This book will teach you how to find a location for a pizza shop, how to open it, and run it profitably. It is designed for current professional pizza operators as well as for amateurs who want to become high-volume pizza operators while decreasing food and labor costs. This book is based on nineteen years of pizza restaurant experience. I learned my lessons by losing money to contractors, architects, wasteful advertising, serving unnecessary menu items, an incorrect setup system, and much more . . . .
About Tony Erol
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Published January 21, 2012
Business & Economics.