Recent content by qcrevpie

That’s helpful. I’m not open yet, I’m just trying to make sure I have a contingency plan if I do run low on dough during the day.

It sounds like you have a level head about this venture and just need a little push over the edge. You know your market better than others, so do your research, get a plan and go for it! I was a banker turned pizza restaurant owner. I wasn’t looking for it but it found me and now I’m head deep...

Has anyone here used the following method to make extra dough if you’re running low and tight on time: Mix 25% old dough and 75% new dough Allow to proof at room temp for 2-3 hours Scale, ball and ready to use Appreciate any thoughts on this process.

Greetings all, Before I start my pizza restaurant, I’ve decided to take a pilgrimage to New Haven. I’ll be there for 4 days and want to really “study” the neo-nepolitan style that is popular in the area. I identified a couple of places to visit: Frank Pepe’s Sally’s Abate’s Modern Naples Are...

Thanks for the advice. Lease worked out well. 10-yrs triple net lease with first three months rent free, personal guarantee rolls off after three years and 2 months security deposit + 1st month. I get 1 month applied to rent after 1 year. 2 5-year extensions. I’m scared sh!tless but very...

It’s 3 years into a 10 yr lease. Lease is not market (favor landlord), but both parties want out. I’m in the catbird seat, but I need at least 1 year flexibility. How are people feeling about the economy? I’m getting the sense that the rest of 08 will be tough and hopefully by early 09 the...

I’m currently in the process of buying an existing pizza restaurant. I’m now in the process of negotiating the lease with the landlord. He said he’s willing to work out better lease terms with me, but said I have to make the first move. I have a broker but wanted some additional input. Any...