKIN AT 500F AT 5 MIN. SO FAR ONLY HAD 2 PEP SAID IT WAS LITTLE BURNED BUT EVERY ONE LIKED IT OTHER THAN THAT TWO PERSON.

LITTLE IN FO ON MY REST.
IT IS 4000 SQ FT RIGHT NOW ONLY USING 2000 SQ FOOT OTHER 2000 SQ FOOT IS BAR I JUST APPLY FOR BEER WINE AFTER GETTING BEER AND WINE LICENSE LIKE TO GET OTHER HALF OPEN FOR ADULT WHO WANTS TO HAVE BEER N PIZZA AND WATCH SPORTS.

ALSO PLANNING TO START DELIVERYS I PLAN TO CHARGE 2.50 PER DELIVERY IS THIS TO HIGH?

 

[wa_dave]

jinzhenheng:

WELL I THINK FOR THIS SITE FOR GREAT INFO I GOT AND FINALLY GOT MY PIZZA REST OPEN. I LIVE IN A COASTAL TOWN IN WA, POPULATION OF 4500 FULL TIME AND SUMMER TIME WE GET LOT OF TOURISTS BETWEEN MAY TO SEPT. SO FAR I HAVE BEEN AVERAGING 700 DOLLARS PER DAY. THERE IS 4PIZZA PLACE AROUND MY PLACE AND THEY ARE ALL INDEPENDENT. LOT OF COMPETITION I THINK FOR A SMALL TOWN. RIGHT NOW I WORK BY MYSELF IN THE KITCHEN AND SO FAR I HAVE DONE 1100 DOLLARS GROSS ALL BY MYSELF ON A BUSY DAY. WHEN DO I START GETTING HELP IN THE KITCHEN? I HAVE 1 WAITRESS AND MY WIFE HELPS OUT WHEN WE GET BUSY IN THE HALL.

Get the extra staff as and when you can afford to pay for them. It would be a good idea to get a multi skilled person who can do phones, prep, cook and do anything else on a limited hours basis as you build up sales. At $700 per day I think you could take on someone soon, as you will soon start to burn out doing it all yourself. You need a back up in case you get sick or something else arises.

ALSO WHEN SOMEBODY ORDERS HALF PIZZA LIKE SUPREME ON HALF AND HAWAIIAN ON OTHER HALF AND WANT EXTRA CHEESE AND EXTRA SAUCE ON OTHER HALF ONLY DO I CHARGE 2 EXTRA TOPPING PRICE OR 1 EXTRA TOPPING PRICE? HOW DO YOU GUYS DO IT?
What we do is charge the whole pizza at the dearest half and full price for the extra toppings even if it’s only on half. i.e if Hawaiian is $10 and Supreme $13 then they get charged $13, plus $1 half/half surcharge, plus extra toppings.

AND ALSO I HAVE IMPINGER 1100 MY PIZZA COMES OUT TINY BURNED DO I LOWER THE TEMP? OR LESS THE COOKING TIME? RIGHT NOW I AM COOKIN AT 500F AT 5 MIN. SO FAR ONLY HAD 2 PEP SAID IT WAS LITTLE BURNED BUT EVERY ONE LIKED IT OTHER THAN THAT TWO PERSON.
In a wood fired it would come out a lot more burned than in a impinger. Maybe the fingers need adjusting? But 2 out of how many? Wouldn’t touch it unless you get negative fedback.

LITTLE IN FO ON MY REST.
IT IS 4000 SQ FT RIGHT NOW ONLY USING 2000 SQ FOOT OTHER 2000 SQ FOOT IS BAR I JUST APPLY FOR BEER WINE AFTER GETTING BEER AND WINE LICENSE LIKE TO GET OTHER HALF OPEN FOR ADULT WHO WANTS TO HAVE BEER N PIZZA AND WATCH SPORTS.

ALSO PLANNING TO START DELIVERYS I PLAN TO CHARGE 2.50 PER DELIVERY IS THIS TO HIGH?
Not in the least. You have to pay wages, petrol if it your car or a delivery fee if it’s their own, insurance etc.
Charge a fee from the start and then people will know where they stand. With petrol prices skyrocketing anyone who now doesn’t charge for delivery are living in a fool’s world. Customers want you to delivery because they are either too lazy to pick up or don’t want to use their petrol driving down to your store.

Good luck to you.

Dave

 

[mandino]

AND ALSO I HAVE IMPINGER 1100 MY PIZZA COMES OUT TINY BURNED DO I LOWER THE TEMP? OR LESS THE COOKING TIME? RIGHT NOW I AM COOKIN AT 500F AT 5 MIN. SO FAR ONLY HAD 2 PEP SAID IT WAS LITTLE BURNED BUT EVERY ONE LIKED IT OTHER THAN THAT TWO PERSON.

I’ve always went by this philosophy for oven calibration:

Time Cooks and Temperature Browns.