Recent content by Vaso_Lazovic

Have you used these companies for financing/equipment leasing? I read somwhere credit key rate is 35%

looks like only ovens that have stone conveyor are hot rocks oven and dragon,are they still that bad?

Which type of flour do you use?

quote from Michael Shepherd’s ebook: " So we started tinkering with our product. We installed a new oven to give us a more authentic pizza bake, we expanded our dining room and added a patio. Our casual counter service went to full service complete with beer, wine, and liquor. We even scaled...

it might be like starting a new business,you will have to build new customer base?

I think its better to use business broker. Are you making any profit? Did you think of hiring a manager?

Let’s say i start with average store delivery,co,few dine in seats that has a potential of 520k/yr gross,new to the market,somewhere in Chicago suburbs let’s say. How much roughly gross sales can i expect first 6 months?

I would like to know the answer to this question too.

What do you guys think of Tampa bay area? Lot of tourists passses through but lot of competition too.

That has to be iowa 80,lot of traffic there. Probably most of his customers were out of state travelers,truckers,rv drivers…

In a town of 516(five hundred)people Rushsylvania,OH that’s more than ok.

That’s 2 mil gross,20% profit,200k take home. I would be very happy with that. If the trump passes tax cut from 33 to 15% that would be even better 🙂

http://www.michael-angelos.com/ Michael Shepherd’s pizzerias are all in towns around 15k people and they gross: 286k(carryout only) 700k(carryout,delivery and few tables) over 1 mil(full service) I got the numbers from article he wrote. He obviously dominates local market.

If you could move anywhere withing the country where would it be the best location for carryout/delivery store? Rural? Urban? Small town,big city? Somewhere in between? Why?