[Thelomen Toblerone]

Where will it be based in the UK, incidentally?

Also, pineapple is a superb topping. Throw it on everything.

I used to have tuna and sweetcorn pizzas round my mate's house, as he's Jewish and couldnt have meat pizzas (with the dairy/meat thing, even if the meat was kosher) in the house, even though it wasnt him eating it. Great combo, it turns out. Pineapple goes well with it, too.

[Giles]

Well i generally dont buy pizzas that much and when i do its usually Ham and pineapple which id assume your doing anyway. One my mates get a lot which is very good is chicken tikka pizza

[caladanbrood]

Also, don't put onions and peppers on everything. I love pizza, but all ym favourites tend to be polluted by half a tonne of peppers. Eugh.

This post has been edited by caladanbrood: 21 June 2009 - 10:45 PM

[frookenhauer]

Thanks a lot guys, for the first round there are some interesting ideas, and some great ones. The best one so far (obviously ) will not wash, calling the place frookies or frookys is not going to go down well cos my partner will be a little put off by that and I need either him or the bank, I choose him. But I'll keep it in mind for another venture

Shinreis onto a fantastic idea and I like the idea of calling it "the big city pizza" and do say a chicago style pizza and new yorker, brisbane anyone? Shin what went on that shrimp mayo pizza, a break down of the toppings and the way it was cooked would be nice, was it sauce and toppings followed by cheese or sauce and cheese followed by toppings, etc. And the recipe to the gyro pizza would be tres magnifique.

The wheel of bacon...I like it I seriously do and I may just make it a guest pizza and see if it is taken up, nice one Illy.

Mushroom, what else did the salmon pizza come with? and how was it cooked, cos salmon is quite delicate and I've always associated that with being at room temp, I'm intrigued.

Yellow and others, the online ordering system will have to be on the cards, but will definitely happen, its just that the budget is tight. We will start off as a delivery only company and then move into delivery and takeaway and by then we should have, correction, I will have a model from which to franchise out the idea. Thankfully i do have a fair few people lined up for this tentatively and by this I mean they are waiting to see if I can get the first one off the ground and successful. Its all really exciting and scary and I'm loving it.

Very good point DW, I will make sure I have free delivery and a silouetta of a car/bike on the menu.

I'd love to Ben, I really would, but see above.

Thelomen, the steak pizza...It did not do very well at either of the two pizza places I've worked at in the past, and I'll put it in as a guest pizza at some point and see if I can make it work, but I must add that they never thought of doing it with bbq sauce, so, yes I like it.

Thelomen and Morgy, yup I have to DEFINITELY agree with you on that one. The garlic bread must be awesome. By far the best for me has been the one I tried at pizza express. I find that the french bread garlic breads to be too dry and dominos garlic pizza bread is too pizza-ish funnily enough, but they have a good set up for making it in the six inch pan. And funnily enough, right now I'm sleeping with the enemy and have taken up a job at a dominos store, I love their pizza bases. Their desserts too are pretty darn good, what with the cookies and waffles and brownies...all cooked in the oven. genius.

With regards to a Malazan discount...Definitely, but you might want to make sure you are within the delivery area the first iteration of the pizza place will be in Bedford in England, medium sized town, with not too many smaller operators and its a good starting point, I reckon.

Yup, the Hawaian is an imperative, ham and pineapple always, always sells.

The tuna sweetcorn? Now why have I never seen this?!? Okay, i like it.

Onions Bwoodus? My god, its one of the best toppings and anyone that dont like it can just say no onions .

Great start guys! Some great ideas, even Apts magnificent pizza trajectory gun was funny. But those of you in far off places tell me more about the local stuff and a description of what it looks like and the structure and ingredients. It makes a massive difference in flavour as to how the pizzas are made. The chicago style pies...how on earth do they put the sauce on the toppings? it must be a bugger to get an even spread even if it is pretty watery stuff.

Oh and a baked beans pizza might make an appearance as a guest pizza, they're well tasty.

Thanks guys!

[Stalker]

Hey Chef Frook,

My favorite is cheese pizza with cold cheese. Delicious. Get the pizza all heated up and cooked and throw massive amounts of cold grated mozzerella (or whatever cheese is used) on top. It's how we get things done up in northern new york.

I'm going to talk to a friend, who used to make pizza, tomorrow at work. He was giving me some good ideas for me to make and some sounded really good, so I'll try to dig those up and post them.

This post has been edited by Stalker: 22 June 2009 - 03:08 AM

[D'rek]

On the different city-styles bit, Chicago deep-dish if done well would definitely put you ahead of any other places in my books. I dunno about a wheel of bacon, but the "Canadian" style I find advertised at some places in the states (and obviously in Canada) usually means it has about 3 kinds of pig on it, like bacon pepperoni and ham or something like that. Quite good actually. There's a few different caribbean-ish pizza styles we've got around here, which basically all amount to being pizza with some kind of seafood and lots more olive oil. If you have to pick one a popular one is shrimp and sun-dried tomatoes (and lots of olive oil, as always).


Oh yeah, on your business model, I'm just gonna throw out there that I never, ever, ever order delivery. I always call a place and go pick it up myself. If there was a pizza place around me that only did delivery, it would have to taste ludicrously better for me to ever buy there. I'm not sure if I'm typical or a-typical, but personally I think that doing only delivery and no pick-up is a baaaaad idea...

[MTS]

Well, in Oz we don't really have all that many different varieties of pizza, at least where I live. Mexicana, Americana, BBQ Chicken, Margherita, Hawaiian, Meat Lovers, Supreme etc. but we do have one local pizza - the Aussie. You can put different ingredients on it, but the staples are usually ham, onion, cheese, bacon and an egg in the middle.

Oh, and there's the Meat Pie Pizza - not sure how that'd sell tho

Aussie Pizza:

Attached File(s)

•  6a00cd96fc4b704cd500cd9708acff4cd5_200pi.jpg (7.64K)
  Number of downloads: 2

[Ain't_It_Just_]

Well, I can't help you with money or anything, but I wish you all the best.

And make it a Malazan-style pizza place.

Margherita ftw.

EDIT: Heard of the potato pizza? It's not bad. Maybe you could try that. It has potato, onions and some sort of cheesy stringy stuff...sorry can't be more clear.

This post has been edited by Ain't_It_Just_: 22 June 2009 - 08:42 AM

[Raymond Luxury Yacht]

I'm going to weigh in on this tomorrow. Too tired right now. Don't do a wheel of bacon though, the bacon slices will be a pain in the ass to bite through wihtout pulling all the cheese off the slice of pizza on accident. Instead, use chunks of bacon.

Have a variety of sauces available for dipping bread and crusts. Make one of those sauces ranch dressing, as it's awesome on pizza. I've not ordered from pizza places before because they did not offer ranch.

Sell buffalo wings.

Good garlic bread, with the option of cheese or no cheese, will also be important.

Have some variety of meatlovers pizza.

Have an option for white (alfredo) sauce instead of red. CHicken, spinach, bacon, tomato, or any combo of these on white sauce is the shit.

Barbeque chicken pizza with red onions is a must.

Have a gigantic size available. For some reason, drunk people are more attracted to buying one huge pizza instead of 2 larges. I'm talking a massive pizza. Men will want to defeat it.

Use quality sausage. Not little balls of it, use slices of sausage links. It'll be more expensive and a pain in the ass, but will make a difference.

Be open and deliver very late, like 4 am.

Offer an all organic veggy pizza to pull in the hippies.

have sandwiches.

have some sort of dessert.

salads.

Hmmm. That's all I can think of right now. I wasn't even planning on responding tonight, but got excited.

[Mezla PigDog]

What about a decent and uncomplicated 'select your own topping' strategy? There is always something that I don't want on a pizza and always something I love that is missing. And I never order from those places with huge menus (like pizza, burger, kebabs and curry) because it just smacks of being a jack of all pizza's, master of none. Keep it simple - margerita, Hawaiian, something fishy, pepperoni, chicken something, meat feast, vegi and select-your-own.

Can you get Buffalo Wings outside of America? All of the sickly cheesy dressings you get in the US are not sold over here either. Those guys sure know how to pile the fat on a salad. Didn't Blue Cheese Dressing go out of fashion in the 80s over here? And I never saw a Ranch Dressing outside of the US.

[Thelomen Toblerone]

I think I had a burger with ranch dressing once, but couldn't swear to it.

Also, don't scrimp on the cheese. I know of NO-ONE who has EVER ordered a pizza and gone "hmm, too much cheese." Yet millions of times I've heard and said "too much sauce, not enough cheese", and it's a definite put-off.

One more thing: Garlic and Herb dip. Now, I don't like it myself, but everyone else in my uni house would insist on Domino's half the time because they could get a quality garlic and herb dip with it. The non-Dominos order were all when we had plenty of leftover pots from the last Dominos with which to dip crusts and the like into. My gf once ordered 6 (yes, SIX) garlic and herb dips to go with one large pizza. That's how popular it is, in my knowledge.

[cerveza_fiesta]

Frookenhauer, on Jun 21 2009, 09:19 AM, said:

Hi guys,

I'm about to open a pizza delivery business and I was looking for some help and ideas. I have taken off the suit and tie and shirt and will be donning an apron with a will. The business itself will consist of pizzas, southern fried chicken and somewhere along the way curries and biryanis. A bit of a mish mash food wise, but it'll fly and others have done it and with some success I might add. So what id like to hear is favourite pizzas, pizza styles, stone baked or not, stuffed crust, dominator, new ideas, etc. And the real toughie...A name for the business. Crazy and wacky ideas are welcome cos from out of those come the real innovations.

I have a partner, so I do not have total control, but you might get a pizza named after you if it'll fly. I mean who wouldn't want to eat a Cougar special, a Tehol surprise or a Hoosier Meaty.

So far on the shortlist for a name is Empire Pizzas and Pizza aces or Ace pizzas, damn i need help...pretty please

I think above all, people appreciate a tasty crust, so really work on perfecting that. Toppings taste good no matter what, but an undercooked crust or bland dough will turn me off a pizza joint permanently.

I don't know if other places have these, I've been told its an Atlantic Canadian special though:

Garlic fingers

Basically a normal pizza crust with garlic butter on it and then topped with a thin layer of cheese and baked until crisp on top. Served with donair sauce. Then you cut it once across the circular pizza and 10-15 parallel cuts perpendicular to the first cut. You end up with about 30 little "fingers" of garlic cheese pizza crust stuff. Believe me they are fucking incredible to accompany pizza. Most people eat them as an appetizer for the main course of pizza. Like, if I'm ordering pizza I'll usually get a 15 inch meat-lovers and a 9" garlic fingers.

I know you can't get them on the West coast of Canada anyway, but every pizza place around here sells garlic fingers like crazy. Seems like a good low-overhead thing to make. Most places charge the same for these as a pizza, but they take only about 1/2 as long to make and use way less toppings. Thus cost savings on the ingredients input.

A lot of places offer coupons for garlic fingers too, like "order a pizza get a free garlic fingers". Since they're so cheap, it doesn't cost you much to offer them gratis...but it makes a nice bonus to the customer trying to decide whether to go with their favourite pizza joint or the new guy in town.

EDIT: AAAAAH!.....I forgot the most important modification of garlic fingers. BACON garlic fingers are the most heavenly thing a man can eat.

This post has been edited by cerveza_fiesta: 22 June 2009 - 01:37 PM

[Slow Ben]

I just had breakfast and this threads making me drool.

Garlic fingers sound awesome btw.

[caladanbrood]

Mmmm, garlic fingers. Now I wanna go to Pizza Hut!!

[Abyss]

I must needs second AND third C-F re the garlic fingers, aka 'breadsticks'. These are awesome, especially when they are just excess pizza crust formed into sticks, slathered in garlic and/or cheese and provided with dipping sauces in massive numbers... it's not a question of how many can you eat, it's just how many are available.

I realize this is a production issue, but i really like when pizza places give you a choice of crust, a la thin/crispy, 'normal', deep dish/pan/thick, and also white or whole wheat or multigrain crust.

huge fan of spicy tomato sauce as an alternative to 'normal'.

Pepperoni and pineapple is a highly underrated combination.

Chicken is a must and once you're doing southern fried you might as well throw some on there.

Btw, names...

Gardens of the Pizza

Pizzahouse Gates

Memories of Za

House of Za (and chains)

Midnight Pizza

The Pizzahunters (as a complete aside, this one actually works!)

Pizza's Gale

Toll the Za

Pizza od Dreams

The Pizza'd God.


- Abyss, ...cuz when the moon's spawn hits your eye like a big pizza pie, that's tiste anddiiiiiii...

[Thelomen Toblerone]

OMG OMG OMG, I cant actually believe someone actually just used the abbreviation "Za" for pizza. I think I'm going to be sick.

That aside, the "gigantic" size pizza is a good idea, men cannot resist the challenge of giant food.

Also, is your shop near a pub or nightclub? If it is, and you're going to be selling fried chicken, you'll be raking in the dough. When you think Im tiny and a poor student, yet will happily pick up a bucket of fried chicken or a couple of large pizzas as drunk food on the way back from a night out, you're onto a winner. God I love fried chicken. Southern fried chicken pizza sounds goooood, Abyss.

This post has been edited by Thelomen Toblerone: 22 June 2009 - 03:52 PM

[Slum]

Slow Ben, on Jun 22 2009, 10:12 AM, said:

I just had breakfast and this threads making me drool.

Garlic fingers sound awesome btw.

Yes, I am most tempted to head downtown and buy a few slices of chicken/bacon/ranch pizza. It seems I can't get enough of it lately.

[Vengeance]

A good Chicago Deep dish and stuff would work wonders. They aren't the same thing. The stuffed has two layers of Cheese with the goodies in the middle and the sauce on the top. It is a wonderious creation.

The best place in Chicago is called the Art of Pizza. What makes them so good is that their Deep dish is well balanced with a slightly sweet and tangy pizza sauce. They also have a Fresh buttery crust with great toppings. The buttery crust is really really good. I am not a big crust fan but it is fantastic. If I were you I wouldn't expand your menu to include everything. If you specialize and create a fine product then you won't have to worry. However if you offer a lot of options but aren't able to make them all equally good then that can come back and bit you.

As for names I would go with

The Pizzahunters or Midnight Pizza if you are going to be open late.


Also good for you. It takes balls to open up a place...

This post has been edited by Vengeance: 22 June 2009 - 04:06 PM

[Abyss]

Thelomen Toblerone, on Jun 22 2009, 11:49 AM, said:

OMG OMG OMG, I cant actually believe someone actually just used the abbreviation "Za" for pizza. I think I'm going to be sick.
...

Ohmygod ohmygod ohmygod, I cant actually believe someone actually just used the abbreviation "OMG" for 'oh my god'. I think i'm going to be sarcastic.

See also ''burgers", aka "hamburgers", dogs/wieners/sausages/pigs/meatsleeves and kebabs/donairs/shawarma/shishtaouck...

I have to admit, i'm a sucker for a good meal deal that includes multiple za (za'ts rights, Zalomen Zoblerone, i za'd it again and you're just going to have to za with it, za'cker. Zo Zere!), breadstick,s drinks and dessert. Oh, and a salad.

- Abyss, ...because health is clearly a concern when eating ZA.

[Adjutant Stormy~]

This place near my house does what can only be described as upside-down pizza. Crust, then cheese, then toppings, then sauce. Big chunky sauce. Very good. Quasi-deep dish. Perhaps "Medium-to-large-dish."

Just out of curiousity, what kind of size lot are we talking? Or have you acquired it yet?

This post has been edited by Adjutant Stormy: 22 June 2009 - 05:50 PM