The blog for your pizzeria.
Can you open a pizzeria without any experience in the restaurant industry?
Yes, it is possible to open a pizzeria without having previously worked in the restaurant industry. But that does not mean it is wise to start without preparation.
Is the Pizzaiolo Profession Right for You?
Opening a pizzeria is a dream for many people. Pizza is one of the most popular foods, the sector remains dynamic, and the idea of becoming your own…
Do You Have the Right Profile to Become a Pizzaiolo?
Tick the statements that best describe you. This is not an exam: the purpose of this checklist is simply to identify your strengths and the areas of…
Should you get training before opening a pizzeria?
Depending on the country and the situation, it is not always compulsory to complete specific pizzaiolo training before opening a pizzeria.
Which training should you take to become a pizzaiolo?
There are many training courses available for aspiring pizzaiolos, but they are not all equal and, more importantly, they do not all suit the same…
Food hygiene and HACCP training: is it compulsory in a pizzeria?
When preparing to open a pizzeria, you will very often hear about HACCP training. It is sometimes presented as compulsory training for every…
Which Concept Should You Choose for Your Pizzeria?
Before looking for premises or purchasing equipment, it is essential to define the concept of your future pizzeria.
Comparison Table of Different Pizzeria Concepts
Each concept can be profitable when it is suited to its location, target customers and organisation.
How to Open a Pizzeria: The Essential Steps
Opening a pizzeria requires method and organisation. Between the initial idea and welcoming your first customers, many decisions need to be made in…
How to define your target customers before opening a pizzeria
Before opening a pizzeria, it is important to know who you want to sell to. Many project owners start by thinking about the premises, the oven or…
How to carry out market research before opening a pizzeria
Before opening a pizzeria, market research helps you check whether your project genuinely fits the area where you want to set up.
What budget should you plan for when opening a pizzeria?
The budget required to open a pizzeria can vary considerably from one project to another. A small pizzeria mainly focused on takeaway will not have…
How to write a business plan for a pizzeria
A business plan is one of the most important documents when preparing to open a pizzeria. It helps structure the project, check its financial…
How to finance the opening of a pizzeria
Opening a pizzeria usually requires a significant investment. Renovation work, professional equipment, furniture, security deposits, initial stock,…
How much working capital should you plan for during the first months of a pizzeria?
Initial working capital is often underestimated when opening a pizzeria. Many project owners carefully calculate the cost of the oven, mixer,…
How to choose the right location for your pizzeria
Choosing the right location can be just as important as the quality of the pizzas. An excellent concept in an unsuitable area may struggle, while a…
How to know whether premises are really suitable for a pizzeria
Premises can look perfect at first sight: attractive frontage, good location, reasonable rent and convenient parking.
How much space should you plan for when opening a pizzeria?
The amount of space required to open a pizzeria depends mainly on the concept, the number of seats, production volume, the share of takeaway sales…
What to check before signing a lease for a pizzeria
Signing the lease is one of the most important commitments when opening a pizzeria. Once the contract has been signed, it can become very difficult…
What work should you plan before opening a pizzeria?
Before opening a pizzeria, renovation work should not be planned only around appearance. The premises must above all be technically suitable for…
What mistakes should you avoid before opening a pizzeria?
Opening a pizzeria requires much more than knowing how to make good pizzas. Many projects struggle not because the product is poor, but because…
How to Choose a Professional Pizza Oven?
The oven is often considered the heart of a pizzeria. It directly affects cooking quality, consistency, production speed and how comfortably the…
Electric, Gas or Wood-Fired Pizza Oven: Which One Should You Choose
The type of energy used by your oven affects cooking performance, working comfort, installation requirements and the day-to-day organisation of your…
What Oven Capacity Should You Choose Based on Your Production Volume?
Choosing the capacity of a pizza oven is not simply a matter of determining how many pizzas can physically fit on the baking deck.
How to Choose a Professional Dough Mixer?
The dough mixer is one of the most important pieces of equipment in a pizzeria. It must be able to handle the required quantity of dough…
How to Choose a Professional Pizza Prep Table?
A professional pizza prep table is one of the key pieces of equipment in a pizzeria. It serves as a worktop, a refrigerated storage unit and,…
Is a Dough Divider-Rounder Essential in a Pizzeria?
A dough divider-rounder is not essential for opening a pizzeria. Many pizzaiolos still work entirely by hand, especially when production volumes…
Which Flour Should You Choose for Professional Pizza?
Choosing the right flour is one of the most important decisions when making pizza professionally.
How to Choose Your Tomato Sauce, Mozzarella and Other Ingredients
A good dough and a good oven are essential, but ingredient quality has just as much impact on flavour, consistency and profitability.
How to Calculate the Cost Price of a Pizza
Calculating the cost price of a pizza is essential if you want to know whether it is genuinely profitable.
How to Organise Your Pizza Kitchen to Save Time
The organisation of your pizza kitchen is one of the simplest ways to save time in a pizzeria.
What Hygiene Standards Must a Pizzeria Follow?
Hygiene is a fundamental requirement in any pizzeria. It concerns the premises, equipment, food, staff, storage, preparation and daily organisation.
How to Prepare Your Mise en Place Before Service
Mise en place is one of the most important parts of the day in a pizzeria. A smooth service does not depend only on how fast the pizzaiolo works…
Should You Create a Website for Your Pizzeria?
Yes, in most cases, having a website is useful for a pizzeria. But you should not create one simply “because you are supposed to have one”.
What Is the Role of Social Media for a Pizzeria?
Social media has become a real communication tool for pizzerias. Instagram, Facebook, TikTok and other platforms allow you to showcase your pizzas,…
The importance of knowing how to sell yourself to sell better
In a pizzeria, the product remains essential. The pizza needs to be good, consistent and coherent with the price charged.
How to design an attractive pizzeria that draws customers in
The design of a pizzeria is not just about making the place look good. It directly contributes to the customer experience, the image of the business…
Façade, shop window, signage: how to make people want to enter your pizzeria
Before even tasting your pizza, customers already form a first impression of your establishment by looking at the façade.
How to create a warm and welcoming atmosphere in a pizzeria
A pizzeria can be beautiful without feeling warm. On the other hand, a fairly simple establishment can make people want to stay because they…
How to organise the customer area, counter and waiting space
The organisation of the customer area is often considered after the kitchen, even though it plays an important role in the day-to-day operation of a…
How to showcase your pizza oven in your pizzeria
A pizza oven is first and foremost a production tool, but in a pizzeria it can also become one of the strongest visual elements in the room.
How to choose pizza boxes and packaging
Pizza boxes and packaging are sometimes treated as simple consumables. However, they play an important role in the quality of the product delivered,…
How to organise takeaway orders efficiently
Takeaway sales can represent a significant part of a pizzeria’s turnover, but they can also become a major source of disorganisation if orders are…
Should a pizzeria offer online ordering?
Online ordering can become a real growth tool for a pizzeria, especially when takeaway or delivery represents a significant part of the business.
In-house delivery or delivery platforms: which should you choose?
Delivery can become a real source of additional revenue for a pizzeria, but it also changes the way the business is organised, how costs are managed…
Which POS software should you choose for a pizzeria?
POS software has become a central tool in the organisation of a pizzeria. It is no longer used only to take payments.
How to stand out in a market where many pizzerias look the same?
The pizza market is highly competitive. In the same city, customers may sometimes have dozens of establishments to choose from, all offering similar…
Should you specialise in one style of pizza to stand out more?
Specialising in one style of pizza can be an excellent way to build a strong identity. Neapolitan pizza, Roman-style pizza, contemporary pizza,…
What is Pinsa?
Pinsa is an Italian speciality that visually resembles pizza but has a different dough and texture.
Should you offer several types of dough in the same pizzeria?
Offering several types of dough can seem like an excellent way to attract more customers and expand the menu.
Complete checklist before opening a pizzeria
Before opening a pizzeria, you need to check far more than the dough recipe or the choice of oven.