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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 . . . .

Use my knowledge and real life experience for your success. I am sharing everything that I know about the pizza business and how I became successful. You will learn my ideas and technique so you can implement them right away.

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