[RiderOnTheStorm]

Originally Posted by Graspher

Our first visit was Sunday 9/11 - arrived 12:05 p.m. About 50 people milling around - 20 surrounding the bar area - 4 tables were occupied.

Chose Frenchy's for a wood-fired pizza - 4 employees working the pizza production.

"I'd like a medium pepperoni and sausage pizza".

"We only make one size and it's 12 inches. You can't order a pepperoni and sausage pizza. You can only order a pizza as described on our menu - but we can add and subtract toppings."

Their menu details 5 or 6 pizza combinations (each selectable pizza has several toppings on it). One of their selections includes sausage plus other toppings and another of their selections features pepperoni plus other toppings.

We chose their "sausage" pizza - deleted the onions - deleted the roasted green peppers...and added pepperoni.

The sausage combo pizza is priced at $15.00. No monetary deduction for eliminating the onions or peppers. There was an upcharge of $3.00 for the pepperoni. Total including a tax of $1.36 was $19.36.

I handed over $20 in cash. The receipt showed Total Due 19.36 / pymt cash 20.00 / Change Due .64. The cash register knows change is due - but Frenchy's policy is - they don't give coin change. They have a sign that says no coin provided but it is not located near the register.

Our pizza order was placed at 12:13pm (per the receipt). Our boxed pizza was presented to us at 12:48pm. Paper plates were not offered - but were provided upon request. The paper plates were....more paper then anything else. Very flimsy and couldn't support the weight of a small slice of pizza with just two toppings on it.

Frenchy's uses a wood-fired oven. The bottom of the crust was not crispy and was absent any degree of visible leoparding.

Darlin's Sweet Shoppe will not accept cash - only cards.

At least one other establishment (possibly 2) have signs posted indicating they will not provide any coin type change.

The majority of seating in the market area consists of flat steel or solid wood seat bottoms.

Them the facts and nothing but the facts...

Take a short drive up route 301 to Pasta Faire. A wide variety of delicious and substantial pizzas at very fair prices. Wednesday is pizza BOGO day whether you eat in or take out. Best pizza value around.

[RiderOnTheStorm]

Originally Posted by Graspher

Our first visit was Sunday 9/11 - arrived 12:05 p.m. About 50 people milling around - 20 surrounding the bar area - 4 tables were occupied.

Chose Frenchy's for a wood-fired pizza - 4 employees working the pizza production.

"I'd like a medium pepperoni and sausage pizza".

"We only make one size and it's 12 inches. You can't order a pepperoni and sausage pizza. You can only order a pizza as described on our menu - but we can add and subtract toppings."

Their menu details 5 or 6 pizza combinations (each selectable pizza has several toppings on it). One of their selections includes sausage plus other toppings and another of their selections features pepperoni plus other toppings.

We chose their "sausage" pizza - deleted the onions - deleted the roasted green peppers...and added pepperoni.

The sausage combo pizza is priced at $15.00. No monetary deduction for eliminating the onions or peppers. There was an upcharge of $3.00 for the pepperoni. Total including a tax of $1.36 was $19.36.

I handed over $20 in cash. The receipt showed Total Due 19.36 / pymt cash 20.00 / Change Due .64. The cash register knows change is due - but Frenchy's policy is - they don't give coin change. They have a sign that says no coin provided but it is not located near the register.

Our pizza order was placed at 12:13pm (per the receipt). Our boxed pizza was presented to us at 12:48pm. Paper plates were not offered - but were provided upon request. The paper plates were....more paper then anything else. Very flimsy and couldn't support the weight of a small slice of pizza with just two toppings on it.

Frenchy's uses a wood-fired oven. The bottom of the crust was not crispy and was absent any degree of visible leoparding.

Darlin's Sweet Shoppe will not accept cash - only cards.

At least one other establishment (possibly 2) have signs posted indicating they will not provide any coin type change.

The majority of seating in the market area consists of flat steel or solid wood seat bottoms.

Them the facts and nothing but the facts...

Doesn't it seem that the owners are simply profiteering by taking the position of "no change" rather than making the short trip to the bank to get it? I know that the restaurant business is hard, but that is no reason to fleece the customers. Businesses will suffer in the long run.

[retiredguy123]

Originally Posted by RiderOnTheStorm

Doesn't it seem that the owners are simply profiteering by taking the position of "no change" rather than making the short trip to the bank to get it? I know that the restaurant business is hard, but that is no reason to fleece the customers. Businesses will suffer in the long run.

I don't think there is a law that requires a business to calculate an individual 7 percent tax on every sale. They only need to pay the State the proper portion of the gross income for sales tax. So, if they want to avoid coins, they could just charge an even amount for the food. But, I have not seen very many businesses that do that.

[RiderOnTheStorm]

Originally Posted by HawkinsGuy

All business owners wish it were as simple as that calculation. From that $790 you need to deduct the the direct labor costs (which unfortunately have been very high to attract labor from a shrinking pool), percentage of overhead costs (including rent, utilities, insurance, maintenance, taxes, etc), percentage of fringe benefits (health, life, 401k, if any of these apply), and percentage of general and administrative costs like business management, hostess, etc. There is always a higher profit margin in alcohol sales, but the profit surely ain't $790 per bottle of whiskey. And, I'm certainly not suggesting $60 for a shot of whiskey is reasonable. I wouldn't pay that no way, no how. Precisely why I don't drink

Still, it does seem that all Villages businesses are at the high end of the price structure, relative to surround inn businesses. Probably due to the Developers unusually heavy tithe. Shame on them; just how many billions do you need to consider yourself successful?

[JMintzer]

Originally Posted by thelegges

If I am eating pizza, it needs to be fresh out of the oven, crispy crust.. I won’t waste the calories on a pizza that’s been sitting under a light for 10 minutes…much less take home leftovers……but it’s an individual taste, some eat it cold out of the fridge.

Many "by the slice" joints bake their pizza to "almost done", and will put the slice back in the oven for a minute or two for a final "bake off"... You'll get your crispy crust that way...

When I dare venture to Manhattan and what to grab "a slice", that's what they do...

[VApeople]

Originally Posted by RiderOnTheStorm

Still, it does seem that all Villages businesses are at the high end of the price structure, relative to surround inn businesses.

In the six years we have been here, we have not noticed that. We just identify the businesses that we enjoy going to and we go there.

Life is pretty simple for a lot of us.

[coffeebean]

Originally Posted by JMintzer

Many "by the slice" joints bake their pizza to "almost done", and will put the slice back in the oven for a minute or two for a final "bake off"... You'll get your crispy crust that way...

When I dare venture to Manhattan and what to grab "a slice", that's what they do...

I’ve never seen pizza sitting under a heat lamp. The oven for two or three minutes method is all I have seen.

[Stu from NYC]

Originally Posted by coffeebean

I’ve never seen pizza sitting under a heat lamp. The oven for two or three minutes method is all I have seen.

If your going to sell by the slice and reheat it no point to keep under a heat lamp but for health reasons cannot sit too long at room temp.

[Bilyclub]

A little off topic, but Fiesta Grande in Brownwood has Cash Only signs up.

[Dotneko]

Originally Posted by Bilyclub

A little off topic, but Fiesta Grande in Brownwood has Cash Only signs up.

They said it was due to no internet for the card reader.

[Stu from NYC]

Originally Posted by RiderOnTheStorm

Doesn't it seem that the owners are simply profiteering by taking the position of "no change" rather than making the short trip to the bank to get it? I know that the restaurant business is hard, but that is no reason to fleece the customers. Businesses will suffer in the long run.

Or it could be difficult to find help who can do simple math.

[Marathon Man]

Originally Posted by RiderOnTheStorm

Still, it does seem that all Villages businesses are at the high end of the price structure, relative to surround inn businesses. Probably due to the Developers unusually heavy tithe. Shame on them; just how many billions do you need to consider yourself successful?

Businesses located in the best locations pay the highest lease rates and charge the highest prices. Why should we believe that TV is different than the rest of the world?

[coffeebean]

~~~

[Aacosner]

Just saw that Johnny Wild is booked at Sawgrass on October 22. He mentioned this at his show last night. I don't see any mention of Sawgrass entertainment yet on The Villages site.

Johnny Wild and the Delights |- SHOWS

[beckylou152]

I agree with many of you that things need to improve at Sawgrass. If you had a magic wand, what would you change to make it better other than sound dampening? What kinds of businesses and prices would draw in people?