I think you guys missed the part where I said that NONE of this can happen until 2016.... and at the END of 2016 at that. What you're all saying is true, but it's only true in the 2015 marketplace.
Also, I think there is some confusion as to what I meant about keeping my costs low. My taxes will absolutely NOT be a problem, as my business model is based on Di Fara (2 employees, short hours to keep operating costs down, no dine-in customers..) in Brooklyn, which I think we'd all agree is a very successful business.... and he's paying NYC rent! In Michigans UP where I intend to open, people move at a much slower pace as well.... so JUST like Di Fara, where people will gladly wait up to an hour for a pizza, I am not concerned with the fast turn around of the big cities. If you goto ANY restaurant in a town like Houghton or Hancock, you will NEVER hear people complaining about wait times, or have people honk at you in traffic.... it really is a different world. That being said: There is nowhere in those towns not accessible to foot traffic... everybody walks or rides bikes at least SOME of the time... and it's a college town... so I have several tricks up my sleeve in regards to increasing my business by opening in the heart of the fraternity district, and opening late at night, and closing in the wee hours. Basically, you guys have to keep in mind that this isn't some passing whim of mine. I have researched not only my business, but my operating expenses (although, I admit, you can never account for all the surprises of a new business), my food costs, and especially the actual city (I moved there for over 6 months SPECIFICALLY to get to know the city and where the people are and what hours they keep. Including hanging out at the 3 competitors I'd have.).
The weed thing... that is a passing fancy... if it happens, great, but if not... I don't really care. Regardless, my business model is sound, and has been proven by several shops out of state. As far as I know though, I'd be the first pizza shop in Michigan that is more of a fast food type place then a fast casual place.... and i'd be using ingredients and techniques far superior to any Little Ceasars Hot and Ready crap, but only marginally more expensive.... say 10-15%.
Give me a LITTLE bit of credit guys. I've got this. ;-)