Average margin on pizza shops in NY?
Anybody own or have family that owns a successful pizza shop in NYC or in Hudson Valley NY?
What’s the profit margin like before rent?
I’ve heard the margins are great on pizza shops with a limited menu.
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I would think tight. Pizza dough per pie prob like a few bucks. Sauce cheese cost. Ingredients total prob like 40% of rev. Then rent is high. Labor. Utilities. ETc. It adds up
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