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pizza is not like software — Parallax Forums

pizza is not like software

xanaduxanadu Posts: 3,347
edited 2012-09-16 05:52 in General Discussion
Sometimes I imagine selling everything and starting a pizza place. I would find a nice building, and equip it with things to make it efficient. Big stainless stuff that does not break. Maybe a motor brush or gas check valve needs to be replaced or something. Heck I would solder my own pipes, and look at my solder job every time I walk past and think, wow, that solder is reliable.

I would make the best pizza, people would eat it, smile and feel good. Then they would pay and leave a tip, and go home to a kitchen that does not need to be cleaned up. Later that night someone would sneak a piece of the pizza out of the fridge and by early the next day there wouldn't be a trace left of it. They would probably come back for more someday, and maybe even tell a friend.
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Comments

  • mindrobotsmindrobots Posts: 6,506
    edited 2012-09-14 10:52
    Brilliant!! What a wonderful thought for a Friday!

    A trade with a tangible result has a lot going for it some days......maybe if I print more of my spreadsheets?
  • ercoerco Posts: 20,259
    edited 2012-09-14 22:05
    And if the temperature in San Diego remains 107, you can save energy and bake your pizzas on the sidewalk! :)
  • ElectricAyeElectricAye Posts: 4,561
    edited 2012-09-14 23:13
    xanadu wrote: »
    Sometimes I imagine selling everything and starting a pizza place.....

    What would you name a pizza with toppings like that? The Reflow Reflux?
  • LoopyBytelooseLoopyByteloose Posts: 12,537
    edited 2012-09-15 00:51
    Of course you could just build a traditional firebrick oven and fire it with wood or coal or even gas.

    The world is a funny place. In San Francisco, so many newly arrived Asians were opening Chinese, Thai, and Vietnamese cuisine restaurants that there was a sudden shift to Asians opening or buying out pizza parlors.

    I suspect that if one really wants to open a pizza restaurant, it is all about getting a good wholesale supplier of the right combination of cheeses. Make your own tomato sauce with fresh homegrown herbs and the added zing will make it an easy success.

    It is far better to buy an existing location and turn it around from poor performance than to build from scratch. In San Francisco, a new restaurant kitchen can cost $250,000 due to compliance with zoning, health department, fire inspection, access for the disabled, and all the related building codes.
  • blittledblittled Posts: 681
    edited 2012-09-15 08:19
    Loopy I once went to a pizza place in central Pennsylvania called the Italian Oven and I thought it was interesting that all the cooks were Asian! I was then thinking are there any Chinese restaurants run by Italians? I did go to one once that was a Mexican/Irish restaurant. Do you want your Haggis with or without Halepenos?
  • xanaduxanadu Posts: 3,347
    edited 2012-09-15 09:11
    mindrobots wrote: »
    Brilliant!! What a wonderful thought for a Friday!

    A trade with a tangible result has a lot going for it some days......maybe if I print more of my spreadsheets?

    Thank you. The pizza was a cheesy metaphor for me longing to go get my EE and ditch the MCSE lol. I'd say more but violins will start playing.
    erco wrote: »
    And if the temperature in San Diego remains 107, you can save energy and bake your pizzas on the sidewalk!

    I might go back to the store and get another pizza and try! I think I have a huge magnifying glass too.
    What would you name a pizza with toppings like that? The Reflow Reflux?

    That was a Propelloroni Special with a little extra I/O header. The Reflow Reflux sounds good I might have to add that to the menu. We also have LED subs.
    Of course you could just build a traditional firebrick oven and fire it with wood or coal or even gas.

    The world is a funny place. In San Francisco, so many newly arrived Asians were opening Chinese, Thai, and Vietnamese cuisine restaurants that there was a sudden shift to Asians opening or buying out pizza parlors.

    I suspect that if one really wants to open a pizza restaurant, it is all about getting a good wholesale supplier of the right combination of cheeses. Make your own tomato sauce with fresh homegrown herbs and the added zing will make it an easy success.

    It is far better to buy an existing location and turn it around from poor performance than to build from scratch. In San Francisco, a new restaurant kitchen can cost $250,000 due to compliance with zoning, health department, fire inspection, access for the disabled, and all the related building codes.

    I hope I didn't sound to naive about opening a restaurant I have no idea what is involved but the cost of those stainless appliances alone is scary enough haha.
  • Phil Pilgrim (PhiPi)Phil Pilgrim (PhiPi) Posts: 23,514
    edited 2012-09-15 11:19
    Pizza might not be like software, but some pizzas may still require debugging:

    bug-pizza.jpg

    -Phil
  • NWCCTVNWCCTV Posts: 3,629
    edited 2012-09-15 21:00
    The world is a funny place. In San Francisco, so many newly arrived Asians were opening Chinese, Thai, and Vietnamese cuisine restaurants that there was a sudden shift to Asians opening or buying out pizza parlors.

    Think that is funny, Leavenworth, WA, A beutiful town that is set up exactly like a German town with an Oktoberfest and authentic German food that is cooked and served by Hispanics!!!!!
  • Phil Pilgrim (PhiPi)Phil Pilgrim (PhiPi) Posts: 23,514
    edited 2012-09-15 21:33
    NWCCTV wrote:
    Think that is funny, Leavenworth, WA, A beutiful town that is set up exactly like a German town with an Oktoberfest and authentic German food that is cooked and served by Hispanics!!!!!
    Culturally -- at least form a musical standpoint -- there is definitely a connection:

    Also this:

    The world is an interesting place with cultures that intertwine in sometimes surprising ways.

    -Phil
  • LoopyBytelooseLoopyByteloose Posts: 12,537
    edited 2012-09-16 05:52
    America has a very odd food culture. I grew up in San Francisco's Richmond District and the absolutely best Mexican tomales were sold out of a little shop prepared by a Chinese gentleman. This was long before the days of taco stands and burruito shops.

    And of course, I cannot quite fathom how New York City's Papaya King came to be. Hot dogs and papaya?

    http://www.papayaking.com/

    But the simple observation as a general contractor was that all my clients that opened a new restaurant lost money. And all the ones that purchased and refitted an existing restaurant did well. First owners are a rather stary-eyed bunch that get passed around from equipment suppliers to plumbers to electricians in a way that feels much like a lamb being led to slaughter. There are significant legal advantages with being grandfathered in to compliance levels that have since been upgraded.

    My only criteria for a good meal is a good cook. A good cook will make an excellent meal in any culture, but a bad cook depends on a cultural theme to make up for poor quality and poor skills.
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