Is now the right time to start offering delivery? The answer may not be as simple as you’d think.

A new pizzeria owner does great weekend business but his weeknights stink. Would adding delivery be the smart thing to do—or a huge mistake?




 

Luke: We’re a six-week-old local pizza shop doing solid weekend business (about 150-plus pizzas), but I want to expand the business on quieter midweek nights by adding delivery. But I’m terrified because we’re so busy dealing with our usual rush-hour pickup orders on the weekend; I don’t want to make it more complicated and have to increase labor for the same number of pizza orders. We have one oven and have about three people making pizzas. I would love to hear your thoughts on how I can start offering delivery and gain new customers without causing my existing carryout customers to switch to delivery.

 

d9phoenix: Starting delivery will incur a fairly large expense, and it will take time for it to start paying for itself. But if you do it right, your ticket average should be higher than carryouts. You need to determine if the extra initial costs will be worth it in the long run and make sure you can afford it in the short run. However, from what you’ve said about your setup, you should not try to do delivery, in my opinion. It sounds like you are already pretty much at maximum capacity during your busy periods.

Luca Veltri: I wish I did NOT deliver. Unfortunately, it’s about 20% of my business. But finding drivers sucks. There are communication problems with customers (i.e., they literally don’t know their own address). The food doesn’t taste the same [when it’s delivered]. Your insurance goes up, and if you get coverage, you can be sued for your drivers’ accidents. Not having delivery would be like winning the lottery for me. If you don’t need it, why offer it? If you were struggling without offering delivery, it would be a different story.

jerseydevil1977: Try using one of the third-party companies, like UberEats or DoorDash. Amazon is even getting in on it. (We somehow ended up on DoorDash and get one or two orders daily through them, and we didn’t even sign up with them.) Moving to third-party delivery wouldn’t shake out too well for us—I suspect delivery usually makes up about 40% to 50% of our orders. So I’d rather not see these third-party companies taking all the deliveries around here, since that would make for disgruntled employees and higher labor costs for me. 

Get answers to your most perplexing problems and swap tips and ideas with the experts in PMQ’s Think Tank, the pizza industry’s oldest and most popular online forum. Register for free at thinktank.pmq.com. (Member posts have been edited here for clarity.)

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Chef’s Corner: Pizzaiolo and rock musician Mick Mahan hits us with his best pizza shot.

In this exclusive Q&A, Pat Benatar’s bassist, owner of Parma Pizzeria Napoletana, talks about his love for all pizza styles and serving pies to rockers from REO Speedwagon, Toto and more.

Astoria: Pizza and espresso are a match made in Italy

Nothing compliments an Italian dessert like a well-made espresso or specialty coffee drink made with Astoria espresso machines.

Season’s eatings: How to harvest a bumper crop of profits throughout the year

Stuck in a rut? Start using fresh, local and seasonal ingredients to rejuvenate your pizzeria’s menu while keeping your food dollars in the community.

5 effortless ways to improve your digital menu board and sell more pizza

With digital signage, your customers can see your menu in larger-than-life living color. Here’s how to use them to increase your sales and improve customer service.

The 2018 Pizza Power Report: A State-of-the-Industry Analysis

To stay competitive in the pizza business in 2018, independents will have to meet customers’ growing demand for speed, customization, delivery and convenience.

10 or 12? Advice on portion sizes for wing offerings

Will a six-count snack deal fly, and what’s the next step up from there?

Italian certified ingredients dominate the conversation at World Pizza Forum

PMQ's Missy Green takes a deeper look at the "Made in Italy" phenomenon.

What's Your Story? A pair of successful restaurateurs find a higher purpose with Little Box Pizza

This new concept with a conscience uses the power of pizza and small business ownership to turn lives around.

Get the gluten out with DeIorio's Fresh Prosciutto Gluten-Free Pizza

Serve your customers this prime pie made with fresh prosciutto, garlic and DeIorio's gluten-free pizza shells.

Will putting eggs in your dough leave you with egg on your face?

When it comes to improving your crust, eggs aren’t all they’re cracked up to be.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags