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Mike, deffinitly did NOT want to do pizza at this location, just subs like Subway/Quiznos. That area is well over populated with pizza shops. There are 12 pizza places within a 1/2mi. radius of this location.

Here are some more specs on the facility that I just received: CENTER INFORMATION 3-Mile Square Footage 173,981 Population 70,053 Avg. Household Income $90,435 Estimated Households 2016 29,135 Population 2010 1mi. 7,943 3mi.70,053 5mi.146,743 Avg. Household Income 1mi.87,697 3mi.90,435...

I found some info on Quizno’s, their average is around 1400sq. ft. But why so large? I’m trying to get an equipment list together with dimensions, and throw everything into a layout of the unit’s i’m looking at. We dont use ovens or freezers like my pizza shops had, so that cuts down on so...

Was wondering, for those of you have have just a standard sandwich shop, Subway, Jimmy Johns, Quiznos style… what kind of square footage are you using? I’ve been scouting shops but the one I would really like is almost 1500 sq. ft. I was ready to go with it but then I go into a Subway to get...

Just shot you a PM

thanks for the replies all… just getting back into the swing of this new endeavor… I’m looking at a couple of True brand 72" Sandwich prep tables. They say their Dual Sided which apparently means the top is flat. I will be checking with the HD about the sneeze guard, I love using Lexan… so if...

lol, we call bell peppers Green Peppers up here… when we opened 5yr ago when people came in asking for Sweet Peppers we had no idea what the hell they were talking about. The Tech said that Onions are the worst, then Limes… The coolers were brand new Bevair (new 5 yrs ago) and always kept in...

I’ve had 2 prep coolers take a crap on me after just 5 years of use… the coolant lines need to get changed out and the Tech said it was because I have White Onions diced and sitting in the top of the table uncovered… so the fans blow the acid from the onions onto the coils and the acid eats away...

Hey all, I’m looking to start a new section of the restaurant… adding subs, and want to set it up like subway. The glass in the front and all the condiments in a cooled tray directly in front of them. I’m only looking for maybe 2 full size sheet pan size. I’ve looked at a few places but can’t...

Hey all, I currently have a guy looking to buy my shop. He’s never done this type of work before, just wants to jump right in and buy it. BUT, wants to “test drive” the place first. As in, he wants to come in and bring a couple of his own friends to learn everything about the business from the...

I’m in illinois. We get a newsletter from the state liquor commission quarterly which, not to long ago, had a article in it saying that “servers” of the liquor can be under 21, did not say they have to be 18 or 16, but they can not take the money for it to ring it up. Now THAT makes no damn...

Yes but even when the waitstaff only had maybe 30% of their client drink?

I have a URU 4000B (Actually i have 4 of them) and they are all a little over 4 years old. All of them are pretty foggy, and 2 of them pretty much dont even register when they are being touched anymore. We’ve always cleaned them via the manufacturers recommendation but it’s not working anymore...

My shop has always been setup split right down the middle with a wall… the left side is a full blown bar, the right is a fast food style pizzeria and sandwich shop. I’m going to break down that wall and want to make it into a sitdown restaurant with a full bar. My first question is, when then...

ok, heres the text that we’ve been going back and forth with: +: I was calling about the perfect fry that you have on drains list… Do you still have it? 8:09 PM Me: yes i do, were you looking to buy or trade for a VCM? 8:13 PM +: Craigs list I mean 8:13 PM +: Vcm?? 8:14 PM +: I was looking to...

o yes, and shipping is $162 from Fedex and $180 from UPS

he’s got me talked down to $1700 from $2000 and wants to use Fedex because it’s $20 cheaper then UPS… I told him i’ll get it boxed up and he can call fedex and pay them directly for the shipping instead of me. He sounds legit and i’ve talked to him on the phone a couple of times… do scamers go...

how does an escrow service work? and how do all of these equiptment places sell to people all over the country without have many issues?

If i get a picture of the credit card and drivers lic. today, call Visa and tell them i’m a merchant and have them verify the card… then if thats good, use my POS to then process the card… payment will post to my account in 2 days (which would be on Monday). If I just ship it on Monday or...

gotcha, thanks for that info! It’s a Perfect Fry unit, so it’s only like 28"x24x24 so i should be able to ship it via Fedex