I've been toying with this notion for about 5 years now. I had this idea of a pizza restaurant, and I haven't seen anything like it. (Around here anyway)

Picture this:

You walk in and are greeted by the site of a cafeteria-style layout. Only you go to the first station and they ask you what size pizza you'd like and on what type of crust. They have several available-thin, thick, Chicago-style, etc.

Then you go down this line while they prepare your pizza. You decide what kind of sauce and how much.

Next you choose from, say 30 different toppings. YOU choose how much and what types. They just keep piling on until you say enough. No matter how much or how many.

Next you pick your cheese. Again, what kind and how much.

Then, lastly, they put your pizza on a scale and weigh it and you're charged according to how much it weighs!

They give you a number and pop that bad-boy in the oven. 20 minutes later your pizza is ready. By then your drink order has been taken, or if it's to go you're all set.

I realize you'd have to come up with a charge to cover all this per pound. As well as having a "standard" pizza for take out call-ins. After all, a profit must be made.

Now, I thought about naming it "Pizza by the Pound" or something like that. Open one near a college a la Pizza Hut. I think it would go big.

If they have one of these already then I certainly don't know about it. I know Dennis has some restaurant experience, maybe some of you other guys do too. I know NOTHING about the restaurant business.

Just thought it was a cool idea. What do you guys (and gals) think?

Chuck

 

We used to have Shakey's Pizza .
They kept track of which pizza was who's by placing a small numbered piece of tin foil in with it when cooking.

They did this style almost 30 years ago.

It was a VERY popular place.

Again it's > Location, Location, Location.


Dennis

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Sounds good to me. When's lunch?

 

I like it, especially the idea of putting it near a college. It's just different enough to set it apart from the crowd. Having grown up in the restaurant business, I can tell you that it's TOUGH. 85% of all new restaurants fail within the first year. The hours are brutal, and trying to find good help can be almost impossible. It's really something you have to WANT to do, something you love doing. Otherwise, you'll wonder why you got into it all.

 

>Having grown up in the restaurant business, I can tell you
>that it's TOUGH. 85% of all new restaurants fail within the
>first year. The hours are brutal, and trying to find good
>help can be almost impossible.

Well said. The part about good help is often the key (beside location) as to whether or not you make it.

I like your idea though...

"I said I wanted sausage, and I mean a lot! Hell, put the whole stinking hog on it!"

 

My mouth was watering just thinking about it. You could expect me to be a regular customer.

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How about you just build it next to my house ??

 

when i lived in nevada there was a pizza place kind of like that. it's kinda like subway but for pizza.the only thing they didn't cook it.you had to take it home and cook it.i think you have a great idea.if it was affordable(not high priced)i would go there.

 

when i lived in nevada there was a pizza place kind of like that. it's kinda like subway but for pizza.the only thing they didn't cook it.you had to take it home and cook it.i think you have a great idea.if it was affordable(not high priced)i would go there.

Sounds like Papa Murphy's


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>
>Sounds like Papa Murphy's
>
>

yeah i think that's what it was called

 

Sounds like a good idea. I'd try eating in a place like that. We have something like it that opened up near me a few weeks ago, except the customer takes the pizza home to cook it.

I agree with location, location, location, and have to add ambiance, ambiance, ambiance.

 

Let me know when and where it opens up - I'll come down and bring some hungry friends!

I'd say, before you get into this, make sure you research it - from what I understand, the first year of owning a restaraunt is a real PITA.

I wish you luck!

XXL

 

 

I'd eat there.

I see one aspect you'd need to work out: I suspect the time required for proper baking/melting has been determinded with a set amount of cheese, sauce, sausage. If you pile it on you may burn the top and not melt or heat the middle. Then again, by the time the top is done, the crust is burned. Or the whole thing gets waterlogged because you insisted on too much sauce.

Maybe if you weighed each ingredient, run the data thru some microprocessor that controls the heat -- but wait, there are others' pizzas in there... You'd have to work out the logistics before you invest too much.

Then again, I may be all wet -- this is not my field. I only eat it.

 

I'll be the devil's advocate here. When I want a pizza I really don't want to think about it, I just want to eat it. But, I think it could be a good idea with school-age kids.