Author Topic: Tips for launching a new pizza place? How much inventory on hand?  (Read 819 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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  • Posts: 10632
  • Location: Houston, TX
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
I love pigs. They convert vegetables into bacon.


 

pizzapan