I think it's up and running regular hours now. 2009 Fernwood, right behind the Fernwood Inn (same ownership).
http://www.fernwoodpizzacompany.com/
Facebook: https://www.facebook...acompany/about/
Posted 09 February 2018 - 07:33 AM
I think it's up and running regular hours now. 2009 Fernwood, right behind the Fernwood Inn (same ownership).
http://www.fernwoodpizzacompany.com/
Facebook: https://www.facebook...acompany/about/
Posted 09 February 2018 - 08:22 PM
Went tonight after a meeting. Very good. Place was buzzing with staff and customers. We were warned before we ordered it might be up to an hour. And it was. But nothing good conversation and a few Hoyne's could not help pass the time on.
Posted 10 February 2018 - 12:22 AM
Went tonight after a meeting. Very good. Place was buzzing with staff and customers. We were warned before we ordered it might be up to an hour. And it was. But nothing good conversation and a few Hoyne's could not help pass the time on.
Drove by it last week, and was wondering about it. Pizza is a strange thing in the fact that so many Pizza places operate in one city at any given time.
And to be successful in the pizza business, you have to some how make your pizza different from all the other guys in town. And on top of that, you have to make it so good that people keep coming back.
I know a guy that used to own a pizza place in town. He said that it's around 700% profit because all the toppings were cheap to buy, with exception to the Cheese which costs the most. He told me he could buy a sack of flour for $8 dollars and make 60 pizza's out of that. But in the end, if your pizza isn't extraordinarily good or it doesn't have that extra something special that makes it unique....you won't be around for that long.
For me, Pacific Rim Pizza on Pandora about 15 years ago was the BEST thing going at the time. They made this pizza called "Porky The Greek" and Holy smokes was that a Holy Grail! It simply consisted of Ham, Black Olives, and Fetta.........nothing else. But it was LOADED! As in I watched the guy one night and he literally had to use both of his hands to hold all all the black olives he put on. And Then two hands to hold all the Fetta Cheese. and the Ham, it wasn't that cheap stuff all pre-cut into cubes. They sliced it right on sight on a meat slicer and folded it over and over on the pizza their was so much of it.
Unfortunately the owners decided to retire and sell the place. It was bought by some new people who for some stupid reason decided to change everything about what made the place such a success. The Pizza was literally unrecognizable within one week. All the toppings changed, the pizza dough changed, the cheese changed etc. Within 6 months....GONE. out of business.
Lesson to be learned.....Don't fix what isn't broken when taking over an successful eatery.
Posted 10 February 2018 - 12:37 AM
Posted 10 February 2018 - 01:04 AM
20kg sack of flour is about $21 now, more if you get the 00 caputo.
Matt.
Well the guy I knew.....this was going back probably over 10 years ago. So he was paying 8 Bucks a sack back then. Prices have gone up as they always do.
Posted 10 February 2018 - 07:37 AM
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Posted 10 February 2018 - 08:03 AM
I ordered a medium pepp and mushrooms. $15 and I was unable to finish it. I ran into Mike C. who I think is one of the owners and executive chef (for the Inn and Pizza?). Anyway, he was keeping the staff motivated and on track.
Posted 11 February 2018 - 11:29 AM
Posted 11 February 2018 - 05:48 PM
I ordered a medium pepp and mushrooms. $15 and I was unable to finish it. I ran into Mike C. who I think is one of the owners and executive chef (for the Inn and Pizza?). Anyway, he was keeping the staff motivated and on track.
Michael Colwill is the General Manager of both the Fernwood Inn and Fernwood Pizza Company. The Executive Chef is James Wolfe, most recently (i.e., pre-2007) of Sauce Restaurant.
Tonight marks the debut for both a rotating daily special and ice cream service. Rotating beer taps have been there from the start and pizza by the slice started last week. Hours have been extended to Sun-Thus 3-8PM, Fri & Sat 3-9PM. Lunch service will begin hopefully by the end of the month. Delivery by electric assist bike, which was envisioned in planning, may/may not happen by summer. Logistics of it are not simple. 20ish seats inside with another 20-25 covered patio spaces, weather permitting.
Posted 11 February 2018 - 08:23 PM
^ yeah, they bought a bunch of Juiced U350 bikes. Those things are awesome.
Posted 12 February 2018 - 08:16 AM
Michael Colwill is the General Manager of both the Fernwood Inn and Fernwood Pizza Company. The Executive Chef is James Wolfe, most recently (i.e., pre-2007) of Sauce Restaurant.
Tonight marks the debut for both a rotating daily special and ice cream service. Rotating beer taps have been there from the start and pizza by the slice started last week. Hours have been extended to Sun-Thus 3-8PM, Fri & Sat 3-9PM. Lunch service will begin hopefully by the end of the month. Delivery by electric assist bike, which was envisioned in planning, may/may not happen by summer. Logistics of it are not simple. 20ish seats inside with another 20-25 covered patio spaces, weather permitting.
Fugger's back!
I'll have to check this place out. If there's one thing I wouldn't dare give up it's pizza...
Know it all.
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Posted 12 February 2018 - 08:19 AM
Michael Colwill is the General Manager of both the Fernwood Inn and Fernwood Pizza Company. The Executive Chef is James Wolfe, most recently (i.e., pre-2007) of Sauce Restaurant.
Tonight marks the debut for both a rotating daily special and ice cream service. Rotating beer taps have been there from the start and pizza by the slice started last week. Hours have been extended to Sun-Thus 3-8PM, Fri & Sat 3-9PM. Lunch service will begin hopefully by the end of the month. Delivery by electric assist bike, which was envisioned in planning, may/may not happen by summer. Logistics of it are not simple. 20ish seats inside with another 20-25 covered patio spaces, weather permitting.
What percentage of orders would be delivery for a place like FPC? Or is it too early to tell? What's the delivery radius?
I bet the logistics of the bike delivery are tricky. But I also bet at the same time if you had a guy or gal that was a real keener (these are very few and far between to find), they would make that thing pay returns big time. If this keener knew that every time they rode up a street they were quite literally a roving billboard for the company. Like an ice cream truck. Let's face it, the closer your deliveries are, the more efficient your delivery operation is.
Edited by VicHockeyFan, 12 February 2018 - 08:22 AM.
Posted 12 February 2018 - 08:34 AM
What percentage of orders would be delivery for a place like FPC? Or is it too early to tell? What's the delivery radius?
I bet the logistics of the bike delivery are tricky. But I also bet at the same time if you had a guy or gal that was a real keener (these are very few and far between to find), they would make that thing pay returns big time. If this keener knew that every time they rode up a street they were quite literally a roving billboard for the company. Like an ice cream truck. Let's face it, the closer your deliveries are, the more efficient your delivery operation is.
Posted 12 February 2018 - 08:45 AM
When I was young I did pizza delivery - for one shift. Ya, you need to find stuff for the drivers to do while not out. Skip the Dishes might be a solution to that problem, their guys are like Uber, they do not get paid while they wait for calls.
Or you could have stationary bikes hooked to electric generators, so they ride the bikes to keep the lights on, or feed back to the grid when not on a call.
Posted 12 February 2018 - 08:57 AM
When I was young I did pizza delivery - for one shift. Ya, you need to find stuff for the drivers to do while not out. Skip the Dishes might be a solution to that problem, their guys are like Uber, they do not get paid while they wait for calls.
Or you could have stationary bikes hooked to electric generators, so they ride the bikes to keep the lights on, or feed back to the grid when not on a call.
Posted 12 February 2018 - 08:58 AM
Or you could have stationary bikes hooked to electric generators, so they ride the bikes to keep the lights on, or feed back to the grid when not on a call.
Posted 12 February 2018 - 09:02 AM
Fugger's back!
I'll have to check this place out. If there's one thing I wouldn't dare give up it's pizza...
Posted 12 February 2018 - 09:16 AM
Thanks for the info.
I'm not sure why your posts need to be moderator approved. I have no idea why that's happening. Bear with me for a little bit.
Know it all.
Citified.ca is Victoria's most comprehensive research resource for new-build homes and commercial spaces.
Posted 12 February 2018 - 09:16 AM
Ok, I think the problem may be solved. Can you check?
Know it all.
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Posted 12 February 2018 - 09:23 AM
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