Hello all, first, I apologize if this has already been addressed here -- I would imagine it has. Anyway, I'm trying to write a business plan for an independent, urban pizzeria with beer and wine. Not sure yet about oven type -- ideally would like to use a woodburner, but it depends on cost, space, etc. If anyone has a plan that I could use as an example, I would greatly appreciate it. If you're wondering, I'm in the greater Boston area.