I do not intend the following to be mean-spirited… just a little comic relief
I’ve been on the PMQ board for over 4 years now, under a few different user names. I’m sure all you regulars here can relate to this… People come and go all the time that want to get into the business. For some reason, many of these people think the pizza business is just simple – “I want to throw dough around instead of working!” Many of them ask the same questions… and you just have to shake your head, knowing this person is about to lose a lot of money.
Somebody mentioned a sticky with a list of all the questions that get asked over and over again. I thought I’d come up with a list of the answers that the regulars really are thinking to some commonly asked questions…
Q: IÃ¢â‚¬â„¢m putting together my business plan, but I need to know how many pizzas I can expect to sell. What number should I use?
A: With the extremely detailed information youÃ¢â‚¬â„¢ve provided, it will probably be somewhere between 0 and 6.2 million. But, since youÃ¢â‚¬â„¢re planning on opening a business and havenÃ¢â‚¬â„¢t yet given much thought to minor details like, ya know, expected sales, weÃ¢â‚¬â„¢re going to guess that within 6 months of opening it will be somewhere around 0.
Q: ThereÃ¢â‚¬â„¢s a place nearby me thatÃ¢â‚¬â„¢s for sale. The food is really bad, the service sucks, and itÃ¢â‚¬â„¢s filthy. The owner is in deep trouble. He only wants $50,000 for the whole thing! Should I buy it?
A: YES! You should offer $60,000 just in case thoughÃ¢â‚¬Â¦ you donÃ¢â‚¬â„¢t want anybody else paying for the privilege of pulling somebodyÃ¢â‚¬â„¢s wiener out of the fire. WhatÃ¢â‚¬â„¢s that? You get to take over his lease and debt payments too? WeÃ¢â‚¬â„¢ll just start calling you Ã¢â‚¬Å“LuckyÃ¢â‚¬