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Very solid advice Paul. Thanks for your good responses.

Just a quick clarification, do you mean you are doing 6000 GROSS a month? It is just confusing because net means he is making that much money every month EBIT.

What size is a full pan that you are thinking it feeds 15? Seems like a massive pan. But anyways, if you want to be on par with Stouffers Lasagna, they say 7.6 oz feeds 1 person (38 oz family lasagna is 5 servings). So hopefully that gives you an idea. Just weigh it.

I know those offices don’t allow solicitation, but I bet they would allow you to deliver some pizzas for free. That was what Jimmy Johns did in my area to get customers from the local businesses. They came around giving free sandwiches to all the employees.

I am commenting from the consumer side because I haven’t opened my shop yet. But IMO I would never get the pizza + 2 liter for $10 because next to that offer is a 1 topping for $7.99. I would never consider buying a 2 liter of soda for $2.01. I think the + a 2 liter of soda type deals need to...

Bodegahwy- Ya I agree there are different ways to appraise something like equipment. I just think those 3 simple things I mentioned are the basis of any deal. When I was referring to property it was for the circumstances where you will also be purchasing the land/building as part of the deal...

I know I’m not very active here but thanks for your post. Very applicable to any business. I always look at deals as a three step process for reaching the end value. Property + Equipment + Good Will = Selling Price Agreeing on the good will number is always the trickiest.

About seafood, it isn’t that I want to constantly offer it, I just want to rotate different specials throughout the week, such as a pasta, seafood, meat or chicken dish. I wouldn’t offer them all. Just a special from the kitchen each night to give a second option to pizzas. I’d like there always...

Pizzamancer- A smaller restaurant, probably around 50 seats. WFO with locally (US) sourced ingredients, similar to Biancos. Streamlined menu offering mostly pizzas with a few daily specials of house made pastas and some fresh seafood that would change constantly. Everything always from scratch...

Pizzamancer- Thanks for the response. Sorry I was vague, it was hard to know where to start really. I understand the difference between making pizza in a home and in a commercial setting. I’ve made a couple pizza in a commercial setting before, but not for very long. I do however feel the...

Rocco- Thanks for the reply, I know my post was very general. Hours per week? What I was kind of planning on in the early stages was somewhere around 65-75. Hopefully Pizzamancer will chime in then.

So I am considering getting into the pizza business and it is a huge passion of mine. I have experience running on my own business (tax, payroll, ordering, accounting, etc) but no experience specifically for a pizza shop. Money and funding is not issue, and recipes also wouldn’t really be an...