"339,000 UNITS. $10M REVENUE. ONE KIT."
Goldies.Pizza
LOCATION Proximity Index
Transit: Office: Residential: Entertainment: Location Index Proximity (LIP-2026)
Sector Metric / Proximity Operational Strategic Value
Transit < 200m to Primary Hub Rapid staff deployment and high-volume delivery courier accessibility.
Office(CBD) Core Business District High-velocity weekday lunch demand from corporate and tech headquarters.
Residential High-Density Urban Sustained evening and weekend fulfillment within a 2km "Redline" radius.
Entertainment High Volume Events Immediate capture of peak- velocity revenue
WHY ACQUIRE THIS ENGINE?
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Verified Performance: Historical data shows a lifetime gross revenue potential of $10M.
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Finance-Ready: All assets are professionally documented and eligible for the "Equipment Leasing Lifeline" through National providers.
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2026 Preparedness: This hardware is specifically curated to handle the high-volume demand of upcoming global tournament activations in Vancouver.
THE GOLDIE’S PIZZA REVIVAL ENGINE
A Turnkey Fulfilment Asset & Brand Logic Package
The Opportunity: Secure a proven revenue engine responsible for 339,000 unit sales, now fully optimized for 2026 market deployment. This is not merely a collection of equipment; it is a professional-grade production stack designed for high-stakes hospitality.
CHOOSE YOUR DEPLOYMENT STRATEGY
We offer two distinct entry points to accommodate existing operators or new entrepreneurs.
OPTION 1: THE ASSET STACK
Investment: $34,500 CAD A high-performance hardware footprint for those who already have a brand but need elite production capability.
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2 × Doyon PIZ 6 Jet-Air Ovens: The industry benchmark for high-recovery baking. These units are in near-brand-new condition, with stands, stored in a climate-controlled environment.
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72" Baker’s Block & Heavy-Duty Stand: A premium wood-top foundation for artisanal dough work.
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Sanitation & Compliance: 2 × CMA L-1X high-efficiency sanitizers to ensure "Redline Ready" health standards.
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Precision Prep: Berkel 909/1 Commercial Slicer, ACME MRS Dough Sheeter, and Blakeslee 20Qt Mixer.
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Storage Infrastructure: 120" Foster and 72" MKE refrigerated tables, plus a Metro Rolling Hot Holding Cabinet.
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Smallwares: A "Journeyman’s Cache" of professional bun pans and 5 × Habco Decorative Heat Lamps.
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White-Glove Logistics: Professional transport and delivery included anywhere within the GVRD.
OPTION 2: THE FULL REVIVAL KIT
Investment: $48,500 CAD The complete "Business-in-a-Box." Bypass months of R&D and launch a proven Vancouver icon immediately.
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Includes Everything in the Asset Stack.
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The Goldie’s IP: Complete rights to the goldies.pizza domain and the established brand equity of a downtown staple.
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The Signature Formula: Proprietary thin-crust dough and sauce recipes, fully scaled for the included Blakeslee mixer and Doyon ovens.
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The Operational Manifest: Proven production logic derived from a peak history of 62,000 units sold per year.
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Founder-Led Onboarding: 40 hours of direct training on equipment, recipes, and operational flow to ensure a seamless launch.
Strategic Note: All equipment is currently stored in Greater Vancouver and is available for technical inspection and "Dough Testing" by serious buyers.
Professional Culinary Operators Pledge:
Our standard of safety and quality.
"We pledge to protect the consumer through uncompromising adherence to the laws of proper food handling and clinical hygiene. protocols."
CANADIAN FOOD SAFETY STANDARDS
FOOD SAFETY COMPLIANCE DATA SHEET
PROJECT ID: GAR-2026 | STATUS: REDLINE READY
1. Critical Environmental Temperatures
Category Requirement Critical Temperature
Danger Zone Maximum 2-hour window 4°C – 60°C (40°F – 140°F)
Cold Storage Refrigeration standard 4°C (40°F) or colder
Freezer Storage Long-term preservation -18°C (0°F) or colder
Hot Holding Serving temperature 60°C (140°F) or hotter
Reheating Minimum internal temp 74°C (165°F)
2. Safe Internal Cooking Temperatures
Food Product Minimum Internal Temp Notes
Poultry & Leftovers 74°C (165°F) Chicken, turkey, egg dishes, casseroles.
Ground Meats 71°C (160°F) Pork, beef, veal, lamb, sausages.
Fish 70°C (158°F) Standard for all finfish.
Whole Muscle Cuts 63°C (145°F) Beef, pork, lamb; 3-minute rest required.
3. Operational Redline Protocols
• Thermal Monitoring: All units must be checked using calibrated digital probes at
start of shift.
• Fulfillment Speed: High-velocity output must maintain these thresholds during
peak volumes.
• Sanitation: High-velocity glass and ware washing must meet mechanical node
specs