Buying vs Making Mozzarella; Cost and Time implications

[hotsawce]

Interested in knowing if anyone has input on buying vs. making fresh mozzarella in a commercial setting.

Trying to get a ballpark idea of any cost benefits or detriments (IE, cost of buying and storing premade mozzarella VS cost of buying raw ingredients + cost of labor/time to process into fresh mozzarella.)

My reason for asking is I've had truly fresh mozzarella on a pizza that was noticeably better than a refrigerated "fresh" mozzarella I've had.

[dellavecchia]

Another option would be to buy freshly made mozzarella from a company that makes it, if available in your area. If you are buying on a regular basis in bulk you might even be able to ask for specific salt levels, ball size, etc. No need for long term storage since it could be delivered daily.

John

[thezaman]

 if you mean from cured. the savings is about 70 cents per pound.we make 20 pounds in one hour. average wage is 14.00 then it is a break even. after you asking this question i may start buying grande fresh mozzarella and forget stretching it!!!

[La Sera]

Can your average customer tell the difference between the two?
Are you going to charge a premium for it?
Is it going to be a central part of your marketing?
Do you expect an incremental increase in sales from it?

If the answers are no, then I would say you could spend your money, time and energy better on marketing.

[hotsawce]

Not at all related to the question I asked but thanks for being a jerk   Let me worry about my business model, thanks.

Can your average customer tell the difference between the two?
Are you going to charge a premium for it?
Is it going to be a central part of your marketing?
Do you expect an incremental increase in sales from it?

If the answers are no, then I would say you could spend your money, time and energy better on marketing.

[hotsawce]

Should I eventually open a place, something I've certainly thought about. But that's assuming there's a supplier that is local and makes great mozz. But how long would a fresh delivery keep at room temp before getting strange? A dinner service? A dinner and brunch service?

Another option would be to buy freshly made mozzarella from a company that makes it, if available in your area. If you are buying on a regular basis in bulk you might even be able to ask for specific salt levels, ball size, etc. No need for long term storage since it could be delivered daily.

John

[hotsawce]

So if I'm understanding you correctly, the price ends up being the same, just more of a hassle to make it?

if you mean from cured. the savings is about 70 cents per pound.we make 20 pounds in one hour. average wage is 14.00 then it is a break even. after you asking this question i may start buying grande fresh mozzarella and forget stretching it!!!

[Tscarborough]

Cost VS time is not the real question.  It is faster and cheaper to buy frozen doughballs, for example.  The real question, as stated by La Sera, is if fresh mozzarella is something you want to do as a feature or a way to save money?  It is doubtful you will save money or time by making good dough, fresh mozzarella or sourcing local produce, but unless you plan on using minimum wage workers with a conveyor oven, then the extra cost and time should simply be accounted for and marketed as such to differentiate your business from the common run of fast food.

[dellavecchia]

Not at all related to the question I asked but thanks for being a jerk   Let me worry about my business model, thanks.

Actually, those questions posed are very relevant if you are truly looking into commercial mozz priorities. I find it odd you would call La Sera a "jerk" for contributing to your question. I would say post in the general threads and not in Shop Talk if you are not truly interested in commercial conversation.

John

[TXCraig1]

Not at all related to the question I asked but thanks for being a jerk   Let me worry about my business model, thanks.

Wow. That response was way out of line.  

[dellavecchia]

But how long would a fresh delivery keep at room temp before getting strange? A dinner service? A dinner and brunch service?

So you are keeping your product at room temp? Are you opening this restaurant in the US?

John

[hotsawce]

No. The thread has already derailed, and it's exactly what I wanted to avoid. I am not looking for propositions on how to market a product using house made mozz, nor do I want advice on where someone here believes it would be best to put my "time and energy."

I was only asking for the experience of those that have used or have knowledge of both methods in a commercial setting....not advice on how to run a business.

This is the same poster that's already written about how he's annoyed he can't get people in his location to purchase his "high quality product." La Sera may have had a bad experience, but I don't think this thread isn't the place to project that.

Wow. That response was way out of line.  

[Chicago Bob]

Should I eventually open a place, something I've certainly thought about.

The market probably will have greatly changed by then,   come back when you.....are ready.

[deb415611]

No. The thread has already derailed, and it's exactly what I wanted to avoid. I am not looking for propositions on how to market a product using house made mozz, nor do I want advice on where someone here believes it would be best to put my "time and energy."

I was only asking for the experience of those that have used or have knowledge of both methods in a commercial setting....not advice on how to run a business.

This is the same poster that's already written about how he's annoyed he can't get people in his location to purchase his "high quality product." La Sera may have had a bad experience, but I don't think this thread isn't the place to project that.

as Craig said your post was way out of line,  you didn't have to call La Sera a jerk, you could have simply said thanks but I am only interested in cost and time implications.   People are trying to help.   

[Steveinid]

I saw this thread and thought it would be an interesting read since this question is one I have wanted to explore.

Cost wise, is it worth it to make mozzarella vs. buying it?

I have to sympathize with Hotsawce. Calling someone a jerk is probably out of line but I have read so many threads on different forums where a person asks a simple question and the answers, although helpful in someway, don't really answer the question.

Zaman says he makes his but it is a "break even". That is the only information I got out of all the posts.

Marketing, customer satisfaction etc. are all variables to consider but the only variable Hotsawce is asking about in his thread is the cost of production. I'm sure all other variables are being considered but this variable is one he is unsure of.

It is frustrating for Hotsawce as it is for me who also wants to know just one thing: What are the pros and cons of making your own mozzarella when it comes to costs?

[dellavecchia]

It is frustrating for Hotsawce as it is for me who also wants to know just one thing: What are the pros and cons of making your own mozzarella when it comes to costs?

I would urge you re-read the answers that I, La Sera, and thezaman gave. If you feel those answers are not good enough, you may want to try asking your question at the Think Tank over at pmq.com.

John

[TXCraig1]

I saw this thread and thought it would be an interesting read since this question is one I have wanted to explore.

Cost wise, is it worth it to make mozzarella vs. buying it?

I have to sympathize with Hotsawce. Calling someone a jerk is probably out of line but I have read so many threads on different forums where a person asks a simple question and the answers, although helpful in someway, don't really answer the question.

Zaman says he makes his but it is a "break even". That is the only information I got out of all the posts.

Marketing, customer satisfaction etc. are all variables to consider but the only variable Hotsawce is asking about in his thread is the cost of production. I'm sure all other variables are being considered but this variable is one he is unsure of.

It is frustrating for Hotsawce as it is for me who also wants to know just one thing: What are the pros and cons of making your own mozzarella when it comes to costs?

Cost, in the cash sense, is objective and easily quantifiable (in this case anyway). It doesn’t have pros and cons. It is what it is. And just because it is $X for one person, doesn’t mean it is $X for you. What makes you think Larry’s (thezaman) costs are the same as yours? So what did you really get out of that post?

The pros and cons of cost relate more to opportunity costs, in particular the ones that are difficult to quantify. Marketing, customer satisfaction, etc. are part and parcel with the intangible costs. La Sara’s answer, as I read it, was trying to point this out.

The answer you want may not always be the answer you need; how can it hurt to listen and keep an open mind?

[cnkymnky]

had a response in mind to ad to this conversation, but after reading everything above, i think i shall pass on this one....too bad

[Chicago Bob]

The answer you want may not always be the answer you need; how can it hurt to listen and keep an open mind?

Asking a question here doesn't guarantee anything....
Answering a question here without malicious intent should guarantee you won't be called a name.

[TXCraig1]

No. The thread has already derailed, and it's exactly what I wanted to avoid. I am not looking for propositions on how to market a product using house made mozz, nor do I want advice on where someone here believes it would be best to put my "time and energy."

I was only asking for the experience of those that have used or have knowledge of both methods in a commercial setting....not advice on how to run a business.

This is the same poster that's already written about how he's annoyed he can't get people in his location to purchase his "high quality product." La Sera may have had a bad experience, but I don't think this thread isn't the place to project that.

When I read your initial post, the first thing to pass through my mind was how bloody good was the fresh mozzarella that Josh (Pieous in Austin, TX) made for us at Tom’s house a couple months ago. Like many folks here, I’ve thought seriously about opening a pizzeria, and immediately I was thinking about if this was something I’d do in my place if I opened one. The questions I considered were similar to what La Sara posed to you. Since the cash cost is so simple to calculate – and varies from place to place, I didn’t even think about answering along those lines. I was however going to give you an answer similar to La Sara’s until I saw that he had already done so.  I’m now very glad that I didn’t as I hate to think how I would have responded if you called me a jerk.

Good luck the next time you ask for help.