/biz/ - Business & Finance

[Anonymous No.55318089]

What do you guys think about this? I think the start up cost is less than $20k, less if you start without a vehicle and just a detached oven (I estimate around $5k if no vehicle and just an oven and kitchen supplies). The dough would be prepped in a commercial kitchen or outsourced to one.

A pizza cost maybe $2 (less when buying wholesale) in ingredients to make and can sell for $10 no problem at farmers markets or high foot traffic areas. I would never want to scale this business up much but it seems like a fun summer time gig and if the profit per pie after COGs is $6, say monthly recurring overhead (booth fees, commissary kitchen rental, insurance, etc) is $2k. Say I can average 200 pies a week (conservative imo), that’s $1200 profit weekly or around $5k monthly. After overhead that leaves $3k monthly. This seems like a bad idea now am I wrong or what fellas. I already work 5 farmers markets a week and it sounded like a fun thing to add since no one’s doing it but that profit kinda sucks balls, I’d need to sell at least 400 pies a week to make it worthwhile and I don’t see that happening

[Anonymous No.55318192]

>>55318089
>>55318089
Hire someone else to do it for you and just collect the net profit after their wages. One less gig for you to actually have to manage yourself directly - just set someone else to do it for you. Thank you for making a thread that isn't crypto or some other nigger shill stock. My own sidehustle is making a specialty wine that doesn't really exist here or is even known of

[Anonymous No.55318204]

seems comfy go for it anon

[Anonymous No.55318219]

>Napoli style
>no brick oven

[Anonymous No.55318227]

>>55318089
I'll tell you a better side hustle - cum cubes! I have a team of me and 5 other guys who love cumming and we freeze our cum in ice cube trays to sell to elites for garden parties etc., something which is popular in the summer months. The only cost we have is shipping and packaging so the cubes stay solid. We each bring home 5K a month from it.

[Anonymous No.55318238]

>>55318089
If youre going to do this whats stopping you from advertising on doordash as well?

[Anonymous No.55318241]

>>55318089
Why do burgers call pizzas "pies"?

[Anonymous No.55318469]

>>55318192
>Hire someone else to do it for you
Not feasible until I have everything down pat, I’d want to build up a reputation first that only the owner-operator can do. But yeah eventually that’s the idea. I’ve never hired anyone before and it sounds extremely hard to find someone good, but imo it’d be a sweet gig for a college student during summer or something.

How tf do you sell wine as a ‘side hustle’? You must not be a burger?

>>55318238
Not really what I’m trying to do, I already have booths at the market so I’m just trying to capture more foot traffic sales. I sell produce which will be used on the za’s too.

[Anonymous No.55318586]

Buy a small pizza oven and pump out as many pizzas as you can first. The two pictured there are called the roccobox. Karu 12 multi fuel is also a good choice as it gives you the option to use gas or wood. This shit isn't something a monkey could do after 10 minutes of youtube. It takes some skill and practice.

[Anonymous No.55318639]

>>55318469
what does this even mean? why would you turn down the ability to reach more customers by advertising on food delivery apps when you just said youre afraid you might not make enough sales from a booth?

[Anonymous No.55319626]

>>55318639
Ah, I typed out a reply but I see now. I forgot doordash is other people picking up the food, not me driving out to people (I’ve never used it). Would it work if my hours and locations vary? Like could I do Monday’s 4-8pm @ someFarmersMarket weekly?

[Anonymous No.55319635]

>>55318586
I don’t have a real deal pizza oven yet but yeah I’m pretty passionate about pizza. I have Better business ideas I should pursue first but this is just a big itch I want to scratch and get the system in place.

[Anonymous No.55319645]

>>55318089
as much as I enjoy the occasional napolitan I still prefer crispy bottoms and a crunchy crust

[Anonymous No.55319959]

the oven in picrel is like 400-500$. gozney roccbox

[Anonymous No.55319995]

Pizza is oversaturated now. Every beaner thinks their Italian for some reason

[Anonymous No.55320014]

>>55318192
When did we start calling "a small business" a "side hustle"? A side hustle is when you deliver pizzas on top of your regular job, you're running a mini winery.

[Anonymous No.55320026]

>>55318469
>Not feasible until I have everything down pat, I’d want to build up a reputation first that only the owner-operator can do. But yeah eventually that’s the idea. I’ve never hired anyone before and it sounds extremely hard to find someone good, but imo it’d be a sweet gig for a college student during summer or something.
Do you have a gf? Get a gf and make her do it. Easy. You can pay her in pipe.

[Anonymous No.55320055]

>>55318089
>be you
>open great little business
>muh WAGMI
>zoomers, niggers and other scum begin to hang around
>filming themselves stealing your pizzas
>not paying for pizzas
>mocking you and spitting on you
>you do nothing
>cus you are scared of fighting back
>niggers scare away tourists and locals from buying your food
>you try to appease the miggers with cash
>they take your cash and still mock you
>you quit, go home and blame /pol/ for your business failing

[Anonymous No.55320072]

>>55318219
Bricks for poser mutts real pizza is cooked on steel

[Anonymous No.55320083]

>>55318089
not worth it unless you really love making pizza

[Anonymous No.55320091]

>>55318241
By the time theyre done loading it with so much sodium and toppings you can no longer taste the dough it resembles a pie.

[Anonymous No.55320094]

>>55320055
mindbroken by black bulls. many such cases!

[Anonymous No.55320262]

>>55320026
Yes but she doesn’t drive (as it should be), I’m hoping next year we can work a double wide booth together and she can make the pies. Hiring out completely doesn’t happen over night I need to know first hand how to run things through thick and thin before transferring knowledge to a wagie

[Anonymous No.55320281]

>>55320083
The thing is I’m already at the markets, so it’d just be another income source while I’m there (and probably a much better one). I can see it growing a ton and expanding a lot into a real food truck personally doing the whole farm to fork meme

[Anonymous No.55320289]

>>55318089
Why do you call them "pies" instead of "pizzas" if I can ask?

[Anonymous No.55320363]

>>55320289
pizza pizza pie, what is with the pie, every minute every second
>PIE PIE PIE PIE PIE

[Anonymous No.55320406]

>>55320363
I asked because it was an unfamiliar word choice, I never heard them called "pies" and was just curious.

[Anonymous No.55320445]

>>55320363
OOOOOH IM HUNGRY
WHAT FLAVOR
PIE PIE PIE

[Anonymous No.55320876]

>>55320406
Oh ok I’ve just heard them called pies a bunch and use either term depending on phonaesthetics

[Anonymous No.55320900]

>>55318089
>an actual business thread
400 pies a week is a lot. can you sell chips or other goyslop to improve it? maybe go a healthy route, offer local fermented pickles at 100% markup

[Anonymous No.55320948]

>>55318241
Look asshole, if it is baked and has a crust and fillings or toppings, it's a pie. Cornish Pasties are pies too. That started in Europe. I don't make the rules.

[Anonymous No.55320959]

[Anonymous No.55321046]

>>55318089
i worked at one of these that would travel to festivals, county fairs, city events etc and got to know the owner and manager pretty well. it is a good life and they seemed to enjoy the relative autonomy it provided and also varied surroundings, opportunities to meet people.

but like all food service it is either feast or famine, profit margins are typically thin (though at busy events it is possible to make good money), the workforce tends to be transitory and can be unreliable.

but overall, running a pizza stand wouldn't be the worst. making the pizzas themselves is kind of zen even when you are in the weeds absolutely shitfucked busy with more orders coming in than you can possibly fill, and interacting with customers in festival/event environments can be pretty fun, or at least not bad. time moves quickly.

there's a steep learning curve to running something like this but after a year or two once you get all your processes honed and have a core team, it could be a really cool life.

good luck if that's the direction you wish to go, OP, from a fellow pizzaman.

[Anonymous No.55321074]

>>55320959
>Domino's "pizza"
I dare you tell me you're not over 30 and still order from the kid's menu.

[Anonymous No.55321089]

>>55318192
I’ve been really wanting to do this, but with ice cream instead of pizza. I’m too anti social to interact with the people and sell, but I’d like to do everything else, and let other people operate the thing

[Anonymous No.55321150]

>>55318089

Damn son I hate to tell you this, but let’s take a step back. You are gonna have to sink a shit ton of money and effort into this project (and it WILL cost more than you anticipate every step of the way) for a CHANCE to make 3k a month PROVIDED that you absolutely bust your ASS doing everything 100% on your own and never hire any outside help. And once your pizza oven breaks or other unexpected expenses pop up, or god forbid you hire someone to help make the pizzas while you ring up orders, that 3k profit per month is gonna turn into $500 a month profit really fast. Plus it’s YOUR ass on the line for any health violations or someone getting sick from your food or having an allergic reaction or tripping on your trailer hitch and breaking their leg etc etc.

So in the face of all that shit, I’d say you could just pull an extra $1000 a month with nowhere near the effort just Uber driving a few days out of each month. Or, if I was gonna do the pizza thing, I would have to figure out a way to milk it for 10k a month in order to justify the massive amount of effort, investment, and risk I was taking on.

[Anonymous No.55321503]

>>55321150
sounds good I’m gonna do it and btfo you

[Anonymous No.55321512]

>>55320900
I already sell produce like I said retarded faggot I’m gonna grow chickens too

[Anonymous No.55321522]

>>55320091
America literally has the best pizza on earth dumb ass

[Anonymous No.55321536]

>>55318089
wow that looks amazing
the dough is burnt and raw at the same time
and not even enough cheese to cover it
of course it only costs $2 it's a piece of shit

[Anonymous No.55321548]

>>55321046
>making the pizzas themselves is kind of zen even when you are in the weeds absolutely shitfucked busy with more orders coming in than you can possibly fill, and interacting with customers in festival/event environments can be pretty fun, or at least not bad. time moves quickly.
>there's a steep learning curve to running something like this but after a year or two once you get all your processes honed and have a core team, it could be a really cool life.
That’s the idea thx fren, it’s not something I see as a smart business it’s just something I have an insane itch to scratch for. Just something fun to do seasonally when I want

[Anonymous No.55321574]

Just gonna do it for a couple seasons then hire everything out or sell the business probably

[Anonymous No.55321704]

>>55321503
based

[Anonymous No.55321724]

>>55321150

Loser mindset

[Anonymous No.55321785]

>>55320055
that's the great thing about a food cart, Flynn. You can relocate!

[Anonymous No.55321858]

>>55318241
Only fags call them pies.
t. super straight white supremacist burger

[Anonymous No.55321866]

>>55321548
200 pies a night over 5 hours is still 40 an hour

making a more niche food item you can charge a bit for an have a specialty vs cater to their demands is kind of nice for profits and your soul but it is still margin sales

seems an easier thing to make x dough skins then be done for the night vs dominos style catch every customer bullshit

[Anonymous No.55321891]

>>55321574
if you are in the south west us ill take it over when you give up

[Anonymous No.55321920]

The amount of IDF niggers in the one actual business related thread in a month, holy shit. Just admit what you are doing openly because you are not hiding it and we can all see it. Maybe we can discuss the business aspect of how to be a sucessful cyber terrorist in a challenging oversaturated market. Is it better to prepare demoralization ahead of time or just type responses as you go? How do you select which boards to focus on? Do you get better engagement by misspelling words? How can we more effectively convince readers that we are actually fellow 20 year old white Trump voting males?

[Anonymous No.55322076]

>>55320363
Market research indicates that you ought to sell pizza and pie. They do seem to go together. I mean, if I think about it, they're the two fast foods between I can often not decide, one being savory (generally; the typical pizza is margherita or salami) and the other being sweet and maybe fruity (e.g. strawberry- or vanilla-/chocolate-flavored). People always would, if both were offered, something to choose.
In fairness, neither is the healthiest food, but they'd sell like hot cakes. You might as well sell hot cakes too, they do sell well according to the saying.

[Anonymous No.55322078]

>>55319635
Same here man. I am obsessive about pizza. If you drop your telegram there is a great deal on Amazon right now for a $40 pizza steel shipped for your home oven. I make NY style on it and everyone who's tried it says it's the best pizza they've ever had in their life. I also have some sauce recipies you might like.

[Anonymous No.55322087]

>>55319645
Proper neopolitan pizza is crunchy on the outside and soft like a cloud on the inside.

[Anonymous No.55322103]

>>55322087
*neapolitan

[Anonymous No.55322108]

>>55321866
$40 an hour isn’t a bad starting ‘wage’ for a business that can scale

[Anonymous No.55322117]

>>55322078
Can you post the sauce recipes? The oven I’m looking at comes with a peel and I already have a couple anyway

[Anonymous No.55322130]

>>55321866
You’d still be working significantly outside of the actual selling hours though

[Anonymous No.55322748]

>>55322108
no 40 pizzas an hour

think 40x20~ 800$ an hour probably will cost you a few hundred in product and cooking utilities

not to mention the 10~hours of rise time in a cooler youll need for the dough 1-2hr of prep time if you are competent

only 8~min each pie, almost the exact time it takes to make n bake in the oven without handling money, order taking, or order handout

I remember sitting down with a manager when he wanted to add a pizza line to our shitshow of a bar. very interesting marginal item but you really have to crank the price unless you can handle real volume

think about what your oven can handle and what it takes to run it at high volume shits pretty annoying unless you premake them or limit your menu

[Anonymous No.55323317]

>>55322748
You think people will be ordering a pizza every 90 seconds? For multiple hours? At a farmers market? Maybe if you’re at an all-day music festival or something, but that’s not something available every week, and would come with additional overheads

[Anonymous No.55323354]

>>55318089
Farmers market near my house had this
It lasted 2 weeks
No one wants pizza at a farmers market
Hotdogs are easy food to hold and shop
Fuck holding a pizza or sitting down in the shorty weather and pausing life to eat a pizza
You will always lose to the sausage kings

[Anonymous No.55323416]

>>55323354
Could also sell by the slice at an upcharge

[Anonymous No.55323486]

>>55322087
Its not "crunchy"
it has texture but it's a mostly soft pizza

[Anonymous No.55323769]

>>55318227
get or at least claim a bunch of BBCs to do this

[Anonymous No.55324890]

thank you for making a thread that isn't crypto or some shit I never have ideas to steal on here anymore

>>55321920
jews fear the pizza man

[Anonymous No.55326289]

>>55321920
bump

[Anonymous No.55326707]

>>55318089
Hold up. Are you planning to sell these whole pizzas at a Farmer's Market? Or just slices? I doubt anyone is going to buy a full pizza in the morning/afternoon at a farmers market, they going to lug it around while they do the rest of their shopping? Maybe slices would sell if it is a busy market, otherwise it sounds like it just would not be that popular. What other popular ready to eat food do they already sell there?

[Anonymous No.55326728]

>>55320072
Wrong
Consider suicide

[Anonymous No.55327118]

>>55318089
if you could do this at a nice location you can make good money and meet ok people. but beware of niggers and shitskins!

[Anonymous No.55327158]

>>55318089
setting up in an office park for lunch is a better idea than farmers markets, it can be hard to get permission though.

[Anonymous No.55327686]

>>55322748
i never said i'd do 200 in a night though, i was expcting closer to 50 per night

[Anonymous No.55329018]

>>55322117
They're simple. For neapolitan it's just a can of san marzano hand crushed with salt, basil and a tablespoon of olive oil. Put on pizza raw.

For NY style (my favorite sauce) just google "Chef John Pizza Sauce". Best pizza sauce you'll ever have in your life. The secret is the anchovies and blend of fresh/dry oregano. Incredible sauce.

[Anonymous No.55329074]

>>55318089
I work with a pizza stand with the authentic clay oven and everything
An oven costs around $6k
Payroll costs another $5k
Ingredients vary
Commissary is $5k
Employees are $17 cash as of now (transfer of ownership)
There are other costs too, but as a minion of the pizza place, it’s not too bad

[Anonymous No.55330076]

>>55329074
Well luckily I won’t be paying nearly that much for commissary (friend owns a restaurant), and won’t pay anything in payroll or wages.

[Anonymous No.55330139]

>>55320363
Pepperoni and green peppers mushrooms olive chives

[Anonymous No.55330192]

>>55320055
This is probably every Turkish ice cream vendor that spends years practicing their tricks only for smart ass zoomers to come and film themselves being dick heads