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I think all of us that bought a ‘job’ rather than an ownership understand fully 😉

I did not own the building, and leases never go down! I grew the business for 300k to 800k and with food costs up and labor being ridiculous in cost and scope, i decided it was time. Lettuce going to $100+ a case pushed me over the edge on the same day one of the kids called off just because

I listed in August and closed 2 days ago.

I sold for $175K on gross of just short of $800k. I put up for sale in the hopes of coming out even after the last 6+ years, which I did plus some. I had the decision to either put a bunch of effort in the get that to $1MM plus, with less actual work by me, or jump. My wife is happy because I...

Glad i could start a thread to give Mr. Smiling W. Hope another chance to brag about his business. Selling out of dough each day means zip if you are only making 50 lbs . glad you got your chance to gloat, but Yelp is the absolute worst system anywhere to objectively rank anything. Glad your...

I went through a broker, got one insulting offer, then a very nice all cash offer. I have 40 hours of training to do, then I’m done. I struggle looking at the future here for independent pizzerias, I don’t have access to Zuck or the Queen/King to sell out to, so….

I sold. No more pizza. No more 33 different toppings right and left. No more chasing lettuce, or boxes or pepperoni. No more " i can’t work i have AIDS" or my 3rd cousins boyfriends ex’s 1 year old is having a birthday party and i cant work today Good luck to all of you, hope you all pick the...

I have an online app, need to be able to take phone o rders

How many are pissed that you text them?

You can design a system that the money does somewhat come out of their pocket. Put money into a no errors pot, they can split when there are no errors that night

Accurate and human like phone order system

I’ve been at $13+ for a while.

Our breadstix fly out of the store. We cut a 12oz doughball into 13 strips and cook at 475 for 3:30. Cover with butter, garlic salt and parm. served in a 9x9 styrofoam container with a 3.5oz marinara. I have people screaming for bosco stix, but I always see restaurants drop them from the menu...

With everyone closing, where did your pizza maker go? Where are you located?

I’ve shortened my Sunday hours to 2-8 because I can’t get staff… I’ve closed some days in the past year due to staffing issues.

“Loads of water” is way different than the crust didn’t stay crisp after transport. What kind of pizza (styleL NY, Chicago, Detroit Deep Dish) and what were the toppings? How is it packaged for delivery, and how long did the delivery take?

Looks like my ice machine for fountain pop machine is a goner. I don’t really care about stopping serving fountain pop, but I let my staff drink free from the fountain. Has anyone in the same situation come up with a good policy for drinks for staff? I have a long term employee that used to work...

Will give that a try

Speaking of Pepsi/Coke, anyone have a good solution for the fountain pop drain getting clogged with sugar sludge? I seem to be cleaning this more and more lately. It used to be 1x every 2-3 weeks, now? it’s getting towards daily…

We are in a center with Kroger. When I first switched, I had customers that wouldn’t take a free Pepsi included in the combo, and would run down to Kroger to get a 2 liter of Coke. It was just a few customers, but, boy, where they vocal. It stop after a couple months.