We are in the final stages of opening up our restaurant and my partner and I have been having an argument that I was hoping to get some input on.
First off, we are mostly a whole-pie kinda place but slices will be offered. As such, we don’t anticipate a huge, constantly moving, volume of slices. That said, the question involves the pizza display/warmer.
He wants to get a humidified warmer, thinking that the slice will stay better longer. As you know, these warmers are far more expensive, larger and there is much less variety to choose from then the non-humidified warmers. My view on it is that if the slices are sticking around so long that we NEED a humidified warmer that we aren’t pushing enough of the product to even justify having it on the menu.
Thoughts? Thanks!
First off, we are mostly a whole-pie kinda place but slices will be offered. As such, we don’t anticipate a huge, constantly moving, volume of slices. That said, the question involves the pizza display/warmer.
He wants to get a humidified warmer, thinking that the slice will stay better longer. As you know, these warmers are far more expensive, larger and there is much less variety to choose from then the non-humidified warmers. My view on it is that if the slices are sticking around so long that we NEED a humidified warmer that we aren’t pushing enough of the product to even justify having it on the menu.
Thoughts? Thanks!
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