From Chowhound: "Welcome to the $4 slice, up from $3, as of yesterday [Feb. 5]."
Not only that, but the chowhound OP complains that the Di Fara slice has shriveled up to 65 to 75 percent of other pizzerias' slices.
There's some lively debate going on on the thread, from the predictable ("It's worth it!" "Fewer people will come; more for me!") to debates on free market capitalism and whether proprietor Dom DeMarco is beholden to a strong euro and rising import prices or just a shrewd businessman trying to fleece suckers. My favorite response so far:
DiFara's, at least on this board, has morphed into some kind of strange, comical and unpleasant microcosm of life within which lines are constantly being drawn in the sand. You're either the savvy tough regular who knows how to navigate/maneuver your way to the front of the line, or, lord help you, you're a newbie/tourist/outsider/ weekling who doesn't know pizza from a doormat and doesn't deserve to. Dominick DeMarco is either a celestial being, a golden shining pizza oven with wings in the form a man who is able to levitate things other than just dough, or he's an inconsiderate, oblivious, money-mad cynic.
I'm a sucker, I'll admit. So I'll still go. It's always been a treat for me to visit and not a daily slice, so I can rationalize paying a (rather steep) premium every once in a while for it.
Um, and why would you think he's not just using his popularity? $4 a slice, even for a DiFara slice, is obscene...you can get a whole pie for a buck or so more at Lombardis!
And what is wrong if he is using his popularity? He's utilizing his brand to maximize his earnings potential. It's a free market, if it does not support the increased price, the price will come down. Whether he has money after paying the rent to do other stuff, that's just cherries on top for him.
Plus, I am not a chump if I enjoy the pizza and do not think I overpaid. If other people want to use their time to think about me, and whether I am a chump? Well hey, I'm glad to be on others' minds that often.
A combination of the two? $4. slices will shorten the lines and the wait.
What percentage of the ingredients in a DiFara's slice come from other countries, particularly ones that use Euros?
The dollar is historically weak and it has weakened in a short time, when the dollar is weak, imports are more expensive. How much of his pizza is comprised of imported ingredients?
I think he is partially passing on the price increase and taking advantage of the high demand/long wait to justify a price increase. That combination plus a general increase in prices ie. inflation has led to a 25% increase.
Dear Adam, How about a little more contemplation about the state of the slice in general. In '04 you lamented the $2 slice. And now the Times is saying that the $3 slice is just around the corner. While I understand the complaint of many pizza shop owners, I really think the price of wheat has a lot less do with their price than their utility bills. $28/50lb bag of wheat amortized over god-knows-how-many-pies just doesn't seem to justify a $.50 price jump. Utility bills tripling in a few years however...
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From Chowhound: "Welcome to the $4 slice, up from $3, as of yesterday [Feb. 5]."
8 Comments:
Chumps. You're promoting a 25% price rise as some badge of honor.
Go to Lombardi's and get a great pie without all the opinion.
JimInHolland at 5:41AM on 02/10/08
Lombardi's is no good. It was soggy the last time I was there. They're living in the past off of their old reputation.
Charlie Fogg at 1:47PM on 02/10/08
Hm, I had a great moz and garlic pie there about 3 weeks ago. And I travel from europe to get it too!
JimInHolland at 12:19AM on 02/12/08
i've never tried it, but even at $4, i would totally give it a shot.
plus you figure, it must be closely associated with the cost of production, unless there's been huge mark ups all along.
foodinmouth at 10:25AM on 02/12/08
Um, and why would you think he's not just using his popularity? $4 a slice, even for a DiFara slice, is obscene...you can get a whole pie for a buck or so more at Lombardis!
JimInHolland at 1:01AM on 02/13/08
And what is wrong if he is using his popularity? He's utilizing his brand to maximize his earnings potential. It's a free market, if it does not support the increased price, the price will come down. Whether he has money after paying the rent to do other stuff, that's just cherries on top for him.
Plus, I am not a chump if I enjoy the pizza and do not think I overpaid. If other people want to use their time to think about me, and whether I am a chump? Well hey, I'm glad to be on others' minds that often.
foodinmouth at 9:16AM on 02/13/08
A combination of the two? $4. slices will shorten the lines and the wait.
What percentage of the ingredients in a DiFara's slice come from other countries, particularly ones that use Euros?
The dollar is historically weak and it has weakened in a short time, when the dollar is weak, imports are more expensive. How much of his pizza is comprised of imported ingredients?
I think he is partially passing on the price increase and taking advantage of the high demand/long wait to justify a price increase. That combination plus a general increase in prices ie. inflation has led to a 25% increase.
peppertree5706 at 8:07PM on 02/15/08
Dear Adam, How about a little more contemplation about the state of the slice in general. In '04 you lamented the $2 slice. And now the Times is saying that the $3 slice is just around the corner. While I understand the complaint of many pizza shop owners, I really think the price of wheat has a lot less do with their price than their utility bills. $28/50lb bag of wheat amortized over god-knows-how-many-pies just doesn't seem to justify a $.50 price jump. Utility bills tripling in a few years however...
http://slice.seriouseats.com/archives/2004/06/ugh_two_bucks_a.html
http://cityroom.blogs.nytimes.com/2008/03/06/mmm-pizza-a-slice-but-at-what-price/index.html?hp
canonizer at 12:12PM on 03/06/08