I owned a 6k/week store for years. I have to ask why would you think about selling a business that nets you 100k/yr on less then 40 hours a week? How is it possible to have 100k out of 250k as profit? If these numbers are true then the last thing that you should ever do is sell.
It sounds very cool but I doubt that the machine will make any money itself. Bars tend to use these because sometimes they may be able to keep the customers attention for one more drink then planned.
If cost is the issue and you are in a rural area you may want to compare the cost of sending your “hanger” vs mailing a postcard/mailer. Be sure to factor in the return rate on each. I would imagine that a door hanger in a rural area would have a much higher return rate then a postcard.
Placing a bit of oil in a small shallow pan when “baking” these will give you a nice cross between deep fried and oven baked. (I am referring to the precooked wings)
I feel your pain on the employee issue.
It may be tough to sell someone on the purchase of the business only. You will have to show them that purchasing the business is a better financial deal then simply opening their own pizzeria. If I was looking at opening vs buying a pizzeria, this would...
The easy answer here is to cut down on the amount of toppings when getting into 3-4+ on a pizza. Why is it drooping? If it because of weight or because of water cooking out of them and soaking the crust?
Your recipe should cover this. Some dough/yeast mixture needs relative warmth and others use yeast that can be proofed in a refrigeration unit.
It may help if you tell us the type of yeast being used.
