I say go for it. We need more people with attitudes like yours opening small businesses. I need to find a new oven later this year, call me when you’re ready to get rid of your equipment for a “dime a dozen”.:lol: … On a Steel Horse I riiiiddee!! Wanted… Dead or Aliiivvveeee. or it might cost much less. Equipment just doesn’t hold much value these days, equity. Dime a dozen.
Thank Napoli, that got a chuckle. Yep it’s wrong… me too. Sometimes we just need to let go.Is it wrong that over the years, these are always my favorite threads?
I believe we were talking about from scratch. You saved a ton of money having the plumbing, electrical, hoods, ceilings etc etc already in place. Not to mention the money you saved from tiling, painting, extra construction you did yourself and also not having a licensed contractor draw up all the different floor plans/blueprints to submit for build out. To start from scratch means 4 walls, a bare floor and ceiling with literally NOTHING else.Steve, yes I did it all for 30k. Like I said the hood was there with the ansil… As for the grease trap, I did already have a 3 bay sink and grease trap so that was existing… Electric was all set, I did get all the permits, building and health. I tiled the floors, painted, put up new light, built a counter. Shelves, smallwares, dont have a walk in but I have 3 massive coolers and 2 freezers, 2 fryers, a 6 burner range, double stack blodgetts, security camera, pos. sub unit, pizza prep table, stainless table all for 30 k… On craigslist you can buy a whole pizzeria, 15 k… Oh yea I have a 80 qt hobart also…
Not trying to bash on you, but the answers are not here. As almost every poster here has said, there are too many variables to give you a single figure that says “Success”. You have to build your own business plan; plug in your own values to the variables. You can’t buy a business plan template and think it’s going to fit your situation perfectly. Every pizza place is different.I am asking because I am Totally Green and I know there are answers here. OK, So projected sales…What is a good number and can call your self a successful pizzeria?