Re: Response to Dana: Suggestions and he has a good idea

[Guest guest]

We want a pizza place experience!Bob, Kate and FaithFrom: j. hogle <jjhogle@...>Subject: [ ] Response to Dana: Suggestions and he has a good idea Date: Friday, December 4, 2009, 12:33 AM

>From: Dana Hoppe <danahoppe@sbcglobal .net>> >Sent: Thu, December 3, 2009 11:23:39 AM>Subject: Re: [ ] Possible problem with Pizza Party in Santa Clara

> Hi all, Pizza seems to be another "problem" like the bread issue.

I would like to help but again need to understand what the criteria

is. I am assuming that you are looking for a good tasting, reasonably

priced pizza. I used to make frozen take and bake custom pizzas for

people when I was doing Farmer's Markets and they were popular.My wife would just like to have a pizza as good as the ones at the

local Pizza Chicago's. We like the robust and varied combinations with loads of ingredients. We always buy the large for about $21, but

often have a coupon. >Do you want the pizza parlor experience or is it just about

the taste and price? It's just about taste.> If it is just taste and price, do you want the

pizza in the freezer in a store (increases the price with the store

markup) or to be able to call and order for shipping or delivery? We'll pick it up gladly if it's good.> What

would you be willing to pay for a 10" pizza? For something as good as Pizza Chicago's, $11-$14 would be no problem. But we would prefer a large pizza. >If you do want the

pizza parlor experience, how far would you be willing to drive to

get pizza and how often? We would drive 20 miles for a GF pizza as good as Pizza Chicago's. We don't care if you are in a sheet-metal shed. We would buy pizzas about every two weeks.>If there are any other important criteria,

please let me know.Robust pizzas, full of ingredients, not wimpy Italian-type ones. I did not eat a single pizza the second time I was in Italy.

>Please keep in mind that I am gluten free too and looking for the

same foods that you are. This is the reason that I started my

business. On behalf of all local vendors, I don't believe that any of

us are expecting to get rich off of the gluten free food business. I

think Amici's and Willow Street are reasonably priced for the pizzas

they offer given what they have to do to provide them. The food

business is much more costly than you think. I still wish that the

local vendors could get together so we could afford to be in a gluten

free facility to ensure the best quality for all of us while enabling

us to stay in business.Would the folks at Edna's and all the other GF bakers in the area give this great idea some consideration. A shared facility would provide cost-effective scale while ensuring safety for CS and other gluten-adverse folks. Yes you are competing to some degree, but you all bring unique qualities to your products. I believe that a cost-benefit analysis of a shared facility would demonstrate its viability. You would also be able to share delivery costs form a single facility to multiple outlets.Cheers,

__,_.

[Guest guest]

This is really stretching it, but I would love to be able towalk around a downtown and grab a slice of pizza.  I miss being in the mood forsomething quick and to go.  - From: j. hogle <jjhogle@...>Subject: [ ] Response to Dana: Suggestions and he has a good idea Date: Friday, December 4, 2009, 12:33 AM >From: Dana Hoppe<danahoppe@sbcglobal .net>> >Sent: Thu, December 3, 2009 11:23:39 AM>Subject: Re: [ ] Possible problem with Pizza Party inSanta Clara > Hi all, Pizza seemsto be another " problem " like the bread issue. Iwould like to help but again need to understand what the criteriais. I am assuming that you are looking for a good tasting,reasonably priced pizza. I used to make frozen takeand bake custom pizzas for people when I was doing Farmer's Marketsand they were popular.My wife would just like to have a pizza as good as the ones at the localPizza Chicago's. We like the robust and varied combinations with loadsof ingredients. We always buy the large for about $21, but often have acoupon. >Do you want the pizza parlor experience oris it just about the taste and price? It's just about taste.> If it is just taste and price, do you want the pizza in the freezer in astore (increases the price with the store markup) or to be able to call andorder for shipping or delivery? We'll pick it up gladly if it's good.> What would you be willing to pay for a 10 " pizza? For something as good as Pizza Chicago's, $11-$14 would be no problem. But we would prefer a large pizza. >If you do want the pizza parlor experience, how farwould you be willing to drive to get pizza and how often? We would drive 20 miles for a GF pizza as good as Pizza Chicago's. Wedon't care if you are in a sheet-metal shed. We would buy pizzas aboutevery two weeks.>If there are any other important criteria, please let me know.Robust pizzas, full of ingredients, not wimpy Italian-type ones. I didnot eat a single pizza the second time I was in Italy. >Please keep in mind that I am gluten free too andlooking for the same foods that you are. This is the reason that Istarted my business. On behalf of all local vendors, I don't believethat any of us are expecting to get rich off of the gluten free foodbusiness. I think Amici's and Willow Street are reasonably priced forthe pizzas they offer given what they have to do to provide them. Thefood business is much more costly than you think. I still wish that thelocal vendors could get together so we could afford to be in a glutenfree facility to ensure the best quality for all of us while enabling us tostay in business.Would the folks at Edna's and all the other GF bakers in the area givethis great idea some consideration. A shared facility would providecost-effective scale while ensuring safety for CS and other gluten-adversefolks. Yes you are competing to some degree, but you all bringunique qualities to your products. I believe that a cost-benefitanalysis of a shared facility would demonstrate its viability. Youwould also be able to share delivery costs form a single facility to multipleoutlets.Cheers, __,_.

[Guest guest]

Oh Yes!  Most definitely in LA I would love to do that too!

From:

[mailto: ] On

Behalf Of Wallace

Sent: Friday, December 04, 2009 9:39 AM

Subject: RE: [ ] Response to Dana: Suggestions and he has a

good idea

This is really stretching it, but I

would love to be able to walk around a downtown and grab a slice of

pizza. I miss being in the mood for something quick and to go.

-

From: j. hogle <jjhogle@...>

Subject: [ ] Response to Dana: Suggestions and he has a good idea

Date: Friday, December 4, 2009, 12:33 AM

>From:

Dana Hoppe <danahoppe@sbcglobal .net>

>

>Sent: Thu, December 3, 2009 11:23:39 AM

>Subject: Re: [ ] Possible problem with Pizza Party in

Santa Clara

>

Hi all, Pizza seems to be another " problem " like the bread

issue. I would like to help but again need to understand what the

criteria is. I am assuming that you are looking for a good

tasting, reasonably priced pizza. I used to make frozen take

and bake custom pizzas for people when I was doing Farmer's Markets

and they were popular.

My wife would just like to have a pizza as good as the ones at the local

Pizza Chicago's. We like the robust and varied combinations with loads

of ingredients. We always buy the large for about $21, but often have a

coupon.

>Do you

want the pizza parlor experience or is it just about the taste

and price?

It's just about taste.

> If it is just taste and price, do you want the pizza in the freezer in a

store (increases the price with the store markup) or to be able to call and

order for shipping or delivery?

We'll pick it up gladly if it's good.

> What would you be willing to pay for a 10 " pizza?

For something as good as Pizza Chicago's, $11-$14 would be no problem.

But we would prefer a large pizza.

>If you do want the pizza parlor experience, how far

would you be willing to drive to get pizza and how often?

We would drive 20 miles for a GF pizza as good as Pizza Chicago's. We

don't care if you are in a sheet-metal shed. We would buy pizzas about

every two weeks.

>If there are any other important criteria, please let me know.

Robust pizzas, full of ingredients, not wimpy Italian-type ones. I did

not eat a single pizza the second time I was in Italy.

>Please

keep in mind that I am gluten free too and looking for the same foods that

you are. This is the reason that I started my business. On behalf

of all local vendors, I don't believe that any of us are expecting to get

rich off of the gluten free food business. I think Amici's and Willow

Street are reasonably priced for the pizzas they offer given what they have

to do to provide them. The food business is much more costly than you

think. I still wish that the local vendors could get together so we

could afford to be in a gluten free facility to ensure the best quality

for all of us while enabling us to stay in business.

Would the folks at Edna's and all the other GF bakers in the area give

this great idea some consideration. A shared facility would provide

cost-effective scale while ensuring safety for CS and other gluten-adverse

folks. Yes you are competing to some degree, but you all bring

unique qualities to your products. I believe that a cost-benefit

analysis of a shared facility would demonstrate its viability. You

would also be able to share delivery costs form a single facility to multiple

outlets.

Cheers,

__,_.

[Guest guest]

Me too! Above all what I want is be able to walk around a downtown and grab a slice of pizza, to be spontaneous and not worry about where I am going to get food.

But assuming that is not going to happen, for me it's really about safety, taste, healthy ingredients and convenience. I am less concerned about price if the food is really worth it. But if the price is too high I would probably just reduce how often I purchase simply because funds are not unlimited.