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How much do you pay your delivery drivers? Per run?
Tammy Beaton - We don't deliver, the taxis do it here. The customer calls in the order, we make it up and we call the cab and the cab delivers it to their home. The cab pays for it up front and when they deliver it, the cab gets paid for the pizza and for the delivery.
Janine Thomas - We pay our two drivers nine dollars an hour plus 20 cents a kilometer.
Darren Krentz - We average 13 or 14 drivers at any given time and we pay them minimum wage. They drive my vehicles, and they can keep their tips. We average about 400 deliveries a week. Last week we did 424 deliveries. About 65 percent of our business is delivery.
What kind of crust do you offer?
Tammy Beaton - We have thin crust pizza. Our customers are very happy with that.
Janine Thomas - We did offer whole-wheat as an alternative on a test basis. It was really delicious. We sell seven-inch individual pizzas that we make up each day, so for a couple of weeks we made up some with wheat and when people ordered we asked if they preferred regular crust or whole wheat and they'd just say, "Oh, regular please." Our customers were basically not interested in wheat. They weren't interested enough in trying it to make it worthwhile.
Darren Krentz - We do a thin crust pizza. We just run a standard thin crust pizza. The response to it has been fantastic. We have a big market here in Steinbach. There are four nationals in town and several independents, and we pretty much kick butt.
Do you offer other menu items such as wings or ribs? How do you market these?
Tammy Beaton - We offer garlic fingers, subs, and donairs. A donair is a beef product and it cooks on a rotating spit and we just slice it off as needed and serve it on pita bread. We also serve Caesar salad and pan paradi. We place some menus around town. Sometimes we advertise in the newspaper, and sometimes we mail out coupons. Before we opened, I did a market study. Everything we did, we did on our own. From our market study, we did one coupon mail-out. Ninety percent of our customers are repeat customers, so we know our customers. This summer we've seen more tourists than ever. We have a new local hockey arena and we've gone down there this winter and put coupons on the windshields. The coupons are good for a dollar off, but they have to be used that night. We had a better response from our mail-out, but the arena advertising didn't take too long.
Janine Thomas - We offer salads, and they're a pretty popular item. We offer an attractive price if people buy a salad with the pizza, otherwise they pay more for the salad. It's a promotional price. We're also known for cooking our pizzas on a wood stove oven. We sell take-n-bake, but we also sell frozen individual pizzas, which, of course, are a cheaper price. We're in a shopping mall, so we open when they open at 9:30 a.m.
Darren Krentz - We do fried chicken, BBQ ribs, shrimp, and lasagna. We have curly fries and Caesar salad, hot wings, garlic toast and cheese toast. We probably go through six cases of chicken a week. The biggest marketing tool that has worked the best is we put a big sign on our lot, a big mobile sign. That has done wonders for us. We used to do direct mail and newspaper ads and some radio. We're located on a busy intersection and everybody sees this sign. If we advertise a special on this sign, the phone rings off the hook, and people stop by. We have a company we work with that charges us $25 a pop to maintain and change the sign. It's reasonable, and it's been great for us.
- PMQ -
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