Re: Frustrated Pizzeria Owner – Looking for feedback

We operated at a 50% profit margin and made a great living keeping it small.  We were open 5 days a week from 5-8pm, sold out of dough every day before we opened.  We are senior citizens and knocked it down to 3 days a week the last year or so we owned it and still took home good $.  I made every dough/prep/opened, sauced, helped top, baked every pizza/shopped for produce every morning, and my wife ran the register, phone, made the salads, and did the books.  We had less than $20/week in food waste.  Being onsite and operating the shop all hours meant only hiring a 3-4 people a night to help top, cut pies, clean up, bring pies to tables.  We had no alcohol, no delivery, no specials, no wi fi, no music playing, no tvs.  It was old school like I was raised with.  Our consistency was near perfect as I and my wife saw every pie before going in the oven and when the came out.  We worked 60 hours a week on average. We used the same do…