I agree. Another point about this. We’ve heard in several posts that the actual ingredient costs of a pizza is something like 2 dollars. The rent, heating and cooling, insurance, advertising, employee hourly labor/insurance/social security contributions/workmans comp and probably a bunch of other business costs are the same whether each person makes their own pizza to take home each night or not. As long the employees still get the work they need to in the time they have and they don’t stay late to make theirs it cost the owner almost nothing.
You are basically giving an employee something that to them is worth 10 to 20 dollars say. But its only costing you 2 bucks. Its a win win if your not a short sighted penny pinching owner. And given that pizza employees arent exactly rolling in the dough, a decent amount of free to them food is a big deal.
Oh, and I figured out why the OP’s pizza was so frackin expensive. I imagine when you are being chased by Cylons ingredients get a little scarce and expensive.
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You are basically giving an employee something that to them is worth 10 to 20 dollars say. But its only costing you 2 bucks. Its a win win if your not a short sighted penny pinching owner. And given that pizza employees arent exactly rolling in the dough, a decent amount of free to them food is a big deal.
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Oh, he took care of us. We always drank free sodas on break or lunch and he spotted us pizza (as a group) several times per week. We got pizza and he got to control the flow of “free” pizza to employees. That also is win-win, IMO. He never stayed to close to monitor things and feared, reasonably, I think, that at least some employees would abuse a “keep what isn’t sold” policy.
I’ve worked at several restaurants, and without exception, all of them offered employees a “shift meal” to be eaten whenever the employee wanted. They could take it home if they wanted to, or eat during their shift, time allowing.
At the restaurant I currently work at, the kitchen staff prepares a “family meal” for each shift (lunch and dinner). It’s basically a huge honkin’ dish of whatever the chef decides to make that day (and believe me, the food ain’t bad) to feed everybody (waitstaff, kitchen staff, dishwashers and everybody).
Back on topic: The small basic cheese and sauce pizza is $15. Depending upon toppings, and if you go to a large, it can run between $20-25. That’s before the tip for the driver. I really don’t taste the difference, but we routinely get customers who will drive 20+ miles to pick up our pizzas, and these folks all boast about how good our food is. (Our delivery area is not that large.)
This is standard in the restaurant/food service industry. I was a bus boy at a restaurant (while an undergraduate). The job came with free meals-did we get filet mignon? No-we got the potroast, or whatever the leftover lunch specials were. It was either that or throw it out.
I had no complaints-I always ate well.
Indeed. You’d want to limit the free pizzas they could take off the premises, but no reason why a pizza joint owner shouldn’t let the employees eat as much as they could, on premises, as long as it wasn’t taking time away from doing their work. Nobody who can still fit through the door is going to eat up your profit margin.
A few months ago, the local Pizza Hut was running a promotion for a large pizza with unlimited toppings for $10. “OK,” I said, “what the hell. I’ll give them a call.” It came with like 5 pieces of pepperoni, maybe a dozen shreds of olive, and equally chintzy amounts of mushroom, jalapeno, onion, and green pepper.
Even if I really liked Papa Johns, I don’t see any reason to think that would be different. I’ll buy a pizza from Pizza Hut or Dominos once in a while, but that’s not where I drop $30. I know it’s going to be mediocre, and I just get a pepperoni.
Today I ate at a pizza place called Rod’s Pizza Cellar in Hot Springs, AR. They have a lunch buffet special, which came out to about $10 a person including tax and drink. I looked at their menu and they have a pizza called “The Godfather” that is a 16" deep dish pizza with all sort of cheese, stuffed crust, supreme style toppings with who knows what else. Total cost for one “Godfather” was roughly $50. Wow.
I’ve started to notice that a lot of foods are more expensive, in some cases a LOT more expensive, than they used to be. Several months ago, it was all over the news that within 8 months or so, food prices would be going way, way up. I’ve noticed restaurants are either raising their prices on food, and/or charging outrageous prices for soda. Maybe this is part of that.
We just had Pizza Hut tonight. Their $10 promotion was not available at my Pizza Hut either. However, their normal price for a large specialty pizza is only $12.
We discovered (the hard way) that there are Pizza Hut franchises and Pizza Hut company stores and never the twain shall meet. We have a local franchise that is outstanding in every way. Quality, service, price, locations, etc. We had the misfortune to eat at a company store when traveling and it was the most dismal experience we’ve ever had at a pizza joint. It was dirty, the salad bar hadn’t been serviced in hours, service was slow, and the food just sucked.
I don’t know if it still holds true but at that time you could tell the difference between a franchise and a company store by the color of the roof. If the building had a red roof, the location was a company-owned store and anything else was a franchise.
Yeah, prices are going up. Both restaurants and grocery stores are raising the cost of food like crazy. And then wondering, “Gosh, why are people buying less?”
I’ve noticed that when they have those “unlimited toppings” specials they never let you get double anything. You can have ten toppings, but order just one and you might get shafted. All I ever want is mushrooms, and they never give me enough. Mushrooms shrink a lot when they’re cooked. Sometimes I get a slice that has no mushrooms on it at all. When I order a mushroom pizza, I expect the same amount of mushrooms that a pepperoni pizza has pepperoni on it.
Many moons ago, I had a coupon I tried to use at a Sbarro’s. I was told by the owner that the coupon isn’t valid here. He had some reason but all I heard was that his Sbarro’s wasn’t really a Sbarro’s. Since this was in a mall, I would get great fun standing outside his kiosk and exclaim “Dang, I could go for a Sbarro’s right now…too bad there isn’t one around!”. Good times…if looks from owners could kill :).
Yea, I was an asshole. However, you can’t really expect many people to really understand why you are rejecting something. To many, it will reek of male bovine manure and cast a bad light on the whole franchise.
Like Dominos…where I had to listen to a lecture that a buy one get one free coupon would cost me $1 more then just buying the same 2 pizzas without the coupon. It just makes you look like crooks.
Sorry sir, we are currently out of the “any” style pizza. We still have the thin crust, the thick crust and the pan. We are also out of “any” topping. We still have cheese, onion, mushroom, perperoni, sausage, bell pepper, black olives, and anchovies. Those start at 20 dollars
I live in one of the most, if not THE most, expensive areas in the country and our local pizza place-- a hole-in-the-wall type place with a killer menu and fantastic food-- delivers a plain large pizza for $13. You can see how much the specialty pizzas cost on the menu.
You do, however, have to have a $20 minimum for delivery, so you may as well get one of their superior specialty pies and some soda.
$30 for a pizza??
Damn, and I felt like a sucker when I forgot my coupon last week and had to pony up $18.
I’ve got pizza galore around me with all price ranges. I can go cheap with Little Cesar’s which are $5 a pizza. Or for something better I have a choice of Dominos, Papa Johns, or Pizza Hut where someone is always running a special for around $10. Or the really good italian pizza joints will with a coupon will run me around $14.
