{"id":613783,"date":"2025-08-18T07:00:31","date_gmt":"2025-08-18T07:00:31","guid":{"rendered":"https:\/\/pizzatoday.com\/?p=613783"},"modified":"2025-08-27T16:25:30","modified_gmt":"2025-08-27T16:25:30","slug":"game-changing-tips-for-buying-existing-pizzerias","status":"publish","type":"post","link":"https:\/\/pizzatoday.com\/news\/game-changing-tips-for-buying-existing-pizzerias\/613783\/","title":{"rendered":"Game-Changing Tips for Buying Existing Pizzerias"},"content":{"rendered":"

Nick Bogacz, owner of Pittsburgh-based Caliente Pizza and Draft House<\/a>, knows a thing or two about growth. Since starting as a pizza delivery driver in 1996, Bogacz has built an empire of eight locations plus a full-scale brewery, with presence in six major sporting stadiums such as the Pittsburgh, Steelers, Pirates and Penguins venues.
\nHis secret? He\u2019s never built a single location from scratch.<\/p>\n

The Power of Buying Existing Operations<\/strong><\/h2>\n

\u201cWe\u2019ve never done a buildout ever,\u201d Bogacz tells attendees during his Pizza Expo 2025<\/a> presentation about purchasing existing pizzerias. \u201cWe buy existing pizzerias and restaurants \u2026 and we\u2019re looking for huge savings.\u201d<\/p>\n

Those savings, he explains, come in multiple forms. Equipment is already in place \u2013 even if some pieces need replacing. Previous customer habits exist, meaning people already know to come to that location for food<\/a>. Most importantly, the deals often represent \u201cpennies on the dollar\u201d compared to building new.<\/p>\n

\u201cYou get nice bars. You get nice restaurants where somebody has spent a lot of money on maybe marble countertops, or whatever it is,\u201d Bogacz notes. \u201cWe\u2019re not paying for those couple-thousand-dollar marble countertops. We\u2019re kind of inheriting them.\u201d<\/p>\n

Finding the Right Deal: Look for \u2018Once Removed\u2019<\/strong><\/h2>\n

Bogacz shares a crucial strategy he calls looking for places \u201conce removed.\u201d Rather than buying a thriving restaurant where customers might expect specific menu items, he targets locations that were once popular but have since declined under different management.<\/p>\n

\u201cI don\u2019t necessarily want to buy the place that used to be this great place that\u2019s doing $1.5 million sales,\u201d he explains. \u201cWe want them to come in and say, \u2018Man, we loved going to (the original place). We\u2019re just happy you\u2019re back here.\u2019\u201d<\/p>\n

Bogacz\u2019s second location exemplifies this strategy. The space had been Bob\u2019s Wings and Six Packs for 20 years \u2013 a beloved local institution. When Bogacz bought it, it was operating as Hampton Sports Zone and had significantly less business.<\/p>\n

\u201cEverybody wishes it was always Bob\u2019s Wings and Six Packs,\u201d he said. \u201cWe want once removed.\u201d<\/p>\n

Restaurant Owner Financing<\/strong><\/h2>\n

Perhaps the most valuable insight from Bogacz\u2019s presentation was his mastery of owner financing<\/a>. Of his eight locations, six were purchased using owner financing rather than traditional bank loans.<\/p>\n

\u201cI love owner financing,\u201d Bogacz emphasizes. \u201cNo banks, no problems.\u201d<\/p>\n

His approach is straightforward but effective: Pay the asking price, then negotiate everything else. \u201cI pay them their asking price every single time. That\u2019s where I start,\u201d he says. \u201cThe reason I do that is so that you can negotiate everything else. You can negotiate how long you\u2019re going to pay them back. Negotiate the interest rate you\u2019re going to pay them back at, the money down.\u201d<\/p>\n

The key is explaining the tax advantages to sellers, he says. \u201cThey don\u2019t have to claim all that income on Year One,\u201d Bogacz notes. \u201cIf you\u2019re paying them over time, $40,000 each year, then their income only goes up $40,000 for the next five years.\u201d<\/p>\n

Identifying Seller Weakness<\/strong><\/h2>\n

Critical to successful negotiations is understanding seller motivation. Bogacz looks for what he calls \u201cseller weakness\u201d \u2013 or compelling reasons owners need to sell quickly.<\/p>\n

\u201cThe biggest sign that I\u2019m not going to make a deal with somebody is when I go in and I say, \u2018Why are you selling?\u2019 And they say, \u2018Well, I want to move to Florida,\u2019\u201d he explains. \u201cThat\u2019s not the deal for me.\u201d<\/p>\n

Instead, he seeks sellers facing genuine hardship: health issues, family problems, or business struggles. His deals have included sellers facing triple-bypass surgery, family drug problems and unexpected deaths.<\/p>\n

\u201cThey want to sell it worse than you want to buy it,\u201d Bogacz says. \u201cRemember that.\u201d<\/p>\n

Construction Sprint<\/strong><\/h2>\n

Once a deal closes, Bogacz moves with remarkable speed. His team has opened stores in as little as five days, though recent openings average around 30 days.<\/p>\n

His secret weapon? Daily lunches for all contractors. \u201cWe buy lunch the whole, entire time for everybody that\u2019s working,\u201d he says. \u201cThey\u2019re not leaving at lunch and never coming back.\u201d<\/p>\n

He also emphasizes the importance of being present during construction: \u201cMy office moves out of the office and moves into a table at the new store. They know that once-a-week meetings I\u2019d have with my team to go over bills and everything else, they\u2019ll come to the new store, and we\u2019ll have the meeting right there.\u201d<\/p>\n

Takeaways for Aspiring Buyers<\/strong><\/h2>\n

Bogacz offers several practical tips for those considering purchasing existing pizzerias:<\/p>\n

    \n
  1. Always negotiate owner financing first<\/strong> before considering bank loans.<\/li>\n
  2. Look for \u201cgood bones\u201d<\/strong> in buildings that won\u2019t require extensive renovations.<\/li>\n
  3. Focus on seller motivation<\/strong> rather than just the asking price.<\/li>\n
  4. Move quickly once deals close<\/strong> to minimize carrying costs.<\/li>\n
  5. Pay contractors promptly<\/strong> to ensure quick response times.<\/li>\n<\/ol>\n

    \u201cI pay everybody promptly,\u201d Bogacz notes. \u201cThat\u2019s part of it. They know that when they bring that sign, I\u2019m handing them a check.\u201d<\/p>\n

    For pizza entrepreneurs looking to expand or enter the market, Bogacz\u2019s message is clear: Existing pizzerias offer tremendous opportunities for those willing to do their homework, negotiate creatively and move decisively.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Nick Bogacz, owner of Pittsburgh-based Caliente Pizza and Draft House, knows a thing or two about growth. Since starting as a pizza delivery driver in 1996, Bogacz has built an empire of eight locations plus a full-scale brewery, with presence in six major sporting stadiums such as the Pittsburgh, Steelers, Pirates and Penguins venues. His […]<\/p>\n","protected":false},"author":62,"featured_media":613787,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[3236],"tags":[],"topic":[3254],"class_list":["post-613783","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","topic-operations"],"acf":[],"yoast_head":"\nPizza Expert Reveals Secrets to Buying Existing Pizzerias<\/title>\n<meta name=\"description\" content=\"Nick Bogacz shares proven strategies for acquiring pizzerias with owner financing, including real deal breakdowns from his eight-location empire.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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