How to open a pizzeria from scratch

Yeah, how to open a pizzeria? Everyone wants to work and be independent because they have an idea: to create products and make money from sales. The hope is to earn your living, working doing what you like in an entrepreneurial way. Say it without fear, have you thought of something like that?

No problem, we’re among friends. I also made a lot of mistakes when I took my first steps in this world. For example, I worked as a manager for a large company chain of pizza take-away in the Hinterland of Milan and I saw many mistakes made. That’s why I want to give you this document.

It’s not a definitive guide, there’s no such resource. It’s not the perfect tutorial for opening a pizzeria. This is my personal experience, it is a synthesis of what I faced when I asked myself how to open my own pizzeria and monetize my efforts.

How to open a pizzeria, a guide for everyone

First, however, I want to give you some guidance on the document you are about to read: it is not a definitive guide, as I have already said, but above all capable of giving cross-cutting guidance. First of all to those who start.

Solving the problems of those who face the baptism of fire is the main objective: I know the doubts of those who begin, that’s why I have enclosed everything you need in this article.

But then what? The tutorial is aimed only at newcomers, who wants to create a pizzeria for the first time? No, I want to give references also to those who are halfway through and want to learn more about the steps, to those who work in the field of pizzeria, to those who must inaugurate the second project and do not want to make the same mistakes. So, how to create a successful pizzeria without going crazy? Why do you want to follow this path? Can you carefully choose the strategies and steps of a pizzeria? Here is my personal recipe to activate a successful project, use it with care.

The business plan starts well

How many times do you think you want to change course thinking of going from a professional pizza chef working for a pizzeria or restaurant, to an independent entrepreneur working for himself?

But often between the idea and the realization there is the doing of …

Having the knowledge in advance of what you’re going to do, specify in every detail your business idea, collect all possible information is the first step you have to take, is the first investment of energy that every entrepreneur should make. This step you can only do exclusively through the drafting of a business plan that is the best way to:

  • clarify ideas
  • find the right motivation
  • carefully assess the risks
  • identify possible sources of funding
  • to ascertain the economic viability

Through the drawing up of the business plan, you acquire the confidence in what you are going to do and the necessary motivation to successfully implement your entrepreneurial initiative.

What it means to open a pizzeria

Now, the point is this: you understand that you have to do your own business but you don’t know how. That’s why I always advise you to focus on a consulence, a perfect consultant is needed for those who want to make pizzeria seriously. This solution allows you to create a log for the beginning of a new adventure, which will take time to not have great difficulties.

Well, the least you need to know is. However, you must have a good knowledge of the main bureaucratic requirements, knowledge of equipment and machines for the pizzeria. But the road is downhill compared to other solutions. So, how to create a successful pizzeria ? You have two basic solutions, one free and one not.

Doing it yourself, immerse yourself in the world of bureaucracy and skills alone through your common sense to be able to achieve every fundamental part of the project in an experimental way without the guarantee of an expert who supports you, this means long time and indecision on the solutions to be taken.

Or, contact an expert who guides you from the beginning in the implementation of the project and then enter into an agreement in terms of time and money to ensure that your business starts on the right foot, this means achieving results with an experienced pizza maker alongside in a short time.

Of course, it’s easy to get started and it’s free because you don’t pay a professional but you have to give up the skills of an expert, and the customizations you can get. The second option, on the other hand, is for a fee. But it allows you to take advantage of 100% of the qualities of an activity, and start on the right foot. Of course, you need to focus on what allows you to suggest a professional pizza maker. But now let’s move on to the technical aspect: how to make a pizzeria in the true sense of the word? What are the steps to create an activity with constant updates?

Because it is better to start a pizzeria

If there’s one thing we Italians know how to do, it’s pizza. Discounted, but true. It is one of the gastronomic excellences that best represents us in the world. Symbol of Italian spirit and of the beautiful country. It is loved by everyone: from north to south, from east to west of the planet. No one knows better than we do the art of this ancient culinary tradition, which represents a constantly growing business. Just think that the volume of business generated by the sale of pizza amounts to 12 billion in Italy alone where there are about 12 thousand pizzerias by the cut and with home service, 14 thousand traditional pizzerias with table service, 12.5 thousand restaurants / pizzerias and bars / pizzerias and 13 thousand bakeries, delicatessens and rotisseries, for a total of 51 with 200 thousand employees working in the comporto.

What to offer: Traditional pizzas, processed, maxi, fried, trousers, focaccia, bruschetta, cakes, home delivery, …

This is one of the most delicate stages, you have to be careful and precise and know what you want to do to avoid problems. When you open your business you are faced with a series of decisive steps to have your own pizzeria as you like.

A place can be specialized exclusively in offering pizza to its customers even if, often, you opt for the solution of the restaurant-pizzeria. Regardless of this, it is necessary that you rely on one or more experienced pizza makers for the preparation and cooking of pizzas. Since these places offer a table service, waiters, bartenders and room staff are of course indispensable, while the type of pizza offered mainly falls on the “classic” one, round and served in the usual round dish.

While you can also opt for other types of pizzas, and therefore for sale, a type of traditional pizza as the “pizza cut”, or the “pizza by the metre”: in this way you can meet the needs of families with children, large tables or customers with special preferences.

Always with a view to diversifying the offer as much as possible, the pizzas that meet the most diverse needs of customers are a great success. Some consumers may be vegetarians or vegans, while others avoid eating pork for religious reasons; others still have intolerances towards dairy products, while people suffering from celiac disease can not consume traditional wheat flour.

In addition, consumers pay particular attention to organic products, while children usually prefer different pizzas from those of adults. This is why a wide range of products can attract even those groups of customers with special tastes, and this is able to increase attendance and appreciation of the pizzeria.

Assuming that the ingredients must be of excellent quality, it is important to consider the possibility of sourcing raw materials “at zero kilometer”, thus sourcing from local producers.

Pizza, you know, can be enjoyed with almost anything: why not, therefore, rely on your imagination by offering customers, in addition to traditional pizzas, also specialties prepared with local products? The valorization of the typicality of the territory and the respect of its traditions can have a great appeal on most of the customers, and contribute to make different and unique the pizzeria itself.

Analysis of the potential market of pizzerias. How to best promote a pizzeria

Before the opening of the pizzeria, and during the first months of activity, it is essential to make known your business. Word-of-mouth is certainly a powerful promotional “weapon”, but even a well-organized advertising campaign is able to produce its fruits.

For example, you can rely on specialized advertising agencies for the distribution of brochures, business cards, brochures, flyers that intrigue potential customers by effectively communicating information about the pizzeria, and especially its distinctive elements and strengths.

Unfortunately, in the Italian mentality, marketing is the same as “advertising”, i.e. calling an advertising agency to have a logo, a few flyers and a useless website made.

In reality, marketing is a complex and articulated strategy that provides:

1. The existence of a strategy of customer acquisition to have a flow

of new target customers;

2. Positioning oneself in the minds of people as specialized in

something or your own differentiating idea;

3. Communicating properly with potential customers and customers

already acquired;

4. The loyalty of customers so as to ensure their return over time;

5. Constantly receiving positive reviews that trigger a virtuous process.

Despite the fact that the Italian entrepreneur and even more the restaurateur think that marketing is not necessary at all and, above all, that it is not something that should be dealt with in the first person, it is the element that can bring

to your club’s success.

But you won’t have to delegate it to anyone. Marketing is a strategic activity for your restaurant just like its financial and administrative management and the preparation and service of the dishes at the tables.

How to organize the pizzeria

In order to guarantee the highest possible quality to the clientele, it is not only the ingredients and raw materials that the manager of the pizzeria must pay attention to, but also the equipment. Of primary importance is, of course, the oven: it is a purchase that must be well considered, preferring those of known and reliable manufacturers without skimping on the price.

In most cases, for reasons of simplicity and cost containment, we opt for an electric oven with one or more chambers, while if you have the possibility (economic and space) is to consider alternatively the installation of a wood-burning oven, equipped with a chimney in accordance with the law.

This is a demanding choice both because of the necessary investments and for the operations of maintenance, cleaning and replenishment of the wood, but that gives the pizza a unique flavor and that consumers recognize as an element of quality and value of the pizzeria itself.

The work tools to be purchased for the pizza maker are represented by blades for baking and baking pizza, baking trays, pizza slicer and other tools of the trade.

For the preparation of the dough is essential a good mixer, and in the kitchen you must also have mechanical scales, a refrigerator of at least 600-700 liters, a hopper for flour, counters and sinks in stainless steel.

The pizzeria must be equipped with a counter at which to prepare coffee, aperitifs and various drinks, preferably equipped with plugs for beers and other carbonated drinks. In the area not accessible to customers must be set up a warehouse in which to store food and a kitchen where to prepare the dough and ingredients, including a locker room for employees and toilets for staff, obviously separated from those intended for customers.

Lighting, ventilation, building materials used for floors and walls must comply with hygiene and health requirements and municipal building regulations.

The pizzeria must be a welcoming place, different from the others, with its own distinctive personality that makes the place unique, attractive and comfortable. For this reason, the furniture must be chosen with care, according to your personal taste but keeping it sober and at the same time welcoming.

Similarly, the same care should be taken in the choice of paintings and furnishings, wall colors and style of tablecloths, plates and cutlery, the menu should be elegant, clear and understandable, and a beautiful sign, visible and inviting, should camp outside the room.

How much you can earn

Let’s try to focus on the cost of a takeaway pizzeria.

The oven. It is of course the heart of the pizzeria. The choice is endless and linked to many parameters, starting with the form of energy used, such as wood (more romantic and perceived as better by the customer but more complicated to manage) or electrical (less cool but with easier management and more uniform cooking. If there are many parameters to choose the right oven for your pizzeria, there are also many different prices, our quick search has brought us from 800 to 3000 €.

The kneading machine: of course the dough can also be made by hand, but a kneading machine really helps a lot. The classic spiral mixers cost from 500 to 1500€.

Frighi: the classic professional frighi in steel for pizzerias and restaurants can vary a lot especially for

The flyer of an American pizzeria…dimensions. The costs are around 1000 € for the “refrigerated cabinets” and in a take-away pizzeria may need at least two.

The spaces: here we can only refer to the classic costs of a bar. Let’s say that calculating a 800/1000 Euro per square meter, including the compliance of the spaces, is a reliable calculation. A take-away pizzeria, however, does not need large spaces…

The Gain Of A Cut Pizzeria

Should I open a pizza shop? It’s a question to which, as we saw in our reportage dedicated to how to prepare a business plan (you can find it on this page) is not easy to answer.

To evaluate it you start to calculate the possible receipts. It is not difficult if we detect a pizzeria to cut or to take away already existing (they will have the books) while more complex is if the local still does not exist and we must open it again. In this last case it will be opportune to resort to the statistical calculation of the average receipt that we have shown in this post.

Once we have obtained the data (more or less exact) on receipts we can begin to subtract the costs, in this order:

  • Variable costs (food cost)
  • Semi-variable costs (personnel)
  • Structure costs: rent, utilities (which if we have an electric oven will be particularly high) repairs etc.
  • Possible installments and financing
  • Any taxes on the profit so as to obtain, from the net profit a gross profit.

At this point we will have an idea of the gains we would have. Of course these will vary a lot, depending on the data said before and the position of the pizzeria. Years ago a magazine published a statistic, however, in which it emerged that a medium-sized pizzeria collected about 160/200 € per day. This as a receipt, from which we will have to subtract the costs…

Do you agree? Do you want to add something to this guide? How do I create a pizzeria? Do you have any doubts? Leave everything in the comments, let’s discuss this important topic together.

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