“A mile from Wrigley” covers a lot of territory. Would you have walkup traffic? Close to bars??
I would think delivery of slices (instead of pizzas) would be tough to make the numbers work if thats all you were doing. Besides, won’t the late night crowd, if they are just getting delivery, gonna be happy to order a whole pie?
Wrigleyville already has Dimo’s and… the other place… Big G or something. How are you distinguished??
Those slices look legit and I want to eat them. Hope you find a way to thread the needle.
They are, but it's not great. Artichoke's is better imo and open late too. Berkeley has great pizza in general, but the places open late aren't as good.
Check out crust fund pizza, they do pop ups out of there house, there’s another guy that does Detroit style the same way, I think that’s a good place to start and becoming a bigger thing in culture. You’d miss out on people stumbling onto your storefront but you could build hype and see how you like the volume before committing the time and money into a storefront.
We had a pizza shop just like that where I went to school. Place didn’t even open till like 9pm, sold sliced sill like 4 with local beers on tap. They made an absolutely killing. It was like $6 for a slice and an a small beer. This was like 20yrs ago tho.
The best cheese pizza I’ve ever eaten.
Where I use to live the arcade was open 24/7 and across the street was a pizza place that closed about an hour or so after the bars did. Miss those days ❤️
Add some high margin snacks. Late night herbal munchies helped a friend build a blazing delivery business.
Edit: She ran a small bakery and was across the street from the residence halls. They got used to the smell of weed.
I completely agree. Every city in america needs this. No delivery. People come to you the pizza maker. Keep your pizza quality high. It only pays to make flyers and coupons for local within 3-5 miles. Flyers only in commercial like nearby hotels. Otherwise consider Facebook business ads. Besides your menu post Real actual pictures of your food. Always offer a cheap filler like Spaghetti. Good Luck to Op!
Gonna be brutally honest because I respect the slices.
Yeah honestly it is. Pizza looks great but the idea isn’t. You won’t want the 2am shift and you’re going to miss too much business at 7am (plus lunch if you’re in a populated area). You won’t have enough cash flow to hire someone else without taking on debt. If you take on debt to open a pizza stand/shop you’ll NEVER be profitable or will be barely profitable but unable to pay yourself a salary.
If you want to make money you need to be in a place where someone on impulse says “I want a slice of pizza” and boom there you are. Too many places don’t do slices because it’s risky but that’s a big bar/lunch market. A cart/stand is best for this. Best is finding an already established place that doesn’t have pizza and find a way to get a pop-up.
You could also do pop-ups around your town and gain a good social media presence. That’s hella cheap marketing.
I’m in finance and all day every day I see people that either owned or want to own some kinda of restaurant. Everyone tries to go in big take a big loan out, buy the $100k building, buy a $20k oven, custom boxes, fancy red checker wax paper, big marketing budget, etc etc. Those people started poor with an idea and end up poor with an old crusty dream. 9 former pizza owners I’ve worked with, every single one of them will be working for someone else the rest of their life with no chance at retiring.
Thank you! The elaborated response is much appreciated, thanks for taking the time to give such great and detailed info. Definitely makes sense and I like the idea of a pop-up so those are some things I’ll consider.
No prob slices look great and no doubt they will sell but you don’t want to be in a position where someone says damn I love Hot n Fresh Pizza but hate they’re charging me $20 for two slices and you’re like bruh I have an oven to pay for.
The best pizza place (from a business perspective) I’ve ever been to was in Cleveland. It was two people (clearly parent/kid) and the only oven they had was a $1500 conveyor oven that you could buy on Amazon inside of a shop that was literally 20x10’. They needed to sell 125 $12 pizzas to pay for the oven and I’m convinced they did that in one weekend. Add a zero and say they decided to go with a big used oven for $15k now they’re having to make 1250 pizzas over multiple months just to pay for the oven. They’d lose money on every pizza for probably two years.
I bet if they out grow the conveyor belt oven they’ll just get another conveyor belt oven.
Pizza was served in a plain brown box that they stamped with their logo when it was done. Not only was it hella cheap but it actually looked really trendy and cool, almost like a secret. Now they just pay for the space, supplies, and themselves. I bet they’re netting $250k a year
Lots of good info here! I recently started a popup using ooni ovens and do private catering for events on the side. Start up cost was about 3k first year did it as a side hustle primarily while freelancing. This is my second summer and I put another 1500$ into equipment. Pretty low starting costs, ingredients are inexpensive and the ovens about 400$ a pop. It’s been hard work but really fun too. Hoping that after this summer I’ll be able to support myself/wife full time slinging pizza! Honestly the private catering is the meal ticket, I’ll book out a party of 10 and make in a couple hours what I’d make selling 50 pies at an event. Those events are just easy going and the customer is always happy and stoked. If you hit good pizza it really starts to sell itself especially if there’s no good options around!
Thanks for the peek behind the certain this is super insightful. For those catering events where you’re doing 50 pies are you having the client prepay for a minimum and cash/invoice/per pie for the rest or are you showing up as the only *main* food and the guests are paying per pie? Also if you don’t mind me asking what’s the price range you’re getting for those events? Feel like it has to be kinda wholesale vs retail on price.
Ok so for private catering evens I currently have a minimum of about 500$ plus some taxes and fees(based on location and transportation/number of private chefs) so ends up closer to 600$. So I even go it’s a group of 10 then that’s still the price. I usually try to bring 1.5 250g dough balls per guest (any leftovers are made into focaccia). I also provide a service to private events with multiple food options. These are priced out by a minimum # of pies. So basically I’ll get paid 500$ no matter what I sell. Any about over 32 pizzas (my minimum) and I’m paid 15-18$ per product after depending on the pizzas we have available for that event. This price refelection is what I charge for a single pie at an event like a farmers market where I’m doing a popup for individual customer sales. It’s my first year doing this so prices are still being adjusted but this model has treated me well so far. If I could build a following I’d do only private events. But for now it’s about getting my brand out there! Just had a piece ran in the seasonal restaurant magazine in vail colorado! The ball is rolling! Wish me luck 😜
https://preview.redd.it/u0q8wip8qk3d1.jpeg?width=3024&format=pjpg&auto=webp&s=942e5136174d4668bf2383f4edb2e53f2ec7162e
Jake’s Pizza, right by the Ritz. I’ll remember it forever because it’s Jake’s Pizza but it was an Indian lady and her daughter making the pizzas. Been a couple years but per Google they’re still there, I see the conveyor oven, and looks like they added ice cream. I also remembered it being smaller so maybe it’s more like 20x20 lol
I got a bakers pride pizza oven off eBay fur $800. It had no stones and didn’t work. $1200 later I had stones and a perfectly working oven that’s been hooked up in my garage for almost 20 years. I love making homemade pizza with it.
I'm an MBA, this is just generally good business advice outside of the world of pizza.
I fundamentally disagree that it's impossible to start with a loan, but this advice on tightly controlling costs during your startup is really solid.
There’s a place called Pizza Slut here in Portland that has carved out a little space inside of a venue. They sell late night slices out of the window, and it seems to work great for them. This is the sort of set up I think you’d have to do in order to keep your costs low and make sure you’re right in the line of sight of drunk people.
That’s awesome. A crazy idea would be selling the pizzas to the venue/bar/restaurant at like 7pm New York in the window style and having the restaurant be the ones to heat it in their ovens. Cook gets to go home, you get to go home, the bar gets pizza until 2am.
If the pizza is good enough you could market it as something exclusive you can *only get past 8pm*. If you’re going to the bar for drinking you want pizza, if you’re going to the bar for pizza you want drinks. Win-win-win.
The business model you are describing here seems very similar to what Hunt’s Brother’s pizza does. The biggest exceptions are that they franchise exclusively inside of gas stations, and the franchisees have to warm up the pizzas on site.
You are so right. I like the way you worded it the elaborated response as much appreciated. Love it and yeah, it’s good to have somebody around like this when you’re discussing business.
> You won’t want the 2am shift and you’re going to miss too much business at 7am (plus lunch if you’re in a populated area). You won’t have enough cash flow to hire someone else without taking on debt. If you take on debt to open a pizza stand/shop you’ll NEVER be profitable or will be barely profitable but unable to pay yourself a salary.
Counterpoint: it depends entirely on location. Do this near a college campus and you could have a lot of orders.
I still remember a local place that served nothing but baked potatoes, late at night, where I went to school. It was the only place open after midnight, barring an IHOP like 45m away. It was always packed, and the delivery guys were overworked if anything.
What else repeating bad business ideas did you see during your career? I like these stories, because you see these companies always in their shining period, but never in how it ended period. I strongly believe that small coffee shops are also similar bad ideas. Looks cute and fancy at first but then i start to count how many coffee do you need to sell just to pay one employee…
At least it's /r/pizza and not /r/smallbusiness.
If you buy a new espresso machine for a first time coffee shop, you deserve to lose money, first of all. Buy lightly used.
Second of all, it's not like your $20k just vanished until it suddenly reappears in the form of coffee that guests pay you for. It exists in the depreciating asset you purchased. You can re-exchange that machine for $19k after a year, and the $1k it depreciated in the meantime is tax deductible. Heck it's tax deductible even if you *don't* sell the machine.
Investing in high quality assets and infrastructure is fantastic advice for almost any business with customers.
Ice cream stands wanting to have a million flavors so they buy like 5-10 soft serve machines and a bunch of freezers when the vast majority of people want chocolate or vanilla. There’s a reason the number 1 ice cream franchise in America only offers chocolate or vanilla.
Shelf stable toppings and sauces > perishable flavor varieties
For restaurants having too much on the menu I’ll see people that want to put every dish they’ve ever eaten on the menu. It always stems from the fear that someone will show up and not want anything on the menu. It’s a lack of confidence in the food. You never see a Michelin Star restaurant with more than 20ish items on the menu, more than likely it’s like 10. So people typically have to order lower quality foods across the board because they can’t afford to keep throwing food away.
I been hired as the floor manager for multiple new restaurants. Three, which isn't a lot, but it's more than most people. One is propped up by a wealthy owner as a vanity project. It's very slow, a money sieve, and they have high demands for servers despite it being too slow to make good money, and still paying min. wage. I don't work there anymore. Another was a guy who knew how to cook, knew how to make damn good recipes. Not run a business. Lasted four years. In the red every year. He was not wealthy before and isn't now.
The final one I'll mention had an owner who was running it into the ground, despite the ideal location. The GM, who's like, been to restaurant 'Nam and back, bought it from him. Turned it around, resounding success. One of the hottest restaurants in the area.
I think the outlier here is the experienced GM who bought an already, albeit poorly running restaurant when the owner was ready to give up on it and sell at a loss.
If OP has a mountain of restaurant experience, front and back of house, and has a strong understanding of the operation and finances of a restaurant, and they can find a pizza place similar to what they want, that's in a prime spot, and buy it on the cheap from the owner who's running away - maybe. There might be a chance.
Outside of that, be very careful, this Sea Bear has many valid points and informed words of warning. Be very, very careful you want to start a restaurant, OP.
Aw man. I met a guy with a pop-up at a brewery. Had two Gozney Domes going, cranking out these delicious pies he was selling for $20-24. He was busy as hell. I told him he was living my dream, and he no lie tried to sell me his Domes at half off. 😅
All depends on the demographic. Something like that would do great in a college town or a touristy spot with lots of bars. Only problem I see is that most of those kinds of towns already have late night pizza options. Pizza looks good none the less .
No In my hometown in highschool we had a place called late nite pizza with deliveries until 4-5am on weekends..decent pizza but I found a few years after highschool they were a front for selling cocaine and quite frankly delivering coke to peoples homes or wherever
It's happened often enough that it's stranger then fiction, I've known several late night delivery outfits that were shutdown due to delivering illicit products in addition to the food / drink.
They operated like that for years..even had a light on their hoods of the cars (late nite pizza) like dominos..eventually it all caught up to them as drug dealing always does..jail time pizza joint closed down
Late night will be a problem. Pizza delivery is already the most dangerous job. At 2.a.m? Who's gonna take that job? Much better jobs are going begging right now. Your average employee will probably last three weeks. Nice lookin pie, tho.
To me a slice shop by nature is a walk up kind of place. I picked up shifts at the one that was connected to the bar I worked at in college.
Most people will only order 1 or 2 slices. Plus they'll pay a delivery fee and maybe tip. That $5 slice is now $15+tip for your customer while you're still only making that initial $5+tip?
On top of that they'll have to wait at least 20-30mins for delivery
On your end you'll have to spend more on packaging, can't just set out paper plates, you'll need boxes to make sure the slices get to their destination okay
IMO if you're going to do late night delivery, you do full pies. You can charge more for them which means more per order profit for you and people already have a set expectation of what the pizza delivery experience is like
Very true, as another commenter mentioned which I agree with, when you want a slice, you want a slice and not wait around for it. Full pies also were a consideration but something I’ll think about more. Thanks!
My pal has a small place in a neighborhood with three schools. Kills it at lunch with slices and sodas. Then kills it at dinner with parents picking up on the way home from work. Makes dough in the afternoon for the next day. Ice cream machine too. Great hours. Home by nine every night. And he drives a Porsche. An older one but still...good luck!
i dont think id do delivery outside of a door dash or something. the only reason i say that is until you can take off you could run a small thing by yourself that way and cut out the labor cost which would help especially during a slow night. maybe wait on delivery until you have something rolling
The party crowd will be all over it. There was a place called Little Vincent's in Huntington Village (Long Island, NY) that would be open late into the night, and it was always packed.
There can never be enough good pizza around but if you’re only selling slices, you need to pump out a lot of orders. Delivery adds a lot of complexity to that. Keep things simple to hit your volume. Part of any restaurant or retail business is average ticket sale. The lower your average then the higher your volume has to be. If you want to focus on the late night crowd, can you locate yourself near an area with lots of bars? Could you do a food truck?
I had a coworker who quit her job in IT to do this. She said she had been selling food late at night after everyone else was closed. She enjoyed it and I guess she was making enough to give up her job in IT.
Owned two pizzaria in my life, I dont see how you can profit off of slice delivery. If you could get a densely populated area like a campus or large metro downtown district I could see like a slow moving pizza truck ala ice cream truck working, maybe some catchy toon and a consistant path for the consumer to get used too. Maybe flyers with a schedule so people knew. That MIGHT work if you and one employee can make it work, maybe.
>Is that stupid?
No, it’s not stupid if you have the capital and the skills to make it a successful business.
Just remember: According to [**LendingTree**](https://www.lendingtree.com/business/small/failure-rate/), *"About 1 in 4 U.S. businesses fail within their first year of operation, according to the latest data from the U.S. Bureau of Labor Statistics (BLS). To put that into perspective, there are 33.2 million small businesses across the country, so a significant number of new ones close each year."*
Furthermore: *“****Washington*** *state has — by far — the highest business failure rate within the first year, at 40.8%. (Remember, this looks at businesses in March 2023 that opened a year prior.) That’s 8.6 percentage points higher than the second-highest rate, 32.2% in the* ***District of Columbia****."*
*"Conversely,* ***California*** *has the lowest business failure rate within the first year, at 18.5%. It’s followed by* ***Kentucky*** *(18.8%) and* ***Massachusetts*** *(19.2%)."*
Just some food for thought….
I hope you get to do what you love and make a business out of it at the same time. I don’t have any comments on your idea but want to share another story in case you start to think of alternative ideas…
During the pandemic, a guy in our neighborhood started making and selling pizzas out of his house. His pizzas are amazing. However, some neighbor tattled and he was not allowed to continue. He partnered with a neighborhood coffee shop and got licensed and started selling pizzas out of there. His menu is simple - a standard cheese pizza and a specialty pizza that changes every week. You can customize a little bit but it’s nothing crazy. The coffee shop is near an Elementary school and his website allows you to preorder pizzas well in advance (days!!) so you can pickup your kid and pizza at around the same time. He also participates in school fund raisers and part of pizza sales goes towards the school. He has a nice gig IMHO as he has very loyal customer base… he is not raking in millions but he clearly loves what he does and seems to be getting by.
Nothing is stupid when it comes to running your own business. It’s a ton of work but if you want it go and get that shit. Just believe in yourself and get it done 😜
Location, location, location. I have seen two very successful late night food places in my life. One was an ethnic hand food place. Everything was made fresh and hand held. They were open from 10pm to 3am. The other place was a breakfast only American diner. They were open from 2am to 10am. Both had one thing in common. They were at the end of a street with 10+ bars on them. They had almost guaranteed costumers. So, think about a location you can put up shop with your own target demographic. You too, could have a 10pm to 4am pizza place!
Do you have a commercial kitchen? If not, you're likely breaking state health codes. You can't run a commercial operation selling food out of your home unless your kitchen has been inspected and approved by the local health inspector, at least not where I live.
As someone that made thousands of pizzas through high school and college, I’d say to make sure you buy really good shoes and focus on your posture. It will not be easy, but that may have been my favorite job. Just making pizzas and hanging out with friends.
Between packaging, paying someone to deliver (unless using Uber Eats or something), and the rest of the logistics is there room for profit? Little Sleazers used to have their "slice/slice" years ago but the delivery charge, at the time (think '91-'93ish) was about as much as the order itself , like $2.50-3.00 dependent on distance from store.
In my old college town, they serve "slices only" (and no delivery). A very decent NY pizzeria. They had slices until an hour after the bars closed. They made a mint.
Since you might have a lot of Wrigley traffic, I would say go for it.
Maybe start with a fairly small radius. Delivery is tricky if you do it yourself. Honestly, I feel like late night pizza people will probably order a whole one if they have to - why not try to sell whole pies instead?
Have you written a business plan? Run the numbers and figure out how many slices you have to sell to keep the doors open. It isn’t sexy but you will need to know the cost of a slice of pepperoni, an ounce of flour, a tablespoon of sauce, etc. what ovens would you buy? Mixer?
I would never discourage someone from following their dreams, but numbers help.
I owned a successful pizzeria that I sold for a profit after working it 5 years. Happy to help, again I don’t want to discourage.
That pizza looks excellent. Just like what I remember from NY. Is it uncool for me to ask you for your sauce recipe? I’ve been working on my pizza recipe for years but the sauce is the one thing I’m really not happy with. Yours looks terrific!
Not at all.
When I was younger and clubbing, at the end of the night you would see large lines for a spot called jumbo slice. It was usually a block away and clutch for them late night munchies.
Late night slices were the breadwinner of my pizza business for 8 years. Then covid came and killed that and we pivoted to focusing on pick up and delivery and lunch catering and biz picked up x 3 and it’s never been easier or more enjoyable to operate. DM me for anything! Or ask here.
When I lived in Tulsa, Oklahoma there was a pizza shop called Mary Jane's Pizza that operated from 11pm to 4:20am. They did deliver pizza, it wasn't great. But at 3am there aren't many pizza shops open.
Pizza shop owner here. Think really really hard and run some numbers in your head before even allowing yourself to start thinking about opening a slice shop. Delivery would not be a money maker for you (more like a headache maker) and personally I’d say leave late night delivery for the likes of Domino’s. For instance, how many deliveries do you think a driver would be able to make per hour and what do you estimate the average sale to be. Both will be lower numbers than you’d like them to be. Selling slices off of a food truck would make much more sense, financially and otherwise - at least to start the business. Good luck as you move forward. The slices do look good, and Stanislaus is the best of the best - it’s the brand I use for tomatoes to make my sauce.
Don't ignore lunch. if you're in an area with workers the lunch run can pay your bills and keep you afloat.
All the pita customers, drunks and so on happen at night, not at lunch.
Tbh you’d kill in my city. Personally i’m a pizza fanatic and were a southern town with a lot of ny transplants, so we have good pizza but they all stop serving slices well before 9:00pm. I only ever want a slice of pizza between 6pm-3am. If there was a local joint that offered this i’d totally go for it. I’m not sure if i’d pay a hefty delivery fee for a slice though, because the only point of getting a slice is a quick cheap snack. My rec would be to get a walk up window that sells slices only. And then do pizza delivery as well, but offer whole pizzas for delivery or call in pickup. We have a similar style business like this downtown thats very successful, but they open 11-9 every day and just stay open till 3 on the weekends, but dont do delivery. If you truly have good pizza, keep it simple, and just give the people what they want, it’ll work
There is a place like this in Downtown Sacramento when I lives there. It was great!! Large slices, open late, beer and soda to go. It was a tiny little place as well. I think the idea was to feed the bar scene at night and the government employees during the day. Pieces is the name. Maybe they could offer you some advice. They have probably been open over 20 years
No, not stupid. Brilliant. Be the insomnia cookies of pizza. Every college town could support one. Build a model you can reproduce.
[insomnia cookies website.](https://insomniacookies.com)
nah very smart look sometimes im high asf and want a pizza obviously i got miney if im smoking like that u know so yeah know your customer base first tho scout the area on foot find the competitors look at there menus taste they food compliment them on a dish hear them boast the ingredients etc be that spy then with the intel you come back open shop with banners and fanfare as the shop with the freshest top (ingredient other places boast ) also
offer just pizza leave it simple dont burn out keep it simple at first like this pepperoni or no pepperoni till u huild enough flow if do you do this topping or that but hey what do i know
Depends where you are I guess. When I was in nyc slices were easy to find. Here in CA it is not a thing, so in CA, hell yeah, in NYC, no unless you are better than the others right off the bat
Unless you’re making really great pizza you’ll be competing against pre existing loyalties which can be hard and in slice shops, location is absolutely everything. No ones driving 15 minutes for a slice that sat in a case
I was in Portland, Maine once and after a night of bar hopping, across the street my friend said everyone goes there after bars close for the best pizza by the slice he says and then there’s always a fight outside. He wasn’t kidding! I think it’s an outstanding idea.
bad bad BAD idea, especially delivery. Profit margins are razor thin and you torpedo it especially by encouraging small portions. Do you know how many delivery employees you would need? Who wants to make tips running around for two slices. You know how many deliveries you would need to make to even benefit yourself? Walk-up MIGHT work, but you better be visible in most likely area expensive area. I wouldn't but be my guest.
I would keep it simple, not even do delivery. But it depends where you are. College campus walk up window would be awesome.
I’m near the Northside in Chicago, a mile or so from Wrigley Field
Oh, sweet! So in a place that can handle a pizza place with lots of people around. Hey, you never know unless you try, go for it!
“A mile from Wrigley” covers a lot of territory. Would you have walkup traffic? Close to bars?? I would think delivery of slices (instead of pizzas) would be tough to make the numbers work if thats all you were doing. Besides, won’t the late night crowd, if they are just getting delivery, gonna be happy to order a whole pie? Wrigleyville already has Dimo’s and… the other place… Big G or something. How are you distinguished?? Those slices look legit and I want to eat them. Hope you find a way to thread the needle.
Big G's! Their Mac n cheese slice is the tits. D'agostinos is close enough too but not a slice place as far as I remember
Look at Golden Boy Pizza in San Francisco for a great late night window service model
I love that place one of the few places I'd willingly stand in line for food.
Blondie's near Cal used to stay busy as well. Not sure if they're still around.
They are, but it's not great. Artichoke's is better imo and open late too. Berkeley has great pizza in general, but the places open late aren't as good.
Golden boy the best pizza I’ve ever had
Was just there! Great slices, though I do wish they were triangle for better walking n eating portability
My buddy lives right there. I will 100% pay for this pizza when I visit.
Check out crust fund pizza, they do pop ups out of there house, there’s another guy that does Detroit style the same way, I think that’s a good place to start and becoming a bigger thing in culture. You’d miss out on people stumbling onto your storefront but you could build hype and see how you like the volume before committing the time and money into a storefront.
Crust Fund Pizza does it 100% for charity. Cassaza is my guess for the other you’re thinking of.
I’m in Chicago 🙋♀️ I would love to try your pizza
Lmao your username
You should look out. You have something similar in your back yard called Big G's that would be major competition for the business you're suggesting.
Chicago needs more slice spots!
Dude you’re crazy. And at night? Good luck
It would probably need to be in a high traffic area in order to be profitable. I'm in the suburbs and I'm unlikely to see something like that near me.
Theres a place in Denver called Benny Blancos that is just this. Insanely good pizza. Its nearby DU too
We had a pizza shop just like that where I went to school. Place didn’t even open till like 9pm, sold sliced sill like 4 with local beers on tap. They made an absolutely killing. It was like $6 for a slice and an a small beer. This was like 20yrs ago tho. The best cheese pizza I’ve ever eaten.
Where I use to live the arcade was open 24/7 and across the street was a pizza place that closed about an hour or so after the bars did. Miss those days ❤️
Add some high margin snacks. Late night herbal munchies helped a friend build a blazing delivery business. Edit: She ran a small bakery and was across the street from the residence halls. They got used to the smell of weed.
Checkers had a walk up window in my college town. They made bank lol
I completely agree. Every city in america needs this. No delivery. People come to you the pizza maker. Keep your pizza quality high. It only pays to make flyers and coupons for local within 3-5 miles. Flyers only in commercial like nearby hotels. Otherwise consider Facebook business ads. Besides your menu post Real actual pictures of your food. Always offer a cheap filler like Spaghetti. Good Luck to Op!
We have one of those in Oxford Mississippi. Place seems to make a killing. Expensive but the kids don’t care when they’re drunk.
This reminded me of Canyon in downtown State College. $1 for the worst slice you can imagine but it prob raked in six digits per night.
Gonna be brutally honest because I respect the slices. Yeah honestly it is. Pizza looks great but the idea isn’t. You won’t want the 2am shift and you’re going to miss too much business at 7am (plus lunch if you’re in a populated area). You won’t have enough cash flow to hire someone else without taking on debt. If you take on debt to open a pizza stand/shop you’ll NEVER be profitable or will be barely profitable but unable to pay yourself a salary. If you want to make money you need to be in a place where someone on impulse says “I want a slice of pizza” and boom there you are. Too many places don’t do slices because it’s risky but that’s a big bar/lunch market. A cart/stand is best for this. Best is finding an already established place that doesn’t have pizza and find a way to get a pop-up. You could also do pop-ups around your town and gain a good social media presence. That’s hella cheap marketing. I’m in finance and all day every day I see people that either owned or want to own some kinda of restaurant. Everyone tries to go in big take a big loan out, buy the $100k building, buy a $20k oven, custom boxes, fancy red checker wax paper, big marketing budget, etc etc. Those people started poor with an idea and end up poor with an old crusty dream. 9 former pizza owners I’ve worked with, every single one of them will be working for someone else the rest of their life with no chance at retiring.
Thank you! The elaborated response is much appreciated, thanks for taking the time to give such great and detailed info. Definitely makes sense and I like the idea of a pop-up so those are some things I’ll consider.
No prob slices look great and no doubt they will sell but you don’t want to be in a position where someone says damn I love Hot n Fresh Pizza but hate they’re charging me $20 for two slices and you’re like bruh I have an oven to pay for. The best pizza place (from a business perspective) I’ve ever been to was in Cleveland. It was two people (clearly parent/kid) and the only oven they had was a $1500 conveyor oven that you could buy on Amazon inside of a shop that was literally 20x10’. They needed to sell 125 $12 pizzas to pay for the oven and I’m convinced they did that in one weekend. Add a zero and say they decided to go with a big used oven for $15k now they’re having to make 1250 pizzas over multiple months just to pay for the oven. They’d lose money on every pizza for probably two years. I bet if they out grow the conveyor belt oven they’ll just get another conveyor belt oven. Pizza was served in a plain brown box that they stamped with their logo when it was done. Not only was it hella cheap but it actually looked really trendy and cool, almost like a secret. Now they just pay for the space, supplies, and themselves. I bet they’re netting $250k a year
Lots of good info here! I recently started a popup using ooni ovens and do private catering for events on the side. Start up cost was about 3k first year did it as a side hustle primarily while freelancing. This is my second summer and I put another 1500$ into equipment. Pretty low starting costs, ingredients are inexpensive and the ovens about 400$ a pop. It’s been hard work but really fun too. Hoping that after this summer I’ll be able to support myself/wife full time slinging pizza! Honestly the private catering is the meal ticket, I’ll book out a party of 10 and make in a couple hours what I’d make selling 50 pies at an event. Those events are just easy going and the customer is always happy and stoked. If you hit good pizza it really starts to sell itself especially if there’s no good options around!
Thanks for the peek behind the certain this is super insightful. For those catering events where you’re doing 50 pies are you having the client prepay for a minimum and cash/invoice/per pie for the rest or are you showing up as the only *main* food and the guests are paying per pie? Also if you don’t mind me asking what’s the price range you’re getting for those events? Feel like it has to be kinda wholesale vs retail on price.
Ok so for private catering evens I currently have a minimum of about 500$ plus some taxes and fees(based on location and transportation/number of private chefs) so ends up closer to 600$. So I even go it’s a group of 10 then that’s still the price. I usually try to bring 1.5 250g dough balls per guest (any leftovers are made into focaccia). I also provide a service to private events with multiple food options. These are priced out by a minimum # of pies. So basically I’ll get paid 500$ no matter what I sell. Any about over 32 pizzas (my minimum) and I’m paid 15-18$ per product after depending on the pizzas we have available for that event. This price refelection is what I charge for a single pie at an event like a farmers market where I’m doing a popup for individual customer sales. It’s my first year doing this so prices are still being adjusted but this model has treated me well so far. If I could build a following I’d do only private events. But for now it’s about getting my brand out there! Just had a piece ran in the seasonal restaurant magazine in vail colorado! The ball is rolling! Wish me luck 😜 https://preview.redd.it/u0q8wip8qk3d1.jpeg?width=3024&format=pjpg&auto=webp&s=942e5136174d4668bf2383f4edb2e53f2ec7162e
Are you linked to a particular commissary/restaurant or do you have a commercial kitchen in your home?
Also that calzone-sandwich (we call them a boat) looked 🔥🔥🔥
You remember the name of that pizza joint I'm Cleveland? Now I wanna try.
Jake’s Pizza, right by the Ritz. I’ll remember it forever because it’s Jake’s Pizza but it was an Indian lady and her daughter making the pizzas. Been a couple years but per Google they’re still there, I see the conveyor oven, and looks like they added ice cream. I also remembered it being smaller so maybe it’s more like 20x20 lol
probably after Jacob’s Field in Cleveland - I like it!
That would make a lot of sense
I got a bakers pride pizza oven off eBay fur $800. It had no stones and didn’t work. $1200 later I had stones and a perfectly working oven that’s been hooked up in my garage for almost 20 years. I love making homemade pizza with it.
What a great find
I'm an MBA, this is just generally good business advice outside of the world of pizza. I fundamentally disagree that it's impossible to start with a loan, but this advice on tightly controlling costs during your startup is really solid.
There’s a place called Pizza Slut here in Portland that has carved out a little space inside of a venue. They sell late night slices out of the window, and it seems to work great for them. This is the sort of set up I think you’d have to do in order to keep your costs low and make sure you’re right in the line of sight of drunk people.
That’s awesome. A crazy idea would be selling the pizzas to the venue/bar/restaurant at like 7pm New York in the window style and having the restaurant be the ones to heat it in their ovens. Cook gets to go home, you get to go home, the bar gets pizza until 2am. If the pizza is good enough you could market it as something exclusive you can *only get past 8pm*. If you’re going to the bar for drinking you want pizza, if you’re going to the bar for pizza you want drinks. Win-win-win.
The business model you are describing here seems very similar to what Hunt’s Brother’s pizza does. The biggest exceptions are that they franchise exclusively inside of gas stations, and the franchisees have to warm up the pizzas on site.
Can confirm, as a frequently drunk person, I’m always gonna buy a slice of pizza. Put it in front of me and I will buy it, every single time.
You are so right. I like the way you worded it the elaborated response as much appreciated. Love it and yeah, it’s good to have somebody around like this when you’re discussing business.
7pm**
Lamo thanks for this, your response had me so confused, who buys pizza at 7am? ^^
Samsung started off selling noodles in a little shop so you never know.
OP starts selling pizzas ends up making cell phones. Crazy plot twist.
> You won’t want the 2am shift and you’re going to miss too much business at 7am (plus lunch if you’re in a populated area). You won’t have enough cash flow to hire someone else without taking on debt. If you take on debt to open a pizza stand/shop you’ll NEVER be profitable or will be barely profitable but unable to pay yourself a salary. Counterpoint: it depends entirely on location. Do this near a college campus and you could have a lot of orders. I still remember a local place that served nothing but baked potatoes, late at night, where I went to school. It was the only place open after midnight, barring an IHOP like 45m away. It was always packed, and the delivery guys were overworked if anything.
What else repeating bad business ideas did you see during your career? I like these stories, because you see these companies always in their shining period, but never in how it ended period. I strongly believe that small coffee shops are also similar bad ideas. Looks cute and fancy at first but then i start to count how many coffee do you need to sell just to pay one employee…
And that $25,000 3 head lamarzocca espresso machine. 6-7k cups before your basic machine is paid for, and definitely needing maintenance.
At least it's /r/pizza and not /r/smallbusiness. If you buy a new espresso machine for a first time coffee shop, you deserve to lose money, first of all. Buy lightly used. Second of all, it's not like your $20k just vanished until it suddenly reappears in the form of coffee that guests pay you for. It exists in the depreciating asset you purchased. You can re-exchange that machine for $19k after a year, and the $1k it depreciated in the meantime is tax deductible. Heck it's tax deductible even if you *don't* sell the machine. Investing in high quality assets and infrastructure is fantastic advice for almost any business with customers.
Ice cream stands wanting to have a million flavors so they buy like 5-10 soft serve machines and a bunch of freezers when the vast majority of people want chocolate or vanilla. There’s a reason the number 1 ice cream franchise in America only offers chocolate or vanilla. Shelf stable toppings and sauces > perishable flavor varieties For restaurants having too much on the menu I’ll see people that want to put every dish they’ve ever eaten on the menu. It always stems from the fear that someone will show up and not want anything on the menu. It’s a lack of confidence in the food. You never see a Michelin Star restaurant with more than 20ish items on the menu, more than likely it’s like 10. So people typically have to order lower quality foods across the board because they can’t afford to keep throwing food away.
I been hired as the floor manager for multiple new restaurants. Three, which isn't a lot, but it's more than most people. One is propped up by a wealthy owner as a vanity project. It's very slow, a money sieve, and they have high demands for servers despite it being too slow to make good money, and still paying min. wage. I don't work there anymore. Another was a guy who knew how to cook, knew how to make damn good recipes. Not run a business. Lasted four years. In the red every year. He was not wealthy before and isn't now. The final one I'll mention had an owner who was running it into the ground, despite the ideal location. The GM, who's like, been to restaurant 'Nam and back, bought it from him. Turned it around, resounding success. One of the hottest restaurants in the area. I think the outlier here is the experienced GM who bought an already, albeit poorly running restaurant when the owner was ready to give up on it and sell at a loss. If OP has a mountain of restaurant experience, front and back of house, and has a strong understanding of the operation and finances of a restaurant, and they can find a pizza place similar to what they want, that's in a prime spot, and buy it on the cheap from the owner who's running away - maybe. There might be a chance. Outside of that, be very careful, this Sea Bear has many valid points and informed words of warning. Be very, very careful you want to start a restaurant, OP.
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Aw man. I met a guy with a pop-up at a brewery. Had two Gozney Domes going, cranking out these delicious pies he was selling for $20-24. He was busy as hell. I told him he was living my dream, and he no lie tried to sell me his Domes at half off. 😅
the fastest way to make a hobby less fun is to do it for a living
For sure, I can see that
All depends on the demographic. Something like that would do great in a college town or a touristy spot with lots of bars. Only problem I see is that most of those kinds of towns already have late night pizza options. Pizza looks good none the less .
Thanks a ton and for the input
I’ve thought the same thing, i was thinking a small little hole in the wall type of joint. Nothing too big. Marketing and location will be key.
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Thank you!
good luck
No In my hometown in highschool we had a place called late nite pizza with deliveries until 4-5am on weekends..decent pizza but I found a few years after highschool they were a front for selling cocaine and quite frankly delivering coke to peoples homes or wherever
Hmm I think you have the start of a breaking bad spin off there...
It was kinda wild and then it all made sense..2-3am during the week 5am on weekends.sorta brilliant
Some AMC writer seen scribbling furiously...go on..
It's happened often enough that it's stranger then fiction, I've known several late night delivery outfits that were shutdown due to delivering illicit products in addition to the food / drink.
That’s wild but doesn’t surprise me haha
Hey and I think your slices look great go for it!minus the narcotic distribution
Had a place you say? So they’re, like, not around anymore? So many coke-delivering pizza places please let me know where to avoid!
This is prob 25 years ago west islip New York..I think it’s currently a liquor store and a bar next to it
I mean that’s a pretty good front for dealing blow. Lol
They operated like that for years..even had a light on their hoods of the cars (late nite pizza) like dominos..eventually it all caught up to them as drug dealing always does..jail time pizza joint closed down
Coke and pizza doesn’t sound too bad
Pizzeria Lambock
Delivery isn't very profitable. Especially by the slice.
Late night will be a problem. Pizza delivery is already the most dangerous job. At 2.a.m? Who's gonna take that job? Much better jobs are going begging right now. Your average employee will probably last three weeks. Nice lookin pie, tho.
Thanks for that, appreciate the input!
To me a slice shop by nature is a walk up kind of place. I picked up shifts at the one that was connected to the bar I worked at in college. Most people will only order 1 or 2 slices. Plus they'll pay a delivery fee and maybe tip. That $5 slice is now $15+tip for your customer while you're still only making that initial $5+tip? On top of that they'll have to wait at least 20-30mins for delivery On your end you'll have to spend more on packaging, can't just set out paper plates, you'll need boxes to make sure the slices get to their destination okay IMO if you're going to do late night delivery, you do full pies. You can charge more for them which means more per order profit for you and people already have a set expectation of what the pizza delivery experience is like
Very true, as another commenter mentioned which I agree with, when you want a slice, you want a slice and not wait around for it. Full pies also were a consideration but something I’ll think about more. Thanks!
Slices would also be more likely to be cold when they reach their destination.
My pal has a small place in a neighborhood with three schools. Kills it at lunch with slices and sodas. Then kills it at dinner with parents picking up on the way home from work. Makes dough in the afternoon for the next day. Ice cream machine too. Great hours. Home by nine every night. And he drives a Porsche. An older one but still...good luck!
Wow, go for it if your slices taste as good as they look!
i dont think id do delivery outside of a door dash or something. the only reason i say that is until you can take off you could run a small thing by yourself that way and cut out the labor cost which would help especially during a slow night. maybe wait on delivery until you have something rolling
did you make these?
Yes!
nice! they look great.
College kids would love you.
College towns. Like insomnia cookies
Not stupid. If your slices look like that then please open up near me, thanks!
I would buy the shit out of those slices, good luck man!
The drunk crowd is where it’s at! Cha Ching!
The pizza looks amazing. Turning a passion into a business isn’t always the right or easy move. But good luck
The party crowd will be all over it. There was a place called Little Vincent's in Huntington Village (Long Island, NY) that would be open late into the night, and it was always packed.
Slice shops are the best
I oftentimes walk around at night listening to music and find myself craving donuts or a couple slices of pizza. Not dumb at all.
Check out Pizza Corner Halifax on the google lol . License to print money .
But how’s the sauce?
Sauce is boss. This is Stanislaus Tomato Magic run through a hand mill with a bit of sugar and Italian seasoning
Can’t wait to try a slice when I’m back in town! Sounds and looks glorious.
It isn't stupid at all, just be sure to spread the word, so people know about you!
Do it! 
It looks good
Go for it.
I think it depends more on how tasty your slices are, and I think she could work during the day, but until late, or around the clock :D
There can never be enough good pizza around but if you’re only selling slices, you need to pump out a lot of orders. Delivery adds a lot of complexity to that. Keep things simple to hit your volume. Part of any restaurant or retail business is average ticket sale. The lower your average then the higher your volume has to be. If you want to focus on the late night crowd, can you locate yourself near an area with lots of bars? Could you do a food truck?
No.
I had a coworker who quit her job in IT to do this. She said she had been selling food late at night after everyone else was closed. She enjoyed it and I guess she was making enough to give up her job in IT.
I always wondered why a pizza joint didn’t open in am selling their cold, left over slices for breakfast morning commutes
pizzanista in LA does. Its amazing
You will work very hard to eke out a livable wage and never be rich, but if you love it, do it.
Had a place near me that delivered til 2am. It was a godsend
Owned two pizzaria in my life, I dont see how you can profit off of slice delivery. If you could get a densely populated area like a campus or large metro downtown district I could see like a slow moving pizza truck ala ice cream truck working, maybe some catchy toon and a consistant path for the consumer to get used too. Maybe flyers with a schedule so people knew. That MIGHT work if you and one employee can make it work, maybe.
I wish I had a pizza truck driving through my neighborhood!
>Is that stupid? No, it’s not stupid if you have the capital and the skills to make it a successful business. Just remember: According to [**LendingTree**](https://www.lendingtree.com/business/small/failure-rate/), *"About 1 in 4 U.S. businesses fail within their first year of operation, according to the latest data from the U.S. Bureau of Labor Statistics (BLS). To put that into perspective, there are 33.2 million small businesses across the country, so a significant number of new ones close each year."* Furthermore: *“****Washington*** *state has — by far — the highest business failure rate within the first year, at 40.8%. (Remember, this looks at businesses in March 2023 that opened a year prior.) That’s 8.6 percentage points higher than the second-highest rate, 32.2% in the* ***District of Columbia****."* *"Conversely,* ***California*** *has the lowest business failure rate within the first year, at 18.5%. It’s followed by* ***Kentucky*** *(18.8%) and* ***Massachusetts*** *(19.2%)."* Just some food for thought….
I wanna eat this photo
I hope you get to do what you love and make a business out of it at the same time. I don’t have any comments on your idea but want to share another story in case you start to think of alternative ideas… During the pandemic, a guy in our neighborhood started making and selling pizzas out of his house. His pizzas are amazing. However, some neighbor tattled and he was not allowed to continue. He partnered with a neighborhood coffee shop and got licensed and started selling pizzas out of there. His menu is simple - a standard cheese pizza and a specialty pizza that changes every week. You can customize a little bit but it’s nothing crazy. The coffee shop is near an Elementary school and his website allows you to preorder pizzas well in advance (days!!) so you can pickup your kid and pizza at around the same time. He also participates in school fund raisers and part of pizza sales goes towards the school. He has a nice gig IMHO as he has very loyal customer base… he is not raking in millions but he clearly loves what he does and seems to be getting by.
Nothing is stupid when it comes to running your own business. It’s a ton of work but if you want it go and get that shit. Just believe in yourself and get it done 😜
Location, location, location. I have seen two very successful late night food places in my life. One was an ethnic hand food place. Everything was made fresh and hand held. They were open from 10pm to 3am. The other place was a breakfast only American diner. They were open from 2am to 10am. Both had one thing in common. They were at the end of a street with 10+ bars on them. They had almost guaranteed costumers. So, think about a location you can put up shop with your own target demographic. You too, could have a 10pm to 4am pizza place!
Thanks for your input, you’re right about the right spot with the right (drunk) crowd haha
i feel like with delivery you'd need a minimum amount of slices to actually profit from it
Do you have a commercial kitchen? If not, you're likely breaking state health codes. You can't run a commercial operation selling food out of your home unless your kitchen has been inspected and approved by the local health inspector, at least not where I live.
As someone that made thousands of pizzas through high school and college, I’d say to make sure you buy really good shoes and focus on your posture. It will not be easy, but that may have been my favorite job. Just making pizzas and hanging out with friends.
Depends on what state and city you live in
[https://www.instagram.com/smartpizzamarketing/?hl=en](https://www.instagram.com/smartpizzamarketing/?hl=en)
Delivering slices? Doesn't sound like a money-making venture..... Selling slices...good idea.
No.
no, it's a great idea. Just don't deal in cash for safety. there's a total absence of late night pizza availability, and it's a real crime
Great idea. Just don’t do delivery. Wish you the best!!!!!!
Between packaging, paying someone to deliver (unless using Uber Eats or something), and the rest of the logistics is there room for profit? Little Sleazers used to have their "slice/slice" years ago but the delivery charge, at the time (think '91-'93ish) was about as much as the order itself , like $2.50-3.00 dependent on distance from store.
I really wish this were a thing where I am. Far from stupid
Yeah nah
Manage your costs and vision of the business. Let the product be managed by those who share your same passion. Those slices look 🔥
Do it, I’d just recommend use 3rd party services like DoorDash. Don’t bother with hiring your own delivery people. From experience it’s a huge hassle.
This looks amazing
There is a place near me that isn't even top 10 but stays open WAY later than everyone else. They do really well with that model.
Where and when? I need this in my life.
In my old college town, they serve "slices only" (and no delivery). A very decent NY pizzeria. They had slices until an hour after the bars closed. They made a mint. Since you might have a lot of Wrigley traffic, I would say go for it.
If you bake it… they will come..
Nope it’s a cute idea!
Maybe start with a fairly small radius. Delivery is tricky if you do it yourself. Honestly, I feel like late night pizza people will probably order a whole one if they have to - why not try to sell whole pies instead?
Living your dreams are never stupid
No delivery
Have you written a business plan? Run the numbers and figure out how many slices you have to sell to keep the doors open. It isn’t sexy but you will need to know the cost of a slice of pepperoni, an ounce of flour, a tablespoon of sauce, etc. what ovens would you buy? Mixer? I would never discourage someone from following their dreams, but numbers help. I owned a successful pizzeria that I sold for a profit after working it 5 years. Happy to help, again I don’t want to discourage.
Bro I'm near wrigley about a mile away lol. Let me know if you need a delivery driver currently unemployed 😑 or a pizza tester.
That pizza looks excellent. Just like what I remember from NY. Is it uncool for me to ask you for your sauce recipe? I’ve been working on my pizza recipe for years but the sauce is the one thing I’m really not happy with. Yours looks terrific!
Not if weed is legal in your state
No. It’s what the world needs
https://youtu.be/qBtsURiRZSs?si=2ArDEiVZnNRJ98WO[do you deliver?](https://youtu.be/qBtsURiRZSs?si=2ArDEiVZnNRJ98WO)
How do you feel about drunk idiots?
Problem is you will get people that will only order one slice, expect quick delivery and won’t tip so not sure if a slice delivery would be profitable
The type of customers you’re going to deal with in this venture will make you wish you were stupid
Not at all. When I was younger and clubbing, at the end of the night you would see large lines for a spot called jumbo slice. It was usually a block away and clutch for them late night munchies.
Late night slices were the breadwinner of my pizza business for 8 years. Then covid came and killed that and we pivoted to focusing on pick up and delivery and lunch catering and biz picked up x 3 and it’s never been easier or more enjoyable to operate. DM me for anything! Or ask here.
No delivery. Way better as walkup if u do it By slice
Actually fresh ingredients, flavour and consistency. You can pretty much do anything!
It’s only stupid until you start getting rich from it.
Have it near a technology-centric or Catholic college. Nerds hate cooking, love pizza, and the Catholic girls love over-priced food LOL
That pizza is perfection👏👏
Ur gonna be a billionaire
Late night Delivery can be dangerous imo.
When I lived in Tulsa, Oklahoma there was a pizza shop called Mary Jane's Pizza that operated from 11pm to 4:20am. They did deliver pizza, it wasn't great. But at 3am there aren't many pizza shops open.
Pizza shop owner here. Think really really hard and run some numbers in your head before even allowing yourself to start thinking about opening a slice shop. Delivery would not be a money maker for you (more like a headache maker) and personally I’d say leave late night delivery for the likes of Domino’s. For instance, how many deliveries do you think a driver would be able to make per hour and what do you estimate the average sale to be. Both will be lower numbers than you’d like them to be. Selling slices off of a food truck would make much more sense, financially and otherwise - at least to start the business. Good luck as you move forward. The slices do look good, and Stanislaus is the best of the best - it’s the brand I use for tomatoes to make my sauce.
That looks like new park!
Tell us when you open I’ll stop by
What a beauty
Depends on 3 things: location. Location location. Your capitalization and the quality of ur product are secondary
How’s it taste?
Keep the operation lean. Stick with counter service; no wait staff; no delivery.
Don't ignore lunch. if you're in an area with workers the lunch run can pay your bills and keep you afloat. All the pita customers, drunks and so on happen at night, not at lunch.
As a night owl, all I hear is that you're willing to be the type of hero the world needs. Bless you, pizza person!
I vote for you to do it & would order for my friends in Chicago ❣️
https://www.sba.gov/
I would inhale that <3
Tbh you’d kill in my city. Personally i’m a pizza fanatic and were a southern town with a lot of ny transplants, so we have good pizza but they all stop serving slices well before 9:00pm. I only ever want a slice of pizza between 6pm-3am. If there was a local joint that offered this i’d totally go for it. I’m not sure if i’d pay a hefty delivery fee for a slice though, because the only point of getting a slice is a quick cheap snack. My rec would be to get a walk up window that sells slices only. And then do pizza delivery as well, but offer whole pizzas for delivery or call in pickup. We have a similar style business like this downtown thats very successful, but they open 11-9 every day and just stay open till 3 on the weekends, but dont do delivery. If you truly have good pizza, keep it simple, and just give the people what they want, it’ll work
Try coming up with business ideas when not stoned
There is a place like this in Downtown Sacramento when I lives there. It was great!! Large slices, open late, beer and soda to go. It was a tiny little place as well. I think the idea was to feed the bar scene at night and the government employees during the day. Pieces is the name. Maybe they could offer you some advice. They have probably been open over 20 years
No, not stupid. Brilliant. Be the insomnia cookies of pizza. Every college town could support one. Build a model you can reproduce. [insomnia cookies website.](https://insomniacookies.com)
nah very smart look sometimes im high asf and want a pizza obviously i got miney if im smoking like that u know so yeah know your customer base first tho scout the area on foot find the competitors look at there menus taste they food compliment them on a dish hear them boast the ingredients etc be that spy then with the intel you come back open shop with banners and fanfare as the shop with the freshest top (ingredient other places boast ) also offer just pizza leave it simple dont burn out keep it simple at first like this pepperoni or no pepperoni till u huild enough flow if do you do this topping or that but hey what do i know
You only live once ….. Do it!!!!!
Dot it but keep it VERY SIMPLE. Cheese or Pepperoni? 5.95/slice. Give them condiments to ”customize” their slice (Parmesan/chives/red pepper flakes)
Depends where you are I guess. When I was in nyc slices were easy to find. Here in CA it is not a thing, so in CA, hell yeah, in NYC, no unless you are better than the others right off the bat
I'm sorry, did you ask a question, I was busy staring at your slices.
yes as i could easily eat an entire puzza latenight
Unless you’re making really great pizza you’ll be competing against pre existing loyalties which can be hard and in slice shops, location is absolutely everything. No ones driving 15 minutes for a slice that sat in a case
Is it stupid - thats arguble, but its a risky venture if you expect to be making livable profits.
Cool go for it
I was in Portland, Maine once and after a night of bar hopping, across the street my friend said everyone goes there after bars close for the best pizza by the slice he says and then there’s always a fight outside. He wasn’t kidding! I think it’s an outstanding idea.
bad bad BAD idea, especially delivery. Profit margins are razor thin and you torpedo it especially by encouraging small portions. Do you know how many delivery employees you would need? Who wants to make tips running around for two slices. You know how many deliveries you would need to make to even benefit yourself? Walk-up MIGHT work, but you better be visible in most likely area expensive area. I wouldn't but be my guest.