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Grilled and seasoned, cut into cubes.

Freddy_Krugerrand: Personally, I see you post a lot about how tough it is where you want to open your store but show a very high cost of doing business. Not to mention the fact that you’re about to move several thousand miles away. The odds are very high that anyone opening an independent pizza...

Rented out our old location to a cupcake lady. Brought me a signed lease, first months rent and deposit. Haven’t seen her in the building since…happy to have the money she left…curious if I’ll see any more.

jokergerm: I’m guessing most TT members started wondering how far away you are from their store and if their oldest child could sell for enough to open a store in your market. something is off here, either you aren’t telling the whole story, or there is a fortune to make in your market. After...

My dough is actually really, really soft and puffy with the lower temp (also “sticky”). I thought maybe the yeast wasn’t getting activated well enough.

A good business plan and analysis is important for creating goals that make it a lot easier to see where you are going, not just where you are at now. I like the break even spreadsheet here that shows you not just your break even, but different stages of profitability...

Yesterday and today, the hot water supply has been “iffy” when I’m ready to make dough. However, it’s happening exactly when I decided to change our process and make smaller batches throughout the day instead of all of it in the morning. The reason for that being that we have less waste and more...

Also, a “google places” listing is a must.

Ready to start pushing the new place now that we’re settled in. I’ve bought from Royce in the past and was thrilled with the product. He’s posted several times about making a group purchase that could save everyone money. I’m up for 5K magnets in this first order. His website lists that at...

I wish. I’ve made a few comments to my wife about closing for the 2 weeks after Christmas, getting a delivery gig with you for a couple weeks and heading to the Rockies for a working vacation.

I guarantee there is a “non compete” clause in the offer. So, the new store isn’t an option. If there isn’t a clause, I’m guessing the money they’re offering you isn’t actually there. On a side note. If I could have sold my last store, or my current store, for a hearty profit…I wouldn’t go back...

You need to get a good look at the last 3 years of returns for the business, not just what the owner is reporting to you. We ended up with a much different beast than what we thought we were getting because we trusted the previous owner to much. Didn’t realize his “cash flow” was being...

bodegahwy: If I hadn’t already opened two new businesses, bought two pieces of commercial property, a house and a rental house this year…I would be all over this. Freddy, you’re making poor choices and then not even listening to the advice you are soliciting. If you open a business, you’re...

No, no, no, no, no. Both are essential. Your facebook page does zip for you in attracting new or one time customers. Your facebook page is for maintaining a customer base and stirring interest. I’m probably a 6 out of 10 on internet smarts, but I can buy a really nice website template for $60...

We’re in our sixth week at our new place with a full (and really good) Italian menu added to our previous menu as strictly pizza, apps and sandwiches. The ruckus of opening has slowed down and we’re getting settled into our new location and staffing. Our first Friday being open was a bigger day...

Not sure if you’re buying or leasing the location, that obviously changes the “value” of the operation. Grab the break even off this link: http://www.michaelhartzell.com/library/ … recasting/ Numbers don’t lie. Can you mean those sales?

We have a very different process than the average store. We portion our dough and then make it all on racks because we have a braided crust. So, when the order comes in, we always have the skin ready to dock and top. 1.25 hours is on the high end, basically new people. I can do a batch in about...

royster13: I have a google doc that has pricing for 2 national vendors, 1 local, RD and Sams. Pricing was all done in the same week to account for “market pricing”, I intend to update it every 3 months. There are already some pretty interesting variations in pricing. You can see different...

My dough costs me about $.01/oz to make and 1.25 hrs. labor to prep a 25lb. bag of flour.

eupher61: I don’t think so. In fact, I get the feeling that you can often get away with lower quality food if you have a cool “hook”. Our pizzas are the best in town and you can easily tell ours from any competitor, but it’s never been enough. One thing our store did before the current digital...