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I can almost see the $20 plain cheese medium pizza in the rearview mirror.

Yep, it’s not really all about the food, or operating efficiency, when you are selling (or buying) a 50 unit company … it’s all about the numbers and multiples … stuff bankers usually understand better than dough-throwers. A nice little $48 million return flip 5 years later.

On replacing the old bowl, if that is still a though anymore, there are auto body shops who can take your old bowl and re-line the interior with stainless steel and sculpt the interior to essentially form a new bowl. It would be ugly and likely expensive, but …

Exactly. First, and most important, is the fact that folks simply don’t want to have a beer, pay their tab, leave and then go somewhere else (even if it’s next door) to get something to eat. The opposite is also true. They want to have a beer or glass of wine WITH their meal. So why not give the...

I like your alternative better … open a new place with many craft beer (and several wine) offerings (folks like choices), no partners and a place where you make all the creative and business decisions. You’ve said that you would offer no beer or wine and they would offer no food, so it sounds as...

Yep, but nothing there. That’s their standard, and they made no suggestions for dealing with it.

It’s Cecilware.

We use “Boil Out”.

No, Tom, I wish it was that. It’s likely baked on somehow, and we couldn’t even scratch it off.

We recently purchased a new commercial deep fryer. It’s stainless steel, but the manufacturer has coated the oil well with some kind of enamel (?) or something that can’t be removed (we tried, and it’s on there to stay). That coating attracts food particles, almost “welds” them to the sides, and...

If your food costs are constant, what difference would it make to allow adding toppings? What I mean by this is that if the plain cheese pie is a permanent menu offering at this price (the one that is priced to conform with, at least, your food cost formula), and the toppings are also priced to...

I’m just thinking out loud here, but how about offering your largest pie (by the way, I agree with your decision to eliminate all but 3 sizes, and Dave’s suggestion that they be 10", 14" and 16" looks right to me too) as a plain cheese pie called “The Budget Maker” at the lowest possible price...

Somewhat off topic: Whenever I hear stories about deep price drops for food in order to garner greater market share, the old Rive Gauche restaurant in the Georgetown neighborhood of Washington jumps to mind. RG had great food and service, a beautiful restaurant and a reputation second to none …...

I don’t want to pry too much, but, without giving your sales, selling price or profitability figures, can you share the selling price as either a multiple of profitability or a percentage of gross sales? I’ll absolutely understand if you’re not comfortable with that … just looking for the...

A couple of thoughts for you: First, you are in a great position in having 20% for a capital contribution … plus, you have obviously cranked the numbers and feel that you can comfortably fully amortize the remaining 80%, over 10 years. This presents an opportunity for both you and the seller, if...

Oh yeah, almost forgot … a few days before you will be open to the public, give a “head’s up” to your lenders, investors, family benefactors, folks who participated in the buildout (HVAC guys like pizza too), the sign guy, the printer, painters … anyone who contributed to your effort. They will...

One option would be to hire your staff, go through a day or two of “on the cook line” training (I hope you prepared a procedures manual for every menu item, for them to study), and then have a “soft opening”. Only those invited (friends and family are best) will be allowed inside … let them...

I also agree that separate LLC’s is the way to go. Another reason is that you may one day decide to sell the business, while continuing to be their landlord. The sale could also be contingent on them executing a lease extension (or even a new lease) to provide for a long-term tenant.

Just a little snarky there, Joe. Taste is a little like opinions, they vary … so it seems out of bounds to brush off my comments about Italian wines pairing nicely with pizza.