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Author Topic: New Member - Currently running WFO Neapolitan Shop  (Read 334 times)

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Offline RobertoD

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New Member - Currently running WFO Neapolitan Shop
« on: September 30, 2018, 02:48:53 PM »
Hi Guys, I am new to the group.   I have been running a Neapolitan Pizza shop for a year in October.   

I am seeing success with the business with sales annually finishing at $1.2MM I do want the volume to be higher.

I feel confident in the product I am selling.   We use Caputo 00 Flour, Acunto Ovens with ciao tomatoes we run through our hand food mills. Toppings are high quality as well.   Simple, basic but done right.   Italians and people who have traveled say I am right on the mark.   However I have a good portion of the population that wants a drier tougher pizza base.  More NY Style.   I get a fair amount of responses I don't like the soft crust associated with Neapolitan and want something firmer.

Current Offerings: Apps, Salads, Soups, Pasta, Pizza, calzones and desserts.

Knowing I need to cater to a larger portion of the population to increase sales I feel like I should add a 2nd Crust option Neapolitan or NY Style.  I have two WFO's so I can accommodate the 2nd lower temp required for the NY style.   

Am I crazy for thinking of offering two pizza styles in the same shop? 

Offline theppgcowboy

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Re: New Member - Currently running WFO Neapolitan Shop
« Reply #1 on: September 30, 2018, 10:53:04 PM »
Hi have found that you are educating a certain facet as to what Neapolitan pizza is and a few actually get it and there are those that simply want something else. Kinda like selling wine to a beer crowd. I have had a restaurant for 25 years now, and if you try to be everything to everybody you will eventually start going backwards chasing your tail. Ask yourself how many of them customers are you losing and look to the ones want what you are selling and expand that base. I have those that look at my menu and ask where are the burgers? You will always have a few that want what's not on the menu, and you will make yourself crazy trying to satisfy them and in the end, they will give you a poor review. My audience is the ones jonesing for my pizza and the ones that have heard about it.
I do Neapolitan pizza only at events and mobile, and NY at the brick and mortar. Hope this helps.
« Last Edit: October 01, 2018, 07:00:02 PM by theppgcowboy »

Offline wotavidone

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Re: New Member - Currently running WFO Neapolitan Shop
« Reply #2 on: October 01, 2018, 05:10:08 PM »
I agree with theppgcowboy.
This is a tough one.
You can't present every style.
It might sound patronising to use the word, but you will always get customers with "uneducated" tastes who don't know real pizza when they see it.
I've never run a business, well not a food business, but I think the cowboy is giving good advice.

The chain stores in my neck of the woods offer different styles for "limited time only".
If still you feel its worth the hassle, run a one month or 6 weeks trial, and make sure it's very well advertised as a limited time period.
i.e. don't create an expectation beyond the 4-6 weeks.
You'd be able to gauge potential and assess difficulty in that time?
« Last Edit: October 01, 2018, 05:25:40 PM by wotavidone »

Offline woodfiredandrew

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Re: New Member - Currently running WFO Neapolitan Shop
« Reply #3 on: October 07, 2018, 01:21:33 PM »
Hi Guys, I am new to the group.   I have been running a Neapolitan Pizza shop for a year in October.   

I am seeing success with the business with sales annually finishing at $1.2MM I do want the volume to be higher.

I feel confident in the product I am selling.   We use Caputo 00 Flour, Acunto Ovens with ciao tomatoes we run through our hand food mills. Toppings are high quality as well.   Simple, basic but done right.   Italians and people who have traveled say I am right on the mark.   However I have a good portion of the population that wants a drier tougher pizza base.  More NY Style.   I get a fair amount of responses I don't like the soft crust associated with Neapolitan and want something firmer.

Current Offerings: Apps, Salads, Soups, Pasta, Pizza, calzones and desserts.

Knowing I need to cater to a larger portion of the population to increase sales I feel like I should add a 2nd Crust option Neapolitan or NY Style.  I have two WFO's so I can accommodate the 2nd lower temp required for the NY style.   

Am I crazy for thinking of offering two pizza styles in the same shop?

I think you are on right track in terms of staying true to your product,  I have managed a non Italian restaurant where i ran it based on my previous experience in running engineering business ( i was helping a very honest, very good cook/chef as a favor). I always thought business is a business is a business, if you have to deal with selling product to customers in crowded space then you have very parallel experience regardless of  what product you are creating and selling. I ran day to day for 2 years until he learned to managed himself. i applied all the same rule i applied in my business for years and we were profitable from day one ( for first month not a great profit but managed to keep our nose above water), i stayed true to quality of the product, high quality ingredient, great customer service, fair pricing and most important be honest to customers ( we messed up few times but owned up my mistake and was forgiven by customer), then i moved to managed WF pizzeria which was VPN, i experienced similar to yours but stay true to you vision and you will be in peace with yourself and build conviction in your thinking and vision. don't let anybody sway you from it, i think you will come out OK, Stay true to your product, don't cut corners, be fair to customers and pricing and you be fine,
hope it helps!
my two cents,         

Offline thezaman

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Re: New Member - Currently running WFO Neapolitan Shop
« Reply #4 on: October 07, 2018, 07:50:34 PM »
Your volume is very impressive. i think educating customers is the way to approach growth. the neapolitan pizza is very profitable from the food cost side of the equation. Labor might be a little higher in that the skill level demands better people,which means higher wages to retain them.

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