I have a BBQ and Wood fired pizza restaurant in Georgia. We’ve been open for 6 months. Pizza sales currently are about 20% of our food sales which are averaging about 60,000-65,000 a month (does not include beverage or alcohol sales). I would like to get my pizza sales to about the 4o% figure but I’m really questioning if I can do this without more experienced personnel. I have an Acunto Mario 10 for our oven in-house with a Fire Within trailer with a wood fired oven for catering, etc. Our dough room has Mecnosud FC60 fork mixer. I would be willing to help relocate the right individual. Please reply if interested. I’m not really interested in those that have NY style backgrounds, sorry!
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