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I have hired doorhangers as legitimate labor in the past. My best one, and for some reason I have not tried to replicate this since, was I paid someone min wage and then offered a 5% commission on every order from a doorhanger he hung. It worked out great for both of us.

beefsandwich: Beef - You can find a bank to do this at 10% down, assuming good credit and that the value of the real estate is close to what you are paying. Int rate will be anywhere from 8.25 - 9.25. The good part, when you are buying real estate, a lot of banks will allow for 10% down on...

cowtown: Poor planning causes failure. Good planning followed by aggressive advertising ALMOST assures success. It really is that simple.

30% off everything is my standard policy. After long nights, or very good weeks, I usually reward everyone with free meals that night. We also usually knock back a couple while closing up. If an employee screws up an order (say puts on pepperoni instead of sausage) I usually donate that to the...

Patriot'sPizza: Business Brokers ALMOST always have open listing agreements with business owners. You can always effectively stop using one at any point. While you will tell broker ahead of time that he has the open listing for 180 days, you can simply tell him that you no longer will consider...

driggs: If you want a generic multiplier, 1-1.25x of cash flow if cash flow is less than $50k. 1.25x to 1.5x if cash flow between $50k and $120k, over $120k will get you 1.5x to 3x. Like real estate, location matters. If you are in Manhattan for example, you will get more for a similar cash...

Charlief: There is absolutely, positively, nothing wrong at all with what you are doing. It is simply good due diligence. If you told him your real interests, you would not get the whole truth on things. You are getting to monitor the business without him knowing you are monitoring it. That is...

Mystery: Because when I prove what an idiot they are for attacking me, they either must admit their idiocy, or change usernames. Guests don’t have to do either. They just stay a “guest” and pretend like they never said anything.

I like the idea of people logging in. It’s annoying getting attacked by a “guest”. Nobody has been lazier about logging in than me. But I still made sure every post said DFW, even if it was not from my official account.

Patriot'sPizza: Patriot nailed it cold. Find a good place, make an offer. A lot of times places aren’t for sale, but when the owner sees a big fat check for a couple hundred grand or so, they suddenly are open to the ideal. The problem with bizbuysell or brokers in general is that most of...

Re: question regarding profitabilty of a little ceasars fran Anonymous: I am well known by one of the rep’s for the DFW market. They came to me about a year ago begging to take over/turnaround one of their stores. They were actually willing to give me the store for basically free. I gave it...

NicksPizza: That is the exact point I was trying to make. In GA, they want one thing, in Cali it is something else. In Chicago, if I sold what I sold here, at any price, I’d be out of business. Know your market.

real oven: Where in Chicagoland. I would like to come by. I am there at least once every month.

JMBO: I missed something when I read this yesterday. The higher your sales, the higher your profit % should be. Your fixed costs are your fixed costs. So 20% on a million is very reasonable. If it were my place, I would probably be at 30% or so. Then subtract out royalties (let’s say 6%), and I...

NicksPizza: This list is basically complete. I ask for tax returns and/or certified P&L’s and then I request all documents to support those. I take the time to match up all expenses, and I analyze the food invoices to make sure some were not withheld. If the seller cannot provide, I use my own...

Anonymous: Have you not heard of mixed costs? Those of you that don’t think you can control your utility costs some are throwing some money away each month. Do yourselves a favor, for one month try to be as conservative as you can with the juice, watch your bill drop. Then come back and tell...

20% is reasonable for a well run operation, but most pizza places do not hit that number. I’d be suspicious while understanding it is possible. 2.5x profits is the norm for a top flight place. I’d have to know more about this place to give you a correct ratio.

I find it interesting you called everything else fixed. Utilities are my 4th highest expense and they are highly variable.

Beef - I think I know the restaurant you are looking at (I looked at it a couple months back). PM me if you want more details, but there is opportunity here. It is overpriced at $80k though. Again, PM me if you want to discuss in more detail.