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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...

Definitely a great opportunity. No meat is involved - plain cheese pies only. Any advice on average costs for co-packing?

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...

Re: Am I paying my employees too much for the work being don Hands down the best advice ever given…ever! I hired a new pizza maker today and within three hours I was able to leave the shop until closing time(not that I did). As of today, my new focus is going to be, as it should have been, to...

Re: Am I paying my employees too much for the work being don My biggest problem now, as always, seems to be getting employees to put out the same quality of food that I demand when I am there(not to mention simply being capable of keeping up with the busy periods). It seems as though they can...

I know your pain! I am now 27 (as of this past Tuesday) and have felt the same way. I began as a 17 yr. old dishwasher and by 22 was an owner, not by choice but out of necessity. My step-father at the time told me that I could make more in ten years as a shop OWNER than as a teacher in fifty...

Re: Am I paying my employees too much for the work being don We’ve gone over our sales repeatedly since were-opened in February. The 650k was actually supposed to be 550k…sorry. Still, the pizzeria was closed for a four month period due to a financial battle between my former step-father and...

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...

thanks, that’s all I needed to know.

Re: Am I paying my employees too much for the work being don This is where the stress comes in. It can be done, and it has been for quite some time - but at a high cost. When things started to really take off a few years ago, I went from working 55-65 hrs a week to over 100 hrs a week…actually...

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...

Re: how much should I be paying myself??? Thanks fo the quick response! To be perfectly honest with you, I am convinced that our authentic Brooklyn-style pizza is the key to our success. Our customers seem to appreciate that our pizzas are the same every time they order…just the way they...

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...

Re: Am I paying my employees too much for the work being don We re-opened our pizzeria on Feb.28 of this year and we are projecting to gross around 650k. Our staff consists of two good waitresses and three back ups who quite frankly don’t deserve to even be metioned…in this part of Boca Raton...