700 a day?! Holy crap man then even 10 tons of tomatoes is nowhere near the amount of sauce he would need. I was using my estimates at he sold 200 pizza's a day on friday and weekends, and 100 a day on mon-thur. And that barely covered his sauce quota.
I guess the question I want answered is, considering bucks is also a restaurant and has its own storage needs. How can he possibly fit 10,000+(way more in my opinion) cans weighing at least 28 oz in buck's basement. Is it really THAT big?
Hmmm...I have been working in a small pizzeria as a pizzaïolo, and I was serving around 500 pizzas a day. If 2 pizzaïolos : possibly 1000. Not relevant.
Yeah I think besta pizza may be in that equation which if so they deliver. Still, I'm thinking a couple hundred are gonna be normal and since. Besta delivers and you sometimes get huge orders for large events like when Obama and Hillary have their child fucking contests I could see how it could be 700.
Besta pizza is not owned or operated by alefantis, so it has absolutely no bearing on their sauce. As far as i know it is a completely separate business doing its own thing.
This is very interesting I'm going to do some digging into the costs of actually using the brands of tomato's he claims and looking at the costs.
Comet's lightly cooked sauce is made from a combination of tomatoes, including heirlooms (such as Brandywines), beefsteaks, Romas, and some Pennsylvania-grown San Marzanos, says farmer Mark Toigo of Toigo Orchards.
This quote has my eyebrows raised.
The problem, as more than one chef pointed out, is that you can't realistically use heirlooms for sauces in restaurants. Finding consistent, perfectly ripe specimens would be nearly impossible. And even if you could, the expense of turning those heirlooms into, say, a pizza sauce would be prohibitive. It might cost you $16 in heirloom tomatoes to make enough sauce for a single pizza, MacQuaid guesses. That pie would have to sell for about $45, he suggests.
edit:
It more looks like he is just fibbing on his sauce as I would expect most restaurants do. I'm doing the calculations and If he used 4000lbs of tomatoes and lets say they are all heirlooms (pricey) lets give it a 3$ a lb for a wholesale price, thats all 12 grand to supply your pizza shop for the year, well just sauce anyway. I don't know the financials of a pizza restaurant so I can't speculate any further.
Perhaps someone more in tune with whole sale food purchasing could chime in, probably not though. Although I do wonder how he manages to find 4000 lbs of quality heirloom tomatoes at a good price, and further more he has claimed before that he used 10 tons of tomatoes per year, and has about 35 employee's per restaurant.
But 10 tons of tomatoes for sauce is a different story, thats 30,000 for just your sauce and counting employee salary and usual business costs, that sounds like a tough profit margin to hit in my opinion. He has to be lying about the sauce its not sounding feasible to get 10000 lbs of organic heirloom tomatoes.
If we do 12,000$ for 4000 lbs of heirloom tomatoes, mixed with 6000lbs of shit tomatoes its still 18-20,000 for just your sauce. Not counting cheese and how how he claims "EVERYTHING is made from scratch". No way he could realistically make profit on an operation like that. (Please I would like someone more knowledge on these topics to chime in)
20,000 lbs of tomatoes is roughly equal to about 10000 cans of 28 OZ tomato sauce. A typical pizza from what I have read around is roughly 3-6 ounces of sauce. To make life easy lets say he gets 5 pizza's out of every can.
That's 50,000 pizza's he can make... 50,000 pizzas for a whole year of course he states they used canned san marzano to fill in the gaps of sauce availability (few weeks he states).
Lets say on an average week day he sells 100 pizzas. Thats an acceptable number(probably more). He is only open for 4 and a half hours on a regular weekday (not friday).
Now fridays and saturdays he is open for 11 hours, 11:30 am to 10:45 pm. These are where the profits are.
Pizza chains can do hundreds of pies a day, some restaurants do 200-300 a day on average weekends from my research. A dominoes in cali can do 1000 pies a day.
For how popular this guy claims it is, I don't think these are over estimates on pizza numbers per day I could be wrong.
52 weeks in a year 2 "busy" days of friday saturday = 104 days
104 busy days + 52 sundays = 156 busier days.
Sunday is open from 11:30am to 9:30pm So not quite as busy of a day but still busy so maybe 150-200 pies on sundays.
Factoring in holidays you got about 6 or 7 days where it would be closed. (christmas eve, and christmas, thanksgiving, new years eve, etc)
to make math easy lets just say 355 days a year he is open. out of those 355 156 are busy days with 10+ hours. 199 regular days with 4 hours.
156 x 200 = 31,200 pizza and 199 x 100 = 19,900 pizza
So this man makes 50,000 pizza's a year based on his grand statements. And the amount of sauce that is required to do that is 20,000 lbs of tomatoes. (10 tons)
So really I'm only proving that his sauce story is only factual if he actually uses 10 tons. But why would he claim to only use 2 tons in other articles?
How that factors in with basements at bucks I don't know. But I just rrreally doubt he cans his sauce ahead of time like he says.
Even if he got his tomatoes wholesale at 1$ a lb thats 20,000$ just for your sauce. NOT even factoring in all your from scratch ingredients and of course CHEESE holy crap, how is this guy even making profit?
Then you factor in that he has ANOTHER company process and can the tomatoes for him, transport it to him thats more money. But the question really is, where is the money coming from? He can't possibly profit that much from just this place. He has buck's as well. I wonder about their financials as well.
Isn't all of that fairly explained in the quote you just used? They don't use all heirlooms, they mix heirlooms with other types of tomatoes. They also buy at harvest time not year round.
My point is the financial aspect, and how there is no feasible way he could pay for 10 tons of tomatoes and send it to a processing plant (more $$) then have it delivered(more $$) If he somehow managed to get heirloom tomatoes for 1$ a pound (yea right buddy) then he still spends 20 grand on JUST sauce. Now think about all the other costs that would come with a pizza restaurant...
Employee's, taxes, utilities, rent(if applicable), HEALTH INSURANCE my god every employer knows how expensive it is now. (thanks obama).
But also that he has conflicted the 10 ton statement with a more recent one stating he only uses 2 tons a year.
Edit: Where does he store the 10,000 cans at bucks that isn't already being used by bucks for food storage itself?
Satanists literally order their lives by occult terminology. Bucks Fishing and Camping is 22 letters. Numbers 22:22 and the angel of the Lord stood in for an adversary against him. James Achilles Alefantis 22 letters. Comet Ping Pong and Beyond Borders, both 13 letters. 13 all kinds of meanings for Satan. Also important for illuminati. 13 evil spirits in the Cabal. 13 people at the last supper including Judas Iscariot. Ha-Satan 13 times in Masoretic text. Destruction of Jerico 6 and another 7 days to be 13 days, 13 laws of the brotherhood of Satan, 13 satanic bloodlines of the illuminati, Revelation 13 Satan conquered the whole world, the devil's number
FritzTheKat ago
red herring nothing burger
Zorox ago
Someone needs to buy a pizza from there and have the "sauce" analyzed...(I think I'm going to be sick)
anolegion ago
Alefantis claims he serves 700 pizzas a day. That's one huge operation, and it doesn't look that big a place.
In fact a place of that size should be closer to 100 pizzas a day. Since they don't do deliveries, where are the missing pizzas?
PizzaGatinOnYa ago
700 a day?! Holy crap man then even 10 tons of tomatoes is nowhere near the amount of sauce he would need. I was using my estimates at he sold 200 pizza's a day on friday and weekends, and 100 a day on mon-thur. And that barely covered his sauce quota.
I guess the question I want answered is, considering bucks is also a restaurant and has its own storage needs. How can he possibly fit 10,000+(way more in my opinion) cans weighing at least 28 oz in buck's basement. Is it really THAT big?
fifibrindacier ago
Hmmm...I have been working in a small pizzeria as a pizzaïolo, and I was serving around 500 pizzas a day. If 2 pizzaïolos : possibly 1000. Not relevant.
Fateswebb ago
Yeah I think besta pizza may be in that equation which if so they deliver. Still, I'm thinking a couple hundred are gonna be normal and since. Besta delivers and you sometimes get huge orders for large events like when Obama and Hillary have their child fucking contests I could see how it could be 700.
PizzaGatinOnYa ago
Besta pizza is not owned or operated by alefantis, so it has absolutely no bearing on their sauce. As far as i know it is a completely separate business doing its own thing.
Hopevoats ago
"Pizzas"
PizzaGatinOnYa ago
This is very interesting I'm going to do some digging into the costs of actually using the brands of tomato's he claims and looking at the costs.
This quote has my eyebrows raised.
edit: It more looks like he is just fibbing on his sauce as I would expect most restaurants do. I'm doing the calculations and If he used 4000lbs of tomatoes and lets say they are all heirlooms (pricey) lets give it a 3$ a lb for a wholesale price, thats all 12 grand to supply your pizza shop for the year, well just sauce anyway. I don't know the financials of a pizza restaurant so I can't speculate any further.
Perhaps someone more in tune with whole sale food purchasing could chime in, probably not though. Although I do wonder how he manages to find 4000 lbs of quality heirloom tomatoes at a good price, and further more he has claimed before that he used 10 tons of tomatoes per year, and has about 35 employee's per restaurant.
http://www.metroweekly.com/2015/04/from-scratch-james-alefantis/
But 10 tons of tomatoes for sauce is a different story, thats 30,000 for just your sauce and counting employee salary and usual business costs, that sounds like a tough profit margin to hit in my opinion. He has to be lying about the sauce its not sounding feasible to get 10000 lbs of organic heirloom tomatoes.
If we do 12,000$ for 4000 lbs of heirloom tomatoes, mixed with 6000lbs of shit tomatoes its still 18-20,000 for just your sauce. Not counting cheese and how how he claims "EVERYTHING is made from scratch". No way he could realistically make profit on an operation like that. (Please I would like someone more knowledge on these topics to chime in)
But yes, confirmed basement in bucks.
Fateswebb ago
He says "mixture of" which means we use 99 percent shitty tomatoes and 1 percent better quality tomatos.
PizzaGatinOnYa ago
Edit: math was wrong
20,000 lbs of tomatoes is roughly equal to about 10000 cans of 28 OZ tomato sauce. A typical pizza from what I have read around is roughly 3-6 ounces of sauce. To make life easy lets say he gets 5 pizza's out of every can.
That's 50,000 pizza's he can make... 50,000 pizzas for a whole year of course he states they used canned san marzano to fill in the gaps of sauce availability (few weeks he states).
Lets say on an average week day he sells 100 pizzas. Thats an acceptable number(probably more). He is only open for 4 and a half hours on a regular weekday (not friday).
Now fridays and saturdays he is open for 11 hours, 11:30 am to 10:45 pm. These are where the profits are.
Pizza chains can do hundreds of pies a day, some restaurants do 200-300 a day on average weekends from my research. A dominoes in cali can do 1000 pies a day.
For how popular this guy claims it is, I don't think these are over estimates on pizza numbers per day I could be wrong.
52 weeks in a year 2 "busy" days of friday saturday = 104 days
104 busy days + 52 sundays = 156 busier days.
Sunday is open from 11:30am to 9:30pm So not quite as busy of a day but still busy so maybe 150-200 pies on sundays.
Factoring in holidays you got about 6 or 7 days where it would be closed. (christmas eve, and christmas, thanksgiving, new years eve, etc)
to make math easy lets just say 355 days a year he is open. out of those 355 156 are busy days with 10+ hours. 199 regular days with 4 hours.
156 x 200 = 31,200 pizza and 199 x 100 = 19,900 pizza
So this man makes 50,000 pizza's a year based on his grand statements. And the amount of sauce that is required to do that is 20,000 lbs of tomatoes. (10 tons)
So really I'm only proving that his sauce story is only factual if he actually uses 10 tons. But why would he claim to only use 2 tons in other articles?
How that factors in with basements at bucks I don't know. But I just rrreally doubt he cans his sauce ahead of time like he says.
Even if he got his tomatoes wholesale at 1$ a lb thats 20,000$ just for your sauce. NOT even factoring in all your from scratch ingredients and of course CHEESE holy crap, how is this guy even making profit?
Then you factor in that he has ANOTHER company process and can the tomatoes for him, transport it to him thats more money. But the question really is, where is the money coming from? He can't possibly profit that much from just this place. He has buck's as well. I wonder about their financials as well.
Orange_Circle ago
He also uses other kinds of sauces, like pesto.
So say maybe 20% of the pizza don't use tomato sauce.
PizzaGatinOnYa ago
Good point I didn't take that into account, I will look over their menu and make adjustments.
AreWeSure ago
Isn't all of that fairly explained in the quote you just used? They don't use all heirlooms, they mix heirlooms with other types of tomatoes. They also buy at harvest time not year round.
PizzaGatinOnYa ago
My point is the financial aspect, and how there is no feasible way he could pay for 10 tons of tomatoes and send it to a processing plant (more $$) then have it delivered(more $$) If he somehow managed to get heirloom tomatoes for 1$ a pound (yea right buddy) then he still spends 20 grand on JUST sauce. Now think about all the other costs that would come with a pizza restaurant...
Employee's, taxes, utilities, rent(if applicable), HEALTH INSURANCE my god every employer knows how expensive it is now. (thanks obama).
But also that he has conflicted the 10 ton statement with a more recent one stating he only uses 2 tons a year.
Edit: Where does he store the 10,000 cans at bucks that isn't already being used by bucks for food storage itself?
Orange_Circle ago
I think he uses a lot of part time employees and so does not offer health insurance.
tamaman ago
http://archive.is/oOFyW
Toigo Orchards. Interesting logo.
ArthurEdens ago
Confirms the basement is under Buck's.
Solver2 ago
What happened to the other victims of these Pennsylvania killers? Unsolved crimes? http://wjla.com/news/crime/pa-woman-admits-craigslist-killing-22-other-satanic-murders-100274
Solver2 ago
Satanists literally order their lives by occult terminology. Bucks Fishing and Camping is 22 letters. Numbers 22:22 and the angel of the Lord stood in for an adversary against him. James Achilles Alefantis 22 letters. Comet Ping Pong and Beyond Borders, both 13 letters. 13 all kinds of meanings for Satan. Also important for illuminati. 13 evil spirits in the Cabal. 13 people at the last supper including Judas Iscariot. Ha-Satan 13 times in Masoretic text. Destruction of Jerico 6 and another 7 days to be 13 days, 13 laws of the brotherhood of Satan, 13 satanic bloodlines of the illuminati, Revelation 13 Satan conquered the whole world, the devil's number
Solver2 ago
Should read order their lives on occult numerology.
Solver2 ago
Eric Braverman 13 letters. If he leaked information on them they may have wanted revenge even more.
Solver2 ago
Comet Pizza and Ping Pong 5 5 4 4 on letter count. Initials CPP. Or CP.
AreWeSure ago
Cops believe there were no other victims because she was lying. They looked at places she lived and there are no unsolved crimes matching her stories.