Long range planning for new pizzeria(2013)

[ABN173]

Hello all,

 My name is Dale Campbell, and I am new to the forum. I used to work in the industry (only for 4 years) and even managed a place until it was sold to a couple.  Once they felt learned all they could from me and felt comfortable with the place they let me go.  This was long ago (1987) and I was young so I started a career in the army.  I will retire in 2012 and plan on applying for a "Patriot Loan" through the SBA to open my own place.  This will be near a large military base with a lot of military retirees as well as active duty service members living in the area.  This is a post that is growing and in no danger of a BRAC shutdown.  Anyway I have thought about having a military themed restaurant (Nothing over the top that repels non-military customers though). I lived in the area for five years while stationed there and there are lots of the "cheap" pizza places (like CiCi's) but there is only one place that I would consider a decent dine in pizzeria, and it is good pizza but not what I would call great pizza. 

 I Learned from a fellow named Paul Monette that opened a place/chain called Village Pizza in Birmingham, AL. He believe in simple proven techniques such as fresh ingredients and for the most part stayed away from canned items (especially toppings)

 I am in the initial planning phases now, and playing with recipes and such.  I am looking to serve pizzas, calzones, caprese, subs, pasta and salads.  I also lived in Italy for eight years(while in the army) and have some invaluable experience both as a consumer and from learning typical Italian home cooking.

Again I am no expert and it has been over 20 years since I was involved in this industry so I do not claim to "know it all" in fact I hope to learn some things here.  Having said all that I welcome the forums advice and comments!

-Dale             

[Bill/CDMX]

Welcome, Dale. Thank you for your service. I don't know much about commercial pizza operation, but I like the way you are approaching this project. I've seen plenty of people post messages about starting their own pizza joint; many seem destined to fail. Sounds to me like you have the background and spirit to make it a success.

Military theme sounds really promising, especially naming pies and other dishes that shows you're one of them. not just another chain franchise. These "inside jokes" about the base in a take-menu will surely get maximum exposure. Good luck and please keep us posted on your progress.

[ABN173]

Welcome, Dale. Thank you for your service. I don't know much about commercial pizza operation, but I like the way you are approaching this project. I've seen plenty of people post messages about starting their own pizza joint; many seem destined to fail. Sounds to me like you have the background and spirit to make it a success.

Military theme sounds really promising, especially naming pies and other dishes that shows you're one of them. not just another chain franchise. These "inside jokes" about the base in a take-menu will surely get maximum exposure. Good luck and please keep us posted on your progress.

Thanks for the reply Bill,  I had thought originally to have a Airborne theme "The Drop Zone" but I decided not to alienate the non airborne fellows, so I am thinking of naming this place the "Assembly Area" which is a common term to all army units/missions and would possibly welcome non-military folks in as well, since the name implies a gathering place.

-Dale 

[ABN173]

Oh I am also leaning towards a wood burning brick oven, with a second choice of gas..........there is no way I would use a conveyor oven

[PizzaHog]

Welcome Sky Soldier and thank you for your sacrifice and service.
Sounds like a great idea and one sorely needed around some bases, where I have been appalled at the quality of goods and treatment given by the local businesses.
GL!

[ABN173]

Welcome Sky Soldier and thank you for your sacrifice and service.
Sounds like a great idea and one sorely needed around some bases, where I have been appalled at the quality of goods and treatment given by the local businesses.
GL!

Nice! You picked up on the unit reference pretty quick. I am actually assigned to 1st SF Group (A) out of FT Lewis but I did two tours with the 173rd in Italy before going to FT Benning, GA to be a Airborne instructor.  I am a UAV Warrant officer now though.  Dang PizzaHog sound like you made a few jumps yourself?

-Dale

[PizzaHog]

No jumping out of perfectly good aircraft for me Trooper, but my old man was ABN.  I was last at FT Benning close to 10 years ago for my oldest's graduation ceremony but wasn't there long enough to get a feel for the area now.  If it is anything like a few others I have visited since you could do well and be appreciated with a quality product and decent customer service.  So looking forward to your posts and progress!

[IndyRob]

Sounds like a solid plan.  I haven't seen it posted here yet, but the usual advice offered is to check out the forums on PMQ.com (Pizza Making Quarterly).  This is a forum of people actually in the business.  It seems to be a great resource and is always an interesting read.

It appears that the unique thing in your case is that not only have you identified your demographic, you're amongst it.  You may be able to build some reputation and loyalty and/or do market research even before you open.

[GotRocks]

It sounds like a solid plan, But if the financial situation is anything like it is today, I wish you the best of luck getting the loan.
I am glad you have experience, this means you know what you're getting into. So many people think restaurant op's are easy and they just run themselves , those are the same people that fail horribly.

The SBA is great, but they currently cannot force banks to lend, or lend directly. But the SBA will guarantee a large percentage of the loan that a bank may make to you, but not too many banks like dealing with the SBA. The SBA limits the banks interest rates, creates tons of other restrictions, and triples the amount of paperwork.

I could go on for hours about banks and the SBA right about now because of the 4 months of crap I had dealt with while getting my place open. It finally came down to me not getting any financing, and doing this with the limited amount of cash I had on hand. (We are opening on Friday June 4th)
Consider I am a profitable existing business, and needed a loan to expand, and I have 20+ years in the industry with $800K in collateral. I was absolutely floored that I could not get a measely $100K loan with the SBA doing a guarantee of 90% on that loan.

[Mad_Ernie]

Oh I am also leaning towards a wood burning brick oven, with a second choice of gas..........there is no way I would use a conveyor oven

Good for you!   

That is one step in the right direction right there, Dale!

It's good you are planning this well out in advance (~ 3 years).  I also echo IndyRob's comments about checking out the PMQ forum for some great information from people in the business and in-the-know.

Have you thought about the kind of pizza(s) you would be making?  Based on your trips to Italy, are  you planning on trying to make a Neapolitan style pizza, something closer to a New York style, deep-dish, ...?

-ME