Re: Oven or belt

Yes, the decks require skill.  I grew up in the NJ/NYC pizza world and we were trained young, it was family only, only 1 small shop, passed on through generations.  I would be careful about expanding too much.  I have watched many more fail than make it over my 60 odd years in pizza, and the skill with deck oven stress you eliminate will be replaced with ongoing employee retainment in a no brainer set up.  You will be competing with the big chains and all their $ that brings costs so low that it is hard to compete with.  You will survive but may make less $ than with your small shop at the end of the day.  We made a great living with one little shop and had numereous offers to expand, people wanting to invest, but we said no.  Had enough headaches with retaining 3 staff people and we paid $30/hr.  I am not meaning to sound like I am raining on your dream. Just sharing my experiences over the years with small going big.