![]() Growth like that suggests Dodo Pizza, despite its famously doomed namesake and mascot, is in no danger of going extinct. By the end of 2015, he estimates a total of 75 stores will be in operation, while the company’s first American shop could open within the next year in Oxford, Mississippi (PMQ’s hometown). It currently has 43 franchise and five corporate-owned locations in Russia, Romania and Kazakhstan. Ovchinnikov’s company is, indeed, relatively small, but it’s expanding rapidly. It’s difficult for Domino’s and Papa John’s to change because they are hostages to their size.” “We can create a more efficient business model of a pizza store with the help of the Internet and a more efficient chain operation based on key franchising principles. “We want to create an international chain, and we know how to accomplish that,” Ovchinnikov says, with breezy self-assurance. Using cloud-based computer technology, webcams, guerrilla marketing techniques and a highly influential blog, Ovchinnikov is building an empire worthy of the old czars, attracting ambitious franchisees and, better yet, money men willing to fund his dream of global expansion. As founder of a fast-growing Russian chain called Dodo Pizza ( ), the 33-year-old entrepreneur has reinvented the pizza business in his native land. You can subscribe to this blog’s newsletter or reach me on my Facebook page.Fedor Ovchinnikov may have a name that’s hard to pronounce, but it’s one worth remembering. Three weeks after the Dodo Pizza opening, I can tell for sure: these people exist. But we hope that there are people out there who value the product itself more than the freedom of creating a mess on a plate. There is a chance that we’ll be completely wrong and the market will make us die painfully in Oxford. But we have to follow our own rules if we’re serious about our goals. Every day, we have to say “no” to our customers, and we absolutely hate it. You might think that Americans would never buy a pizza from a company following some crazy “no customization” rule. We believe in having a super narrow menu with just one option for pizza size and no customization so that we can deliver the highest-quality product efficiently. The more efficient we are, the more pizzas we can make per day and the lower our prices can be without losing quality. You gotta get creative designing the products and operations, but the key to selling 500 pizzas a day is efficiency. A pizzeria is a small-scale factoryĪ pizza store reminds me more of a factory than an artist’s workshop. Cutting off the customization helps us do things right. ![]() We don’t want to promise you something we won’t be able to deliver 100% of the time. And this is the answer to your question about “why did they forget to add feta cheese to my pepperoni pizza?” I am sure they were trying hard not to forget, but when you’re overwhelmed with the amount of orders and you have no chance to follow a pattern, mistakes just happen. Even 15 ingredients will give you thousands of variations on recipes. We are getting tens, hundreds of orders at the same time. 6 pm-typical rush hour at the restaurant. Can I please add sausage to my pepperoni pizza? 3. So, a crust with pizza sauce and cheese, at least. But we sell pizzas, and they should first and foremost be pizzas. If we really wanted to sell dough and a bunch of ingredients, we’d go straight into the retail business. ![]() Some people ask for a pizza with no cheese or no marinara sauce. ![]() It might sound weird, but we do care about selling damn good pizzas, even if we sometimes have to say “no” to our customers. We feel responsible for what we’re doing. Therefore, they should stay where they are. Cherry tomatoes on a chicken club pizza serve a purpose-balancing the saltiness of the bacon. We believe in America’s favorite recipes made with a little twist-perfectly balanced and delicious. Our job is to make pizzas, and creating our recipes is a big part of it. You simply pay them to do the job for you. ![]() The same thing can be said about mechanics, airplane pilots, or lawyers. You wouldn’t teach a dentist how to do his job. Some people even get mad when they hear, “I’m sorry, but you can’t change the recipe.” Almost all pizzerias in the US have this option, but we have a whole bunch of reasons for not having it. Almost every day, a few people ask if they can customize their pies. It’s been more than three weeks since we opened our first store in the US, and we’ve gotten some feedback from our customers. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |