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I’ve been getting calls from local brokers lately claiming to have interested buyers - all of which are offering to pay in the 3-3.5 x net range. They claim there’s a rush of investors looking to buy small, “critical” businesses in my area. I’m sure there is an element of sales pitch to the...

Hi all, We’re busy. Real busy. My issue is that I’m watching these third party apps slowly but surely snake our customers away… locally, there’s a bit of a movement to get away from them and plead with customers to order directly through us - it seems to be picking up traction! Has anyone...

Hi all, I’m looking into another location. Seller has been in business over 15 years and is asking $250k. Gross sales are just over 400k and he’s taking home (salary) $104k/year. I know everyone thinks their place is worth more than it actually is, just looking for outside opinions on this one...

Hi all, I was approached by a long-time customer about partnering up with him. His concession stand sells 1500 pizzas+ per week. Their current pizzas are your standard, frozen pies from a distributor. They’re willing to increase their prices slightly to get my product in the door! I’ve met with...

I was asked by two customrs today f I’d be willing to sell. They claim to have been in the business before and are looking to purchase an up and running store. I’ve heard of a few different formulas used to calculate the selling price of a small shop but am not sure if it’s would be wise to...

It’s only been a few hours since I hired a new pizza maker, who convinced me that with a few more like him I could absolutely have a second location. Am I crazy? At what defining moment does that little light appear over my head and the the answer appears? If it does happen this way, should I...

Our top employee is now nineteen and is looking to move forward with us. He takes home 4-6 hundred/wk. net (this includes tips). How should we go about keeping him hungry and wanting to move forward? He currently works in the kitchen, and a few nights a week he delivers… should we focus on...

Just wondering if we are overpaying our accountant. With my crazy work schedule, I don’t exactly get the chance to shop around - and I know it’s time to start. At $225 a month, which includes all of my business filings as well as personal filings, I was just wondering if he’s overcharging. Also...

My pizzeria has been reopened for just over 7 months. We are doing amazingly well, yet I am a little uncertain if it is better to wait to increase my salary???

Our landlord allowed another pizzeria to open at the opposite end of the plaza! Am I crazy for demanding a serious reduction in our rent? If they refuse, can and more importantly should I throw a fit about the pot holes, the non-operational security lights, or the brown grass…isn’t this why we...

Our kitchen, all 250 sq.ft. of it is to say the least a mad house on a busy day/night. We seat 28 people, and typically need two decent waitresses/shift to get us through.We have a total of 950 sq. ft. I’ve worked at this location for a little over 9 years, from dishwasher to owner and...

I was wondering if there is a “standard” formula for calculating the maximum amount of money spent on payroll. I have a few good employees, yet I always seem to feel that I am overpaying them considering the amount of money the pizzeria brings in versus the work they actually have to do.

I’m sure you’ve been asked this question a million times before…so I guess one more won’t hurt. My pizzeria currently puts out around 200 large pizzas on an average friday night. I am the only one making pizzas, so this can get a little crazy at times. I have tried to pre-stretch skins prior to...