Recent content by RichM

I am still open and my landlord is right on point with me. I am not having a “fire sale” if you will. I priced high anticipating lowball offers. Emotion is not a factor for me with the price. I just want to walk away without oweing anyone.

So what should I ask if I am not selling the name?

I am selling the equipment. I would sell the building but the landlord would want some money. This is what I havefor an ad: MOTIVATED SELLER! Pizza shop with Great location for someone who wants to grow sales to the next level. Located on a roadway with high traffic volume. Easy to increase...

I need to write an effective ad to list my pizza shop. I am posting it on Craig’s as I can’t afford a broker. I am selling all of the equipment but not the name or the recipies. Any advice would be great.

When someone does a job voluntarily and is so exasperated by it that they quit, something is very wrong. I came here seeking advice and solice in knowing I was not alone. I learned how to make dough from scratch here and have gotten many ideas. I don’t post alot but I read alot. I can’t stand...

The amount of money owed is a small amount. Much less than you would think.

I am selling my shop for what I owe. Need to just be done. Sales are in the toilet and I can’t work for free anymore. I am really discouraged and feel beat up. Been at it for 4 years and still have not brought home a paycheck. Bills are paid, owe some taxes and have to pay my inlaws back the...

We are going to sell our pizzeria and werwondering what the best way to go about it would be? Any suggestions would be greatly appreciated.

In my shop tips belong to whoever got them. I think it is tacky to count someone else’s money.

Portion control is in olace and strictly enforced. I am not raising prices I am lowering the price. Looks like a moot point at this time as I think I am pretty well finished. 30% loss of buisness when 2 dollar fee was imposed. That was the net! Thanks for all of your suggestions. Need to pull...

If I make a pizza that is 30% smaller I can therefore charge less for it.

First I would never sacrifice the QUALITY of my pizza. I was looking to reduce the size to also reduce the food costs. Saving .30 cents on a pizza really wouldn’t help me. I cut all veggies by hand. I make my own sauce, dressing, dough, and meatballs. I do all of the prep myself before I bring...

Comping an entire order is INSANE. The only time that should be done is as a last resort. Even after comping you will lose some customers. If you allways comp for any infraction you breed a customer base that will abuse you. I get very few complaints because we double and triple check everything...

I don’t need to tell any of you about how tough things are. I work to pay bills, and employees right now and I am finding it hard to even do that. All of the independents in town are Greek or Bar room pizza, mine is Handtossed Italian style. I offer a 12 inch and a16 inch medium and extra large...

I am in a similar situation. My area has 13 Pizza shops with in a 2 mile radius. Five of them have full liquor licenses! Eventually the market will weed out the weaker operations and the numbers will dwindle. Offer thw best product you can and market yourself. Find your identity and put it out...