Me either - these are the jokes my friend

Where is GFY's pizza authority RandyRandy??

Are revenues stable or growing over the past 5 years?
Is net income stable or growing over the past 5 years?
If sales or net income have not been stable or growing; what is the reason? Can the slide in revenues/profits be corrected by you as the new owner? If not, then you should probably pass on the deal.
There should be low capital requirements or capital expenses (example: no new equipment needed; facilities adequate for operations and no other costly improvements or investment needed in order to operate the business). If it requires putting a lot more capital into it ... you may want to pass on this deal.
How is the business affected by local changes in the economy?
Will the next five years be different if there are changes in the local economy?
Are any key management or employee positions occupied by members of the family or close personal friends of the owner that you will have to fill as the new owner? This may or may not develop into personnel problems once you are the owner. Fore-warned is fore-armed.
What are the current practices and procedures for hiring, firing, advancement, and promotion? Do they conform to local, state, and federal regulations? If they do not then this is a negative. Make sure that you don't inherit any problems.

There are literally dozens (hundreds) more due diligence questions that should be asked as part of your evaluation of the business. You might want to visit your library to find books on how to buy a business or visit a local book store and buy a book that covers that topic. Educating your self is part of preparing to make a good deal and not do a bad deal that you will regret later on. Or search online for "help buying a business" or "business due diligence" will probably come up with additional information that might be of help to you.

Good luck with your acquisition plans; let us know if you have other specific questions and how this progresses for you.

https://smallbusinessonlinecommunity...om/thread/5662

That all sounds like good advice and good questions and I still wouldn't trust the normal conventional fundamentals people look at when we're talking about a transitional business

You are a liar about my posts but this is not uncommon for a known liar. I originally signed up within weeks of this board being put on line. With drew in short order as an active member as I was to busy to fuck around on a board but continued to view it from time to time. You made such an ass out of yourself that it would be difficult to have missed you posts, so yes I remember you. Your intelligence level has not risen in the least, still a whining piss ant and dumb ass.

My friend owned a pizza place and one of his drivers got mugged with a bat and sued him for $50k and won. Luckily Papa Johns wanted his lease and gave him a nice check for his space.

Fuck ...

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

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

That formula would never work.

In NYC there are $1 slice places, so a whole pie is $8. But there is no delivery. And they only have stores in high volume areas. At that price point they use a fast food formula: 2.5% of walk-by traffic will make a purchase. It's purely a numbers game.

And you'll get killed if your food costs are 50%. That's more than what your cost of goods sold % should be - 40% is the top. That includes everything (condiments, napkins, paper plates, boxes, etc). Then you have labor and rent.

Last note: if you don't have these costs monitored and under control on a DAILY basis you will close. No room for error at those margins.

Not everything is about money, it is one dimensional thinking, Rochard is a people person, having a pizza parlour allows him to talk to people about stuff

He should open a bar for old marines and hotrod guys. Maybe call it Hot Marine Rods or something. They can drink beer and talk about playing basketball and how many miles they biked that morning, and then work on an old truck and go to yard sales together.

Great way to make money passively

A childhood dream....

Check out this place in Florida, Capone's Coal Fired Pizza

There is a glass floor and you can see into the basement
http://3.bp.blogspot.com/-mhtPYwPkDd...0/IMG_2013.JPG

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.

Hit me up. I ran several pizza places previously and my family owned one as well. Also, I can help setup your POS system and setup your credit card processing cheaper than anywhere else.

Want a third partner? Haha.

same here, best of luck Rochard :thumbsup

A Hundred Pizzas ...

yup and cally is a pro-employee state, not pro biz owner. thing is here if you can survive your taxes for a few years you might have a chance. and if you fire a guy you might be paying the rest of your life, cause the dude could be gay.

Ask a meeting with JIM
 

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

https://s13.postimg.org/gy8f5rwrb/th...crop.0x650.jpg

Joke aside Good luck :thumbsup

Shut up and stop posting imbecile

I'm a pole
We're not as dumb as fuckers say we are
Kind of like the biggest idiot at work use to be called TINY
If I have employees and they steal from me I'll ruin their life for ever they'll fuck the day in hell they ever stole my money I'll tell you that much

I've heard so many stories about how horrible California treats businesses of all kinds
I hope they work on that so they won't be so broke

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

That guy looks vicious the hell as fuck
I wouldn't fuck with that guy if I were anyone

Sounds like a good opportunity. There can be good money in pizza shops. The profit margin is respectable. And, who doesn't love pizza anyway?

Come on Rochard, post a pic of your face on a bus bench ... pleaaase !

Good luck if you go ahead with the pizza venture .... still business to be done , people will always be hungrfy and eat :2 cents:

Thanks for caring ...

:1orglaugh:1orglaugh:1orglaugh

https://winkgo.com/wp-content/upload...s-Featured.jpg

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.

+1 Good Advice

Awesome! Good luck with it! :thumbsup