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Jun 8, 2012 02:55 PM

Pizza Toppings on Half of the Pizza - Half the Price...Right?

The place that I usually order pizza from charges $2.00 for a topping on a regular size pizza. If we get the topping on half of the pizza, they only charge $1.00 (logical, correct?).

There are a few other places I order pizza from once in a while that want to charge the full price for the topping even if I only get it on half of the pizza. Is this a new trend that I am unaware of? Is this happening to anyone else? I know the easy solution is just to order the full topping on the whole pizza, but it bugs me nonetheless.

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  1. IT depends: are they giving you a whole pie's worth on one half (some places do that)?

    1. I've only been charged full price. I've been told it's the same amount of topping on one half. Either way, I think the labor is a big part of the cost and that doesn't' change regardless.

      6 Replies
      1. re: chowser

        I guess I will have to order a half topped and a fully topped pizza and count the pepperoni slices, lol. I have been so used to my main place charging half the price (and giving me half the topping, I suppose), that I never considered that I was getting twice as much elsewhere.

        1. re: Philly Ray

          So, at those other places, when you order (in person, preferably), specify you want one topping, but the amount for a whole pie put on just one half of it...

          1. re: Karl S

            The customer is not always right and people who make PITA requests pay extra.

            1. re: Sam Salmon

              How is it a pain to order half pepperoni? I can understand if you're talking about factories but it's not different for a person who's putting it on to put it only on half.

              1. re: chowser

                A topping on half a pizza is a pain in the ass? Really?! Now a customer that wanted pepperoni but cut in half, sausage sliced instead of crumbled, mushrooms chopped not sliced, sure call them a pain in the ass. If your idea of a pain in the ass customer is one that wants a topping on half a pizza, then you are certainly going to fail as a business person.

                1. re: Rick

                  I think someone w/ that attitude thinks all customers are a PITA, some just more than others. It takes a grace to deal w/ people and some people shouldn't.

      2. The price of the add on is per topping, if you only want it on part of the pie it actually makes more work fopr the restaurant and shouldn't cost less. More work???? you ask, yes, because the pie maker has to make sure to pay attention to the division of the pie.

        IO worked in a pizza place 40+ years ago when in college, believe the patrons would get really POd if a all mozzarella, 1/2 onion, had only 3 slices of just cheese and 5 with onion. The restaurant doesn't know how the patron plans to allocate the pie.

        Thursday night, we ordered an extra large all mozzarella, 1/2 eggplant for our family. Wife and daughter each eat 2 slices of eggplant, daughter's boyfriend and I each eat 2 slices cheese. If the pie maker didn't pay attention to dividing the pie, one of us would have not gotten what was desired.

        In this area (southern CT) I've been ordering pizza or apizza for more than 50 years and have always paid full price for a topping, no matter what % of the pie got the topping. And this has been at more than 40 establishments over the years.

        10 Replies
        1. re: bagelman01

          Customers who don't understand it's not an exact science should work in a place for a while to see what it's like. This is an area where close enough is. As long as a customer can pick off what they don't want, w/out a lot of difficulty, they need to learn to deal with it.

          At the same time, the pie maker has to specially make every pie since they're mostly different. If it takes extra care to get it right, that's part of the job. They need to pay attention to get the right toppings on all pizzas--how is half pepperoni different from a pizza that has olives, garlic, mushrooms and feta? Both require time and effort so half pepperoni doesn't cost the pizza place more.

          1. re: chowser

            But chowser, the pizza maker has to "pay attention" to what he is doing! Apparently that extra time spent "paying attention" is very costly to the pizza shop.

            1. re: chowser

              "how is half pepperoni different from a pizza that has olives, garlic, mushrooms and feta? Both require time and effort so half pepperoni doesn't cost the pizza place more."

              No half pepperoni doesn't cost the pizza place motre than olives, garlic, mushrooms and feta, and the pizza place doesn't charge for FOUR toppings either. We are speaking about there is no significant savings to the restaurant when the piemaker has to make sure to only cover a portion of the pie. It is actually faster to cover a whole pie than to 'color within the lines'

              Having been a pieman, I speak from actual experience, I could dress a whole pie, faster than a half.

              1. re: bagelman01

                What's the time difference? How much long does it take to cover a whole pie vs half a pie? Is it significant in the pay of a pizza maker who probably makes close to minimum? I've seen them at Costco and they whip up those half and half pies pretty darn quickly. I would think it's a skill that's pretty quickly developed.

                1. re: chowser

                  I could cover a whole pie in less time than a half (in my day as a pie man 40+ years ago). All I had to do was grab the toppings and haphazardly pout them about on the pie. Topping a half of a pie takes attention. It has to look even, the customer has to feel he/she is getting their money's worth, as well.
                  The most time consuming are combo such as all cheese, 1/2 pepperoni, 1/4 mushroom and 1/4 onion.
                  After a while, my boss put a sign up that we did not top less than 1/2 a pie and no halves on sizes smaller than large.
                  The restaurant loses economies of scale when doing specials.

                  1. re: bagelman01

                    So, 30 secs vs 15 secs? I make pizza often at home. I don't think putting one topping on takes more than that and I'm pretty careful. If accuracy were important, I'd throw a straight edge down the center of the pizza. The workers at Costco are incredibly fast and probably do more half and half pizzas than whole--I've never times them but I'd be surprised if it took more than 30 secs for them to do one of their huge pizzas, half and half, and it doesn't seem considerably faster with whole pizzas. I've never seen a place that does 1/4. As long as you have fast and efficient workers, the economies of scale are minimal.

                    1. re: chowser

                      Great apizza (I'm from New Haven) or great pizza is artisinal. I don't consider the doughy stuff Costco makes particularly good. In our area Costco makes Cheese, Pepperroni or a loaded pie, they don't make specials such as 1/2 of a topping.
                      It doesn't take much skill to top the premade dough at Costco and stick it in a conveyor oven. The workers at the independent pizza places in this area open the dough ball hand stretch it, work it, put it in the peel, dress it and put it in the oven. This is not a production line process and should not be compared with Costco, or Pizza Hit or other chains that make pizza suitable for middle America, but certainly not for the heavilly Italo-American populated areas such as here in Connecticut or metro NY.

                      1. re: bagelman01

                        But topping the pizza is the same. The fraction of the time it takes topping half a pizza or whole pizza to the time the entire it takes to make dough, stretch it, etc. is negligible, especially for a skilled artisan. Even a minimum wage Costco employee w/ no skill can do it quickly.

                        I've said in many posts here that labor is a big cost, rather than the topping. I think it's fine to charge for a full topping. I just don't think it costs the business owners substantially more for the labor to do half.

                        1. re: chowser

                          BTW, there are no minimum wage Costco employees in most locations. Costco pays premium wages and gives great benefits. There are many people who would love to work there.

                          1. re: bagelman01

                            Yes, I realize that and shouldn't have added that because really the time difference is irrelevant in their salary, whether it's $7.50 and hour or $15, at the speed they work to put on those toppings.

          2. I have always assumed that the pizza places I order from use the same amount of topping, but just spread it over half the pizza, at least that's the way it always looks to me. Either way, in my opinion a dollar or so isn't worth an argument if the pizza is good.

            1. Great responses so far, but greed is ultimately the issue here. If the pizza guy was fair, he should charge half the price for a half-topped pie because he's using only HALF the portion he would otherwise. I guess one way to get over on pizza guy is to ask him for only a dollars worth of toppings and see what he gives you. Depending on what results, you can decide THEN if this guy is worthy of your return business.

              6 Replies
              1. re: Cheese Boy

                That assumes that the whole amount of pizza toppings is just the ingredient and it's obviously not the case. A small pizza doesn't cost half of the one that is twice the size. It's not greed; it's a smart business decision.

                1. re: Cheese Boy

                  No, greed is not the issue. 'Half this, half that,' requests cause delays. No matter how small, it causes other customers to have to wait in line longer.

                  Do you think a 16 slice pizza with 1 different topping on each individual slice should be charged as a pizza with 1 topping?

                  Try thinking from a business owners perspective.

                  1. re: Jjjr

                    Jjjr, the OP states that it's just a half-topped pizza. The other half of his pizza was completely untouched and PLAIN. It's NOT a 'half this, half that' pizza as you stated. The OP should have paid a buck for his half-topped pie ... (it took a small fraction of time to top as opposed to say a whole pie with 2 toppings or more). From a BUSINESS perspective, delays cost money -- no doubt there. But, if I were a pizza owner, and you only wanted ONE topping on HALF your pizza, I'd GLADLY give it to you for a buck. Everything else in the game will cost you $2 or more. That's JMHO. I want to keep my customers HAPPY even if it means kissing away that dollar. (Not many people order half-topped pies). Let's be serious here.

                    1. re: Cheese Boy

                      I think Jjjr has a point, he is serious.

                      1. re: Cheese Boy

                        The problem is where do you draw the line? How do you succinctly state a policy which indicates that line?

                        1. re: jgg13

                          The OP states ...'but it bugs me nonetheless.' Clearly this was something that the OP wishes he HADN'T encountered. Everyone's finances and spending habits are different -- I understand that, and duly noted I respect his feelings here.

                          As far as drawing the line, that's a difficult one to answer. A pizza owner is not going to fail because of pizza toppings. Afterall, there are VERY attractive profit margins on pizza. He will lose out though if he let's things get out of control.