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Have 4 new signs for sale but don’t see a place to mention or list- didn’t want to jam this forum up w/ that.

I do, as well. Best sausage I found. I did use their random thick sliced pep but it is THICK. Almost too much so. I use Fontanini beef topping, too. That, too, was the one I liked the most. Most meats at a DP store are frozen- all pre-cooked- they can’t use anything raw.

We used to use it (Domino’s) up until the whole Jack-in-the-Box e-coli thing. When I started, we used raw sausage, as well. Had (has) to go on last to get cooked properly.

Just as a follow-up… and in case it helps anybody… I switched to a mild cheddar and that solved the problem. Apparently, the sharper cheddar has less fat in it and does not- generally- melt as well. That’s what I was told and it seems to be the case, for me… in this scenario. Who knows with...

I was almost joking… thinking you surely made a typo… $3500, $35000… Well, ok then. I’m looking into one now- just bottled beer.

What? $355,000

I have that same annoying delay. I answer “Thanks for calling Off Main Pizzeria” and they hear “…zeria” You almost have to hit the button, make sure it turns solid (rather than flashing) and THEN wait 3 seconds to answer. To a certain degree… once you know the deal, not such a big deal but still...

Marsal is in NY and has a test kitchen that you can use.

Wow… tons of pepperoni! ( I know… not very relevant re this thread!)

I use a Bakers Pride BK18 Think his are a bit bigger, though mine will take an 18" pie. Google Strait Slice in Port Angeles, WA. He’s also on FB and that’s where I saw them.

Find somebody close to you physically- that will help. Know we are all happy yo help but sometimes you gotta stand next to the guy to “get it”!

I believe Avantco is a house brand for Webstaurant… something like that.

Resistance is futile- Prepare to be absorbed

Wow… congrats.

Yeah… really too many variables but… Domino’s was around 12oz but I believe it jumped to 16oz for a cheese only pie; So Pepperoni got 12oz while a cheese got 16oz. Think an XC 16" was 18oz. I don’t use a scale now so… I’ll just have to say “too much”

Not sure it needs to be 3am but… could be midnight real easily or later. Back to my comment about life changing. I get the same comments where I am now… “you’re missing the bar crowd” I’m here enough… I’ll close first. If your model works w/o that element, fine. If that’s an essential part…...

Did you get a vibe from him re the price? You can usually get a feeling if that’s a dream number, a firm number, a “let’s talk number” etc I know you said “asking” but curious what your feeling and/or the broker might add.

I bought my first Domino’s store for $25K in 1993 Was doing $3K/week The double conveyors were worth that. I broke $10K/week in 6 months and averaged $11k/week the next year and $12k/week the year after. Those were impressive numbers in '93 That said, I think the fact that the store is doing...

$4K/week is not a huge number to pay for, but it’s worth something. You are buying the equipment, good will, operations, systems, location, potential, etc. To step in, take over, and do $4K your first week… not bad. Lots of factors here but 120K ask is not a lot of money, depending on condition...

I’ll also add that a friend’s brother just set a small slice joint up in WA state- his only ovens are basically slice ovens; He has 4. Each one can cook 2-4 18" pies at a time so…