Pizza companies in distress?

Maybe after masses of people read that CNN low-carb quiz and find out that
pizza is the best low-carb choice, the pizza companies will do better.


--
Spring
LC since 1/1/04
260/213/170

Size: 24W / 16 / 10

"CarbAddict" wrote in message
...
From: JC Der Koenig (Thu, 01 Jul 2004 02:00:53 GMT)
MsgId:

Teachers do a substandard job again. Par for the course.

What's the standard?


Don't worry, you didn't meet it either.

18 carbs is too high for me to want to do for any one meal on a
regular basis - I wouldn't consider one 18 carb slice, "low carb". I
wonder if they're counting the fiber, and what that looks like.

HOWEVER, that said, I do it *occasionally*... especially because the
other places offering LC are, well, gross mall food.

Sbarro's low carb crust tastes very dense and chewy. It's dark...
about the color of cardboard.

Pat wrote:
My son worked at Li'l Caesar's while in high school. One slow day, he
figured up how much the ingredients cost for a large pizza, and it was
12 cents.

I guess that's why he was still in school.

For the average pizzeria:
Large crust - 22-28 ounces weight of dough - About 60 cents.
Sauce - 10-14 fluid ounces - about 60 cents.
Cheese - 14-18 ounces - about $2.
Herbs, seasonings, Parm cheese, etc. - variable amounts - 20 cents.

Looks like roughly $3.40 and they usually sell for around $12. Food
cost of about 28% which is reasonable. Pizzas are labor intensive -
dough has to be made, weighed, scaled, packed for rising, rolled out,
topped, baked, cut and delivered (either to table or takeout). Labor
costs would be upward of 35%. Everything else would be about 20% (if
the place were run really, really well) for a profit in the range of
about 15% - 17%. The greater reality is that they operate in a range
more like 7% or 8% because all of Murphy's laws still exist.

Competition is stiff and that's why the delivery guys (Domino, Papa
John, etc.) offer sodas and wings and stuff. Since they don't have
dining rooms to worry about, their facility and service labor costs
are reduced so they can give more for your buck.

Pastorio


That's funny! They didn't "make" the pizza dough--it came already made and
portioned out for them. The toppings were bought in bulk and pre-chopped or
whatever. I guess you haven't been in a chain pizza store before.

So I guess that stuff was all free, right? No cost? I gave you numbers
you talk **** in return. I've been in more pizza shops than your whole
family.

I worked for Pepsico as a consultant when they owned Pizza Hut and
spent a lot of time with calculators. It's what I was hired for. That
was a while back, so my numbers are probably low. If you and your
obviously mathematically crippled son actually believe that the costs
were only 12 cents, you're as stupid as you're showing yourself in
this thread.

So if there was no dough in the list (means it was free) and the
ingredients were all pre-done and obviously free and he didn't
calculate secondary costs (more free stuff), what was the 12 cents
for? The box it comes in? Oh, wait. That was about 40 cents.

You were wrong at the beginning, you compound it by talking this kind
of crap. Better to simply shut up and stop proving your infirmities.

Pastorio

"Cubit" wrote in message m...
I think part of the problem is that the bulk of the pizza in terms of volume
is the crust. If you just put all the toppings that had been thinly spread
on the crust in a bowl, you will have a disappointing portion.

Having adjusted to low carb, I do not eat high fat high calorie foods in
great quantity. In fact, it is surprising how small a meal can satisfy me.
However, while I used to pay $26 for an extralarge Round Table pizza, I
would refuse to pay even $10 for the same toppings in a small bowl. I might
pay $4, if I could.

[snip]

My low carb experience kinda followed this line. I started just skipping
the carbs and otherwise ordering "ordinary" food. I rarely was much hungrier
afterwards, but there was alot of food left on the plate. I began to
notice that much of the cheap american diet was carbs, and lousy ones at
that. Lot's of white breads (buns, subs, etc), then there would be the
huge portions of potatos (fries, chips, mashed, etc). When that wasn't
the basis, corn in some sense was, (again, chips of some sort or another).
Of course, then there was various added sugars (pure white I presume, maybe
corn syrup).

I began to seek out alternatives where I didn't end up throwing out much
of the food I was "buying". But the reality was that I was spending about
the same. I might get some prepared chicken of some sort at a deli,
and it was ending up costing me about what I always spent on a lunch meal.
The food vendors have been selling folks cheap carbs for years, and in
large quantities, to leave the impression that they were getting "big portions"
(can anyone say "where's the beef"?) Now that folks are wising up a bit,
the "carb vendors" are crying the blues. Look at a pizza and there just
isn't that much there. Heck, take a close gander at a Big Mac.

You don't even realize how retarded the 12 cent figure is for the toppings
(which are the most expensive part of the pizza)?

--
Now **** off. You cannot possibly be this stupid and remember to
breathe. You must be trolling. -- Carmen


"Pat" wrote in message
...

That's funny! They didn't "make" the pizza dough--it came already made
and
portioned out for them. The toppings were bought in bulk and
pre-chopped
or
whatever. I guess you haven't been in a chain pizza store before.



So I guess that stuff was all free, right? No cost? I gave you numbers
you talk **** in return. I've been in more pizza shops than your whole
family.

What I see is that if someone has the balls to disagree with you, you go
ballistic (pun intended).




I worked for Pepsico as a consultant when they owned Pizza Hut and
spent a lot of time with calculators. It's what I was hired for. That
was a while back, so my numbers are probably low. If you and your
obviously mathematically crippled son actually believe that the costs
were only 12 cents, you're as stupid as you're showing yourself in
this thread.

I didn't say "the costs were 12 cents." I said that he told me the
toppings
averaged that. Maybe he was pulling my leg. But, you obviously have a
crippled brain if you can't take a little disagreement without becoming
savagely irrational.


So if there was no dough in the list (means it was free) and the
ingredients were all pre-done and obviously free and he didn't
calculate secondary costs (more free stuff), what was the 12 cents
for? The box it comes in? Oh, wait. That was about 40 cents.

I guess you can't read. I didn't say there was NO dough or that the dough
was free. I said that he told me the toppings.....toppings....toppings!
And,
that last time I looked, toppings didn't include dough or boxes.



You were wrong at the beginning, you compound it by talking this kind
of crap. Better to simply shut up and stop proving your infirmities.

Pastorio

And you are an Ahole in the max. Better to shut up and stop proving your
lineage.

Pat in TX

NLF wrote:
Pat wrote:

You know, I noticed the billboard of a local Domino's Pizza yesterday
sporting the message "Hot wings - no carbs".
I'm not making this up.

Of course it isn't true that Buffalo wings are actually zero
carb, but they're close if they are done correctly with no
breading or flour. Wings are a staple for some folks.

Why don't the pizza companies try making pan pizza with no flour base at
all.? We like all the things ON the crust.

At least one chain does. Lou Malnattis in Chicago makes the
crust from a thin sheet of sausage and they claim they have
a patent pending on it.

I've heard that some chains has soy based crusts, too.

NLF wrote:
Pat wrote:

You know, I noticed the billboard of a local Domino's Pizza yesterday
sporting the message "Hot wings - no carbs".
I'm not making this up.

Of course it isn't true that Buffalo wings are actually zero
carb, but they're close if they are done correctly with no
breading or flour. Wings are a staple for some folks.

Why don't the pizza companies try making pan pizza with no flour base at
all.? We like all the things ON the crust.

At least one chain does. Lou Malnattis in Chicago makes the
crust from a thin sheet of sausage and they claim they have
a patent pending on it.

I've heard that some chains has soy based crusts, too.

Lou Malnattis in Chicago makes the
crust from a thin sheet of sausage and they claim they have
a patent pending on it.

Sure they do. That claim is what can be best described as "puffery."

I imagine if I start putting radishes on hamburgers I can put a patent on
that too. Sure.

"Pat" writes:

He wasn't talking about the dough, though, just the toppings. And,
obviously, not the overhead.

When I managed a Domino's store, the cheese alone cost than 12 cents
on a large pizza. Pepperoni would have been the second most expensive
ingredient. Vegetables were cheaper, and the sauce and dough were
practically nil by comparison.


--
Aaron

285/225/200