Pizza Catering Event Vlog #2 ~ BTS Prepping 200 Pizzas for Event - Daytona Beach Comic Convention!!
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- Опубліковано 4 жов 2024
- Here is a Vlog of me and my partner, Josh, preparing to attempt to sell 200 pizzas in two days at the Daytona Beach Comic Convention in Deland, Florida, USA.
We used:
30kg of Americana Super 00 flour ($42)
36 lb. Grande Fior di Latte fresh mozzarella ($180)
3 lb. Fontanini hot sausage ($15)
5 lb. Pepperoni ($13)
3 lb. Mortadella ($15)
24 oz mushrooms ($5)
5 onions ($5)
1.5 lb. basil ($10)
garlic ($4)
pine nuts ($12)
oregano ($1)
100g semolina flour mix ($1)
1 tank propane ($20)
1 cs Ciao tomatoes ($35)
Total Cost: ~$350 +$50 and tips to cashier + $20 gas = $420
Total sales: ~$1200
Total profit: ~$780
minus 18 hours labor x 2 people @ $20/hr for me and Josh= $720
Total NET profit: $60
Learning experience, we definitely don't require a cashier and are now better equipped with our toppings amounts used. Anyway, we do this for you, hope you enjoyed. Could have gone WAY better, but showing our face and being out there meant so much. Hope you guys enjoyed this journey as much as I have!
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Congrats on a successful outing..
THANKYOU for sharing .. all the best
Thank you Rob!!! Thank you for watching!!
It's awesome that your employer supports your side hustle and let's you use his mixer.
Yeah it's a huge resource, they also let me use their spot for my trucks to drop off flour and whatnot! It is really nice of them and I am very thankful 🙏
@@LevitaNostra Probably because you are a loyal employee. Take care of the people that take care of you.
Awesome dude...feels like the start of something real. Thanks for being so generous with the intel . Can i ask what were the main reasons to go down the Neopolitan style pizza for the Catering gig? as apposed to NY Style.
Cooking times for the most part. Those outdoor ovens, Ooni, Gozney, Ardore, etc.. all do best at higher heats and can cook more pizzas with less space and time. For instance 100 pizzas takes usually 3-4 hours in an NY spot, but an hour and a half with Neapolitan! It was also a change of pace from NY style and I've grown to love it so much!
Also, thank you very much man!
Awesome stuff man. What do you do with all the extra dough balls?
Thank you very much! Honestly we throw them out often to honor the "no-frozen dough" principle in our business model. We have made bread and gave it out neighbors, friends, and family though :)
Do you par bake your pizza when you cater that much?
Nope, every pizza made on sight. I personally would never parbake anything but a Sicilian or maybe a Detroit.