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Seems to me like a lot of resources are wasted by having some restaurants open for lunch and dinner and others that are only open for breakfast. Enter Pizzonuts. The idea is to use pizza shops to sell food items in the morning. Donuts may work, but they'd have to be modified for baking in an oven.
I'm thinking a raised sweet dough baked in an oven, then glazed. You can sell them by the slice, or by the entire pizzonut. You could fill them with custard. You could also sell pizzagels and pizzuffins baked the same way.
Baked Donuts
http://www.cooks.co...nut+recipes,FF.html
Some people must like them. [Worldgineer, Oct 04 2004, last modified Oct 21 2004]
Pizzabon
http://www.ajc.com/...d-buns-1498817.html
[Worldgineer, Aug 15 2012]
In a similar theme
Restaurant-Relevant_20Pizzas
While the present Idea focuses on pizza-fying one type of food, this other Idea did it generically. [Vernon, Aug 15 2012]
[link]
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Mmmm ... hungry for pizza ... I was craving pizza this morning, but its getting serious now. |
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reminds me of fraggle rock. |
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Just think of the potential! + |
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[DC] This is an idea for a new food concept. The ability for a pizza shop to do business for longer hours is only the problem this food concept aims to satisfy. My idea consists of large, round donuts (well, I guess they are usually round) in the shape of pizzas that will fit in standard pizza ovens. I have never heard of this being done, and feel it is novel and useful. |
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Oh, and the name came well after the concept (see link). [Thumbwax] is even still helping me with the naming part. |
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Give me a large Boston creme, with pepperoni. |
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A "slice" of donut sounds good to me. I'm just wondering how similar a baked pastry would be to the usual fried donut pastry. Do you even intend for there to be that similarity or do you want just a completely unique breakfast creation? Regardless, it sounds yummy and you should definitely top it with some sprinkles. |
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I think if you throw enough oil on/in it you should be able to come close to something like a giant donut. Anyone have the time/interest to experiment for me? |
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In Canada, Robin's Donuts sells a pizza like donut, that I remember quite liking. It was more a big blob of donut dough than a traditional toroid thingy, that had pizza sauce and melted mozza on it. They were very good. I used to have one for lunch on occasion. |
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At county and state fairs it's common to see large circular plate-filling blobs of fried dough served up with sauce and cheese on 'em. |
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Anyway I tend to agree with C-ly, despite my own Pizza Shoe™ idea. I defend and differentiate that one on the basis that it's a whole marketing idea and restaurant franchise concept, not just a food thing. |
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Pizza-like donuts sound disgusting. Donut-like pizzas however, that's where the money's at. |
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I'm surprised I took so long to find
this (being donut centric guy that I
am...)
I've been thinking for a long time
about how to make restaurants
work for more than two meals.
Seems a waste and I'm glad to see
the likes of you working on it. As
for this particular item I think it
misses. Donuts really need to be
fried. But there are plenty of baked
goods you could make in a pizza
oven. I think the biggest problem
is getting customers to think of
the pizza place as an acceptable
breakfast joint or vice-versa.
I'd guess the least efficient time
for a pizza place is the last hour
before closing. Oven on, fully
staffed and the customers thining
out. This would be a fine time to
get the sweets started and on the
pans waiting for the ovens to be
clear. I think this means the bakers
stay for a few more hours and
crank out the bakery goods. Put
them on the cooling racks and
head for home. I don't think you
can "recycle" the delivery folk since
they are not set up for the size of
orders a bakery delivery person
fills... but all in all this might allow
for a good overlap between the
afternoon and evening shifts to
"over cover" your dinner and get
more out of the rent and the oven
running costs. |
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Is a Pizzanaut a new, properly respectful word for a pizza delivery guy? |
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[DMW] Perhaps pizzagels and pizzuffins would be more marketable to take into account those that feel a proper donut should be fried. Still, I think the oddity of this restaurant concept would be a selling point. You'd go in and at least try one, wouldn't you? |
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See link. Ok, those don't look the most appetizing. But they agree with me on the basic point. |
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"Another part of the strategy is to better utilize space and staff. Because the chain's food is often regarded as a treat, there are lulls in business during the day when customers go to other restaurants for lunch or dinner." |
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Having an empty pizza shop next to a donut shop in the morning, and an empty donut shop next to a pizza shop in the afternoon is a waste of space and resources. |
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Not quite the idea, but shared space restaraunts are reasonably common. Dunkin Donuts also owns Baskin Robins (ice cream) and frequently co-locates the stores, which do serve different schedules. |
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