You basically have a large portion of the public that probably doesn't even know what a coal oven is, nor cares, then a smaller group of foodies that are aware of some of the more famous coal places who associate coal with potentially great pizza. Lastly, you've got your pizza obsessives, who know that it's just as easy to make bad pizza with a coal oven as any other.
I'm with Tman1- nothing will market your pizza better than itself.
This is true, a great quality product will be the best marketing you can get.. OR IS IT?
I mean there are plenty of places which open up offer great quality food but fail in the first year for many reason.
places where the food is better than the place down the road which has been serving the same so so food for the past 30 years but is still busy every night.. WHY? why is Di Fara, Patsy, Grimaldi's, luzzos so busy? I mean they turn over staff in those joints(expect Di Fara) all the time, immigrants working the ovens making the dough, what?.... all of a sudden these guys cross the boarder and are now artisan pizza makers? NO. these places are famous because the establishment is famous. famous for once being great, an icon if you will. so it's a pilgrimage so to speak. doesn't mean their pies are the best in the country. it just means customers want to say, "yeah, I've been there" just like the statue of liberty or empire state building.
why do people go to Babbo? Mario batali isn't cooking your food we all know that, again there will be Mexicans cooking my carbonara but we go there because the place is famous. and we want to say we have been there.
I have been to so many so called "famous" places to only sit there and wonder what the hell is all the hype about? this food is average at best, but it takes days to get in and get a table.
why? why? why? it's not the food, there is something else which makes the place the next hot thing in the city.
If I went to Difara's and De Marco wasn't there making the pies, I think I wouldn't eat there, I mean I am going to this establishment to eat a pie from the man! not one of his workers or even his son. to me Difara's is an institution and I wouldn't be getting the 100% value for my money if he wasn't taking the pies out of the oven with his barehands and chopping the basil on my pie for me.
this is marketing which money can't buy!. longevity, history, emotion, passion, drama. A story.
you look around town and check out the new places in town, the ones which are popular now, the ones which are known as trendy places. you ask yourself. why? what is it about this place?
the quality? the interior? the location? the service? wood oven? the owner? perhaps a celebrity spotting place?
so many things to factor in.
was the pizziolo imported in from Naples? or is he just an immigrant from Mexico? do we care?
opening a new place you want to offer something unique, something different, something new cool and hip, something to give you a market edge... of course we can't predict stardom all the time, sometimes chemistry just happens, we can analyze it after wards and ask ourselves. why did that place take off and the other place didn't? what was it about that place. what did they do right?
both places are offering high quality products emmmmmmmmmmmmmmmmmmmmmm..
I see it everyday.. places opening and closing while some others power through.
some places where the food is amazing and you think this place has done it right, but to only close down 1 year later due to lack of business.
anyway.. something to think about over the weekend...