Discussion in 'Social Life, Food & Drink, Travel' started by kwilkinson, Apr 8, 2010.
We'll see in two weeks who has sold their soul, buddy.
I have bar tabs to cover too, ya know.
And I sell an inordinate amount of KJ Chard, all against my will, and all at my healthiest markup of any beverage in the entire restaurant.
so i got a pizza stone for christmas and am wondering the best way to utilize it. i usually make very thin crust pizzas.
Gross, you actually sell that.
Remember, white zin sells.
So take your oven rack and put it in the lowest position. Crank up your oven as hot as it will go in "bake" mode. Let it heat up like 45 minutes. Pizzas will take six or seven minutes. Thank me later.
do you sell sutter home too?
do you flour the pizza stone when you put it in to preheat, or just before you put the pizza on?
I sell it for $9 a glass. So yeah, I sell it. Wouldn't drink that shit though.
Yep. $8 a glass. While offering a great white Burg, a really nice CdR blend, and a killer AOC Bourgogne all for $6 a glass. People can drink as poorly as they want at my restaurant, but they have to pay up!
I do not flour it. Nor do I flour the pizza peel(or "paddle" as some call it). Use corn meal on the peel, nothing on the pizza stone.
FWIW I'm not proud of the fact that we sell shitty wine. But it's a country club... these people aren't just my customers, they're my employers. So I can't really say no.
I AM, however, proud of the fact that because I mark up the shitty stuff so highly, my wine program netted $158,000 in 2011 while I spent less than $30k.
interesting. so you just plop the pizza from the paddle to the stone, wait 6 minutes, and pull it out?
netted or grossed?
D'oh, grossed. So I guess net was ~120
^how much do you do in sales at your restaurant? wine sales seem kinda low. but that's some crazy profit.
i think the nice think about sutter home and kendall jackson is the margins let you sell other nice stuff at a lower price simply because you want get other people more interested in wine. nifty imo. same thing with bud, miller, etc
i was at union square cafe once and the lady behind asked if the sancerre they had on glass was like a pinot grigio. when she got it she said it was just too much.
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