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Okay…clarifying some things… Hotel location I was trying to open. Small pizza shop in podunk rurual area–decided to consult. Quit tonight. Told them what I thought, what they needed to do–I don’t see them lasting past this summer if that long. They could probably “survive” if they for whatever...

Yes, signed lease with the hotel. I am unsure if the original owner has filed for bankruptcy or not. He is just out of the picture at this point. The bank that has taken the keys has kept the hotel in operation. They have no plans on closing it–at least from what I’ve been told. My signed...

Well, it was an idea. But I never said it was a good idea.

pizzapirate: Yeah, it’d be nice to be at sea level. The deal I had with the hotel was $900/month for kitchen & restaurant dine-in space, plus $500 a month for the bar. No deposit if I got the liquor license, which I did. The place sat 150 and the contract stipulated 6 months no rent from the...

Fire sale…lol. Well, just a bit of background. I moved into a hotel kitchen with all of my own equipment. Then the property went into foreclosure. For the last 3 months I’ve been out of work, paying out the butt for lawyers…blah, blah, blah. This shop that I’m helping out has no rent. Starting...

The advice everyone has given has been great, but also has been done with no or little response. His honeymoon time had sales at about $2000 sustained for three weeks. Then, the sales dropped down to the 2 to 4 a night. Then, tragedy hit. They had three business partners to start with. The...

I’ve recently been hired to turn around and build sales of a pizza shop. But I am at a complete loss as what to do. I’ve never ran into this before. I can’t seem to get more than 2 to 4 orders a night, yet I see the competition’s delivery drivers everywhere all the time. The pizzeria is located...

I have a gas middleby marshall conveyor oven and I want to try and achieve that wood fired oven taste. I haven’t experimented with it yet, but what would adding liquid smoke to your dough mixture do?