Pizza Today - February 2018 - 14

@PizzaToday
A MOMENT WITH MANDY

CLICK.EXPLORE.CONNECT.

@PIZZATODAY VIDEO
FACEBOOK Q&A

Let's talk about menu
development. You've
told us what sold best in
2017. Is there anything
you're kicking off your
menu? Why? Anything
you're hoping to add this
year?

MANDY WOL F D E TWILE R

WHO'S ON THIRD?
Q: Ok I've got a question for you.
I am a carryout/delivery pizzeria, a
mom-and-pop shop (that does about)
$900,000 yearly. My pickups/deliveries
and carryout are all around 30 percent
+/- on each. I recently had (a third-party
company) contact me about using their
platform, but I was wondering if I use a
third party as well as mine, would that
take away from my in-house drivers,
or would it bring new customers. Does
having a third-party company do work
representing your company have any
impact, good or bad?
A: I know plenty of restaurants that
use third-party delivery companies,
as it reduces the liability on the part
of the operator; however, remember
these people are representing your
company. If you have drivers, why do
you need a third-party company? The
answer would be to sell outside of your
delivery area. So let's think about that
-- you're not delivering past, say, five
miles. Why? Because the product gets
nasty by about then? So what's being
delivered to your customers isn't really
representative of what's coming out of
your shop, and the person delivering
it doesn't have money on the table to
represent your restaurant as you want
him or her to.
Third-party companies can be useful,
but consider why you need one. To
attract customers that may not know
your store? For name recognition and
marketing? Will it cannibalize your
own delivery service? Answer those
questions before adding a delivery
service to your mix.
MANDY WOLF DETWILER is managing editor of
Pizza Today.
1 4 / P I Z Z AT O D AY. C O M / F E B R UA R Y 2 0 1 8

Pizza Rolls are selling fast at
Halftime Pizza. Easy to make,
low cost & a great appetizer
any customer would love.
Featured Video of the Month: Watch Food Stylist Mandy Detwiler's
how-to video for Agave Basil Pesto from Tony's Trending Recipe on
page 20. Viewable on Pizza Today's Facebook, Youtube or Instagram.
#PIZZATODAYREADER

@OldScratchPizza
Stoked to be
mentioned in the
January edition of
@PizzaToday. Big
milestone for the
whole Old Scratch
team!

Dave Garcia

Items that take up space and
don't sell very often.
In their place we are going
to run specials with items
that are seasonal, easy to
execute and not offered by
our competitors. Zucchini
blossoms, fig and prosciutto
flat breads with carmalized
fennel. Hand picked lobster
rolls etc.
Alfredo D'Alessandris

Bella Roma, Saint Cloud FL

We are selling vegan
slices everyday at our two
locations. Been ramping up
for the last few years and
was time to pull the trigger.

IF YOU'RE ATTENDING
PIZZA EXPO THIS YEAR
PLEASE USE THE HASHTAG
#PIZZAEXPO2018

Brian Cottrill

Thinking of adding a
personal size pizza. Just
afraid of it holding up tickets
from people ordering 2 or 3
Erik LeVine

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Pizza Today - February 2018

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