S
system
Guest
Been checking out the forum for a couple days now, reading all the old threads and the stickies. Lots of great info and some really helpful people. I am impressed…
So here is the plan and some of the important details…
So here is the plan and some of the important details…
- No pizza experience… Plan for dealing with this is to start with a dummied down outfit; find a quality frozen dough or parbaked and use a conveyor oven. I do have some restaraunt experience. I want my pizza’s to be consistantly good so from everything I have read here this seems to be the best plan.
- Business size… Small. Location is a small resort town in B.C. Can. About 3 thousand people in off season, 25 thousand in summer. Take out only.
- I have a finacial backer who will put up the money, but haven’t worked out how that partnership would work…open to suggestions.Right now my thought is I would take a small salary, then 50/50 on actual revenue. Once Initial capital investment repaid increasing the salary portion to better reflect the cost of a manager.
- Competition… Minimal, one new restaraunt offering take out pizza but their location not great and would not cut into main potencial market during peak season very much. There was a pizzaria in the location that I am trying to obtain that just went under. Place was mismanaged (I don’t know all the details of the closing but I know enough not to be concerned by their failure, the previous owner who sold them the business was doing rather well)
- pricing… Previous places price for a one topping 14’ pizza was $16. Not sure where mine will price out at but I would like to try set food cost at 25%. Might be hard to do with the way cheese and other products have gone up and higher cost of using a frozen or parbake but with lack of local competition as long as I put a quality product out the price can be high.
- Equipment… As I would be a one man show for the majority of the time (plan to higher part time staff for busy part of season) I am using the KISS plan. Keep It Simple Stupid… So to start I want to build the menu around items that can be done with pizza oven. No deep fryer to start
For a Oven: Right now I am leaning towards an XLT just from what I have read here seems like a company with a good rep and pricing, but certainly looking for recommendations from any guru’s
Other equipment that I have priced out include prep table, small merchandise fridge (for softdrinks etc.) fridge and freezer for supplies (I know walk in cooler best but for operation this small I think I can get by with just a fridge, freezer, and what space the prep table offers) Slicer, Pizza Pans…
- Other important details… Right now I am waiting to here back on the availablity of my desired location, it may be spoken for (which would put a huge dent in the master plan, but deal with that as it comes) but the rent would be $940 a month. I think that a reasonable gross revenue to start would be $100,000 - $150,000 small numbers for sure but I do think it would be profitable and the area is rapidly growing so solid potencial to grow as the community does.