Intriductions and a few questions

Hello all,
 
My name is Walter and I have been planning a pizza place for quite awhile. Spent my entire working life in various restauarants and found pizza to be the best return on investmnent mostly due to low waste.
 
Down to the last stages of planning and would like some opinions to a few questions. I have a location and most of my equipment secured. Menu designed and name and logo registered. Have ample build out funds and 2 full years of operating /living expenses put away.
 
There would be no bank loan or equipment payments or mortgage to worry about, all would be out of pocket.
 
Yes Ive used the search function.
 
My questions are;
 
How important do you feel chicken wings are to a pizza place today? seems almost like a given anymore but the difference in the insurance and other requirements (type of hood, ansul system, grease trap size) is tremendous.
 
Beer and wine. I know some people cant consider eating pizza with out a cold beer and the profit is way high but again the insurance to cover this is outrageous not to mention the COP licensing requirements.
 
Delivery. Seems like another given but, maybe add in down the road. Again the insurance factor is way huge.
 
Thanks in advance.
 
 
 
 

Hello, welcome and the best of luck in the new restaurant. I agree with you on the wings and the cost associated with them..........If you feel you can't live with out the wings take a look at ventless fryers.                           The Benchmark in Ventless Deep Frying - Perfect Fry Company........................Ventless Deep Fryers..........the beer and wine is your call, your customers will tell you loud and clear if you need it or not.............take care......Bill

Hi Walter - welcome!
 
I do not think chicken wings are vital to a quaity pizzeria. If it will be more of a bar menu with a liquor license I do not think pizza is vital for that venue. Depending on the liquor sales laws in your area of Georgia you will have to weigh the best options to figure out if it is worth it and what direction to take.
 
Pizza is popular and it is an art. There are many factors that go into the making of excellent quality pizza. It can be high profit but dough management executing the balance of a quality sauce and making sure you have great cheese  and additional toppings are vital factors! Then it is about making the pizza...and that is no trip in the park unless you have experience.
 
I know some people say pizza is not THAT popular here so it is no big deal. It is the biggest of big deals when pizza is the business you invest your time energy hard work and money into...and it is your bread and butter of business. 

Billy;
thanks for the info on ventless fryers - something I had not cosidered. Seemed a bit small and I worry about recovery time due to them being electric as I know electric ovens cant do a good enough job.. WAS SHOCKED WHEN I SAW THE PRICES!!!

found some bigger gas ones on good old ebay for a lot more reasonable money. One even had an internal ansul system built right in. Still not sure, but there is a giant ROI on wings and its just TOO simple to do them. Will run by insurance man tomorrow and see what he says.

CC;
pizza is one of those things that everyone seems to like and unless its being run really badly and putting out crap food, they all seem to survive pretty well. We are a little over an hour from Atlanta and have our share of chain places around. A couple mom & pops and they all seem to be unphased by the economy. theyre about split on offering delivery.

Ive perfected my doughs pastas and sauces and believe I have really thought this out as much as I can. Now the reality of it all is beginning to set in with all the crazy expenses of insurance and such.

My goal is to be open about first of year which should give a couple real slow months to work out the kinks and show the area just how good pizza can be (its all in the budget).

Welcome to Roadfood Walter! 

Just my thinking here.  I don't go to a pizza parlor if I want wings.  I go to a wing joint.  I go to a pizza parlor when I want a good pizza.  However, I won't go to a pizza or wing joint if they don't serve beer.  Beer is my drink of choice with both of these foods (2 of my very favorites btw).  I think you're on the right track with adding delivery later if you need it.  I spent 10 years in Lawrenceville Ga., and think you've got a great market in Woodstock.  Best of luck to you.

I guess it is one of those regional things. Here you better serve the best pizza in the world..or you are not going to make it. Good thing we do just that!
 
Just so you do not get shocked...Perfect Fry is in the $7000 range and the filters will run about $100.

Pizza & all other Italian go together. hot wings,..........not so much with the Italian theme except for the football crowd that also wants beer.Domino's & Pizza Hut both have wings & they both suck at it. Hooters has wings & they're great. Don't think they do pizza.  You can do both & succeed but depends on your area & theme. (sports bar gets both, as  well as burgers, fries and dawgs) As far as liquor license........a good add on but expensive startup costs. Maybe add it in a year if you get that far. In the last 2 years, we're really found that the simplier, the better.We started out doing almost anything you could want. We, over time narrowed our menu down to 3 meats (ground beef, steak & chicken) and a basic Mexican menu with multiple choices we can do on a griddle. Find your niche, stick to it, and don't over complicate your life/business/menu. Start small & test additional menu items one by one over time & see what works.