Opening my own place.

[chefnick59]

Hi Guys,
    Just joined yesterday, and was i excited to find this forum. After busting my butt and making money for others I've decided to open up my own place so I have a few question's. I have investor's lined up can anyone reccomend a good business plan software program? Also could you guy's reccomend any seminars? Would also look forward to any other input. I'm a displaced Jersey boy living out in the San Francisco Bay Area and want to open up a bare bones joint in the city in the next year.  Thanks, Nick

                                                                                                                                             

[Pete-zza]

Nick,

I can’t personally vouch for this business plan software but have heard good things about it: http://www.paloalto.com/. I might add that some professionals don’t think that too much effort should be put into a formal pizza business plan: See the posts in this thread: http://www.pmq.com/cgi-bin/tt/index.cgi/noframes/read/27727.

As far as seminars are concerned, from my reading it appears that the American Institute of Baking (AIB) puts on some good seminars on pizza making. Here is a typical example: https://secure.aibonline.org/php/ecomm-catalog.php?catalogNbr=377&site=0. You might call the AIB to see what other seminars might be of help to you for what you want to do.

You might also want to check out this thread started by one of our members on the AIB seminar: http://www.pizzamaking.com/forum/index.php/topic,1888.msg17890.html#msg17890.

Good luck.

Peter

[chefnick59]

Thanks for the tip Pete. I have already been looking at the Palo alto software. They also sell restaurant start up software too. The AIB looks like a good course to take too. I especially like the fact that they included more than just recipes and techniques.I pretty much have my menu and concept nailed down.The big thing for me right now is if i want to go with a woodburning or gas oven.I've worked with both in the past but i want to do a by the slice place and don't know if a wood burner would work.

[chiguy]

 hi chefnick59,
 I would assume that tending to the wood oven may take up more time, instead of dealing with the by the slice customer volume. I also would like to point out that alot of the wood burning recipes lack oil.
 I understand it is recommended to add oil to pizzas they may be exposed to heat lamps for any given time.   Goodluck,  Chiguy