Originally Posted by Graspher (Post 2135700)

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...

Originally Posted by Graspher (Post 2135700)

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...

Originally Posted by RiderOnTheStorm (Post 2145615)

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.

Originally Posted by HawkinsGuy (Post 2136065)

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 :)

Originally Posted by thelegges (Post 2145588)

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.

Originally Posted by RiderOnTheStorm (Post 2145623)

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

Originally Posted by JMintzer (Post 2145641)

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...

Originally Posted by coffeebean (Post 2145724)

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

Originally Posted by Bilyclub (Post 2145894)

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

Originally Posted by RiderOnTheStorm (Post 2145615)

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.

Originally Posted by RiderOnTheStorm (Post 2145623)

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?