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system
Guest
Hello Folks,
Some of you will remember me from my questions and posts over the past year, concerning my Pizzeria in Taiwan. We are a success after 6 months and planning our second store in the next few months. My financial backers have asked me to draw up plans to open 2-6 pizzerias in California. This is where I need your help. Here in Taiwan we don’t have to deal with health codes and health inspectors, codes and laws, employee regulations,taxation, etc, like in the states. I imagine there will be state codes and federal codes to follow.
Where do I get all the pertinent information about these aspects of the business? Are they online or can I get copies from somewhere? I know how to “build” the business, I just need to learn all the “little things” that you guys have experienced…good & bad… along the way building your businesses. I would love to hear things that worked like a charm for you and the nighmares also. I will be scouring the archives for all the information I can. (if you have suggested archive searches, that would be great also) I am talking about a small, approximately 2000sq.ft place doing mainly delivery and pickup with about 10 tables for dine in, pizzas, subs,pastas and chicken with about 10-13 employees.
Thank You for all your help in the past and coming up. I promise to keep you abreast of our progress as we move towards this project.
Some of you will remember me from my questions and posts over the past year, concerning my Pizzeria in Taiwan. We are a success after 6 months and planning our second store in the next few months. My financial backers have asked me to draw up plans to open 2-6 pizzerias in California. This is where I need your help. Here in Taiwan we don’t have to deal with health codes and health inspectors, codes and laws, employee regulations,taxation, etc, like in the states. I imagine there will be state codes and federal codes to follow.
Where do I get all the pertinent information about these aspects of the business? Are they online or can I get copies from somewhere? I know how to “build” the business, I just need to learn all the “little things” that you guys have experienced…good & bad… along the way building your businesses. I would love to hear things that worked like a charm for you and the nighmares also. I will be scouring the archives for all the information I can. (if you have suggested archive searches, that would be great also) I am talking about a small, approximately 2000sq.ft place doing mainly delivery and pickup with about 10 tables for dine in, pizzas, subs,pastas and chicken with about 10-13 employees.
Thank You for all your help in the past and coming up. I promise to keep you abreast of our progress as we move towards this project.