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We do small batches with the A200 with 13.5# flour and 65% hydration rate. They do work for this application. I have a mobile food operation thus have used the A200’s due to the lower weight. I’d use a 30 quart minimum if the weight wasn’t an issue. How much dough do you anticipate making per week?

You might want to get some experience in a shop to see if this is something you really want to do. This will give you some great experience with everything from product handling, marketing, equipment choices, etc. Build out price can vary a lot depending on how much work the existing building...

My older A200’s have a 1/3 HP motor whereas the my newer model 20 Quart Hobart Legacy mixer comes with a 1/2 HP motor. Perhaps someones looking at the manual of the newer Legacy mixer. Incidentally, if you can swing the price, the Legacy is a much improved product and I would strongly recommend...

Mortgage seems low. What rate are you paying and how is it amortized? What percent down?

Italiano, What will the monthly payment be-including property tax and insurance. The $2,000 apartment rentals won’t cover all the monthly so you will need to make up the difference with the pizza shop income. If the owner is right about a $30-40K net from the pizza shop, you should be able to do...

Seems like your rushing into this too fast. Others may disagree. It would be good to get some experience in a shop or hire an experienced manager. Your going to have develop menus, recipes, procedures in addition to getting the place up to code within the next 1.5 months. If you have a large...

Yes and no. According to my CPA accountant, starting in tax year 2011, you were to report cash and credit card sales separately. However, the IRS has backed off on this rule(due to lots of small business complaints) and likely won’t enforce it this year. What the IRS is doing is they are...

In California, where I live, a place generating those kind of rents would go for $800K. I’m jealous. I do own a number of residential rentals out of state and one question I ask is whether the purported rents are sustainable and typical of market. Sometimes I see places that have unrealistically...

It’s difficult to place a value on the business. If the previous pizza shop owner was doing well, you might expect him to have sold the business. Did the previous shop owner do a poor job and ran up lots of unpaid bills and then bailed. Perhaps you could try to contact a few of the previous...

Be thankful Lloyd’s can do it for $200. I doubt there is anyone out there making those sizes as standard offerings. Perhaps a local fabrication shop can quote you on a 32" flat stainless steel piece of sufficient thickness.

Had an issue on a different piece of equipment where the pilot valve solenoid worked intermittently. It would work on start up when the unit was cold but when the unit heated up it would cease functioning. Thus, I would get a few heating cycles out before a failed relight and then the unit would...

I’d like to start offering a vegan pizza this summer Ideally topped with a vegan cheese. Several years ago I tried some vegan cheeses but they didn’t melt and/or brown in a desirable manner. Perhaps there are better vegan options at this point. Has anyone found a vegan cheese they were satisfied...

I’ve been getting requests for gluten free crust and am going to start offering this option this summer at the events I take part in. It seems like there a couple ways to do this: Make your own dough. I saw Tom L’s receipt on PMQ and this is likely the tougher of the options given the crust has...

What are you paying on your product from Coke?

It’s possible they are hoping you might use the food cost to estimate gross but they could easily be shuttling the food delivered to that address to the other stores.

Here are some definitions from Wikipedia: The word “whole” refers to the fact that all of the grain (bran, germ, and endosperm) is used and nothing is lost in the process of making the flour. This is in contrast to white, refined flours, which contain only the endosperm. Because the whole flour...

I’m gauging what folks may be paying for frozen dough balls or selling them for in the case of wholesalers. An accountant friend is helping to reorganize a pizza shop/wholesale dough shop. The place hasn’t been managed for a while and hasn’t changed prices in many years. My suspicion is that...

Re: Food cost percentage Thanks Paul. He said the present food cost is 35% and gross labor is 35% but the place isn’t being managed. Labor seems very high to me. As far as food cost, no one at the shop has priced anything for over 3 years and I think the sales people understand the situation...

Hey folks, An accountant friend of mine is evaluating a pizza/sub restaurant and is trying to get a range of food and labor cost such place may expect including paper products and chemicals. The shop probably does 60% pizza sales. My operation is a mobile by the slice gig and isn’t comparable...

The rush seems a bit suspicious given that there appear to be no other buyers or marketing attempt prior to your call. If you give a deposit, have it held at an escrow company with escape clauses tied to due diligence inspections as Daddio pointed out. What kind of lease comes with the place? Is...