Author Topic: pizza at the fair  (Read 12192 times)

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Offline TXCraig1

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Re: pizza at the fair
« Reply #25 on: August 08, 2012, 05:59:11 PM »
I wouldn't. Unless someone is right there to take the other slice(s), you will have to throw it away. It will also highlight the wettness of the pie which many of his customers may not appreciate.

To me, the fair would be a great place to introduce folks to eating a NP pie al libretto.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Online pizzaboyfan

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Re: pizza at the fair
« Reply #26 on: August 08, 2012, 06:04:01 PM »
Actually, eating a Neo pie while standing up and walking will be a interesting challenge.
Maybe that's why most fair food is on a stick.


Offline TXCraig1

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Re: pizza at the fair
« Reply #27 on: August 08, 2012, 06:22:40 PM »
Actually, eating a Neo pie while standing up and walking will be a interesting challenge.

Not if you eat it al libretto. It would be perfect.

Photo by Matthew: http://www.pizzamaking.com/forum/index.php/topic,14038.msg140854.html#msg140854
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Offline petef

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Re: pizza at the fair
« Reply #28 on: August 08, 2012, 06:24:26 PM »
In addition to selling whole pies, consider the people who see your delicious pies and want some, but don't feel up to eating an entire pie. Sell them slices at $2.00 per slice. Make sure the slice is easily managed with one hand.

Many times at an event that offers various food vendors I'd like to try as many different foods as possible so I'm always looking to spend a few dollars here and there on small portions of food I can easily hold in one hand while walking around. I'm more than happy to hand over $2 for a little snack.  Sometimes I think it's better to pay $2 as opposed to $1.50 or $1.75  because it's a fast and easy transaction with no time wasted making or handling change.

---pete---
 

Offline TXCraig1

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Re: pizza at the fair
« Reply #29 on: August 08, 2012, 06:30:30 PM »
NP is not like NY when it comes to slices. You are not going to have them sitting around waiting to be reheated, and you can't bake whole pies to sell one slice. If the $8 price is an issue, I'd set the price at $7 before I even thought about selling slices.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline Matthew

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Re: pizza at the fair
« Reply #30 on: August 08, 2012, 06:38:40 PM »
Not if you eat it al libretto. It would be perfect.

Photo by Matthew: http://www.pizzamaking.com/forum/index.php/topic,14038.msg140854.html#msg140854


That's exactly how I would do it.  Have a pile of pre made 8" pizza's so that people don't have to wait (margherita & marinara).  You need to go very light on the toppings; especially the sauce. Fold it, wrap in peach paper, pay & see ya.  Just like they did in Naples years ago.  I would charge $7 for the marinara & $8 for the margherita.



Matt

Offline juniorballoon

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Re: pizza at the fair
« Reply #31 on: August 08, 2012, 06:41:59 PM »
I would also note that just because you are selling a whole there's no reason two people couldn't share one. Do you have the ability to cut the pizza?

jb

Offline Matthew

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Re: pizza at the fair
« Reply #32 on: August 08, 2012, 06:43:35 PM »
Larry,
Pick up a bag of wood chips & toss them in the oven  every so often, you can raise the temperature of the oven over 100 degrees C in a couple of seconds.

Matt

Offline Don K

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Re: pizza at the fair
« Reply #33 on: August 08, 2012, 06:52:46 PM »
In addition to selling whole pies, consider the people who see your delicious pies and want some, but don't feel up to eating an entire pie. Sell them slices at $2.00 per slice. Make sure the slice is easily managed with one hand.

Many times at an event that offers various food vendors I'd like to try as many different foods as possible so I'm always looking to spend a few dollars here and there on small portions of food I can easily hold in one hand while walking around. I'm more than happy to hand over $2 for a little snack.  Sometimes I think it's better to pay $2 as opposed to $1.50 or $1.75  because it's a fast and easy transaction with no time wasted making or handling change.  
AYKM! I don't know about fairs in your area but at the fairs around here you would have a hard time finding any food for $1.50! A hot dog will set you back $4.00! A bottle of water, $3.00.
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Offline Pete-zza

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Re: pizza at the fair
« Reply #34 on: August 08, 2012, 06:55:13 PM »
Maybe fair attendees would get a kick out of eating their pizzas al libretto since that would be so Neapolitan. But would that work well with a pepperoni pizza?

Peter

Offline Tscarborough

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Re: pizza at the fair
« Reply #35 on: August 08, 2012, 09:32:05 PM »
Slices of Neapolitan?  NO! 

Offline thezaman

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Re: pizza at the fair
« Reply #36 on: August 08, 2012, 09:51:09 PM »
 thanks to all for their input. first my situation is a little different than most fair vendors.they either travel from fair to fair or they have businesses that slow down fair week because their cliental are at the fair.my pizza joint in oberlin gears up for the return of the college students.today we got an order for catering lasagna for 175 people monday of fair week and 175 12 inch pies Wednesday of fair week. so that adds a lot of extra work to my staff and myself.
 i want to keep it simple 9 inch wood fired pie, cheese or pepperoni at 7 to 8 dollars. it will feed one to two people.i will not advertise it as neapolitan just wood fired.it will be cut into 4 pieces and placed on a nice heavy paper plate as shown in the picture.each cut can be folded and eaten alone or shared. pizza by the slice goes for 3.00 at the other fairs. i think this 9 inch pizza will be the equivalent to a couple of slices. at 7 dollars it will be worth the slightly extra cost in its freshness and quality.
 matts idea of pre cooking a run and reheating is something i may have to do to keep up with certain peek periods.as i have never done this i am shooting in the dark.my first day i will have enough dough and ingredients for 300 pizzas. with backup 8 miles away in oberlin.
 help wise i have plenty of non skilled workers to take money, cut and serve. stretching, and oven tending is going to be a challenge. with the 9 inch size i should be able to cook 4 at a time.
 when this is over with i may not ever want to see another wood oven.
  

Offline Don K

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Re: pizza at the fair
« Reply #37 on: August 08, 2012, 10:03:18 PM »
when this is over with i may not ever want to see another wood oven.
Okay, I'll take it off your hands then.  :P

Let me know if you need help with anything Larry.
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Offline thezaman

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Re: pizza at the fair
« Reply #38 on: August 08, 2012, 10:29:42 PM »
 thanks don, can you stretch one afternoon or night?

Offline Ev

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Re: pizza at the fair
« Reply #39 on: August 08, 2012, 11:42:39 PM »
Good luck, Larry! Looking forward to seeing the results. I have a two day event scheduled in Sept. First time out. :-\

Offline Don K

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Re: pizza at the fair
« Reply #40 on: August 09, 2012, 12:46:16 AM »
thanks don, can you stretch one afternoon or night?
I can probably do that. Did you have a day in mind? You have my number don't you?
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Re: pizza at the fair
« Reply #41 on: August 09, 2012, 02:02:46 AM »
Re; libretto, take a look at this video:



If you really want to spend your entire day trying to explain to these people why they should be folding their pizza, go for it, but I think it'll be an uphill battle. Neapolitans fold because there's a history behind it, a cultural conditioning.  There's no history for folding here.

Re; slices, John has tremendous success serving all his pizzas by the slice.  It's just a matter of having a constant demand and keeping up with it.  With 18K people meandering around these fairgrounds a day, you should have enough of a demand to be always offering fresh slices.

This all being said, Larry, you know what you're doing.  If you feel confident selling 9" pies, then trust your gut. However you approach this, with the quality of pies you're putting out, you'll be wildly successful.


Offline petef

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Re: pizza at the fair
« Reply #42 on: August 09, 2012, 03:54:43 AM »
AYKM! I don't know about fairs in your area but at the fairs around here you would have a hard time finding any food for $1.50! A hot dog will set you back $4.00! A bottle of water, $3.00.

You are right. In terms of pricing, I'm thinking more of fleamarkets where they sell small portions such as hotdogs or kabobs in the $2 - $3 range. So just increase my figures accordingly for the particular kind of event.

My main point is, offer small portions that can be handled with one hand and price it reasonably in whole dollar increments to avoid handling change.

Ok, with all that in mind, he's talking about selling a whole pie for $6 to $8. Take that same pie divide it into 6 slices and sell each slice for $2. That's now $12 for the same pie and you open sales to people who would not be buying otherwise because they don't want to eat a whole pie.

I'd also offer 2 slices for $3. Imagine the couple walking by who see's that delicious pie being baked. Curious because they've never tasted a pie like that. For $3 it's an offer they can't pass up! That still translates to $9 for the entire pie.

---pete---

Offline Pete-zza

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Re: pizza at the fair
« Reply #43 on: August 09, 2012, 07:39:59 AM »
This may all be moot if Larry doesn't plan to sell slices but I couldn't recall that John (JConk007) sold pizzas by the slice. Most of his jobs have been catered affairs, along with a few street events, and while the pizzas were served by the slice, I could not recall their being sold by the slice. I did a search of the Flirting With Fire thread using the term "slice" but did not get any hits in the context of selling slices, with price per slice or anything like that. It possible, however, that the forum's search engines did not find all of the posts. That happens from time to time. I am just wondering whether selling Neapolitan pizzas, especially smallish ones, by the slice is a viable business model, or can be made into one.

Peter

Offline norma427

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Re: pizza at the fair
« Reply #44 on: August 09, 2012, 09:52:56 AM »
Larry,

I just wanted to add to this thread and tell you one more experience we had went we first started going to the York Fair.  I had gone to the York Fair many times (before we became a food vendor) and the York Fair had boasted all the time that they had a lot of attendees, which they did.  I think at the bottom of the Sponsors on this link, it tells how many attendees there are at the major fairs on the east coast, (including the York Fair).  I think the total for the 10 major east coast fairs totals 7 million attendees.  http://www.yorkfair.org/sponsorship.htm  The thing that they donít tell you is many mornings and afternoons during the week there were hardly any attendees there and then sales were not good.  In the evenings, during the weekends, during special events and when they ran their lower prices to get into the York Fair, then sales were a lot better.  I have no idea how your fair operates, or when customers will be there to purchase your pizzas.  I see your fair is cheaper to get into too.  At York Fair now it costs 7.00 a person just to get in and 5.00 to park now.  For any family, in my opinion, that is a lot of money, before they actually purchase anything else.  I know families do save up all year to go to a big fair though and they do spend a lot of money at a big fair.

If you find time, ask different people that go to the fair where you are going to be selling your pizzas at, how attendees there are during the day. 

Norma     

Offline thezaman

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Re: pizza at the fair
« Reply #45 on: August 09, 2012, 10:29:46 AM »
 pete,scott,thanks on the slice thought, i just think it will complicate the first attempt at this venue. i know there is more profit by the slice. i think that the 9 inch pie covers sharing as well as single consumption.
 norma, they advertise attendance from 18,000 to 23,000 depending on the events. the area that oberlin is in is very country. the locals actually take fair week off to attend every day.also a hamburger vendor, oh-boy makes enough profit each year that he buys one big piece of restaurant equipment to keep his lorain ohio burger joint updated.  he is big time probably 75 percent of the fair goers will buy at least one oh boy.

Offline pizzablogger

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Re: pizza at the fair
« Reply #46 on: August 09, 2012, 10:40:02 AM »
I would not offer the pizzas by the slice. It adds another variable to the equation and, as Craig mentioned, there is the potential that some of the slices will not be ordered immediately and may be served when they have cooled and not at their peak. Whole pies only or they can take a walk. KISS....keep it simple stupid.

I also don't see what the whole issue is with style. Larry, as you mentioned, you can just say they are wood-fired pizzas. And the fact you have a portable wood fired oven is part of the show. I'd have it as close to the front as your stand as feasible as it will attract people. The allure of fire is very strong...dittos when teamed up with pizza!  :)   If someone is interested in learning more, then you can get into them about the Neapolitan aspect. But I've seen several pizza shops of one style of another spend too much time and effort trying to educate their clientele about the style they are serving before a pizza is ever ordered. It's like s hut the eff up already, I just want a pizza!

Some people are going to want slices.
Some people are going to think the char is strange
Some people are going to thing it is strange, but be curious as well and order a pizza.

You cannot please everyone. Don't try. Keep making a high quality product and serve the whole pizza as close to it's apex of quality (i.e. as soon outta the oven as possible) as possible.

I get about five or so persons every week that ask, "no slices?". When I say whole pies only, they most often walk away. Those that have ended up trying a whole pizza often turn into regulars. Whaddya gonna do? Let chain restaurants worry about pleasing as many people as possible. Your niche is a high quality product, which for the most part I firmly believe enough people will respond to, regardless of the area.

As one small example of many, I don't think too many people would recognize someplace like Flaggstaff, Arizona as a great target to open a Neapolitan pizzeria. Particularly if you were going to open up right across the street from the most popular pizza joint in town....which serves the brown-crusted, no char, American style type pizza most people associate with the word "pizza" in this country. And yet Caleb Schiff's Pizzicletta did just that in Arizona to continued rave reviews and business.

From everything I have seen of your set-up, the pizzas, your pricing, etc., chances are high that you are going to have some success. There is always the potential for a dud location, and the fair may be it for all we know, but even a dud location offers the potential to meet new people who could be potential future customers in search of a mutually beneficial catering event, etc.

Again, knock it out of the park and good luck! --K
« Last Edit: August 09, 2012, 11:19:04 AM by pizzablogger »
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Offline pizzablogger

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Re: pizza at the fair
« Reply #47 on: August 09, 2012, 10:40:43 AM »
Cutting the pie into 4 slices sounds good.
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline Don K

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Re: pizza at the fair
« Reply #48 on: August 09, 2012, 10:41:03 AM »
Re; libretto, take a look at this video:


If you really want to spend your entire day trying to explain to these people why they should be folding their pizza, go for it, but I think it'll be an uphill battle. Neapolitans fold because there's a history behind it, a cultural conditioning.  There's no history for folding here.
Us dumb hicks here in Lorain County Ohio are way too stupid to figger out howda eat r food.  ??? :-\

I think it will go over very well. Larry will be blazing a new trail for all us rubes who haven't had much exposure to the sophisticated tastes of Neapolitan pizza. Will everyone like it...of course not. I suspect that there will be some that will not like it because it is not the same as they are used to, but you're going to have that everywhere.

Personally, I think that it will be a pleasant change from corndogs, greasy french fires, elephant ears, and deep fried everything.
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Offline pizzablogger

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Re: pizza at the fair
« Reply #49 on: August 09, 2012, 10:46:25 AM »
Us dumb hicks here in Lorain County Ohio are way too stupid to figger out howda eat r food.  ??? :-\

My thoughts exactly.

People are fond for good food, a good story and a good show. Larry has all three locked down. --K
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