Author Topic: Open for business  (Read 23946 times)

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Offline Polo1523

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Re: Open for business
« Reply #50 on: July 28, 2013, 12:32:38 AM »
I did 30 pies sold out,  couldnt take more pics the orders kept coming.
Regards Leo.


Offline Pauley

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Re: Open for business
« Reply #51 on: August 05, 2013, 02:41:42 AM »
Congrats, Leo! I think it is very cool that you took the big step to start your own weekend business.

Offline Polo1523

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Re: Open for business
« Reply #52 on: August 05, 2013, 11:26:03 AM »
Thank you Pauley, here are a couple of pics from this weekend, don't have much of a chance to take pictures .

« Last Edit: August 05, 2013, 11:58:19 AM by Polo1523 »
Regards Leo.

Offline wahoo88

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Re: Open for business
« Reply #53 on: August 08, 2013, 04:53:42 PM »
Polo, those are some gorgeous pies. Out of curiosity, what is the pizza business like around TJ?  I am slightly surprised, not at your success necessarily, but that your customers must 'know' good pizza from bad pizza.  Reading through some of the other Mexican threads on the forum, it seems that a pizza crust in Mexico is seen as little more than a toppings-delivery device.  Those pies would sell out in NYC too.

Dave
Dan

Offline Polo1523

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Re: Open for business
« Reply #54 on: August 09, 2013, 03:23:37 PM »
Hey Dave thanks for your comments, well right now in TJ in general restaurant business is growing, since the last couple of years it's like a boom, mainly because we have good weather, we have the ocean 20 minute drive, caesar was invented here, Puerto nuevo lobster is world famous, so we have a little bit of history, besides the bad reputation this city has, crimes and mafia related, pizzas business is also growing, but as you mention below, there are a few restaurants that focus more on the topings than on doing a great flavorful crispy airy crust, most of the restaurants they serve the flat thin crust pizza without any flavor, but they use top 1st quality ingredients and combinatios, like pesto arrachera , octopus, shrimp etc which is not bad but to tell you the truth I like more the classic Italian NY Style, and just a couple of weeks that I have been in business I've received very good compliments, a friend told me that it was the first time he could really taste all ingredients and enjoy, the crust, the cheese, sauce etc, another customer mentioned that pizza is not the same since he tasted mine, so I guess this is a good thing, there is only one great pizzeria NY style that I take my hat off, Tonys New York Style, the owner is from NY so he knows what he is doing, I think it is a good time for doing business right now.

Regards Leo,.
Regards Leo.

Offline Polo1523

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Re: Open for business
« Reply #55 on: August 09, 2013, 03:25:36 PM »
By the way here is mi FB page, it's in spanish just to take a peek,

https://www.facebook.com/Pizza15
Regards Leo.

Offline Chicago Bob

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Re: Open for business
« Reply #56 on: August 10, 2013, 02:18:46 AM »
Polo,
I'm very happy things are going so well for you.  :chef:
Please tell me....are you providing dine in there at you casa for the customers and what is an average price for a pie(in dollars), thank you!

Bob
"Care Free Highway...let me slip away on you"

Offline Polo1523

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Re: Open for business
« Reply #57 on: August 10, 2013, 01:16:12 PM »
Hey Bob,  no just orders for pick up,  i had some family visits they wanted to try my pies,  they dont usually eat pizza and they really liked it.  In dollars around. $14. 00
Regards Leo.

Offline Chicago Bob

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Re: Open for business
« Reply #58 on: August 10, 2013, 01:21:18 PM »
Hey Bob,  no just orders for pick up,  i had some family visits they wanted to try my pies,  they dont usually eat pizza and they really liked it.  In dollars around. $14. 00
OK cool Polo. Your FB page list says $$$$ and I saw $140.00 on your menu and thought geez...pizza be very very good to Polo!  ;D
"Care Free Highway...let me slip away on you"


Offline Pete-zza

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Re: Open for business
« Reply #59 on: August 10, 2013, 03:06:02 PM »
Leo,

As I see it, you have at least four things going for you with your Mexican pizza business.

First, Mexico recently overtook the U.S. as the fattest country in the developed world. From reports I have read, a good part of the blame or credit, depending on how one looks at it, was given to the increased availability of fast food. In my trips to Mexico, I have noted that the food courts in places like Sam's, WalMart, and Costco, and also in the malls, are almost always full with diners. And among them are a lot of pizza eaters.

Second, Mexico has a large and growing middle class. From what I have read, their middle class in relation to the total population is apparently larger than even the U.S. A growing middle class translates into a lot of disposable income.

Third, the business regulatory environment in Mexico is fairly light. As this funny video below highlights,



the Mexican authorities can drive you batty with paperwork and procedure but once you get past that, it seems that they rule with a fairly light hand as to day to day operations. My son, who has lived and Mexico and still works there, tells me that Mexico is where the U.S. used to be many years ago before it developed a heavy regulatory hand, at just about every level. Just as you are selling pizza out of your home, on a recent visit to Mexico my son took me to a local home in his neighborhood where a husband and wife sold their homemade tamales out of a large cooler. He said that we had to get there early because their tamales were so good that they often sold out early. I'm not sure what hoops they had to jump through to run their business but their operation was as basic as you could get it. Make the tamales, put them in the cooler, and sell them.

Fourth, the Mexicans love pizza. I have had some mediocre pizza in Mexico but the pizzas I saw at places like Sam's and Costco looked similar to what is sold in their counterpart stores in the U.S. Likewise with the Sbarro Mexican pizza. But your pizzas are light years ahead of what I saw. That should bode well for your business.

Peter

Offline Polo1523

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Re: Open for business
« Reply #60 on: August 10, 2013, 07:20:02 PM »
Hey pete wow you really did some research,  and you are correct about all points mentioned,  the government is definitely lighter than the us,  and if you get caught is not that of a big deal,  but i dont have planned having business from home fot that long im really pushing for a restaurant business but all registered and paying taxes but for now im not taking many risks all my contacts are mainly friends from facebook,  so my business its not visible to the public,  here in tj is very different than southern or central mexico,  the culture is more americanized the main reason because we are right across the border,  so people really know how to eat, we can get better ingredients etc,  as i told you herr in tj culinary arts is growings,  schools restaurants,  there is a new term for baja food its called bajamed baja because we are in baja california,  and med because we have similar weather to the meditarrean,  we have ocean,  vineyards,  mountains,  just 1hr drive, 
Regards Leo.

Offline Polo1523

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Re: Open for business
« Reply #61 on: August 10, 2013, 07:22:36 PM »
Some of todays pies
Regards Leo.

Offline wahoo88

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Re: Open for business
« Reply #62 on: August 11, 2013, 12:19:44 PM »
Leo, do you rotate the pies while they are in the oven?  Was it another sellout of 30 pizzas?
Dan

Offline Polo1523

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Re: Open for business
« Reply #63 on: August 11, 2013, 07:18:06 PM »
 Yes i rotate the pies,  some of them are uneven, sometimes im in a rush and pull the pies before theyre ready,  im alone working so once in a while i mess up  ::)  sold 25 pies had to close earlier yesterday
Regards Leo.

Offline Pete-zza

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Re: Open for business
« Reply #64 on: August 11, 2013, 07:21:51 PM »
Leo,

Once you get to the pizzeria stage will you be using a wood-fired oven or will you be using a more standard oven such as a deck oven?

Peter

Offline Polo1523

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Re: Open for business
« Reply #65 on: August 12, 2013, 08:22:42 AM »
Peter i am hoping to use wood fired oven,  I really like the results,  but i will change the design a bit more suited for pizza making lower dome,  smaller hearth,  less wood faster heating,  mine is too big,  but i use mine for roasting also turkey,  pork etc
« Last Edit: August 12, 2013, 08:24:59 AM by Polo1523 »
Regards Leo.

Offline JD

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Re: Open for business
« Reply #66 on: August 12, 2013, 09:35:40 AM »
Some of todays pies

That 1/2 white sauce 1/2 red sauce is very impressive looking. It's not easy to keep the halves as perfect as you did it.


Offline Polo1523

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Re: Open for business
« Reply #67 on: August 12, 2013, 06:45:30 PM »
Thank you JD, took a little bit of practice and attention to detail when I form the pies.
Regards Leo.

Offline Aimless Ryan

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Re: Open for business
« Reply #68 on: August 16, 2013, 12:30:31 PM »
You rule, Leo. Awesome.
Ryan
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Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline Polo1523

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Re: Open for business
« Reply #69 on: August 18, 2013, 02:38:05 AM »
Some of todays pies  ;D
Regards Leo.

Offline Polo1523

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Re: Open for business
« Reply #70 on: August 18, 2013, 02:40:30 AM »
A couple more
Regards Leo.

Offline wahoo88

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Re: Open for business
« Reply #71 on: August 18, 2013, 09:49:57 AM »
Leo, those pies look amazing as always.  I notice that you use 2 types of pepperoni: one is small rounds and the other is large, deli-style.  Are they different pepperonis, and, if so, do you use them to achieve different flavor profiles?
Dan

Offline norma427

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Re: Open for business
« Reply #72 on: August 18, 2013, 11:28:59 AM »
Leo,

You are doing an amazing job with your pizzas! 
 
Norma
Always working and looking for new information!

Offline Essen1

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Re: Open for business
« Reply #73 on: August 18, 2013, 12:02:41 PM »
 ^^^

Hands down some of the best pies I've seen on this forum!

Excellent work, Leo.
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline Polo1523

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Re: Open for business
« Reply #74 on: August 18, 2013, 11:44:54 PM »
Wow thank you so much for the compliments it really means a lot for me,  im still learning everyday is a new adventure for me,  i am doing a lot of tests in how i open my dough,  ingredients,  temperatures,  but by far these where some of my best pies so far,  and on the pepperoni i finished the rrgular sized and started using the deli style,  but i will stick with the normal sized
Regards Leo.


 

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