This is a red letter report. When I talk to restaurant owners about offering GF pizza they always tell me that its not profitable. It doesn't work. That is simply not the truth. I can site one store that sells 25 GF pizzas a week. And they could easily quadruple that figure if they marketed correctly.
The secret lies in buying the crust prewrapped from a GF bakery. Make sure the wrap is air tight. One bakery I know double wraps their crust. Buy it fresh and then freeze immediately. It will last for a full month when frozen. Wrapping also eliminates the problem of cross contamination. A plain crust makes it possible to offer many different GF pizza varieties. It is only necessary to make sure that the toppings, sauce, and cheese are all GF. Also, the pizza should be cooked on its own dedicated metal plate. Then delivered to the table on this same plate.
Next, the restaurant can order enough pizzas a week ahead. Then freeze them for the next several days. Start with only a few pies. Then increase gradually as the demand increases. Also rotate into the next week.
At first your growth will be slow. But if you market correctly by collecting emails, using social networking, and advertising on your outside sign that people can see as they drive by;...I guarantee you will attract a special group. Which will give you notoriety, and grow your biz. Further, you could always become a sponsor of the GFCN and take advantage of the totally free benefits offered.
Henry Grover Jr.
The Gluten Free Cooking Network
glutenfreecookingnetwork@gmail.com
For a free pdf copy of the GFCN News just send a request to the above email address.
The secret lies in buying the crust prewrapped from a GF bakery. Make sure the wrap is air tight. One bakery I know double wraps their crust. Buy it fresh and then freeze immediately. It will last for a full month when frozen. Wrapping also eliminates the problem of cross contamination. A plain crust makes it possible to offer many different GF pizza varieties. It is only necessary to make sure that the toppings, sauce, and cheese are all GF. Also, the pizza should be cooked on its own dedicated metal plate. Then delivered to the table on this same plate.
Next, the restaurant can order enough pizzas a week ahead. Then freeze them for the next several days. Start with only a few pies. Then increase gradually as the demand increases. Also rotate into the next week.
At first your growth will be slow. But if you market correctly by collecting emails, using social networking, and advertising on your outside sign that people can see as they drive by;...I guarantee you will attract a special group. Which will give you notoriety, and grow your biz. Further, you could always become a sponsor of the GFCN and take advantage of the totally free benefits offered.
Henry Grover Jr.
The Gluten Free Cooking Network
glutenfreecookingnetwork@gmail.com
For a free pdf copy of the GFCN News just send a request to the above email address.
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