I am a trained chef and food lover who is embarking on a pizzeria journey with my father. We have lived in Reno/Tahoe, NV for about 10 years now and are finially ready to open our own place. I spent some time in Las Vegas where I went to school and worked at a Pizzeria for a couple of years. I've realized that this is a fun and lucrative business, and I have a passion for it. I am excited to go through the forums and really delve in to the nuts and bolts of the business. Any advice?