I deliver for Papa Johns on weekends. People don't answer phones. Not because they don't want to, it's because there's 2 drivers, and 3 insiders, and literally everyone is covered in flour or doing 1 of the 12 things that need to get done in the store. There's no break. Order online.
The only way to do deliveries these days is 3rd parties - door dash Uber eats and all those I think direct delivery from an establishment is is actually dying out For the exact reasons you mentioned - it's just an additional headache and costs, Establish places that have been open for years and already have an operation going direct delivery to customers - it's one thing Any kind of new pizzeria shouldn't waste time on it - it's stressful and costly enough to open a business
@aloweyballa it was dying out, but 3rd parties do such a poor job that I think it'll make a resurgence. It seems to me 3rd parties will be best for food-styles that never had delivery, or as a stop-gap for when your scheduled crew can't handle the momentary swell of orders.
Suggestion, can you put numbers to tell the story so it can be easier to gauge what you actually spend and what you actually can profit from owning a pizza shop.
@@Smartpizzamarketing like one of those house flipper shows where they show on the screen their budget vs the cost of things + variations and unexpected (or really should be expected) expenses that pop up....
I would be interested in the unique challenges of pizza buffets. I'm not in the business, but your advice here is good for any business. A great employee is an asset worth investing in. Unfortunately, far too many see this as a liability while complaining about work ethic today.
Hello Bruce, let me say I am not a pizzeria owner but hope to be someday and that is why I probably do, and have, listened to even thing you have posted. Nonetheless I do have a question about budgeting. I totally get the need for a capital budget on equipment etc. but don’t understand how to plan for big price swings on product.
What is a good way of preparing on ingredient price hikes? Just adding up 30% or so to ingredients total before? I dont think customers want to adjust to different (e.g. higher) prices every year or even worse, every few months.
There are certain ingredients that are more prone to this. Building good relationships with proveyors can help and yes, making sure you price your product proberly.
For example, here in germany goverment pumped up taxes from 7 to 19% on meals eaten in restaurants (not for deliveries or walkins). This and some inflation led to higher prices for pizza. A typical neapolitan pizza was around 9,5-11€ in 2023, now its more like 13-15€. I have been noticing that more and more people stop ordering pizza allaround.
closely evaluating the books on a weekly basis allows you to plan for and adjust other expenses and know how long you can go before you have to adjust prices up. eg. maybe ground beef skyrockets so your plan is to not offer the meat lovers temporarily, rather than raise prices.
You can be creative by introducing another product with high margin to cover the loss of the other in the meantime Or use less of the expansive part Ask yourself would you dine at a restaurant that changes its price every week. That would be too confusing and unreliable
I own a ice-cream parlor its paid for building everything, was going to do food but decided to shut down, going to finish add on, go from there not going to be food to many issues in today's culture,good sound advice
Great video but like Chinese restaurants, I don't think pizza shops can survive without delivery. Limiting your self to walk in's did not work in the 1970s and it won't work today. Most pizza shops I have seen have one college kid that uses their own car and work mostly on tips. That is .ore than satisfactory.
Youre going to have to realize the majority of society looks down on restaurant workers...regardless of what society admits. The restaurant worker knows this. Most restaurant workers view it as not a real job, therefore are always looking for something better. As an owner you need realize this and accept it. No matter how easy, well paying, and accommodating you make their job. Restaurants make the majority of their money during nights and weekends, the majority of people want nights and weekends off. So its always going to be difficult
@@Smartpizzamarketing Your content is excellent. So refreshingly honest. As an amateur pizza-maker who loves the craft, it has been sobering in a very good way.
I work at a Pizzeria. The family who owns it is awful and runs off everyone who is a good employee. I wish I could passive aggressively send them this video 😩
Conveyor oven with 12" bar pies or maybe those small Detroit's you can parbaked. They're starting to put machine learning into the oven to save on fuel.
also the amount of cheese and red pepper that some of these pizza places give you, like should give a 16th the amount the employee gives you, its absurd, WAY TOO much.
I use to give a 2 oz. Parm cup and 2 oz pepper flake cup with each pie but found that it's better to ask if they want it. Less than half want either. Plates and napkins add up quick too if every ten inch pie is leaving with 80 plates and half a package a napkins. 😂
@@PizzaDave802 80 plates? way too much. pizza employees here in sacramento area give you like 20 packets pepper 20 packets cheese and its like 3 of us even if more a packet of pepper can be used and many slices, one 1-2 packets on even extra large. i tell them all the time dont give so much out. we save it of course, use it for other foods, but if i were owner i'd be pissed. plates too, 3 people they give like 30 plates, absurd.
@@PizzaDave802 Let them ask for it first! I ask for crushed red pepper and they give me a stack of plates, napkins, seasoning when all I want is the pepper. lol
Some people have big goals. You don't have to have two locations but in the pizza business, you want to keep your team and growth sometimes is the best way to do that.
Hi Mary. Do you own a business? My guess is no. Am I right? It's okay. You don't need to to understand. Have you had a job before? Yes. You have. Did you apply yourself at that job? Of course you did. Did you want that effort to result in a gain over time? More money, promotion, recognition of your valuable hard work? Of course! Where is that promotion going to come from? If you piece of the pie (no pun intended) is going to grow with your efforts, that is going to come from where? The owner's cut? Think again. Otherwise, why not you own the business. You need a 2nd and 3rd location, in part, to continue the story or narrative for your employees. If they don't see their life getting better along with yours, Americans will quit to go elsewhere. They have to feel that their path in life extends upward and/or they need to see a benefit or promotion necessary for their hard work. In decades past people were more content with less. That's just what's happened and the why is outside my control/perspective. Please let me know if you found this helpful because when you said "big goals of making money" you were spot-on but had it backwards. Its YOUR big goals. Not the owner's that matters.
@@MarcoMasseria yes it did. Thank you. I just think quality of the product changes cuz you have to rely on others to run 1 of them cuz you can't be at both plades. I've worked at a pizza shop before. The original is always better then the next and next. The product gets watered down cuz ur only gonna find kids to work for the wages pizza shops pay. And it is about money so I was right. And I work on the docks make 120k a year.
I deliver for Papa Johns on weekends. People don't answer phones. Not because they don't want to, it's because there's 2 drivers, and 3 insiders, and literally everyone is covered in flour or doing 1 of the 12 things that need to get done in the store. There's no break. Order online.
Finding good help is the hardest part and when you do find them then keeping them isn't always in your control. ✌
The only way to do deliveries these days is 3rd parties - door dash Uber eats and all those
I think direct delivery from an establishment is is actually dying out For the exact reasons you mentioned - it's just an additional headache and costs,
Establish places that have been open for years and already have an operation going direct delivery to customers - it's one thing
Any kind of new pizzeria shouldn't waste time on it - it's stressful and costly enough to open a business
@aloweyballa it was dying out, but 3rd parties do such a poor job that I think it'll make a resurgence.
It seems to me 3rd parties will be best for food-styles that never had delivery, or as a stop-gap for when your scheduled crew can't handle the momentary swell of orders.
Suggestion, can you put numbers to tell the story so it can be easier to gauge what you actually spend and what you actually can profit from owning a pizza shop.
Numbers on the screen you mean? Thanks for the question. I'm always looking for ways to improve the videos to any and all suggestions are welcome.
@@Smartpizzamarketing like one of those house flipper shows where they show on the screen their budget vs the cost of things + variations and unexpected (or really should be expected) expenses that pop up....
I would be interested in the unique challenges of pizza buffets. I'm not in the business, but your advice here is good for any business. A great employee is an asset worth investing in. Unfortunately, far too many see this as a liability while complaining about work ethic today.
Yup! I was saying the same thing. Employee turnover might be the biggest problem for any business.
Hello Bruce, let me say I am not a pizzeria owner but hope to be someday and that is why I probably do, and have, listened to even thing you have posted. Nonetheless I do have a question about budgeting. I totally get the need for a capital budget on equipment etc. but don’t understand how to plan for big price swings on product.
How about staff wages, taxes, health insurance, etc.
Very useful … Thank you so much!
What is a good way of preparing on ingredient price hikes? Just adding up 30% or so to ingredients total before?
I dont think customers want to adjust to different (e.g. higher) prices every year or even worse, every few months.
There are certain ingredients that are more prone to this. Building good relationships with proveyors can help and yes, making sure you price your product proberly.
For example, here in germany goverment pumped up taxes from 7 to 19% on meals eaten in restaurants (not for deliveries or walkins). This and some inflation led to higher prices for pizza. A typical neapolitan pizza was around 9,5-11€ in 2023, now its more like 13-15€. I have been noticing that more and more people stop ordering pizza allaround.
How did you handle pricing. Did you change the price per weekly delivery cost ?
Multiply the cost of food by three (66% profit) and don't raise prices again until profit falls below 50%.
closely evaluating the books on a weekly basis allows you to plan for and adjust other expenses and know how long you can go before you have to adjust prices up. eg. maybe ground beef skyrockets so your plan is to not offer the meat lovers temporarily, rather than raise prices.
You can be creative by introducing another product with high margin to cover the loss of the other in the meantime Or use less of the expansive part
Ask yourself would you dine at a restaurant that changes its price every week. That would be too confusing and unreliable
I own a ice-cream parlor its paid for building everything, was going to do food but decided to shut down, going to finish add on, go from there not going to be food to many issues in today's culture,good sound advice
In my area Minimum wage increases have hurt small business, and commodity price increases , like eggs, also hurtful to Profitability.
Great video but like Chinese restaurants, I don't think pizza shops can survive without delivery. Limiting your self to walk in's did not work in the 1970s and it won't work today. Most pizza shops I have seen have one college kid that uses their own car and work mostly on tips. That is .ore than satisfactory.
Youre going to have to realize the majority of society looks down on restaurant workers...regardless of what society admits.
The restaurant worker knows this.
Most restaurant workers view it as not a real job, therefore are always looking for something better.
As an owner you need realize this and accept it. No matter how easy, well paying, and accommodating you make their job. Restaurants make the majority of their money during nights and weekends, the majority of people want nights and weekends off. So its always going to be difficult
Does anyone else feel like this channel is both great and has drastically reduced my interest in starting a pizzeria?
Next video will be about the best things about owning a pizzeria.
@@Smartpizzamarketing Your content is excellent. So refreshingly honest. As an amateur pizza-maker who loves the craft, it has been sobering in a very good way.
I work at a Pizzeria. The family who owns it is awful and runs off everyone who is a good employee. I wish I could passive aggressively send them this video 😩
@@Justauri-asdfghjkl share my podcast that will get them into the ecosystem of our content. Maybe they’ll find it
I'd like to go from food truck to a brick and mortar.
I'm thinking doing a pizza food truck
Conveyor oven with 12" bar pies or maybe those small Detroit's you can parbaked. They're starting to put machine learning into the oven to save on fuel.
also the amount of cheese and red pepper that some of these pizza places give you, like should give a 16th the amount the employee gives you, its absurd, WAY TOO much.
Yeah that's true.
I use to give a 2 oz. Parm cup and 2 oz pepper flake cup with each pie but found that it's better to ask if they want it. Less than half want either. Plates and napkins add up quick too if every ten inch pie is leaving with 80 plates and half a package a napkins. 😂
@@PizzaDave802 80 plates? way too much. pizza employees here in sacramento area give you like 20 packets pepper 20 packets cheese and its like 3 of us even if more a packet of pepper can be used and many slices, one 1-2 packets on even extra large. i tell them all the time dont give so much out. we save it of course, use it for other foods, but if i were owner i'd be pissed. plates too, 3 people they give like 30 plates, absurd.
@@PizzaDave802 Let them ask for it first! I ask for crushed red pepper and they give me a stack of plates, napkins, seasoning when all I want is the pepper. lol
I don't know what state you are in, but here in eastern PA there has not been parm or red pepper flakes in take out pizza for over 40 years
Why do you need 2 locations?
Is it greed or what?
Some people have big goals. You don't have to have two locations but in the pizza business, you want to keep your team and growth sometimes is the best way to do that.
@Smartpizzamarketing Big goals of making money ?
So the only reason to want two location is greed!? Wow, what a weird take!
Hi Mary. Do you own a business? My guess is no. Am I right?
It's okay. You don't need to to understand.
Have you had a job before? Yes. You have. Did you apply yourself at that job? Of course you did.
Did you want that effort to result in a gain over time? More money, promotion, recognition of your valuable hard work? Of course!
Where is that promotion going to come from? If you piece of the pie (no pun intended) is going to grow with your efforts, that is going to come from where? The owner's cut? Think again. Otherwise, why not you own the business.
You need a 2nd and 3rd location, in part, to continue the story or narrative for your employees. If they don't see their life getting better along with yours, Americans will quit to go elsewhere.
They have to feel that their path in life extends upward and/or they need to see a benefit or promotion necessary for their hard work.
In decades past people were more content with less. That's just what's happened and the why is outside my control/perspective.
Please let me know if you found this helpful because when you said "big goals of making money" you were spot-on but had it backwards.
Its YOUR big goals. Not the owner's that matters.
@@MarcoMasseria yes it did. Thank you. I just think quality of the product changes cuz you have to rely on others to run 1 of them cuz you can't be at both plades. I've worked at a pizza shop before. The original is always better then the next and next. The product gets watered down cuz ur only gonna find kids to work for the wages pizza shops pay. And it is about money so I was right. And I work on the docks make 120k a year.