Author Topic: Any ideas in finding ways to get more foot traffic to my area at market  (Read 19989 times)

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Offline norma427

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I wonder if you could use something like this

http://www.amazon.com/Pyrex-Portable-Cold-Pack-Combo/dp/B0007UF3GE/ref=pd_sim_sbs_k_2

inside of something like this

http://www.amazon.com/Casserole-Totes-Carrying-Bags-Collections/dp/B004FJR77G/ref=sr_1_17?s=home-garden&ie=UTF8&qid=1374341205&sr=1-17&keywords=warming+bag

It's just an idea. I would imagine the person giving out the free samples would restock often so they wouldn't get that cold and soggy.

Jeff,

I really don't know if I could use the items in your links, but I appreciate your links.  I think I would have to use something NSF, because that is what the Dept. of Agriculture makes me do at my pizza stand. 

The Dept. of Agriculture in our state is strict with giving out samples and they have to be covered at all times.  That is for all food vendors at market.

To explain a little more, after my pizzas hit the pizza pan in a few minutes the bottom crust starts to get soft and not as crispy.  When the pizzas/or slices are in my heated display cabinet the slice bottoms are also not crispy.  That is why I ask each customer if they want a slice reheated before I sell it to them.

Norma


Offline norma427

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Norma, boy scouts, girl scouts, church groups, enlist the help of kids that want to do something fun. Offer them a pie or two to take home to the family, give them a merit badge, teach them how to make a pie. Delivery is not an issue, pies are delivered every day of the year and are edible, well depends on who made them, when they get to the customers door.
Just a thought. Once you get a customer base, perhaps you will no longer need to "go out there", but who knows you may have to grow with public demand. ;D


Mark

Mark,

I think your idea is good and might try to contact one or more of them.  I know delivery is not an issue for a lot of pizza businesses.  I never tried that though.  I do sell whole pizzas, but don't even know how the pizzas are when they arrive at the customers home. 

I don't really think I would ever want to get any larger in a pizza business at my age, but I would like a little more business at times.  I already see how much work goes into a small pizza business like I have.

Thanks for ideas!

Norma

Online Pete-zza

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Norma,

You indicated that there are about 200 stands at market. Yet, there does not appear to be any directory of who the standholders are or where they are located, either in kiosk types of directory arrangements or paper directories that could be handed out at strategic points at market as visitors enter the market from different parking lots. Do the stands have numbers or names? I would think that it would be in the best interests of everyone--the owners and managers of the market and the individual standholders--to have some sort of directory. When I go to a mall, or even a large airport, I routinely look at directories to see which stores or food providers might have what I am looking for and where they are located. Some malls have multiple levels, and I would never think to wander level by level and store by store hoping to get lucky.

The market where your stand is located is subject to random visitations, by locals, tourists and other visitors who may not have a specific plan in mind when they arrive at market to check out the stands. If your situation is not conducive to steering visitors to your stand by the various methods suggested by other members, and management is unwilling to bring water to another, more conveniently located stand for you to move to, then why not consider creating a directory to at least let visitors know who and what is at market? The directory could be by category, such as used at malls, and one directory might be food, which would include pizza in your case. If you feel that the managers are not up to creating a directory, then maybe a group of standholders could do it. I would seek out the most influential and valuable standholders at market to be your allies in your case. I would perhaps do that even before confronting management on the matter. If veryone is treated equally, there should be little reason to discourage the creation of a directory. And, if a directory is created and people still do not visit your stand in sufficient numbers, then you would have to revisit the entire matter and your purpose at market.

Peter

Offline thezaman

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 norma, could you use a portable four compartment sink and not worry about water lines. i use them to qualify my truck as a mobile catering business.  you would have a hand sink and three individual sinks for cleaning dishes and utensils. you would need bottled water to make your dough.
 the other thing that i find helpful are sandwich boards.i buy mine and use laminated card stock fastened with Velcro to customize it for each use. one of the wineries puts us at the back of the property and putting the sign at the front door doubled our sales vs week before from 50 pies to 100 plus. you may be able to put them at every entrance. from the looks of your food one visit and you will have them hooked!!!
 

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Larry,

Norma discussed that option, or one similar to it, at Reply 34 at http://www.pizzamaking.com/forum/index.php/topic,26435.msg266884/topicseen.html#msg266884 but it was not well received by management on fairness grounds.

Peter

Offline waltertore

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Norma:  I read in one of your posts here you threw out a bunch of dough balls.  When my dough gets tired I roll it out with a rolling pin into a thin rectangle, slice the dough into long strips and then knot them very lightly and cook em on the deck.   Top with butter, cinnamon/sugar,  olive oil/garlic powder, and you have a cool side dish that people around here go nuts on.  I get like 6-8 strips on a 1lb dough ball.  Make them small for samples or just cut them up, have someone walk around the market with them, and when they try it and say "man this is good" have your person tell them if you think these are good you should try the pizza!  That is a dirt cheap way to lure people in.  People pay $1 for one out here and some of these same customers complain about my $7 price for a 18" pie that uses grande whole milk mozz, grande provolone, DOP parmigiano regiano, DOP romano, and  fresh harvested basil on top!  They say little cesars on our corner has them for $5.   Go figure.............   We catered a big event today.  I was stocked with menues and information on our program.  It was at a huge mansion our village owns and the patrons were all 6 figure + earners.  They loved the pizza and even a group of NYC natives approved by eating almost a pie each :)  They came up to me with typical NYC pizza attitude- "this better be real pizza".  I looked them dead in the eye and laughed.   I said if you don't like it I will go to NYC and bring you one home for diner (we live 500 miles away).    I had no pizza bags and even though they got cold there were only 3 left at the end of the event.  Go girl go and tell that town of yours you are the queen of PIZZA!  Walter
« Last Edit: July 21, 2013, 05:56:51 PM by waltertore »

Offline norma427

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Norma,

You indicated that there are about 200 stands at market. Yet, there does not appear to be any directory of who the standholders are or where they are located, either in kiosk types of directory arrangements or paper directories that could be handed out at strategic points at market as visitors enter the market from different parking lots. Do the stands have numbers or names? I would think that it would be in the best interests of everyone--the owners and managers of the market and the individual standholders--to have some sort of directory. When I go to a mall, or even a large airport, I routinely look at directories to see which stores or food providers might have what I am looking for and where they are located. Some malls have multiple levels, and I would never think to wander level by level and store by store hoping to get lucky.

The market where your stand is located is subject to random visitations, by locals, tourists and other visitors who may not have a specific plan in mind when they arrive at market to check out the stands. If your situation is not conducive to steering visitors to your stand by the various methods suggested by other members, and management is unwilling to bring water to another, more conveniently located stand for you to move to, then why not consider creating a directory to at least let visitors know who and what is at market? The directory could be by category, such as used at malls, and one directory might be food, which would include pizza in your case. If you feel that the managers are not up to creating a directory, then maybe a group of standholders could do it. I would seek out the most influential and valuable standholders at market to be your allies in your case. I would perhaps do that even before confronting management on the matter. If veryone is treated equally, there should be little reason to discourage the creation of a directory. And, if a directory is created and people still do not visit your stand in sufficient numbers, then you would have to revisit the entire matter and your purpose at market.

Peter

Peter,

Yes, I did indicate there are about 200 stand on the market side of Root's and also many more stands on the Flea and Antique part of Root's which is across the road from Root's Market.  At the Flea and Antique part of Root's there are also food stands, but not as many.  I do know on the Flea and Antique side that the spaces are numbered.

You are right that there is no directory of who the standholders are or where they are located.  I think the management might have numbers for the stands on the market side of Root's, but I am not aware if they really are numbered.  Most of the stands do have names and most standholders have some kind of sign either on their stand or on the ceilings what their stands are called.  I think you make a good point that there should be some kind of directory.  I also look at the directories at the mall, or at an airport to see what I might be interested in.  Sometimes when I go to the mall I go directly to the different places that have the directories to find the stores I want.  The one place I really use a directory is at Park City Mall in Lancaster because I also don't feel like walking all around to find where the store is I want to visit.   

I think if Root’s had some kind of directory that lists standholders by what they sell that would be helpful for me and other standholders so the regulars, visitors, or tourists might see what is offered at market at a glance.  I really don't know if the market management would be open to creating a directory, but the market manager told me to give him ideas of what might bring people back into our area.  I wouldn't know if the market management would be open to creating a directory unless I asked.  I think the most influential and valuable standholders at market are already busy enough that they might not be interested in helping us back in our area to create a directory, but I could always ask them too.  I have talked to many standholders in the busier areas and they almost always say they hardly can keep up with the all the customers they have on busy days.  I really don't know if everyone is treated equally, but the market manager does seem to want to help us back in our area.   

I know if a directory would be created and then people still don't come to my stand then I would have to revisit the entire matter and my purpose at market.  I truly love what I do, but it get discouraging some days to see how busy the other standholders are and then how we do back in our area.  Standholders back in our area talked about that a lot.  As I posted before many standholders have either left market, or have been moved to better locations because not enough people come back into that area. 

Norma   

Offline norma427

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norma, could you use a portable four compartment sink and not worry about water lines. i use them to qualify my truck as a mobile catering business.  you would have a hand sink and three individual sinks for cleaning dishes and utensils. you would need bottled water to make your dough.
 the other thing that i find helpful are sandwich boards.i buy mine and use laminated card stock fastened with Velcro to customize it for each use. one of the wineries puts us at the back of the property and putting the sign at the front door doubled our sales vs week before from 50 pies to 100 plus. you may be able to put them at every entrance. from the looks of your food one visit and you will have them hooked!!!

Larry,

If you look at Reply 1  http://www.pizzamaking.com/forum/index.php/topic,26435.msg266780.html#msg266780 7th photo down you can see that some standholders are allowed to have their own signs out in the midway outside.  Those two signs are for standholders that are behind building #1.  I don't know how those standholders were allowed to put their signs out there, but I am sure it does help their businesses.  I would like to be able to put a sign something like you posted maybe outside the entrance to where our old stand was.  That entrance leads if going straight across from one building into the other back building almost to my stand. 

I know I could even use my sink and have portable water in my stand.  At my funnel cake stand across the road I had water run by a hose and a storage tank for my dirty water that I had to empty.  I do use bottle water for my dough now. 

I really like the looks of your sandwich boards.  Where do you purchase them?  I have no idea if market management would let me put some of those sign in the main outside midway, but I think they would be helpful to get customers.  I might ask management if I could have one, or more of those kind of signs.  Great to hear those signs really helped your business. 

Thanks for the ideas.   

Norma 

Offline norma427

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Norma:  I read in one of your posts here you threw out a bunch of dough balls.  When my dough gets tired I roll it out with a rolling pin into a thin rectangle, slice the dough into long strips and then knot them very lightly and cook em on the deck.   Top with butter, cinnamon/sugar,  olive oil/garlic powder, and you have a cool side dish that people around here go nuts on.  I get like 6-8 strips on a 1lb dough ball.  Make them small for samples or just cut them up, have someone walk around the market with them, and when they try it and say "man this is good" have your person tell them if you think these are good you should try the pizza!  That is a dirt cheap way to lure people in.  People pay $1 for one out here and some of these same customers complain about my $7 price for a 18" pie that uses grande whole milk mozz, grande provolone, DOP parmigiano regiano, DOP romano, and  fresh harvested basil on top!  They say little cesars on our corner has them for $5.   Go figure.............   We catered a big event today.  I was stocked with menues and information on our program.  It was at a huge mansion our village owns and the patrons were all 6 figure + earners.  They loved the pizza and even a group of NYC natives approved by eating almost a pie each :)  They came up to me with typical NYC pizza attitude- "this better be real pizza".  I looked them dead in the eye and laughed.   I said if you don't like it I will go to NYC and bring you one home for diner (we live 500 miles away).    I had no pizza bags and even though they got cold there were only 3 left at the end of the event.  Go girl go and tell that town of yours you are the queen of PIZZA!  Walter

Walter,

I didn't throw out the 20 dough balls yet.  They are now frozen.  I just didn't know what I would use all of them for.  I know I could mix a few with my new doughs tomorrow, but wouldn't want to mix too many of them with fresh dough.  I could also could just thaw them and use them, but they were pretty much fermented until last Tuesday evening.  Thanks for giving me the idea of rolling out the dough and cutting into strips and what to put on them.  I might try handing out samples of them this week.

I am glad to hear you were successful with catering your big event.  I am also happy that they loved your pizzas.  You rock Walter! 

Norma


Offline waltertore

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Norma:  here is a video on the basic how to-not my way all the way but a general idea to work with. I prefer laying them out on a sheet pan or pizza pan when they come out of the oven and to brush on the olive oil or melted butter. I put them direct on the stone where this guy puts them on a screen for convience.  Even when they cool they taste good.  The long ferment dough flavor really jumps out with these.  Thanks!  Walter

« Last Edit: July 21, 2013, 09:30:59 PM by waltertore »

Offline norma427

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Norma:  here is a video on the basic how to-not my way all the way but a general idea to work with. I prefer laying them out on a sheet pan or pizza pan when they come out of the oven and to brush on the olive oil or melted butter. I put them direct on the stone where this guy puts them on a screen for convience.  Even when they cool they taste good.  The long ferment dough flavor really jumps out with these.  Thanks!  Walter



Walter,

Thank you so much for posting the video on how to make garlic knots!  Before at market I did make garlic knots at market something like at Reply 442 http://www.pizzamaking.com/forum/index.php/topic,9908.msg98110.html#msg98110  but stopped making them when Tom Lehmann posted that using fresh garlic in olive oil can cause illnesses.  I didn't want to make any of my customers ill, so I stopped making them. 

I am working on making PJ cheesesticks now something like at Reply 85 http://www.pizzamaking.com/forum/index.php/topic,25844.msg266176.html#msg266176  with a different kind of garlic sauce.  If I can make enough of a good garlic sauce I think I am set in making garlic knots again too. 

Norma

Offline waltertore

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Norma: You got it!  How about using butter instead of olive oil with the garlic?   Flood that market with free samples of those things and you may find those simple dough products bringing in customers that will buy both them and your pizzas in record numbers.    Walter

PS: Try some cinnamon/sugar sprinkled pretty heavy on some with melted butter.

Offline wahoo88

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Norma, many of us in the younger generation rely heavily on internet information in order to make sure what we're doing is worth our while, at least in our eyes.  Personally, I would not go to the Roots Market without first checking their website for information.  Thus, I went to the market website and quickly found your miniature webpage (http://www.rootsmarket.com/standholders-detail.asp?Image=59).  If I am correct in believing that most younger people would first visit the market website before going, and judging by the number of people at the market, their website must get decent traffic.  My idea is as follows: The managers at the market do seem willing to help you, if not proactively.  Perhaps the main homepage for Roots Market could feature a small stand each week, whereby the Roots homepage displayed the mini webpage of the vendor prominently.  You could write a paragraph or two explaining your product.  Most importantly, however, you could show high-res photos of your product.  I, as do most others here, feel that your product speaks for itself in photographs.  If Roots Market is unwilling to devote homepage space to this idea, then they could possible create a sidebar link on the website called "Featured Vendors" where more than one vendor at a time could  be featured, albeit with less internet traffic.  I don't know the number of small-scale vendors at the market, but even if you could get a week or two per year on the homepage, I believe it would be beneficial. It doesn't sound like the large scale vendors need advertising, nor vendors outside area 4 and the other low-traffic areas.

I don't think that any of these ideas will single-handedly fix your problem, but they could add up in a way that could have a positive impact.
Dan

Offline norma427

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Norma: You got it!  How about using butter instead of olive oil with the garlic?   Flood that market with free samples of those things and you may find those simple dough products bringing in customers that will buy both them and your pizzas in record numbers.    Walter

PS: Try some cinnamon/sugar sprinkled pretty heavy on some with melted butter.

Walter,

I really don't know if butter and fresh garlic can be left out, but at Reply 12 is one of Tom Lehmann posts about not holding any home make garlic oil over from one day to the next. http://www.pizzamaking.com/forum/index.php/topic,25423.msg256985.html#msg256985  I usually did make the garlic oil with added oregano and Italian herbs the day before market.  I think even if is was refrigerated there was a danger in causing illness.

Hopefully giving out samples will help.  I will try some cinnamon/sugar sprinkled pretty heavily with some melted butter.

Thanks again!

Norma

Offline norma427

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Norma, many of us in the younger generation rely heavily on internet information in order to make sure what we're doing is worth our while, at least in our eyes.  Personally, I would not go to the Roots Market without first checking their website for information.  Thus, I went to the market website and quickly found your miniature webpage (http://www.rootsmarket.com/standholders-detail.asp?Image=59).  If I am correct in believing that most younger people would first visit the market website before going, and judging by the number of people at the market, their website must get decent traffic.  My idea is as follows: The managers at the market do seem willing to help you, if not proactively.  Perhaps the main homepage for Roots Market could feature a small stand each week, whereby the Roots homepage displayed the mini webpage of the vendor prominently.  You could write a paragraph or two explaining your product.  Most importantly, however, you could show high-res photos of your product.  I, as do most others here, feel that your product speaks for itself in photographs.  If Roots Market is unwilling to devote homepage space to this idea, then they could possible create a sidebar link on the website called "Featured Vendors" where more than one vendor at a time could  be featured, albeit with less internet traffic.  I don't know the number of small-scale vendors at the market, but even if you could get a week or two per year on the homepage, I believe it would be beneficial. It doesn't sound like the large scale vendors need advertising, nor vendors outside area 4 and the other low-traffic areas.

I don't think that any of these ideas will single-handedly fix your problem, but they could add up in a way that could have a positive impact.

Dave,

Good to hear what many of you in the younger generation think about relying heavily on internet information in order to make sure what you are doing is worth your while.

I really don't know what market management is willing to do in terms of featuring a small market stand each week.  Most standholders don't even know they can have photos of their stand on Root's website.  I only found that out by accident.  I really had not much of any say if what was written on that standholder detail page and am not sure if market management would want to update that.  I had no choice in how high the resolution of that photo was either.  I don't know if market management would also show photos of my product, but that is a good point.  I like you “Featured Vendors” idea too.  I have to talk to market after this thread has run its course and see what market management is willing to do.  I really don't think the vendors in the other parts of the market need featured either to get more business, but they might feel slighted if the weren't included.  About 3 weeks ago market management said they would feature my coupon off again on their facebook page, but I didn't see that done yet.  It seems like market management drags their feet too much sometimes, but I guess they are busy with fixing fights between vendors, fielding calls about cars parked in vendors spaces and calling the ambulance if someone becomes ill at market, etc, etc.  You might be surprised how many fights there are, even if they are just shouting fights between vendors.  Just last week I saw the market manager talking to a vendor that was giving them trouble in fighting with a vendor that was next to them.  I also heard many times of other vendors complaining about a fellow vendor when I went up to the office for something.

Thanks so much for your ideas!  It is always nice to hear how the younger generation thinks and how they do things.

Norma 

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I don't have a clue as to how search engines work but.....is there a way that Norma could have a little web page link that comes up on the list of searchable items every time a person does a google search for "Roots Market" ?
"Care Free Highway...let me slip away on you"

Offline norma427

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I don't have a clue as to how search engines work but.....is there a way that Norma could have a little web page link that comes up on the list of searchable items every time a person does a google search for "Roots Market" ?


Bob,

I don't have a lot of knowledge about how search engines work either, but I think if you don't put my name “Norma's Pizza” in the search with Root's Market, not much will come up.

If “Norma's Pizza at Root's Country Market & Auction” is searched (without the quotes) using Google many hits come up, such as these.  https://www.google.com/search?q=Norma's+Pizza+at+Root's+Country+Market+%26+Auction&oq=Norma's+Pizza+at+Root's+Country+Market+%26+Auction&aqs=chrome.0.69i57j69i60l3j69i62l2.3137j0&sourceid=chrome&ie=UTF-8

Norma


Offline wahoo88

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Looking at your Facebook page, I now see that you do have great pictures on the internet. Perhaps you could serve pizza at the Market's other events?  I see that they host several car shows and auctions.  While these customers may never be seen again, it could bolster income until standard market traffic increases.
Dan

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Looking at your Facebook page, I now see that you do have great pictures on the internet. Perhaps you could serve pizza at the Market's other events?  I see that they host several car shows and auctions.  While these customers may never be seen again, it could bolster income until standard market traffic increases.
wahoo88, do you know anything about my last idea......when a person does a search for "Roots Market".....amoung the entries/recommended sites....could a "Norma" site be worded so that it too comes up on the list from doing a Roots search?
"Care Free Highway...let me slip away on you"

Offline wahoo88

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Bob, I don't know much about this but will look into it.
Dan

Offline wahoo88

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Just researching search engine optimization is confusing.  I think we need someone with experience.  However, from what I have read, it seems that accomplishing your suggestion would be extremely expensive/time intensive.  Perhaps the existing reputability of Pizzamaking.com could help.
Dan

Offline norma427

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Looking at your Facebook page, I now see that you do have great pictures on the internet. Perhaps you could serve pizza at the Market's other events?  I see that they host several car shows and auctions.  While these customers may never be seen again, it could bolster income until standard market traffic increases.

Dave,

I did serve pizzas at the one Annual Heart of Lancaster Arts and Crafts Show at Root's in late August when I first started making pizzas.  I was allowed to make the pizzas inside the market and the pizzas were held in the heated holding cabinet I have outside.  My daughter and another person sold pizzas and other things, but I didn't make enough money there to keep continue to do that.  There were a lot of people that walked past that outside stand, but I still can't figure out if the people didn't think I actually was making the pizzas fresh since I didn't make them outside. 

Steve (Ev) my friend here on the forum that has Airstream with a WFO inside tried the same show last year and isn't going back this year. 

The years Steve and I didn't go they have a man from Manheim that has a food truck in addition to a pizzeria in Manheim that made the pizzas.  He is going again this year since Steve doesn't want to go.

I also tried another kind of food set-up just the other year at the same show and really didn't make enough money then either.

Norma

Offline wahoo88

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Alright.  It seems like the only viable solution is increased advertising.  Of course, the best form of advertising will be people carrying around hot slices of your pies, so you may see an exponential rate of growth. :-D I hope that this thread stays active so we can continue to note changes and results through the weeks.

My only other suggestion has to do with labeling.  I see that you market Detroit style and Boardwalk style pies.  Those of us here on the forum can recognize and appreciate your excellent renditions of both aforementioned styles.  However, I can't imagine that the average Lancaster County resident even knows what the main ingredient in dough is, let alone somewhat obscure pizza types.  Your average customer might be intimidated by a seemingly foreign variety of pizza.  Perhaps you could either 1. keep making the same pizzas but market them as basic-sounding "thick" and "thin" pizzas or 2. switch to making a classic Lehmann NY style and a basic Sicilian pie and label them as such.  I don't mean in any way to belittle the work you put into your perfected styles, but the hoi polloi doesn't necessarily appreciate the nuances of a particular style as we do.  (Personally, I'm a 18 year-old who still lives with his parents.  When I tell my family that the dough that their pizza is made of has been fermenting in the refrigerator for the past 3 days, they make funny faces; it tastes damn good but they don't care how I achieved it.  They then wonder why the heck I decided to put stripes of sauce over the cheese post-bake; they don't care that I'm attempting to recreate a specific regional style.) All I'm trying to get at here is that people, for the most part, are after something familiar --cheesy, hot, and tasty-- rather than after the masterpiece of an artisan.

Best of luck. I've been admiring your work for a while now and would love to make the three hour trip up Rt. 83 to try your pizza in person.
Dan

Offline norma427

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Alright.  It seems like the only viable solution is increased advertising.  Of course, the best form of advertising will be people carrying around hot slices of your pies, so you may see an exponential rate of growth. :-D I hope that this thread stays active so we can continue to note changes and results through the weeks.

My only other suggestion has to do with labeling.  I see that you market Detroit style and Boardwalk style pies.  Those of us here on the forum can recognize and appreciate your excellent renditions of both aforementioned styles.  However, I can't imagine that the average Lancaster County resident even knows what the main ingredient in dough is, let alone somewhat obscure pizza types.  Your average customer might be intimidated by a seemingly foreign variety of pizza.  Perhaps you could either 1. keep making the same pizzas but market them as basic-sounding "thick" and "thin" pizzas or 2. switch to making a classic Lehmann NY style and a basic Sicilian pie and label them as such.  I don't mean in any way to belittle the work you put into your perfected styles, but the hoi polloi doesn't necessarily appreciate the nuances of a particular style as we do.  (Personally, I'm a 18 year-old who still lives with his parents.  When I tell my family that the dough that their pizza is made of has been fermenting in the refrigerator for the past 3 days, they make funny faces; it tastes damn good but they don't care how I achieved it.  They then wonder why the heck I decided to put stripes of sauce over the cheese post-bake; they don't care that I'm attempting to recreate a specific regional style.) All I'm trying to get at here is that people, for the most part, are after something familiar --cheesy, hot, and tasty-- rather than after the masterpiece of an artisan.

Best of luck. I've been admiring your work for a while now and would love to make the three hour trip up Rt. 83 to try your pizza in person.

Dave,

I really don't know if advertizing will help, but I do have to seriously consider that along with what other members posted on this thread.  As I posted I don't have a lot of extra money for advertizing, but will see what I can do. 

If you look at Reply 36 http://www.pizzamaking.com/forum/index.php/topic,26435.msg266887.html#msg266887  Mike did propose a different kind of sign for me.

I know most people don't know what a boardwalk style of pizza is, but you might be surprised at how many customers comment on the boardwalk style pizza and say they do taste like a Mack's Pizza, a Manco & Manco pizza, or a Grotto's pizza.  They are pizzas sold at the shore.  I really don't think many people understand what a Detroit style pizza is either, but most people in my opinion think Sicilian pizzas are dense and are surprise at how light the Detroit style pizza are.  A Detroit Sicilian pizza isn't dense at all and the dough is 75% hydration so the crumb is very light.  I am really undecided about what I want to call those two kinds of pizzas.  :-\ I understand where you are coming from though. 

Thanks for the best of luck!  I hope you can come visit my pizza stand someday. 

I talked to another vendor at market today and ask how they got to do what they wanted.  I was told they had threatened to leave market. 

Norma

Offline Peasant

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  • Location: NYC
When selling food you have a sight and smell to draw people in (taste too if you're giving samples).  I'd be weary of giving less than great samples out though.  We all know a hot pie can only last so long so direct this tactic to the busiest parts of the market that aren't so far away.  You'll also want to distinguish how special your pies are by noting some of the specific differences.  You could even point out that the nearest Detroit-style pies is unreasonably far away.

Sight: your signs (and the new proposed sign) are good at directing people, but you're still not enforcing why they should be chasing after those signs.  A high quality picture of your actual picture might be better.  You could also consider replacing the Market picture of your stand with some pizza.  Ask the Market to link your facebook page (I thought someone mentioned you had one).  Pictures might dispel your standard market goer's notions about your pizza (thinking it's like every other card board cut out pizzeria).  Using some of your key descriptors like "____ cheese from -__ farm," "light & airy crust," or "_____ high quality olive oil" might be good too.

Smell: kind of goes along with the samples; I like the knots idea.  They last longer but even better, if you do garlic, they have lots of aromas that can draw attention to your sample giver.  The smell of butter and garlic is intoxicating and you don't even have to bother with making a garlic olive oil (though you can).  Focus on selling the taste and texture of the dough and get them hooked. If you're throwing out dough anyway, you could bake garlic & onion (with olive oil) pizzas just to create the smell.


 

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