Recent content by PicassosPizzeria

I might have been very lucky, but the deal I have with my landlord is that if it is permanent to the build and will remain after I’m gone, then he pays for it, but if it is business specific then I pay for it. I also must return the facility to it’s former state ( patch holes for roof vent duct...

I keep our labor cost below 15% of gross sales. 10 % is ideal and COGS around 30 %… so roughly 45% is COGS and Labor combined at the most. Since our government imposed a $10.25 minimum wage (we are just take out) the labor cost have increased substantially. I could understand an eat in would...

Our pizzeria has had profits over 15% of gross the past 4 years and we only wanted $60 000 for the business and got laughed at. We have a strong customer base, tons of historical data and customer databases for direct marketing and are a big part of the local committee and gained a ton of...

This is a perfect time put together a business differentiating market plan. Without setting your business out from the rest, your just another pizzeria. You can take this opportunity to separate yourself from the franchise. No that the competition is part of a franchise they are bound by the...

We tried to sell our pizzeria from September 2009 to March 2010. I found people wanted everything for free and there was no way in this economy that we would get back our investment so we took it off the market. People don’t understand that goodwill is worth money, not to mention the work it...

Take and Bake pizza’s have become a HUGE seller in our store. We sell them as 3 for $21. That is with 4 items. We sell them 3 for $15 if they are only Pepperoni. We par-bake the crust, put them in the freezer and dress them fresh when ordered. We are almost even between Whole Wheat and White...