inStorebuyer - March 2012 - (Page 8)

foodserviceretail APPETIZING IDEAS FOR PREPARED FOODS PIZZA If you’re not serving fresh pizza in your deli, consider starting. Pizza gives the supermarket many advantages as a fresh deli offering. As an American staple food, pizza’s convenience makes it a favorite among the lunch crowds and shoppers who want something to eat that’s quick and easy. And while there are always exceptions, almost everyone likes pizza. Grocery stores will have difficulty competing with large chains in terms of delivery and cost,due to the amount of volume chains buy and produce; center-aisle pizza products contain some built-in advantages over delifresh as well. But by keeping these things in mind, and approaching your pizza program strategically, the cost to produce pizza creates a profitable proposition. Serve pizza the right way — and at the right time — and customers will purchase it regularly. maybe about another $1.50 — maybe $2 on the high side,” Giles says. Ken’s Market sells its pizza by the slice. This adds another 15¢ for packaging, plus the price of labor. For a cost of $3.15 to $3.65, Ken’s Market makes about $15 to $16 per pizza. Considering the cost, convenience and popularity, pizza offers supermarkets a nice addition in the deli department. Done Right Online pizza resources Learn about pizza from industry experts at these websites • www.pizzatoday.com • www.pizzaexpo.com • www.pizzarecipes.com • www.pizzamaking.com • www.perfecthomemadepizza.com “Pizza is inherently cheap to make.” Scott Giles, Ken’s Market, Seattle, WA. Cost “Pizza is inherently cheap to make,” says Scott Giles, general manager and co-owner of Ken’s Market in Seattle, WA. Starting with the crust, Giles prefers to purchase the dough, let his staff roll it out and make the fresh pizzas from there. “The dough ball costs $1 and then everything else that goes into it is “We like to do it because they’re really good and customers like our pizza,” Giles says. “They get tired of sandwiches every day. They want to have something else, so we’ve got a little hot food there.” Daypart Although delivery offers a convenience that is almost always impossible for supermarkets to provide, if your pizza is delicious, and baked and served in the evenings, there’s a chance to compete for the carryout customer. Serving by the slice at lunch puts you on equal footing for competition with other pizza options during the daypart while keeping costs low. “We just do them once,” Giles says. “We make half a dozen and that’s it.” Ken’s Market doesn’t bake all the pizzas off at the same time. They’re staggered two at a time throughout the lunch hour, giving customers the freshest and hottest pizza possible. “When they’re gone, they’re gone,” Giles says, “and usually that gets us through the lunch rush just about perfectly.” BOB SIMS | 8 | inStorebuyer | March 2012 | http://www.pizzatoday.com http://www.pizzaexpo.com http://www.pizzarecipes.com http://www.pizzamaking.com http://www.perfecthomemadepizza.com

Table of Contents for the Digital Edition of inStorebuyer - March 2012

inStorebuyer - March 2012
Editor's Note - Perking Up Profits
Table of Contents
Frontline News - Clabber Girl is DDA Vendor of Year
Frontline News - IDDBA Scholarship Deadline June 1
Frontline News - A Super Sculpture
Frontline News - Standard Market to Open in Chicago
Frontline News - Caravan Names Product Category Manager
Foodservice Retail - Pizza Done Right
Baking&Decorating - Cake Designs & License Agreements
Baking&Decorating - University Trademark Licensing
Bakery Development - Cakes Continue Sales Growth
Deli Development - Sandwiches Increase Deli Sales
Overcoming the Daily Grind
Kings Better Than Ever
Food Safety - Prepare for New Rules
Health&Nutrition - Reaching Out to Runners
Cheese Corner - Strategic Sampling
Product Trends
Product Showcase
Marketplace Network
Ad Index

inStorebuyer - March 2012