Originally Posted by JFK (Post 22141662)

the realities of it all ! :2 cents: :thumbsup

Originally Posted by CaptainHowdy (Post 22140138)

Where is GFY's pizza authority RandyRandy??

Originally Posted by druid66 (Post 22143261)

i don't know how it is in america but here in poland if you don't watch staff 24/7 they will steal from you when see opportunity. i've been in such business before - everyone steals, friends you consider closest - steal, normal employee - steal, basically EVERYONE steal but again, it is how it work here in poland.

i know i'm giving poland bad name here, but sorry it was my experience and i was kinda shocked cuz me personally i never steal from ppl.

i have no idea about your agreement with current owner but red lamp lighted in my head when you wrote this.

i would not do this but that's me.

all the best anyway!
D.

Originally Posted by Busty2 (Post 22141641)

There are tons of costs involved in opening or reopening a restaurant in California, and probably a ton more since i left 7 years ago. On top of rent or mortgage payments you have staff, workers comp insurance, building insurance, 3rd party insurance. Health inspectors costs, to get you a bull shit A rating ( used to be $500 a year but probably way more now?)

Grease traps. Electrical costs which are huge and ran me an average of $1200 a month per store. Each line cook or chef
(in fact anyone that handles food) has to have a food handling license. You pay for that.

And the real fucker is an ABC license. For just one of my restaurants in Mission Beach ( probably has more ABC licenses per square mile than any other area in Cali) where i wanted to sell 500 different beers, took a petition to 2500 local residents hand delivered and 3 years of written requests, even a personal request to Arnold Schwarzenegger, which finally paid off. This cost to me $40,000 in total. A hard liquor licenses used to change hands for anywhere up to $150,000 with no guarantee the ABC would allow the transfer. :2 cents:

Its a great dream owning a restaurant burger joint or bar, but remember 60 percent close or change ownership in the first year of business. 80% fail within the first 5 years.
I wish you amazing luck:thumbsup

Originally Posted by CaptainHowdy (Post 22143822)

A Hundred Pizzas ...

Originally Posted by Brian mike (Post 22143885)

https://en.wikipedia.org/wiki/Jim_Treliving

https://s1ostimg.org/gy8f5rwrb/the_l...crop.0x650.jpg

Joke aside Good luck :thumbsup

Originally Posted by Rochard (Post 22139460)

From our initial talks it is mostly a investment and management thing. I work full time, own a few other things; I do not have time to be working behind the counter. It's also a marketing thing - I am VERY well known in my town (people walk up to me and as if I am "THAT Richard Buss") so being involved with a local pizza place would be a big plus.

Originally Posted by MrMaxwell (Post 22145109)

Every time someone like you is allowed to communicate your inanity to anyone else God kills a deaf little kitten for masturbating
Damn you
Go fall into a hole

Originally Posted by sonofsam (Post 22139598)

Also don't buy/buy into the pizza shop unless you want to buy yourself a job basically. Think about the earning potential of 1 pizza shop and if you really want to spend your time doing that. If your goal is something to do because you're bored, while your passive investments make money... go for it. If you're trying to make a lot of money, stay away.

Originally Posted by CaptainHowdy (Post 22140138)

Where is GFY's pizza authority RandyRandy??

Originally Posted by RandyRandy (Post 22145574)

You're too kind!

Nice to see the Rochard empire expanding:

https://s10.postimg.org/mphjmlbsp/Sc...oid.chrome.png

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.