I am new to this forum, so first off....much respect as this is by far one of the best forums I have ever come across!
I am opening a Pizzeria in my home town, looking to open in mid-late June '15. Business will focus on NY Style Pizza, by the slice and 18" pie. I have been in the food business on the corp side for the past 20-years. I have always admired and respected the independent pizza biz owner. There is not a good NY Style pizza within 50-miles of where we live and our town is cluttered with chains, great that they provide jobs...but our town is missing a true pizzeria that focuses on.....pizza and not 123 other menu items. So, I am hoping for the experts help..... I plan on attending the ABI in Manhattan Kansas...as well as spending a few weekends in NYC....learning from the best-of-the-best. I refuse to offer a NY Style Pizza that is nothing less than excellent. I will not embarrass myself or the history of Pizza!
Some Questions I have and hope you all can help with:
- Gas or Electric Ovens? I prefer and my research tells me gas closed door brick...Blodett or Bakers Pride....but before I make the purchase...I wanted to get some opinions from this Form.
- For a NY Slice / 18"....is a 22-25% Cost of Goods a good estimate to base business model / forecasts?
- Has anybody ever had a local bakery/grocery make their dough? 48-72 hour cold fermentation? Concerns, assuming costs are in-line and product integrity / consistency is managed.
- On the Ovens, my local code has option of direct vent or hoods. Any advice? I would love to save $10K on start-ups and go direct-vent...but any reasons I should not?