Pizza Place

Lambo911
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I am interested on opening a Pizza Joint in around 11 months or so.

I have a business plan together, but what are some things you guys like about pizza places you go to? Suggestions, etc

P.S. - I am opening it in downtown Tampa, a populated city. Will only be serving to go and deliveries, at the hopes of keeping costs to a minimal. Without a dine in area I can have a very small space with a few ovens.

 
we already have a couple down here

edit: authentic and good tasting too..whatever u bring has got to be good..

if u do arcades and shit..good luck ..downtown after business hours is dead

also downtown is not the place for NO DINING... its only business ppl so they need a place to sit...

and pizza by the slice is huge in downtown

HOPE YOU HAVE ENOUGHT FOR THE BUMS lOl

 
There is a bomb pizza place here in East Boston and they only to take-out and delivery but have a small counter with about 5 stools where you can eat a slice if you want so they don't really have to deal with a big place or a dining room but there is a little room for people walking by to stop in.

I would say price is my biggest issue, a large cheese pizza is not worth $12 bucks, 8 bucks maybe but some places seem to think pizza is made of expensive products when it's just some flour, tomatoes and cheese.

$7 is a good price for a large cheese imo and $1-1.50 per topping.

 
Agreed on Price. My main business slogan is Quality - Cheap Pizza.

I figure around 8.99 for a Large 1 Topping Pizza such as Peporonni.

What a lot of these expensive places don't realize is if you can have a place with high traffic low prices, you will generally beat the places that offer high prices for same product with a slower traffic rate.

 
I am interested on opening a Pizza Joint in around 11 months or so.
I have a business plan together, but what are some things you guys like about pizza places you go to? Suggestions, etc

P.S. - I am opening it in downtown Tampa, a populated city. Will only be serving to go and deliveries, at the hopes of keeping costs to a minimal. Without a dine in area I can have a very small space with a few ovens.
Come to Chicago and check out some of the joints here.

Other than the Pizza being good, I like 1 liter sodas or cans. None of that fountain shit. And the service has to be fast. Not so much friendly, but fast. I like a sexy *** Mamacita on the register too.

 
a small pizza place i worked at had some amazing specialty pizzas, buffalo wing pizza w/ chicken breast chunks and the sauce was a buffalo sauce and blue cheese mix soo so good.

 
I would not open a biz now,esp food........wait till the recession is clear

for several reasons......bank loans are tough,retail is down,food is down and

people are not spending money...I own 2 biz's and both are talking a beating

because of this current economic situation....and the banks are no FKing help

Opening up now is death IMO........unless your selling booze...Booze sells

solidly all the time.....

When it comes to Pizza,I am however an expert..........Being from NYC

and what suburbia pizza places miss is good tasting pizza---9 out of 10

pizza shops **** balls.....and ALL fast food pizza is junk!

 
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