Author Topic: Palombino on pricing  (Read 1314 times)

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Offline TXCraig1

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    • Craig's Neapolitan Garage
Palombino on pricing
« on: September 19, 2011, 07:38:08 PM »
A couple interesting comments in here. Of note, "Neapolitan pizzas are overpriced in New York. Instead of raising prices to the customer, pizzaiolos should work faster, make more pies and give everyone a one or two dollar break."
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline pizzablogger

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Re: Palombino on pricing
« Reply #1 on: September 20, 2011, 08:21:13 AM »
Excellent link Craig.

The one thing that immediately struck me about Mathieu upon meeting him was how not only committed he was to his product, but how sharp he is.

And he is definitely the watchful eye. -k

With regards to food costs.....over short time spans, supply and demand does indeed move prices, as does speculative commodities trading. But over longer periods the price of food remains relatively's the watering down of the value of currency that makes items more expensive.
« Last Edit: September 20, 2011, 08:26:32 AM by pizzablogger »
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline gabaghool

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Re: Palombino on pricing
« Reply #2 on: September 20, 2011, 08:54:13 PM »
Some thoughts

NEO pizza has a PERCEIVED high end product.  It, in fact, DOES USE costlier ingredients, the settings are usually higher end.

And IMO, a place should ALWAYS charge AS MUCH as they can before they begin to lower there BOTTOM LINE.  In other words, if they charge more, but make less pies, BUT they PROFIT more, than they are at a correct price point.