When a major regional magazine hails your carryout-only pizzeria as a “new culinary gem,” what do you do for an encore? The owners of Daughter’s Pizza Kitchen in Milford, Ohio, did exactly what you would not expect: They announced they’re looking to sell and walk away.
Restaurateurs Nicole and Josh House, who also own a successful BBQ joint called Pickles & Bones, opened Daughter’s Pizza Kitchen in February. It has a 5-star rating on Yelp and 5 stars on Google, too. Under Chef Robert Eyre, the lean, trim menu features both thin-crust and thick-pan pies with artisanal specialties priced—quite reasonably—between $8 and $15.
But the Houses bit off a little more than they can chew, according to a Facebook post, which went live just one day before Cincinnati Magazine published a brief but glowing review on July 16.
Nicole House wrote that she had taken “an exciting role” with Milford School District’s Nutrition Services Department. “This wasn’t planned,” she said, “but sometimes when opportunity knocks unexpectedly, you open the door.”
With Josh House busy running Pickles & Bones, which is also growing, she added, “We just can’t do it all. It’s become clear that in order to give our best to our family, and to the future of Pickles & Bones, it’s time to pass DPK into the hands of someone who can give it the focus and care it deserves.”
That “someone” could get a good deal, too: The Houses, who plan to close down on Saturday, July 26, are asking for $71,000 for the whole kit and caboodle. “This is a ready-to-go opportunity for an owner/operator who wants to step into a well-loved, high-potential restaurant,” the Facebook post states.
The turnkey offer includes a fully equipped kitchen with a PizzaMaster oven, spiral mixer, walk-in and reach-in coolers, a proofer, prep station, POS system “and much more.” Also part of the deal: all recipes, SOPs, training documents, signage, the Daughter’s Pizza Kitchen website and social media pages, and a mailing list of 1,890 customers.
In other words, according to the Houses, Daughter’s Pizza Kitchen “is priced to sell quickly.” They’re looking for a chef, caterer or entrepreneur willing to step in and take over the business, which is located in a “high-traffic” area. Their rent is $975 a month, and they’ll provide up to 50 hours of training and support to the buyer.
In her July 16 review, Cincinnati Magazine’s Tiffany Luckey said the restaurant’s Sicilian-style pies “are as hearty as they are flavorful.”
“Each pizza begins with housemade dough that undergoes a meticulous two-and-a-half-day fermentation process, resulting in a crust that’s thick, fluffy, airy and crispy,” Luckey wrote. “This dedication to quality extends to the toppings, with options ranging from the classic Ezzo pepperoni on The Allison to the creative combination of a mozzarella-provolone cheese blend, roasted chicken, red onion, cherry tomatoes, and basil pesto on The Madeline.”
Luckey also praised “the friendly staff and efficient service,” concluding, “It’s the kind of place where the flavors speak for themselves.”
