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I am trying to figure out what kind of equipment I need to open a small place (something comparable in scale to a Domino’s). One thing I haven’t figured out is the best way to mix dough. I know most places use mixers. Right now, I’m making small amounts of pizza for my church, and they have an...

It’s a lead! Thanks.

I tried to find out who makes Costco cheese, so I could get it through a food service company, but all I managed to learn is that it ISN’T Mid-American Dairy Farmers. I’m not knocking Grande. Not after all the great Grande-topped pizzas I’ve eaten. It’s just that I already have a set of ovens...

I can’t say for sure, but I got the impression that my last batch had a little less fat than others. The fact that I’m not sure shows it could not have been much of a difference. On the whole I’m very impressed with Kirkland-label products. If I have a son, I may name him Kirkland. Today I went...

Cheese is the reason I got the idea of getting a slicer, but I’m not completely sure we’ll need it for that. We’re trying some new cheeses that come shredded. If they work out, I’ll be able to avoid slicing cheese. But you never know what you’ll have to slice.

I guess I fall in the third category, although $5000 seems like a big waste. I was planning to open a chain of stores for $37. It’s definitely nice to have a commercial kitchen to use, plus 4,000+ potential customers every week, plus a business that doesn’t have to make a profit. I only wish we...

How much trouble am I in?

Didn’t mean to start a fight. Right now I’m using a mixture of cheeses from Costco and GFS. Costco won’t deliver, and I don’t like GFS mozzarella, so I’m hoping Grande will work with my cooking method. If it does, I can get GFS to bring it by truck. The cost is actually lower than what I pay...

I really do appreciate all the info. It’s very easy to get carried away with wrong ideas when you’re thinking of opening a business. Sometimes a discouraging message from someone who knows is a blessing, and I’d rather learn the risks by asking others than by wasting time and money on a doomed...

My church’s cafe needs a slicer. I found some used ones on Craigslist, but they decided they want a new one. I’m not totally sure they understand what a good slicer costs. Anyway, I’m wondering…what’s a good size slicer for a small pizza operation? I see they go up to 12". Do you need a blade...

I know you already know this, but the first rule of investing is “Don’t lose your capital,” so given the pessimism I see here, I’m a bit less excited than I was. I think I should keep developing the church’s business. If the food draws a following in spite of our horrendous location and highly...

It doesn’t sound that tempting now. I thought a quality product would make a difference in this pizza-starved area, but everyone says it won’t help, and it’s the only reason I thought I could do well.

I saw a place down here for sale for $15000. I looked it up to see what the problem was. Fifty feet away, there was a Papa John’s franchise. I assumed the little guy went out of business because his pizza wasn’t good. Guess it’s a good thing I didn’t make an offer on the dead place.

Pakula: If you don’t mind my asking, are you doing okay now? I would hope that with your gross sales, you’d be in the black at this point. Pizza_Garden: The joint that’s selling for nothing was just an illustration of the range in prices down here. I would not want to take it, because I want...

I’ve never used a conveyor. Back when I worked at Domino’s, we used deck ovens. We shoved the pies in, poked holes in the dough bubbles that formed, and turned the pies once. That’s all I remember. I believe a partner and I would be the workforce initially. Staffing problems would be a few...

The only stupid thing I know of that the places here in Miami do is the production of really bad pizza. Everyone here complains about it. We have a local chain called Cozzoli’s. They have a location about a mile from me. It goes out of business over and over. Every time it reopens with a new...

I would say “yes” to the question about having worked in a pizzeria, but it was just Domino’s. That’s actually pretty similar to what I’d like to do, except that I’d make my own dough and cheesecake, and I’d like to sell slices in order to avoid the problems the big chains are having, competing...

Thanks for the reply. Why do you usually tell people to run? You say most reasons for failure “are not location.” That interests me, because the two most successful places near me have awful locations, and the cash registers never stop ringing. After watching these places, I got the impression...

I am feeling a burning urge to open a pizzeria, and I wondered if I could get a little advice. I live in South Florida. The pizza here is an abomination. This is especially true of NY street-type pizza, which is the kind I like to make. It seems like every pizzeria that makes a good pie...