Gerardo Munoz
September 16, 2015
Principles of Entrepreneurship
Target Market

Pizza Hut was my first job as a teenager. I worked there as a cook/inside person for about 3 years. The location of that restaurant was 880 e Colfax. That place shut down and I then moved over to a location in East Denver. The address of that location was 4585 e Colfax Ave. I worked at Fat Sully’s for a while as well. The one I worked at was located on 3237 e Colfax. My experience at Fat Sully’s has led me to believe that it would be worthwhile to open a New York style pizzeria that focuses more on delivery rather that dine in and pick up window. Fat Sullys was for the most part always really busy and people were always willing to wait. Delivery times were always above an hour because priority to making orders went to people in the restaurant and people ordering at the window. During peak hours on Friday and Saturday nights, it was not uncommon for delivery times to be above an hour and a half to two hours. “On average there were about 40-60 deliveries a day on busy days at Fat Sullys” (Order Late n.d.). I believe that if delivery times were to go down, then people would order more often. When I worked for the Pizza Hut on Colfax and Cherry, there was a way larger volume of deliveries. On weekends there would be about 120-150 deliveries a day. The price for the average pizza was lower and the size of the area served was also much larger. They would go east until Havana St and not stop at Quebec St unlike Fat Sullys. Pizza Hut has a lot more advertising and is a powerful corporation but what really set them apart was their ability to be really efficient. Pizzas were prepared and cooked in about 15-20 minutes. In my current job at, Sexy Pizza (1080 e 11th Ave), often times it could be half an hour to 45 minutes before deliveries were made. The reasons I believe were because pizzas