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Thought I would just kind of share the journey as we open up our new place. For the last three years, we’ve run a nice little pizza place, but I’ve always wanted to do something bigger. The right opportunity came along this year and we jumped on it. It’s in an old lumber yard, so it’s got a lot...

Well, the big one for me has been the TTD scam where they want extra cash for their “private Currier”. A couple local businesses fell for it last year. Whenever they call now, I tell them how excited I am to work with them, quote them $25 for a large 1 topping and then tell them either that they...

Freddy_Krugerrand: Assume loans. Don’t get stuck on one type of business or model. When you notice a cracked door, kick it open. Five years ago, I bought my first house for no money down, took out an extra $5K construction loan and busted my ass for a year with my retired contractor father...

Freddy_Krugerrand: Pocket change after competing with increased labor costs, record high food costs and $10 large pizzas for the last two years. Ok, I had to sell ONE of my beach houses…if you must know. 8)

I am struggling to get a good wing right now for a realistic price. As far as other chicken parts, they are still dirt cheap and I wouldn’t feel any pressure until after they doubled in price, based on what I’m able to charge for it.

You make a great point bodegahwy. I would normally be hesitant to know I only had a couple years, but it’s a pretty specific situation. It’s one of those things where everything clicked perfectly and being able to buy the entire inventory for a song assured me that his plans included me for the...

Piedad: Less than .30 sq. ft., but only one year option (I tried to get 5), we both know that’s an insane price but it gives me a great chance to focus on growth instead of paying the bills for the first couple years. I will have a liquor license and full bar and wine menu. royster13: New...

pcuezze: EVCO is very regional and I think they focus more on schools and cafeterias. Their warehouse is 4 blocks from my store and I used them exclusively for a few months until the RD opened in your area. A case of mushrooms, a case of green peppers, a case of tomatoes and a pound of fresh...

…it’s strange that it makes it seem as legit as signing the lease. Got a little over 5,000 sq/ft (1K being kitchen space) as opposed to my current 1500 sq/ft that has 150 sq/ft kitchen. Amazing deal came in less than .30 sq/ft and bought the entire kitchen, small wares and dining room inventory...

smeagol8: I can’t tell if that’s sarcasm or not. My wife and I have 6 checking accounts, a couple of them I never bothered to cards for, and just use hers when I need to, often without her knowing beforehand. Would you consider them stolen?

Registered Guest: Couldn’t disagree with this more. Maybe 10 years ago, but the way cards are used as currency now makes this completely unrealistic. It wasn’t a legitimate mistake by the OP taking a stolen card, the kid and the mom are in the wrong here.

“Unfortunately, we have already delivered goods and services to your child. This appears, based on your statements, to be an illegal use of a credit card. Unfortunately, it looks like we will have to file charges for credit card fraud. I hope you understand, this is a serious and expensive...

Thanks for the input guys, I really appreciate it. I don’t really have a problem with the Christmas card or the little plaster gifts they send every year. I generally tell any vendor when we meet that I understand that they have to make a living too, which immediately puts us in a situation...

If our dough process were anything close to normal, I would think that machine would be worth having if you have the space and depending on how much it would cost.

We have one and it doesn’t sell that well. We’re in the heart of the Midwest where it’s mostly about the meat. Ours is on a thin crust, brushed with olive oil, then topped with Roma tomatoes, red onion and fresh Basil leaves (all ingredients we carry anyway) and “lightly cheesed” (music to my...

Went to a food show and Escalon was very aggressive about replacing Stanislaus and were very engaging about their product. Stanislaus basically said: “Oh, thanks for being a customer.” I liked some of what Escalon talked about with their product not using preservatives or citric acid to fortify...

qcfmike: Right, I asked that question wrong. I was wondering how to predict movement based on the same process we can see if cheese moves up and down. What’s the lag time on flour (wheat)? And, is the link above the best source to look at the market?

That heavily depends on your market. For me, being in a downtown/college market, it’s January by far. Everyone is broke from the holidays, doing their New Years resolutions for 15 days and the weather is cold so they don’t want to walk over for lunch. Plus the students are on Winter break for...

brad randall: Is there a way to know if they’ll continue to trend downward? I’d love to fill fill flour “nook” if I knew where the market was going to go.

Noticed that my #25 bags have gone down about 10% over the last two weeks. Could cheese prices be next? :lol: