Quote:
Originally Posted by Gogar
If you're doing research What kind of starting point are you looking for as far as 'style' of pizza?
I mean like the dough and texture kinda stuff? New Haven, Tavern, New York, Detroit, neapolitan, etc? Or chef-fy stuff?
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If all stars align this year (and a lot has to so the odds aren't in my favor), I could keep 2-3 customers and open a Neapolitan & Roman pizza and Florentine sandwich shop with business catering (sandwiches mostly) next year.