[quote=“Toadsi,post:50,topic:31935"”]
Hey man i wish you the best of luck. You’re opening at a time where food prices are thru the roof. I have been open at my pizzeria for a year and seven months. I worked 14 hours+ for my first year but be careful and don’t burn your mind and body out. If I can help you out at all about pricing and distributors let me know.
Todd ( DeMarco’s Pizza)
[/quote]
glad that location is working out for you, i used to go there when Chris Nasca worked there.