Author Topic: Tips for launching a new pizza place? How much inventory on hand?  (Read 1070 times)

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Offline all1knew

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  • Posts: 24
Hello all,

 Anyone have any really good tips for launching a brand new pizza place?

Also, what are the appropriate levels of inventory to have on hand at the start up?

Any comments would be greatly appreciated.

Bill


Offline TXCraig1

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  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Tips for launching a new pizza place? How much inventory on hand?
« Reply #1 on: July 20, 2011, 04:10:19 PM »
See my comments in your other post where you asked this question.

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage