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I am reviewing a sandwich shop in a big university that has been operating there for 10+ years. This business, along with other food outlets (Chinese, Japanese, donairs) is located in a block (lets call it “food block”) that is popular lunch destination, but is a 5 min walk from the campus core...

Great stuff! Very inspiring! Thank you for sharing. At the risk of sounding repetitive… I call this “standing on the shoulder of giants”. All this stuff you guys tell me, some I kinda know, some is new, some makes thing clearer and I get to learn from veterans. Its awesome. Thank you!

I just did a quick read through…absolute Gold! Will have to return and read it thoroughly. Thank you, bodegahwys!

Did you figure out the issue?

Great stuff! Thanks for sharing. What were the top 5 things you did at the store that resulted in those outcomes?

100% owner financed? That sounds extremely generous of you to do that. Is that the norm in your neck of the woods?

Great story. Thanks for Sharing. I think this pizza place has reasonable employees. It’ small town. Plus the guy pays them benefits worth 30k. He wouldn’ have dine it if they weren’t good.

Curious, how much did you sell the shop which did 1.5 million in sales? What was the net profit at that store including the owners salary?

I an fine with that. I have issues rolling up my sleeved and getting stuff done. But when I am reviewing various businesses, I want to make sure that I pick the best option.

I rather not. Its smaller canadian franchise not the domino’s, pizza Hut kind.

I am 35. I am cautious cause I want make sure I make good decisions and then can grow or open other businesses. I dont want to buy some one else’ problems or end up buying myself “job” at the end of it all. So the more I know about the industry, the better educated my decisions will be. Its...

Lol.

Well I have some loan to pay off too, so anything I can do to expedite that. When you paid your manager 1300/wk, how many hours were you working at the store when you had your 1300/week manager. Also did he just manage the operations or was he involved in growing revenues too?

2 big reasons: []One thing is min wages are increasing by $1. []My fear that if I don’t get new customers, my revenues may start decreasing cause of normal customer churn. So I would like to be a step ahead and try to grow. Also this being a franchise they expect renos every 10 years which...

That was a typo. I corrected it. It’ per week not month.

The business grosses 850k and nets close to 180k for owner. Owner puts to 40 hrs of work per week. Why do you think it doesn’t make money? Thanks.

You are talking about the old pizza shop with messy books and cash sales etc, or are you talking about the new pizza shop that I am currently reviewing? The pizza shop I am currently reviewing is a franchise, clean books and has 18K in sales/week in busy months and 15k/week in slow months.

Great points, Paul. Thank you. His current avg ticket price is $26 and higher than other franchise stores in the city. Also I checked my notes again, and he had mentioned that there are 18000 households and 13000 are not in customers. So that means 5000 households are his customers = 22%...

Are you able to track it to the price of the products the employee delivered/sold and see if that ratio makes sense. What is work flow at your business ? Pizza delivery, sit in restaurant?

The other brokers let me speak with the sellers and get all the info I want and ask all the questions. They get me to sign NDA with clause that I wont go behind their backs etc. I got a brief chat for 5 mins with the owners wife, and she mentioned that both her parents are extremely sick with...