Originally Posted by RandyRandy

You're too kind!

Nice to see the Rochard empire expanding:



All kidding aside, pizza is profitable but the real key to success is you have to have one person "who cares" in the store at all times. How you do that will make or break you. High pay? Ownership stake?

You can set up a shop beautifully and it might run on autopilot for a bit, but without that one key player there All THE TIME it will come apart.

Because I like Rochard, I'll give you a freebie: don't sleep on gluten free. Especially in California. If you can produce a high quality gluten free pie you'll develop a very loyal clientele. But gluten free pizza is tricky.

In all seriousness if you have any questions feel free to pm me. I'd be happy to help.