Recent content by jswavey

HELLO, QUESTIONS: WOULD YOU CONSIDER USING WILD YEAST OR EVEN A SOUR DOUGH STARTER FOR A NEAPOLITAN STYLE PIZZA? AS FAR AS THE CAPUTO FLOUR COULD I MIX THIS WITH AN AMERICAN FLOUR AND STILL BAKE AT THE HIGH TEMP’S? I BELIEVE ANTHONY FROM UNA PIZZA NAPOLETANA’S USES A SOUR DOUGH STARTER. I...

I agree on the rent, unfortunitly Naples is like NY everything is high priced, They wanted $35.00. They also threw in $223,000 for my build out and 6 months of free rent. We projected average sales per day $3,000 for the first year, $4000 2nd year $5000 3rd. We also have 3 million vistors a year...

A little Help Please, I am trying to get a handle on projecting cost for FOOD, LABOR-FRONT AND BACK OF HOUSE, MANAGEMENT, FIXED COST AND PROFITS for a 3400 sgf full service uperscale neapolitan pizza location. We have a good Idea but would like conformation. Please visit our website @...

Hi Scott, Can you give me your number, I would like to talk with you about your POS decision Thanks, Jeff Swavey 239-825-2517

Dude slow down. I am a small guy looking to invest in zpizza with 5 locations. just wanted some compentent feedback. JS

Hi Steve, I am looking to invest into 5 locations with www.zpizza.com. Do you know anything about them? Thanks, JS

Hi Dino, We are looking to invest in 5 locations with www.zpizza.com. Just wanted to know if you are aware of them, if so your thoughts.

I am looking for some feedback on ZPIZZA? If you have tried them please resopnd. Thanks, JS

Have yoU heard of ZPIZZA?

Has anyone tried ZPIZZA?