Author Topic: They Don't Even Know We Exist! (Read 1112 times)

dmcavanagh · « **on:** May 30, 2012, 04:06:05 PM »

Just had to throw this out there to see if you agree. I stopped in a local pizza place today, had the lunch special, and complimented the owner on his pie. Told him about my fanatical obsession with pizza and about how we have this site that talks pizza ALL THE TIME. He had never heard of us, not a clue that something like this even exists. He said we's been making pizza for 50 years, worries that when guys like him are gone nobody will be around to make good pie. Have you had the same experience? Tell us about it.

R2-Bayou · « **Reply #1 on:** May 30, 2012, 04:15:33 PM »

I was in Pizzeria Salvo in Naples last week and the pizzaiolo knew about our website! He asked how I knew to come there (Salvo is kinda out of the way), and I mentioned pizzamaking.com, he said he knew it well!

Pizzamaster · « **Reply #2 on:** May 30, 2012, 04:29:19 PM »

The guy's been creating pizza perfection decades before the internet. You don't need to search for a teacher when you are a Jedi.

pizzaneer · « **Reply #3 on:** May 30, 2012, 06:48:53 PM »

Quote from: Pizzamaster on May 30, 2012, 04:29:19 PM

The guy's been creating pizza perfection decades before the internet. You don't need to search for a teacher when you are a Jedi.

Well, it sucks to think you are the last of the Jedis! I hope he signs up and becomes a member.

Jackitup · « **Reply #4 on:** May 30, 2012, 07:26:16 PM »

Told a guy in town about the site and he was all over it. Had a bunch of questions about this site and I'm sure he's watching.
Jon

TXCraig1 · « **Reply #5 on:** May 30, 2012, 10:05:25 PM »

Told a guy in a rather popular place in NYC that I had an oven in my garage once, and his response: "Hey, are you Craig?"

dmcavanagh · « **Reply #6 on:** May 30, 2012, 10:18:09 PM »

Craig

That's only because of Adam Kuban and his SLICE influence in NYC.

TXCraig1 · « **Reply #7 on:** May 31, 2012, 08:12:43 AM »

Quote from: dmcavanagh on May 30, 2012, 10:18:09 PM

Craig

That's only because of Adam Kuban and his SLICE influence in NYC.

It was way before the Slice interview.

dmcavanagh · « **Reply #8 on:** May 31, 2012, 08:26:46 AM »

TX Craig

Just curious, do you have the same experience in your home town of Houston. (if for some strange reason you go out for pizza)?

TXCraig1 · « **Reply #9 on:** May 31, 2012, 10:05:27 AM »

Quote from: dmcavanagh on May 31, 2012, 08:26:46 AM

TX Craig

Just curious, do you have the same experience in your home town of Houston. (if for some strange reason you go out for pizza)?

I do go out for pizza from time to time at lunch with people from the office, and no, I don't think I've ever met anyone here who knows about pizzamaking.com.

CL

Don K · « **Reply #10 on:** May 31, 2012, 11:09:01 AM »

I bought a Weber Kettle from someone on Craigslist. When I picked it up, I mentioned to the guy that I was thinking of making a LBE out of it to make pizza. He was very interested and I ended up talking about pizza with him for quite a while. It turns out that he invented a pizza pan and owns this patent: http://www.patentgenius.com/patent/5775208.html

I asked him if he had ever heard of PizzaMaking.com and he said that he had visited the forum quite a few times but never registered.

Pizzamaster · « **Reply #11 on:** June 01, 2012, 02:50:40 AM »

Quote from: pizzaneer on May 30, 2012, 06:48:53 PM

Well, it sucks to think you are the last of the Jedis!

Mabe he knows how to make one of them lightsabers.

pizzablogger · « **Reply #12 on:** June 01, 2012, 07:29:18 AM »

Personally I would be stunned to learn that 20% of commercial establishments have a clue this site exists.....and that's probably a high number.

The great majority of places in this country are focused on how to sell as many units as possible at the most efficient price....with quality being largely an afterthought. It's all formulaic corporate model driven cow manure.

When that's your focus, why search for enthusiast driven pizza websites focusing on many techniques and minutae that do not fit into your business model? And quite frankly the average end consumer couldn't tell the difference anyways. -k

Bill/SFNM · « **Reply #13 on:** June 01, 2012, 07:46:47 AM »

Here's an example of a restaurant owner who came to this forum a few years ago, respectfully seeking help in adding WFO pizzas to his menu.

http://www.pizzamaking.com/forum/index.php/topic,4657.msg39350.html#msg39350

The response from some of the members was less than welcoming.

scott123 · « **Reply #14 on:** June 01, 2012, 08:20:35 AM »

Quote from: pizzablogger on June 01, 2012, 07:29:18 AM

Personally I would be stunned to learn that 20% of commercial establishments have a clue this site exists.....and that's probably a high number.

I would be stunned if .2% were aware of this site.

jeffereynelson · « **Reply #15 on:** June 01, 2012, 04:32:58 PM »

Quote from: pizzablogger on June 01, 2012, 07:29:18 AM

Personally I would be stunned to learn that 20% of commercial establishments have a clue this site exists.....and that's probably a high number.

The great majority of places in this country are focused on how to sell as many units as possible at the most efficient price....with quality being largely an afterthought. It's all formulaic corporate model driven cow manure.

When that's your focus, why search for enthusiast driven pizza websites focusing on many techniques and minutae that do not fit into your business model? And quite frankly the average end consumer couldn't tell the difference anyways. -k

I agree, but I think it is all a measure of $$$ = (Pizzas Demanded * Price Per Pizza) - Cost of Quality. You have to manipulate the inputs so $$$ is high for the sake of the business. If you just want optimal product ignoring costs and demand you shouldn't open a business. I don't fault the businesses for doing what's necessary. But ya, that is probably why they don't come on here.

bakerboy · « **Reply #16 on:** June 01, 2012, 06:26:03 PM »

Quote from: Bill/SFNM on June 01, 2012, 07:46:47 AM

Here's an example of a restaurant owner who came to this forum a few years ago, respectfully seeking help in adding WFO pizzas to his menu.

http://www.pizzamaking.com/forum/index.php/topic,4657.msg39350.html#msg39350

The response from some of the members was less than welcoming.

That WAS less than welcoming. I wish I could have watched or participated in something like this before I opened mY own place. If for no other reason than to get my head around the scope of the project and the failures and/or pitfalls that are sure to come. Seems like most felt they were owed something for participating. Lol. If you feel as tho your time demands compensation, don't open a pizza shop, be an attorney!! Running your own shop you will work many hours and many EXTRA hours that you will voluntarily work to go the extra mile to be awesome....for nothing. I know my time is just something that I don't have enough of....most of the time lol

dmcavanagh · « **Reply #17 on:** June 01, 2012, 06:40:23 PM »

jeffreynelson

I kinda have to disagree with you, I really don't think good has to necessarily be expensive. Giving a darn is way more important then how much is spend on ingredients. The only exception would be the expensive of paying help a decent enough wage so that they give a darn also. If you find that you can't afford good help, then it's time to get out of the business.

pizzaneer · « **Reply #18 on:** June 01, 2012, 07:05:58 PM »

Finding good help is a talent all its own. Paying good help for their contribution will pay back the investment many times over. So no argument, if you can't afford good help, it's time to do something different. Just finding it is enough of a challenge, for most shop owners.

I'm in SE Baltimore Co, and I'd like to be considered for the "good help" position.

pizzablogger · « **Reply #19 on:** June 01, 2012, 08:29:32 PM »

Quote from: pizzaneer on June 01, 2012, 07:05:58 PM

Finding good help is a talent all its own. Paying good help for their contribution will pay back the investment many times over. So no argument, if you can't afford good help, it's time to do something different. Just finding it is enough of a challenge, for most shop owners.

I'm in SE Baltimore Co, and I'd like to be considered for the "good help" position.

In time Brian.

Patience -k