/biz/ - Business & Finance

>>18184833
Where at? Maybe I can work for ya

>>18184833
favorite topping is anchovies

>>18184833
the most important things will probably be price, delivery time from order and not having fucking retards doing the deliveries because they will bring down the reputation of your business
also
FUCK YOU FUCKING CAPTCHA NIGGERS

The delivery time is irrelevant. The oven to customer time is what matters, dont deliver shitty old pizza and you will succeed

Meat from Wal-Mart. Expiration date is of little importance

>>18185336
This. Make the driver wait, don't have it ready before he turns up. But don't take the piss, don't make the driver wait more than 5 mins.

>>18184833
Boneless piz

>>18184940
Small city in yurocuck
>>18185284
Good point, already bought some delivery bags
>>18185336
Noted

>>18184833
i have one simple request, use good quality ingredients, that is all

im not too picky as long as its not a greasy undercooked sloppy mess with way too much cheese.

which is the majority of pizzas.

>>18184833
Don't become one of those places where the quality is top notch for the first few months, than gradually gets shittier and shittier as the years go by.
I would rather have a price increase but stick with quality toppings.

>>18184833

>Tell me what you are looking for when ordering pizza.

Get the basics down- they're the most important part of a good pizza. Dough, sauce, cheese. Gimmicks won't save your business if you aren't able to do those 3 properly. As far as sizes go, standard small, medium, large, are probably fine. If you can only do 2 sizes, medium, and large are adequate. On average, it should take about 10-15 minutes to make a pizza from start to finished out of the oven. Usually pizza places have a radius territory they cover that makes sense from a delivery standpoint. People outside of that radius can be delivered to for special occasions or for an added fee, but it can mess up your delivery times if you have a driver out in BFE. Try to figure out your businesses delivery radius that makes sense for the delivery times you want. Average delivery time should be 30-45 minutes(from moment order is placed to arrival of product), with an hour being on the edge of acceptability. Anything beyond that besides special holidays is for the most part unacceptable. Preferred size is large, that will be the bulk of most of your orders. Consider sometimes people will want extra large if you want to go that route, otherwise they can just order 2 larges. Soft drinks and sides(salads, wings, "breadsticks", desserts, etc) are a great way to increase profit margins.

>taste
>price
>quality of ingredients

>>18184833

I just got it. They're PEPEroni's lol

>>18184833
>What extras do you like eg cheese stuffed crust?
Most people don't care about gimmicky extras, especially since you usually have to pay more for them. Even most "specialty" pizzas, you know the ones that come with a preset list of gourmet toppings, don't sell that well. Sometimes one or two of them will, but most don't. Pizza places live and die on how well they can do a standard-ass pizza with 2 or 3 normal toppings on it.

Quality fat is important. Olive oil butter, fresh oil.
Clean your kitchen daily and degrese everything. Old fat is nasty.
Also never buy cheap ham. If it has bubbles in it it was pumped salt water. Taste your food every 3 days, a bite a time to check if it is nasty.

Favorite topping is whole green peperoni pepper in vinegar, but could never find it in store.

>>18184833
Maybe try a pizza box like pic, to stay crispy under delivery

>>18184833
Fresh ingredients and big pizzas are worth a lot and might give you much rep. People like authenticity and they like Italian pizza.
If you need a graphics fag lmk I wanna make money

For the offchance of being legit:

Make some actually decent pizza. Have a small selection of decent pizzas, including some great vegetarian and/or vegan choices. Keep it simple, but genuinely nice.

At the same time, give stoners and amerilards the option to go full retard. They want 6 different cheeses, anchovis, olives, bacon and sauce holondaise on their salami pizza? Okay. That's 2,50,- per extra topping.

Also, focus on acquiring longterm customer loyalty and growing yourself as a brand, not just a cheap and fast way for food. In my town there's a Kebab delivery service that's unironically known nationwide - mostly for his quality. That's what you should be aiming for.

Besides the product, you also should focus on these three things:
1.) School your staff. Be friendly, well spoken and helpful. No matter how stressful shit is atm.
2.) Branding. Have a clear and distinct identity. I'm actually a graphic designer and could help you out with this. Not for free, of course.
3.) Locale. You have to know your locale and location. It doesn't matter if you have the best salami pizza around, when literally everyone who could order is vegan.

>>18184833
When you are picking your location, you should drive 30 minutes in every direction during rush hour. This will be your delivery area. At peak orders in the store, you should be able to complete an order in 15 minutes, giving you about 45 min delivery time.

Your delivery area should contain at least 10k addresses. This is the minimum for higher quality franchises.

Make sure you get in touch with area schools and businesses. Try to find out what the other pizza places in the area charge them per pizza for large orders. Contracts like these can keep you afloat in hard times.

All of your ingredients should be as fresh as possible. Make your dough in shop, never use frozen or canned vegetables. Some meats will be ok to freeze, but make sure that they are properly thawed before putting on a pizza.

Keep your product consistent. Make sure that recipes are detailed and followed when making dough. Pay attention to the details. If you refrigerate your sauce, and apply it directly to the pizza before it is in the oven, the dough just below will not cook properly. This results in the "gel layer" between cooked dough and sauce being too thick, giving you a slimy and gross product. Sauce should be applied in an even layer and at room temperature.

If your product is consistent, then people are more likely to continue ordering. Most plebs don't know shit about pizza and just gobble it down if it's a halfway decent product. If you keep it consistent they will keep coming back.

>>18184833
1.) good dough
2.) offer huge pizzas as option for comparable cheap prices
3.) real, dried mozarella in the crust. but be aware of the cost
4.) mild green, pickled chillies, chopped finely. Weird German thing but takes shit to another level
5.) complimentary sriracha sauce on the side

>>18184833
Just get the dough right. Go for long fermented wet neapolitan dough. Best topping is eggplant.

>>18186357
This

Community involvement is huge. There are always local sports teams looking for sponsors. Giving them money shouldn't be the end of your engagement with them. Show up to their games with discounted pizza for their family and fans. Offer product or cash rewards for the players individual achievements throughout the season. You should be doing things that are positive (and out of the ordinary) to raise the word of mouth about your business.

If you give stickers away for free, teenagers will stick them every-fucking-where. Try to engage in plausible-deniability-guerilla-marketing.

Most new products that pizza places sell are remixes of the ingredients already on their make-line. Give your employees an occasional free pizza or item that they get to make as long as they are creative. This will open you up to short term menu items that cost you little extra.

You should inventory and control your product stock very precisely. Unused product should be weighed at the end of each day. Specials should be based on your product that will be expiring soon. Most of your money will be lost to unused product. At the same time, do not use sub-par ingredients because you don't want to lose money on them. If your ham smells funny, toss it. If your green peppers aren't crispy, get rid of them. It will take one bad pizza to lose a customer.

Offer people discounts for taking survey's. Talk to your customers. Don't just send out spam emails. Really engage them. Call an hour after they receive their food and offer them a large discount on their next order for providing feedback.

>>18184833
If you want to open a pizza place but cant make pizza you have to prioritize getting the recipe right. I'd suggest working out the dough before starting anything else you dont want the food to be the bottleneck.

> this fucking thread
Pizza gate is real and these sickos are in on it!

Thanks lads, some good ideas.

>>18187405
Yes. I have that sorted out.

>>18186904
Can’t seem to get my dough right. Been working on it but I’m thinking I’m gonna have to work in a nearby pizzeria and just lift their method. Also not italian, if that matters.

>>18186096
oh yeah

>>18184833
The New York slice is the pinnacle of pizza. Big and thin, greasy, foldable.

>>18188235
It is all about the ferment, to be safe place your mix in an airtight container overnight with plenty of room in it (pic related).
You can use any flour as long as you let it max out it's rise overnight.
When you are a beginner add way too much instant yeast like 4-5x they recommend will really help your out too.
Then in the morning/next day , punch your dough down and roll into balls constantly folding on the bottom.
Place those balls in a fridge in an airtight container with room again, if you are making pizza right away let them rise for an hour or two at room temp.
The cold rise for 3-5 days after that is crucial to a great texture and gluten development.

Some other points:
Use cornmeal it will really help a shitty crust taste great and crunchy and initial batches will be sticky until you learn how to make it right.

It almost cannot be too wet for the dough when your making pizza, it should be uncomfortably sticky when you are working with it until you really dial in your process for your dough/oven.

Buy large tiles from Home depot and use as a pizza stone, a pack of them costs like 5 bucks and they work great, always max your oven out and let it pre-heat for at least an hour, DO NOT SKIP THE PRE HEAT

>>18186175
oh shit

>>18188514
Forgot to mention Olive oil, grease up those dough ball containers, and the corn meal is for your pizza peal/stone not the dough.

>>18188514
>>18188593
Thank you anon I’ll try this out as I’ve been making the pizza with very little rise time (4 hours or less). I have a lot of trouble with dough sticking to my stone, embarrassing.

regardless of your opinion on vegans, depending on your location, offering dairy free crust and cheese and even potentially a meatless imitation could boost your sales significantly

>>18184833
GIVE ME A NEAPOLETAN TYPE PIZZA UNDER 10€ PLEASE.

Semolina flour in the dough/crust for that rustic slightly gritted texture

>>18187486
When I read that I feel like the main character in the movie Pi.

>>18184833
Don't cut corners on the ingredients. If there's one thing people (myself included) are snobby about it's pizza quality. Focus on the product quality first, then do some sort of grand opening promo with discounts or even free pizza so people give it a chance. Apparently 58% of people prefer deep dish but I'd stick to think crust unless you're around the Chicago area. Thin crust you can buy for less therefore sell for less (sometimes people will make a price-oriented decision even if they prefer deep dish) and it cooks faster. I'd say one of the most important X factors though is really getting your name out there. Offer promos through your community somehow and use multiple channels.

>>18184833
Personally, I like good, crunchy jalapenos on my pizza. However, I'm the only person I know that likes that. Probably more important to have good dough, cheese, and sauce than to cater to weirdos like me.

call it pizzagate

>>18184833
>in a few months.
why not now? it's the peak for food delivery activity with the quarantine
inb4 you open your place AFTER the quarantine and people are burned out of takeout so your shit fucking dumps
>buy high sell low

>>18184833
what is the process of opening your place? Is it delivery only? What are your start up costs?

You clearly don't know shit about making good pizza. It literally takes years to hone your skills. Go get a job working in a real pizzeria and you'll see what I mean.

>>18190759
By the way the margins on pizza are razor thin after accounting for utilities and ingredients. You need to churn out a shitload of pizza consistently to be profitable

>>18184833
1) If you can't get good ingredients at a profit, don't offer them.

A seasonally adjusted menu is significantly easier to make people accept than it used to.
This especially applies to fresh tomatoes. Just don't bother offering if they're bad expensive and out of season, people are gonna be less pissed they can't get fresh slices on their pie than ordering them and getting watery garbage.

But that's just one example. Fancy meats would be another. Don't spread yourself thin (haha) if profit and quality will suffer.

2) If you haven't already read up on it, read up on cold proofing, slow rise and dough aging. It's essentially a way to make a shitload of dough up to 5 days ahead and making it taste like extremely fancy sourdough pizza despite being just regular yeast dough that's been allowed to just sit in the fridge for 24 hours or more.


3) Egg pizza rules.

4) Leftovers can be processed into free pizza pockets with every delivery over X amount. Bread sticks are standard; Spice it up.

5) One area where you'll want to be a little bit more extravagant; Dough types. Offer a rye/whole-wheat dough or something similar as an upgrade. It's a tiny thing but it gives people a chance to feel good about themselves.

6) A revolving roster of limited time family pizzas are a good way to game "what's for dinner" debates amongst stressed out families/high as fuck groups of friends to your advantage by creating an item that'll tickle their amygdalas in a way that'll encourage compromise. Always have one with meat and one without.

7) Look into finding a way to get store-brand drinks onto the menu to increase your margins and create something that feels special.

All the best.

>>18184833
dont put awkward retards on the phone

I am a simple man. I just like to grab a pizza and go, pepperoni or 3 meat that's good enough for me

If you can get a place W a drive through window it really helps speed up deliveries. No more time wasted parking cars and going in and out. If delivery times are more than 50 minutes after someone orders that's bad (unless it's like Saturday night and you're slammed)
Also, don't deliver more than 7 miles (maybe less for you - we're right on a small highway) because it jams up the drivers and slows down everybody else's delivery times

>>18184833
I don't want to talk to anyone to order it.
I want to see where it is when it's getting delivered GPS/Domino's style.
I want to pay with my card online.

if my pizza doesn't arrive in 20 minutes you're getting a phone call

after 25, I dispute the credit card charge

>>18190840
you actually took the time to type up this horrible post

>>18190815
a pizza with top-tier ingredients costs about $2.44 to make and there's an unending supply of cucked pizza makers with 10+ years experience who will do it for $10 an hour or less

if you can sell wings that are actually good then you will stand out from most pizza places but there must be a reason none of them bother

my favorite pizza place does american style toppings but just cooked in a firewood oven

its a hit in my eyes

>>18187382
>Call an hour after they receive their food and offer them a large discount on their next order for providing feedback.
don't do this

>>18191222
a 40lb case of jumbo wings (they have to be jumbo or don't bother) costs like $90, that's going to be about 215 wings give or take.. a gallon of texas pete is like $13

the most important thing is to teach your staff just how fucking expensive they are and not allow them to eat them without paying for them

ranch isn't free and customers love to ask for extra after they've already paid because you're in a hurry to get them out and you might not ask them for money for ranch after they've paid.. so let susie know that if she doesn't feel confident asking for $1.00 for the extra ranch then she can find another job

it's one of the lower margin items but it does indeed strengthen your reputation when you have people saying you have great wings

this thread is full of bullshit information, so here's some you can actually pay the bills with - first you bake them to 165 degrees fahrenheit with some oil and seasoning, this way you'll never have your meth head fry cook serving raw wings and your wait time is as little as 3 minutes when someone walks in and wants wings. Then you fry them to order. The longer you can wait to put the sauce on, the better they're going to taste. People don't order fried chicken wings expecting mushy bullshit. So you either use vented containers, or you poke holes in the container, so the steam can escape. Congratulations, that's a trade secret

I always order the same thing, would be nice if it had a name. Pepperoni, ham mushrooms, jalapeños. Ground beef too but not many places seem to have it or think it is sausage. When I order extra cheese on top it means I want the extra mozzarella on top of the meat and vegetables so they don't fall off. I don't mind paying extra for a good one. Best pizza I ever had was at a truck stop 10 minutes from my old house. I still haven't found a comparable place since moving. Delivery is not such a big deal, unless it's over two hours, just give an ETA, maybe a scheduled delivery like if we want it an hour or two later. If an expanded menu is available I like good tendies, not the ghetto cheap shit like dominos and other chain places. If you can get better from the frozen prebreaded section at Kroger it's not worth even adding to the menu.
The nice places pop up but then go under too soon. Either its hard to stay afloat making good pizzas or it's my area. I gladly pay more for something good but I live in a poorer state. You're off to a good start but unless you plan to do a national chain you should focus on your specific area and what will work. A handful of repeat customer autists won't keep you in the green. If not many pizza places you need to be more generic for the broadest appeal, if it's a bigger place with a younger demographic then you can take a more focused/niche approach. Restaurants are a bitch because of the shit margins.

>>18186175
clever
I think focaccia style pizza is nice
like jetz and pissaladiere

Cheese stuffed crust is based af. I prefer jalapenos, ham and pineapple as toppings, it's definitely my favorite pizza. Make sure your crust is fucking good. Good luck, wish I could eat it.

>>18184833
cough on the pizza and give me covid-19 so i can infect boomer scum

Make so I can order alcohol together with the pizza

>>18184833
Make pizza that looks like penis pl0x

>>18192498
>Make sure your crust is fucking good.

how to identify a pig-palate american

>>18193697
>t.

Hey so we heard your opening a pizza place.
Problem is buddy here has a pizza place himself if you catch my drift.

>>18186026
And roasties

Zing

>>18191100
Based

Use discounts as often as posssible, particuarly when buying in large volumes for efficient margins