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GaGa: As the others have said, they all use pre-made sauce. As a frequent buyer and seller of pizza places, I have seen how at least 90 restaurants have operated. All 90 of them started with something canned. I tried doing it myself once and starting with just a tomato. That did not work out...

MM: This is exactly what I would do. I have a somewhat successful wing shop located next to me with a phenomenal product. I do not offer wings. I have been trying to get that owner to work with me, but thus far he has not. He’s really being stupid. At bare minimum, he’d be adding delivery at no...

GaGa: To be honest, your sauce would have to be crazy good to have any chance with me. And I mean, way better than anything I’ve ever had before. As others have said, it is very difficult to get us to change our sauces. Pepperoni, sure. But you can never change my sauce or my sausage.

DFW PizzaMan: After 10 days, I am getting an awesome response. I can’t wait to saturate the rest of these apartment complexes. Some of these property managers are holding out for some cash. I think it is absurd I am offering to give their residents a free pizza, and they are asking me to pay...

The Fat Boy: I had a very successful B-Day promotion that I used to run. Everytime I got an inquiry about B-Day parties I always asked the anticipated number in the party. If it was over some number, say 15, I would give the parent a voucher for 2 free pizzas if they had the party at my place...

Re: Anyone have a 3-step employee termination policy in plac Integraoligist: I’m with guest on this one. I don’t do anything formal. It’s obvious to me when it is time to let someone go. My opinion, a written and formal policy let’s people know what they can get away with. In my history...

Guest: Also, please show me the post where I said I was a successful businessman. Or do you not know what quotes mean? I guess it’s easy to make dumb statements when you hide behind a “guest” name.

Guest: Delivery drivers are the only thing I do that is not 100% legit. And the reason I do it is not to save on taxes. Around here, I could not keep drivers when I paid “above the table” Everyone else paid under, and for the driver that means more cash in their pocket. I was tired of the...

Anonymous: Oh that’s right, I’m the only one who pays anyone under the table. I forgot. I’m sure I lost a lot of credibility on this board. That issue aside, even if I add in payroll taxes, I am nowhere near the $2.50 per delivery.

struggle99: None are as good as this one. For recipes and stuff like that, pizzamaking.com has a good site. But for general business support, this site blows that one away. And part of that is because j_r0kk doesn’t “frequent other forums”.

Anonymous: Maybe it’s just a volume issue then. My drivers average more than 3 deliveries per hour. (they average 4) I don’t pay them anywhere near $6.15/hr plus $1 per delivery either. I’ve worked delivery for 4 different places back in the day before I became an owner, I never came anywhere...

Anonymous: If it costs you more than $2.50 to deliver a pizza, there is significant room for operational efficiency.

I agree with both points. 3 months is my standard. If I notice it starting to gain momentum I may consider extending it. I can’t even count the number of promotions I ran where the success of it was based off of the 3rd run. In a lot of cases the first ad puts the idea of your place in that...

Red Baron: I understand what you want to say, but the definition of gross profit is what it is. You may think labor should be included, but it is not. Here is wikipedia’s definition: http://en.wikipedia.org/wiki/Gross_profit

Anonymous: That is gross profit percentage.

snowman: We’re fighting for that Camaro. Otherwise, I agree with this assessment totally.

FrankJR: Unfortunately, that is very common. I would say about 50% of brokers operate like that. It is annoying. However, in the contract will be a contingency stipulating that you can pull out of the deal if you are not satisfied with the accounting records, asset list, etc. So you are not...

PizzaManMike: Seller financing is very, very common when it comes to business acquisitions. Especially pizza places since they tend to have some difficulty qualifying for conventional financing (mostly due to the fact that most owners out there get creative with their tax returns). I would...

bad credit guy: Try michael Wissink at Paramount. Good guy.

I am in an area where there are tons of apartments. They are literally stacked one on top of another. I am going to go after these apartments welcome wagon style, instead I am getting it done for free. I am talking to the property managers for these places about putting in one of my flyers...