Re: Frustrated Pizzeria Owner – Looking for feedback

From a food truck point of view. I would never consider curb side, it’s a grind for minimal sales. I only do events, that is where the people are. Example, we do a couple rodeos, we serve from,5 to 9pm, sell between 140 to 150 pizzas per night and walk with about $2400 each night. Just me and one other person is all that’s needed. Prep time is about 4 to 5 hours, clean up 3 hours. On to the next weekend event. When I do a 4 day fair, we sell about 1450 pizzas and they are full days,  gross about 22k, after fees and expenses walk with about 16k. I only operate it in the summer for about 13 weeks, mostly weekends. 2022 was 86k gross netted over 60k for those 13 weeks.. Brick and mortors are tough, a lot of work and in many cases the only people getting paid are the employees, purveyors and the landlord. You are doing a %$# load of work for little reward. I have a brick and motor. Only operate in December, January, February, and …