Posted on 03/04/2016 8:31:06 AM PST by SoCal Pubbie
“Wonder how much obamacare has to do with it.”
Good question. IF it is all, or mostly, due to tech and quality improvements, then all is well in the world of capitalism. Give me a better product at a cheaper price!
However, if it is due to gov’t regs and costs increased due to gov’t mandates, then it is Socialism on display. Clearly, this doesn’t help the customer with a better product either.
Authentic Italian Italian, or authentic American Italian? Because based on my trip to Tuscany several years ago, traditional American Italian is probably largely locked into what Italian Italian was 70 years ago at the end of WWII. Italian Italian has moved on, and what you call boutique Italian here is likely close to modern Italian Italian.
Also, having been to Tuscany, I HATE seeing “Tuscan” used in restaurant menus. It invariably describes something that doesn’t resemble anything we saw in a wide variety of restaurants in Tuscany.
Very true. Even the definition of “Italian” is dependent on point of view. If you wanted, you could go back to when Italians didn’t use tomatoes. They were considered uneatable.
Never had a bad Grilled Pizza. Can’t say that about some store bought.
I did get one in Ft.Lauderdale, in 2000, that was GREAT!
It was NYPD(New York Pizza Depot) pizza,. A month later they disappeared, in Lauderdale.
http://www.nypdepot.com/
linked Depot, 300 miles away from me.
There is this NYC pizza joint near my old work. The son from NYC came to Denver to open it. A guy claiming to be from NYC denounced the pizza as not being authentic and that he had been to the “real” NYC shop. I got to watch the father who owned that shop in NYC, and was just visiting, let the pinhead know that the pinhead ate the pizza from his shop! Funny as hell. Turns out the pinhead actually was from the neighborhood in NYC and had the pizza there, but was just mouthing off to make himself look like an “authentic New Yorker”.
Same thing happening on this thread. Someone claiming to have had pizza all over the western States but never a good one, like “in New York”. There is great pizza to be had all over the place, even in my kitchen.
Challenge? I simply asked you for the name of the restaurant you were bragging about.
You’re just afraid. Afraid what I’ll find... Yes, of course, I will look them up before driving out of my way to try your favorite possum pizza joint. If it’s that good, you should stand behind them and not quake in fear and wet your panties when you realize that someone is going to look up their ratings and read some reviews about them. Sheesh!
OMG, couldn't ask for better proof that you don't know squat about pizza. F'n hillbillies.
What, so you can claim, “See, I told you that place wasn’t so great!”?
NYC bigots are a waste of time. I won’t expose a place I like to negative comments by a NYC bigot.
I am a native of Utica, NY and the last place we from the Utica area would do is Pizza Hut, Domino's etc. Utica may have its issues but when it comes to Italian food of any kind (and other delights from the mid-east to Poland) Utica is tops!
I always wonder when I hear someone talk about an “ethnic” restaurant complain “It’s not authentic!” Do they mean authentic like their mom made in the old country, or the lady across the street from her? Authentic to Northern Mexico, or the central regions? Tuscany, or Sicily? Authentic to the Hindus in India, or the Muslims there?
Coward.
You NYC bigots think people that make pizzas in NYC somehow forget how if they move west.
What a liberal. Libwacker, my ass. You are one!
Liberal.
Love to try it, thanks! And if it’s good, I’ll be singing their praises from Missouri to California. Introducing more people west of the Mississippi to New York pizza may be the only way we’re going to stop the flavorless big box pizzerias from “taking over the world.” But we’re already facing lots of resistance from people who think they know good pizza, but really don’t. Spreading that ignorance is only going to make it worse. Ignorance is one of the reasons the big box pizzerias have been able to make the inroads they have. So, absolutely, I’d love to try ‘em!
It wasn’t all the overhead as you point out, just the cost of the ingredients vs the actual price of a slice or pie. It was pretty darn staggering. His point to me was that you have to really mess up somewhere not to come out ahead selling pizza.
Freegards
Papa John's here charges something like $9.99 for a large. The "mom and pop" pizza places are far more than that but their quality and taste is exponentially better than Papa Johns. ("better ingredients, better pizza" my arse!) My favorite pizza place out here in the far Southwest Suburbs 30'ish miles outside of Chicago is Beggars Pizza. If they're not the most expensive pizza, they're close to it but IMO they're the best pizza money can buy. :-) To go broke in the pizza business, you have have to one or more of the following: make a really bad pizza, totally mismanage your cost structure, open in a saturated area or have one or more competitors that are so dominant that there's no space left.
Honestly, I don't know how the 10+ pizza places by me survive in a village of only about 25,000 people. We must eat a lot of pizza out here!!
I get both of your points about the cost of ingredients being very low for pizza, however as one of you mentioned earlier, the biggest cost for them would be Overhead and utilities.
Just as a teaching point, there are generally “8-bins” of the cost of manufacturing. A pizza place is generally a manufacturer...surely some of our favorite manufacturers!
Those 8 bins are:
1. Raw Materials (Dough and ingredients)
2. Purchased Parts (Sides like chicken wings)
3. Overhead (Mortgage/rent, utilities, cost of oven, maintenance, other equipment, etc.)
4. Direct Labor (order taker, pizza maker)
5. Indirect Labor (delivery driver)
6. Scrap (wrong orders, dropped ingredients, etc.)
7. SG&A (advertising, managers, IT, etc.)
8. Profit - Self evident
I would wager that the OH costs are likely 2-3x the cost of the ingredients. I can’t imagine the cost of gas/electric to run a pizza oven....The rest of them are pretty minimal by themselves, but everything does add up.
I’d wager that their profit is in the range of 15-25%, but when comparing to other restaurants that is pretty high, so I could be wrong.
Alright, thanks for letting me have a bit of fun applying my expertise to a PIZZA PIE. I have been avoiding FR for awhile and so at least this was a fun post!
Have a great weekend.
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