Response to Dana: Suggestions and he has a good idea

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>From: Dana Hoppe <danahoppe@...>> >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,

__,_.