Recent content by djh23mcl

I went there about four years ago. I did wait a long time to get before I actually took my first bite of pizza. There was a long line about an hour before it opened and it was about four total hours of waiting (this was a weekday). The problem with waiting that long is that your expectations...

I have started working in a local pizzeria to get some experience before opening my own place. We use Baker’s Pride stone deck ovens (550 degrees) and use pizza screens under every pizza for between 90-100% of cook time. We usually only “stone” the pizzas that have no or very light toppings (as...

The only extensive one I have seen is in “American Pie” by Peter Reinhart.

Right now I am studying restaurant accounting through a book. I am finding it very helpful to see all of the example income statement, balance sheets, etc… I just thought looking over 5-10 real pizzeria leases would have the same learning benefit that I am getting out of my books. Dave

I don’t have a location yet. I have a year before I can do anything so I am learning all I can. I have read about leases, but would like to see an actual lease before I get interested in a specific location. Thanks, Dave

Hello, I in the process of starting up my first Pizzeria. I would love to be able to study a few actual Pizzeria lease agreements. Can anyone tell me where or how can I do this? Is anyone willing to share theirs? I am looking to do a smaller, wood-burning brick oven pizzeria with 50-70 seats...