I have been getting very positive feedback from my "guinea pigs"....and my wife and I are flirting with the idea of opening a small pizza shop.
There are a few concerns...let me run them off..
1 - Location...I'm inland NC. People love their southern fare and while there ARE pizza shops, it seems most folks are content with Papa Johns
and 2 - Competition....there are maybe 5-6 NY style pizzerias in a town of about 230k pop. Not an impossible row to tow..but I will address my model and explain why it's a concern of mine..
First, I believe I can offer a pizza that really sets itself apart from the rest..I haven't dialed in what I would claim my "calling card" JUST yet. But...I am definitely reigning it in. I aim to bring an NJ tomato pie offering.
I plan on offering a stripped down menu of just pizza and salad. This is my concern about the competition which will attract a wider demographic. BUT...I am also not concerned with an "unlimited ceiling" capitalist approach. I have no issue with "capping" myself. My target is "x" amount of pies daily. This way I can bring a "til the dough runs out" approach. It would provide me with a much more efficient budgeting protocol and make planning easier.
I also think it may (or may be miserable failure) work as a marketing psy-op if you will. The scarcity will shape perception and if the product really does sell itself...I feel I can carve a nice little niche out and deal with expansion in a very structured manner.
This model has worked for several pizzerias. And the "pizza only" menu has been executed successfully in many places in NJ. Although, I'm not sure how it would fly "down yonder".
Any feedbacks greatly appreciated and thanks in advance.