Bob: I am a non math guy. I basically instictively figure out in my head what my rent will be, how many pies I want to make a day, what I will charge, what it costs, how many days/hours a week I will be open, what equipment will I need, and how many employees will I need. Also if you plan to do same day dough the fridge space will be minimum. If you want to do 24hr, then you need more, and 48hr still more. Here is my next step if and when the educational current derails my current program. I am not out to make a lot of money. I am a control freak. I will have to make every pie, dough. Hire employees and quality goes to crap in 90% of the time. I want to make great pies more than a million bucks. People have told me all my life I can't do what I do and survive. Well, I am almost 60 and did music in a way that the music industry would never accept yet I played full time for 20 years, and now with my bakery/pizzeria I am again going so far against the grain that conservative people cringe.
For now my set up is good but I have learned in my years in education that all this can change real fast. I live spontaneously and as of right now own enough equipment and knowledge to open but am in no hurry to close what I have going as long as I am allowed to continue as is. I never see myself in the NYC/NJ/northeast areas because rents and houses cost too much. I can't imagine my vision even breaking even there. I have learned out here in OH I could charge $12 for an 18" cheese and $14 with pep and basically $2 per topping. It will be an old school small shop. Seating will be very limited as will the topping choices, 1 size pie, and not a very large production number per day. I will make all the dough, ball, and pies myself unless the shop ends up here in OH and I can hire Paige. My wife will run the register and do the books. She is from the Bay area and gets overheated when the temp goes above 70 degrees. She will have to have a small fan going on her all day(that should add some old school NJ vibe too ) I will hire 1 or 2 disabled people for basic prep and clean up. Money will not be my driving force. I can get a 1,000 sq ft shop out here for a grand a month in a hip area and basically for nothing in an area the hipsters will have to drive to. I have been amazed at how much a crap pizza ends up costing you out here. Good pizza, good artisan bread (maybe will do this) will be about it. No alcohol just water and soda. I will also only be open 3-4 days a week from like noon to 7pm. Call ahead (no internet ordering for me) orders will be encouraged(days in advance even more so). I figure I can leisurely make 10 pies an hour. That will allow me time to mingle, listen to my sinatra on the stereo, and smile alot. It will net me more than enough money to make it work for us and pay my help well. I will be on full retirement pension and wouldn't even need a salary if need be. To employ a couple disabled people and make good pizza is more than enough for me. My 1 thing I will need is enough kitchen space to be able to do 2 day refrigerated dough. I own almost everything I need to run a shop. I can easily get by with the 2 hobart 20qt mixers I have. I mix 15-20oz balls per batch. When 1 is done I start the next and when that is done I am ready for and start another. this way the dough doesn't sit on the bench for more than 10 minutes. I am different in my ways but for what I want in a shop I don't need the big mixer. Walter