Let your employees have a small free meal, and maybe let them trade food. You'll have far less mistakes, and they'll respect more because you're showing you care. A happy employee, is a productive employee.
I expect when I go out to eat that the food will be better than I can make at home. Sadly almost every restaurant is just heating up pre prepared food. They are leftovers. You have to have quality and scratch made.
So many valuable insights in this video! From choosing the right location to financial responsibility, every detail matters in the success of a pizzeria business. Great advice!
Sadly Pizza while a high margin business is highly competitive and very commoditized by the large chains who have low wage employees PLUS the whole frozen pizza market. If someone’s used to paying 10 bucks for a Costco pizza and you have a shop close by it’ll be a tough road to sell high quality specialty pizza! I’ve seen well run shops with quality product in a mall with high traffic and near schools that go under . Too much overhead and demand for low cost but high quality . Decades ago pizza places made a fortune but now it’s scraps unless you are in a tourist area with big income demographics . The chains have created a race to the bottom!
I will comment on your discussion around an Accountant. Problem is business owners expect an Accountant to do this proactive work for free. Most business owners use the cheapest Accountants and Bookkeepers they can find, which isn't conducive to them being proactive. You can't blame the Accountant/Bookkeeper for turning around tax/accounting paperwork if the business owner isn't willing to pay them to do this.
I live in a town of 13k people we literally have 8 pizza shops. One that's been there for 35 years is closing tho. Our pizza market is super saturated.
These are really really awesome videos! Im going to check your profile in a moment to see what you are advertising with these, but Im guessing you could do a lot. Thanks!
Very good video, thanks! I'm actually planning on opening a neapolitan pizza business. Trying to move out of CA and find a new home to do that in. Thinking around the south. Texas, Florida, maybe? Probably not going back home to PA, but you never know. The tip on how to start the business and test it was something that was a big confirmation for me.
Also want to say if you own a business you should do your own books and payroll for at least 2 years. It's not a huge job and it let's you know where money is flowing
If you’ve been in business for 20 years and somebody who just opened up is taking your customers away, you’re doing something very wrong, and it’s not marketing.
What if you've been in business for 40 years and you have all the other restaurants in town telling you you need to charge more because no one else can survive. 😊
Let your employees have a small free meal, and maybe let them trade food. You'll have far less mistakes, and they'll respect more because you're showing you care.
A happy employee, is a productive employee.
I expect when I go out to eat that the food will be better than I can make at home. Sadly almost every restaurant is just heating up pre prepared food. They are leftovers. You have to have quality and scratch made.
So many valuable insights in this video! From choosing the right location to financial responsibility, every detail matters in the success of a pizzeria business. Great advice!
If you're gonna offer delivery, drive in each direction a few times for around 10-12 mins. This is a general delivery area.
Sadly Pizza while a high margin business is highly competitive and very commoditized by the large chains who have low wage employees PLUS the whole frozen pizza market.
If someone’s used to paying 10 bucks for a Costco pizza and you have a shop close by it’ll be a tough road to sell high quality specialty pizza!
I’ve seen well run shops with quality product in a mall with high traffic and near schools that go under . Too much overhead and demand for low cost but high quality .
Decades ago pizza places made a fortune but now it’s scraps unless you are in a tourist area with big income demographics . The chains have created a race to the bottom!
Fantastic points that apply to every business. Good location, good product, good branding. Can't wait for all my patience to pay off.
Thanks for watching!
I will comment on your discussion around an Accountant. Problem is business owners expect an Accountant to do this proactive work for free. Most business owners use the cheapest Accountants and Bookkeepers they can find, which isn't conducive to them being proactive. You can't blame the Accountant/Bookkeeper for turning around tax/accounting paperwork if the business owner isn't willing to pay them to do this.
Curious why you call Costco pizza crap. Do you have a comparison of the ingredients or do you "feel" that way. This is an honest question.
I live in a town of 13k people we literally have 8 pizza shops. One that's been there for 35 years is closing tho. Our pizza market is super saturated.
These are really really awesome videos! Im going to check your profile in a moment to see what you are advertising with these, but Im guessing you could do a lot. Thanks!
Very good video, thanks!
I'm actually planning on opening a neapolitan pizza business. Trying to move out of CA and find a new home to do that in. Thinking around the south. Texas, Florida, maybe? Probably not going back home to PA, but you never know.
The tip on how to start the business and test it was something that was a big confirmation for me.
Thank you. Florida has a lot of potential for growth. Not too many good pizza places there but a growing pizza scene.
Thank you for all the valuable advice and great content you are providing us with. Keep up the great work!
Thank you :)
Ideally, you'll want to keep your labor costs to around 25%-30%, food costs around 30%, and the rest goes to your fixed, and variable expenses.
Is there anything left for profit?
Watch Dave and his reviews. The Poe is everything
Also want to say if you own a business you should do your own books and payroll for at least 2 years. It's not a huge job and it let's you know where money is flowing
Very good point.
That's a great idea!!!!!
I didn’t and man did I get that wrong. I now do, and now I see every penny going in and out. I also get to question bills from suppliers.
If you’ve been in business for 20 years and somebody who just opened up is taking your customers away, you’re doing something very wrong, and it’s not marketing.
What if you've been in business for 40 years and you have all the other restaurants in town telling you you need to charge more because no one else can survive. 😊
@@PizzaDave802 then that’s their problem
@@dirkdiggler9482 😁👍
2:11.. why are they putting cold ricotta cheese on a pepperoni pie? Unbelievable.
5:11.. did that guy put raw meat on a pie? WTH
It's common, especially for Chicago pizza to use raw sausage, as it's baked for almost 30-40 mins.
They mighta asked for it
Get a great CPA!
agreed
costco pizza is so bad, man, idk how people like that crap lol
When you grow up poor, you appreciate things differently.
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