3 most common mistakes at Pizzerias today…….

[TXCraig1]

Of course no bias coming from an owner like you.......

Of a small rinky dink.

Only one of us is working in a shop with a toy mixer. LOL.
 

[The-Kid]

Only one of us is working in a shop with a toy mixer. LOL.
 

What you call a toy......




Is better than any mixer you may have short of a Doyon, Famag unit, Italian make or otherwise and even then some may consider better ^_^

[TXCraig1]

What you call a toy......

Size matters kiddo.

[The-Kid]

Size matters kiddo.

As much as how you use it nvm quality ^_*

[waltertore]

Whatever model one runs should be one that is most efficient and as said I stand by OP.

I agree and our shop was incredibly efficient.  We ran at a 50% profit margin had less than $10/week in food waste, were able to pay our part time employees $30/hr.  

[TXCraig1]

As much as how you use it nvm quality ^_*

That's what guys with rinky dink toy mixers like to tell themselves anyway...

[TXCraig1]

I agree and our shop was incredibly efficient.  We ran at a 50% profit margin had less than $10/week in food waste, were able to pay our part time employees $30/hr. 

That's not possible Walter - you weren't open for as long as you can for as many days as you can and you ran out of dough every day - you were making all kinds of the worst mistakes pizzeria can make - didn't you read his first post???

[waltertore]

  I made all the mistakes my teachers made in their food ventures - my 96 year old mother, a few of the best pizza makers/small restaurant chefs I ever encountered (all pre internet and before pizza was hip like today).  They believed a person can only be in one place at one time thus were onsite all hours and made all the foods.  That is how I was raised, and we proved it still can be a very profitable business model. 

I am tired of chains, hyped places owned by big name people who are rarely or never onsite, and inconsistent food that is costs a lot.  Greed runs our culture and that approach to any so called artisan endeavor depresses me.  We have Gordon Ramsey places here and I think he has been here a couple times to promote not cook.  They hire entry level people and the food is crap and the price high.   

PS: The sicilian pans we make got the same response.  One of the top names in pizza wanted to guide us to China to have them made and we could reap big dollars selling them cheaper.  We said no, and continue to make them on a hand operated press our metal guy made and sell them out of our garage/drive them to the post office to ship.  It is easy on the stress and our customers are like our pizzeria customers - more like family than a number. 

[The-Kid]

  I made all the mistakes my teachers made in their food ventures - my 96 year old mother, a few of the best pizza makers/small restaurant chefs I ever encountered (all pre internet and before pizza was hip like today).  They believed a person can only be in one place at one time thus were onsite all hours and made all the foods.  That is how I was raised, and we proved it still can be a very profitable business model. 

I am tired of chains, hyped places owned by big name people who are rarely or never onsite, and inconsistent food that is costs a lot.  Greed runs our culture and that approach to any so called artisan endeavor depresses me.  We have Gordon Ramsey places here and I think he has been here a couple times to promote not cook.  They hire entry level people and the food is crap and the price high. 

PS: The sicilian pans we make got the same response.  One of the top names in pizza wanted to guide us to China to have them made and we could reap big dollars selling them cheaper.  We said no, and continue to make them on a hand operated press our metal guy made and sell them out of our garage/drive them to the post office to ship.  It is easy on the stress and our customers are like our pizzeria customers - more like family than a number. 

Its just my observations...





ImE small and family pizzerias as good as they Can be can run more effeciently and it makes sense as a business model to do so.




It isnt imposible either. Look at In-N-Out or Prince Pizza for example. I mean not saying every place should be a chain either but on average most family owned pizzerias just lack in efficiency and even quality in some respects and in general relative to corporates and even amogst the best.





Probably the best place I felt did the best to blend the two for pizza was one place but even then not the best and all heavilly driven by family and not as good vs a pure corporate.