Digging up an old post to just give a brief update on how things are at the market now that we've been live for five weeks!
Started up at a local slower market to work out any kinks and for the team to get some experience in the dough opening, fire control, cashiering, etc. before we move to the 10x bigger market next week. 10x more people, but 5x more competition in terms of food being served for lunch... it's going to be an interesting Fourth of July weekend.
Everyday has been profitable, albeit in not huge amounts, as my focus is to do this on volume instead of pricing. (10 inch margherita for $7, specials for typically $10). With all the costs that tie in around truck rentals to tow the oven, sanitation licensing, market fees, etc. We need to sell about 35 pies to break even each week. We've been doing anywhere form 45 to 70 pies, so not too shabby, but not something I can quit my day job for.
Speaking of jobs, this definitely takes up a LOT more time than expected... this is literally another part time job... between purchasing ingredients, ingredient prep in the commissary, doing financials for taxes and business purposes, analyzing our sales trends, keeping up with social media... I've probably never been busier or felt more behind, especially with the day job getting busier as well. But all in all, I still love it.
We've had plenty of new customers, and lots of repeat customers who come back and buy 1, 2, even 4 more pizzas than their first time. It's really heartening to see repeat customers, as it let's me know we do have a great product... and it's a LOT of fun getting to know our repeat customers, their likes/dislikes, their lives, etc. It's seriously one of the greatest joys that keeps the adrenaline rush going on Saturdays.
Here's a quick pic of some pies we made yesterday: Margherita with extra sauce, a Kaner special (for Blackhawks win!) which has mozz, gorgonzola, roasted chicken, and buffalo sauce, and our customer voted special (rotating each week) of cashew pesto sauce, roasted chicken, sun dried tomatoes (these seem to burn... to people add on mid bake?), and grana padano.
Just wanted to stop by briefly and say that I miss coming onto the forums, and hope to be back when things slow down again! And thank you for all the advice and help thus far! I couldn't have come this far without you guys!
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