Saturday, February 24, 2024

2009 April: A Pizza My Thoughts


2009 April: A Pizza My MindWhen attempting to determine what it would value you to open a brand new pizzeria, it’s essential to do not forget that your menu choices will decide your gear wants. Merely put: the extra you provide, the extra you’ll want. A easy operation, for instance, will solely want one exhaust system and gained’t use a deep fryer. When it comes time to buy gear, you’ll want to find out whether or not to purchase new or used. My private suggestion is to purchase a mixture of each. If the client doesn’t see it, I might usually go for used. If it’s important refrigeration or a POS system, I desire new or, on the very least, like new. Ovens are an enormous unknown. New ovens usually are not cheap. However shopping for a set of used, beat, drained ovens is a nightmare. In spite of everything, all your signature pizzas might be baked in it. If you happen to determine to go together with used, purchase them from a good gear firm that makes a speciality of rebuilding them. These ovens will need to have a 90-day guarantee.

If I purchased any used ovens I’d need the chance of test-baking my product in it earlier than buy. See the sidebar for a typical gear checklist/pricing finances.

Whereas it’s simple to get caught up within the large stuff, it’s essential to remember the fact that it additionally takes a plethora of small wares to run a pizzeria. From fridge thermometers to lids to fl our racks, the checklist of what you’ll want almost reaches 100 gadgets and $7,000 in value. And it is a conservative estimate of what you’ll have to open. You’ll exchange a lot of these things, corresponding to tongs and spoodles, extra typically than you’d like! If you happen to’d prefer to see the entire checklist I’ve put collectively, go online to PizzaToday.com to obtain your personal copy. ?”

Huge Dave Ostrander owned a extremely profitable unbiased pizzeria earlier than turning into a marketing consultant, speaker and internationally sought-after coach. He’s a month-to-month contributor to Pizza As we speak and leads seminars on operational subjects for the household of Pizza Expo tradeshows.

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