Just looking for some advice and pointers from some established pizza shop owners...
So here's where I am at....a friend of mine owns a local tavern in Scranton Pa. In which he does a pretty dam good business he has owned it for 18 years and never sold any food...so over the last few months he decided with my help we r gonna do some pizza...he has a large dining room and a good size kitchen that he never used...our pizza background he has none and have been playing around with it for a few years and I think actually getting pretty good with the help from some people and some awesome advice from the Dough Doctor himself...we r working with for now and hopefully we out grow is a large double oven and a castle pizza oven a 20 quart dough mixer and a whole lot of energy and enthusiasm lol...we r not looking to sell 100 pizzas a day but our goal for the beginning stages are 20 a day with the kitchen open from 3 to 10ish.....if anyone has any advice for a new shop owner that would be great...we r primarily gonna sell 16×16 pan sicilian pizzas at first at we r thinking that takeout is gonna be the majority of the business...
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