First off, this forum is great, love everything I have read so far. The only trouble is that there is so much info it's hard to know where to find just what I need. I've worked in all different types of restaurants (just major chains when it comes to pizza, nothing of great quality like I have in mind). None the less I'm going to do it. While I have a ton a questions, some of the major things I would like to know is about some good equipment that is worth the money (ovens, mixers, etc...) and ingredients (what's worth paying the shipping to get a bulk discount, where to get it, and what is more worth while to get a local wholesaler). Also what are some of the prices I can expect to pay for the big ticket items? And what kind of staff is going to be needed for a dine in and carryout pizzeria open for lunch and dinner, assuming an average demand? Wow there is a lot I need to know. Well any help would be great. Thanks.