Anatoly Malyshev
chef of the restaurant "Villa Pasta":
Pizza production - profitable business, the success of which largely depends on the chef, because it is he who creates the menu and selects the ingredients. There are a lot of pizza options: as many products exist, as many combinations can be invented. You need to focus on each specific guest, create dishes for vegetarians, and for meat and seafood lovers, both classic Italian recipes and original ones.
We have 10-12 pizza options in our restaurant, and all of them are popular. Every day, on average, about 80-100 pieces are prepared: classic Margarita, Mushroom Fantasy, 4 Cheeses, Shepherd's, etc. Everyone can choose an option to their taste and, in addition, replace any ingredient. For the most pretentious, there is a special service - to assemble pizza yourself, that is, order the base (tomato or sour cream) and add various toppings.
The average check is affected by prices, portions, the level of the institution and the audience. The price should match the quality and size of the dish. In our restaurant, the average bill is 1500-2000 rubles per person. For this amount, you can order a salad, first course, main course, dessert and a cup of coffee. This is our optimal ratio.
The choice of equipment for a pizzeria depends on how many types of pizza and in what volumes you are going to produce.
The following equipment is required:
- flour sifter for sifting flour, removing foreign elements and lumps from it and enriching it with oxygen (flour sifting contributes to a more intensive fermentation process);
- dough mixer - with its help you can ensure the ideal structure of the dough and significantly reduce the kneading time;
- sauce oven;
- cutting table.
A few words about pizza ovens. A true oven should be capable of heating above 300°C. Only in this case the pizza will have a crispy crust. A good option is ovens with a ceramic or stone hearth and temperature control of the lower and upper surfaces.
Vladimir Khokhlov
brand chef of La Prima, La Provincia, La Taverna and La Panorama restaurants
The menu of a pizzeria should be varied so that each guest can choose a dish to their taste. In addition to pizza, you need to offer salads, cold and hot appetizers, soups and, of course, desserts.
As you know, pizza originated in Italy. However, like any other dish, it undergoes various changes under the influence of the national cuisines of the world. Traditional (or, as the Italians say, real) pizza can only be made using certain varieties of tomatoes and mozzarella cheese. It should be seasoned exclusively with basil, oregano and olive oil.
In Russia, pizza appeared in the 1990s and for a long time was considered a type of fast food, a kind of analogue of a sandwich. Of course, Russian cuisine has made its own adjustments to the recipes: “homemade pizzas”, similar to pies with meat, fish, and sausage, have gained great popularity.
Pizza products must always be fresh and of high quality! We use Italian coarse wheat flour, Italian cheese, other ingredients can be both domestic and imported. Due to the political situation, we started looking for alternative products from Russian manufacturers. Moreover, the quality of our dishes has not changed: domestic goods may well compete with Western ones. The main thing here is to carefully select suppliers.
Alexander Uvarov
Managing Director of the restaurants "Kon-Tiki", "Tiki-Bar" and cafe-bar "Tomat":
A pizzeria is one of the most profitable formats, since pizza is a virtually waste-free dish. But other items must also be present in the menu: it is logical, for example, to add pasta, since in its preparation the same fillers are used (they may be leftover ingredients).
But if pasta is an optional dish in a pizzeria, then light salads and desserts are a must. In addition, you can supplement the assortment with rolls, which are sold very well to take away.
It is also important to purchase a coffee machine for making quality coffee. You will need an optimal wine list with wine on tap and a decent selection of beer. Hard alcohol is optional.
The pizzeria's menu should include all the main classic types of pizza (Margherita, Mushroom, Seafood, Pepperoni, Quattro Formaggi - 4 Cheeses) and two or three branded options designed specifically for the establishment. You should also provide for the possibility of a "designer", when the guest chooses additives to his liking.
The equipment of a pizzeria, as well as its cost, depends on the concept of the establishment. For example, Tomato uses an electric two-chamber oven that allows you to cook two pizzas at the same time (estimated price is about 100,000 rubles). For an institution with a hundred seats, a single-chamber electric furnace is quite enough.
But if you want a wood-burning stove in the restaurant hall and guests watching the cooking process, this will require additional costs. The wood burning stove adds an element of show and creates a certain atmosphere. But it is difficult to operate it in terms of compliance with fire safety rules and ventilation. Maintenance of the electric furnace is more economical.
It is also possible to equip a pizzeria with a gas oven, but its installation requires an additional complex approval process. The taste of pizza cooked in different ovens is not much different.
Pizza cooks pretty quickly thanks to the use of blanks. Fillers are made in advance and pizza is baked throughout the day as orders come in. The most important thing is to correctly calculate the required number of blanks. The chef must take into account the average traffic of the institution, seasonality, etc.
In addition, a well-designed menu helps to achieve optimal sales: the number of additional dishes should not be too large, otherwise guests will not order the main product. This will also contribute to the stable operation of the equipment. The pizza oven takes a long time to heat up, keeping it constantly on without operation means additional energy consumption.
In premium restaurants, pizza is prepared from imported products. In an establishment of a democratic segment, if desired, you can replace all the ingredients with Russian ones. However, you need to keep in mind that the difference in taste will be noticeable. Tomato maintains an optimal balance of domestic and imported ingredients.
The specificity of the Russian pizzeria lies precisely in the fact that it is forced to use imported products. In Italy, pizza is made from fresh, locally produced ingredients. This affects both the cost of products and their quality. After all, pizza with seafood from the morning catch is different from a dish with a freeze.
The average bill of a pizzeria depends on the concept of the establishment, its level, location and traffic. It may be lower than the average check in a full-cycle restaurant of the same price category. In addition, one pizza is often ordered for two or three, which also affects the reduction in the average bill.
Recent sanctions have resulted in certain dishes having to be removed from the menu. For example, “Fried Camembert with Raspberry Sauce” or “Arugula with Parma Ham” are doomed, since neither Camembert nor Parma ham can be replaced. But pizza is a dish that is resistant to economic prohibitions, since analogues can be found for almost all of its ingredients.
Marketing provides many options to attract the attention of guests. They can be entertained by a wood-burning stove in the hall, where logs crackle, and an incendiary show of chefs during pizza preparation, and exciting master classes.
The key to the success of a pizzeria is in strict compliance with the chosen concept: in a small cafe, the speed of service is most important, and in an expensive establishment, impeccable service.
The interior must also match the price tag. In this matter, many restaurants make serious mistakes already at the stage of planning premises. For example, they irrationally use space and make a kitchen that is comparable in size to the hall. Big kitchen looks good in the series of the same name, but not in reality.
Illustrations
andrey smirny
kristina safonova
Everyone knows the Italian national dish in the form of a round open tortilla with tomatoes and mozzarella cheese. And although the pizza boom has long passed, there are more and more pizzerias every day. Pizzeria just opened scrocchiarella from the creators of the network "Lukovka" Pavel and Anastasia Sidorov. Friends Forever Company co-founder and Local Band Group creator Pavel Kosterenko opened Studio pizzeria in mall Kuntsevo Plaza. And in March, Yuriy Murashko's third People&Pasta restaurant appeared.
Unusual pizza in the city began with Isaac Correa opening Montalto Pizzeria in 2011, named after his friend and pizza fan Lenny Montalto. Today in Moscow it is difficult to surprise with pizza: there are classic ones on a thin dough, and lush ones with burnt spots, and vegan ones on a black dough. To understand when an author's masterpiece is on the plate, and when it's an Italian's worst dream, The Village talked to Moscow pizzaiolo and found out what pizzas are, how they are prepared and what can never be found in a recipe.
History
A dish similar to pizza existed even among the ancient Greeks and Romans: it was a bread with meat, cheese, olives and vegetables. The prototype of modern pizza appeared in Naples in 1522, when tomatoes were brought to Europe. And already in the 17th century, special people - pizzaiolo - prepared pizza for Italian peasants. IN late XIX century, Italian settlers brought pizza to Chicago, from where it spread throughout the states.
Dmitry Zotov
The main difference between Italian and American pizza is the toppings. There are no unacceptable ingredients for American pizza: they even have pasta pizza. Italians are more conservative: they will never add Peking duck and other non-traditional products to pizza. The thickness of the dough is also important: for example, in Chicago, there are simply huge pizzas, the thickness of the dough sometimes reaches 6 centimeters. In Italy, the dough is different: in Naples it is thick, in Tuscany it is thin. In general, American pizza is a variation of the Neapolitan one, which the Italians brought with them to the North of America. Interestingly, in the States, sliced pizza is served in triangular slices, while in Italy it is served in square slices.
Alexey Gordila
Montalto Pizzeria Chef
All pizza is divided according to the thickness of the dough: thin ("Sicilian"), thick ("Brooklyn") and puff. Traditionally, the shape of the pizza is round; there are also rectangular ("Roman") and closed ("Calzone") versions. As a rule, Italian pizza is prepared on a thin crust and only from products that are combined with each other. The American version, thanks to the yeast base, is thicker and has loose, fluffy edges. When preparing American pizza, they use all the ingredients that are at hand: barbecue chicken, bacon or ham are often added.
Dmitry Vlasov
Bontempi pizzeria chef
The south and north of Italy differ in recipes. In general, for Italians there is only Margherita pizza, it got its name from the wife of the Italian king - Margherita of Savoy. Her recipe is simple: good cheese (usually mozzarella), tasty sauce and fresh basil. Every Italian, even coming to us, eats only this pizza. I have never worked with American pizza. I only know that it is quite large, fat - roughly speaking, a pie.
Yuri Lavrenov
Senior chef at Studio pizzeria
Italian pizza is prepared on a thin crust and without sides. American is distinguished by its thickness and lush sides. Pepperoni is never put on Italian pizza. It is difficult to spoil the American one: you can add anything to it.
Dough
The dough should be crispy, airy and light. The classic pizza dough is made from flour, natural yeast or sourdough, salt and water. The addition of olive oil is a contentious issue. For example, it is not found in traditional Neapolitan pizza. Flour is one of the most important ingredients. It is recommended to use Italian grade 00 flour, as Russian flour is not suitable due to grinding and gluten percentage. For flour, the Italians use a softer grain, which allows the dough to be pulled more strongly, it does not tear and becomes more elastic. The dough is kneaded by hand and then rolled out in a thin layer - usually up to one and a half centimeters.
Alexey Gordila
Montalto Pizzeria Chef
The preparation of pizza depends on the dough: thin "Sicilian" dough is rolled out with a rolling pin, and "Brooklyn" yeast dough is rolled out by hand to make the edges fluffy. At Montalto, we roll out all the dough by hand, so it absorbs the warmth of the pizzaiolo's hands and becomes tastier. Add water, sugar, yeast and oil to the dough, and then mix everything thoroughly. Italian pizza is prepared only with olive oil, and in American it is sometimes replaced with vegetable. Some pizzaiolo toss the tortilla into the air - this is how the dough is formed and saturated with oxygen.
DMITRY VLASOV
Bontempi pizzeria chef
Everyone has their own test recipe. But the base is always water, yeast, flour, olive oil and sea salt. Depending on the technique, you can add or remove something. For example, to make the dough more crispy, eggs are added.
At Pizzeria Bontempi, we roll out the dough by hand. We don't throw it up because the room doesn't allow it. In general, the dough is tossed for show-off and in order to shake off excess flour. We do the latter in a more relaxed way. In addition, our dough is thinner than the classic version, so it turns out to be more airy.
Filling
After the dough is covered with tomato sauce, it is possible to add almost any toppings. Depending on the size of the pizza, the amount of dough and toppings changes, but the ratio of ingredients remains approximately the same.
Alexey Gordila
Montalto Pizzeria Chef
In addition to traditional Italian recipes, there is great amount pizza options. Chefs around the world give pizza their own twist, using local produce in classic recipes. In general, each region has its own recipe. For example, the Italian "Caprichosa" with tomatoes, mozzarella, mushrooms, artichokes and olives or the classic American "Hawaiian" pizza with bacon, mozzarella and pineapples.
It seems to me that the ideal combination is more crispy dough and a little less toppings and sauce. Montalto is very attentive to the choice of products, they work only with proven Russian suppliers. We use blanks, since the dough for "Brooklyn" pizza must be infused for at least three hours; in addition, the preparation of sauces, one of the main ingredients, takes a lot of time. Our most popular pizza has the unusual name "Under the Blanket". In it - airy thick "Brooklyn" dough, sour cream-mustard sauce, covered with slices of smoked salmon.
Dmitry Zotov
chef at pizzeria Zotman Pizza Pie
Everyone decides for himself how to make the ratio of dough and filling. Of course, common sense must be present. It must be remembered that pizza should not only be tasty, but also convenient to eat. The most popular pizza at Zotman is with lamb and zira. I think this can be explained by its bright, but at the same time very familiar flavor combination. We buy ingredients from different countries: some are Russian, some are imported. By the way, in Russia they have now begun to make the right flour, which we actively use.
Yuri Lavrenov
Senior Chef Studio
For an American pizza, we have 350 grams of dough and about 200 grams of toppings. And for Italian - 200 grams of dough and about 150 grams of filling. Ingredients for dough and fillings have to be ordered in Italy: cheeses, olive oil, flour. You can order, even despite the sanctions, but the prices bite. We try to make the visitors feel it not so much. In our pizzeria, the American Grant pizza is most often taken, it includes tomato sauce, cheese, Parma ham, parmesan and arugula. Everyone likes it because of the tender ham that we import from Italy. Italian pizza is not that popular. They mostly take Italian pizza, it is with beef tartare, teriyaki dressing and arugula.
Dmitry Vlasov
Bontempi pizzeria chef
We only import ingredients from Italy that are not subject to sanctions, such as flour. And we are looking for gastronomic miracles here. We do not run around the markets, different companies come to us and offer their products. It used to be the other way around. Naturally, we make preparations for pizza, but not more than half a day. The output of the pizza is 400 grams: usually there is a little more toppings than dough.
Bake
The classic pizza is baked in a special wood-fired "Pompeian" oven. It has the shape of a dome in the form of a hemisphere, where the heat from the fire enters and already heats the entire furnace. In the "Pompeian" oven, pizza is cooked in just 90 seconds. In electric cooking, it will take about ten minutes.
Dmitry Zotov
chef at pizzeria Zotman Pizza Pie
There are three types of stoves: electric, wood and gas. Gas and firewood are almost identical, just gas is more economical. In such ovens, it is better to cook American and Neapolitan pizzas. But an electric oven is suitable for Tuscan pizza on a thin crust.
Alexey Gordila
Montalto Pizzeria Chef
I always adhere to the correct preparation of pizza, so Montalto has a wood-burning oven with a baking temperature of 400-450 degrees. It gives the pizza not only a natural smell, but also a little soot and a unique crispy crust. Pizza with charred edges is bad, but crispy, fried and ruddy pizza is the norm.
Yuri Lavrenov
Senior Chef Studio
We make pizzas in wood stove at 280 degrees. Wood-fired pizzas are more flavorful and crispy on the sides. Pizza cooked in an electric oven is significantly paler. Sometimes on pizza they make burnt edges on purpose. To understand whether this was done on purpose or by mistake of the cook, you need to look at the bottom of the pizza: if it is black, then the dish is burnt.
Dmitry Vlasov
Bontempi pizzeria chef
We cook in an electric oven at 300-320 degrees. Now the fashion for wood stoves. But from the point of view of the impact on human health, it is worse, since it contains a lot of soot. In terms of safety, it is also inferior to electric. Of course, pizza from a wood-fired oven has a special aroma, but because of it you don’t smell good products - I don’t see the point in that.
Tomatoes, mozzarella, parmesan, anchovies, olive oil, oregano and basil
Pizza "Caprichosa"
Tomatoes, mozzarella, mushrooms, artichokes, green and black olives
Pizza "Regina"
Tomatoes, mozzarella, champignons, ham, oregano
(sometimes black olives are added)
Pizza "Four cheeses"
Four different types of cheese
Pizza "Four Seasons"
The common ingredient is tomatoes. The pizza is divided into four parts: spring (olives and artichokes), summer (salami and black pepper), autumn (mozzarella), winter (mushrooms and boiled eggs)
Diabola Pizza
Salami, hot Calabrian pepper
Sicilian pizza "Sfincione"
Anchovies, pecorino cheese with sauce. Has a square shape
Pizza Calzone
Ricotta, ham, mushrooms, mozzarella, parmesan, oregano. Closed pizza.
American
"New York" pizza
Similar to Neapolitan, mozzarella, romano cheese, basil, hot pepper, oregano.
Thin crispy dough
Pizza "Hawaiian"
Ham/Canadian bacon, pineapple, mozzarella
"Greek" pizza
Feta, olives, oregano. thick dough
"Chicago" pizza
Ingredients in reverse order: mozzarella, toppings of your choice, tomato sauce with herbs, parmesan. Thick dough with high sides
"Brooklyn" pizza
Rough, with crispy edges. The filling can be both traditional and original.
Having got acquainted with the menu of the Pizza Empire company, it is easy to guess why so many people become customers of this delivery service, because it is simply unrealistic to find the same affordable prices anywhere as here. However, although local chefs cook quite well, they will not be able to deceive a true gourmet, who could easily distinguish these dishes from the original Italian recipes. And all because here, as in any other domestic restaurant, they serve pizza adapted to the gastronomic preferences of Russian residents. Whereas in Italy itself, of course, people eat a slightly different food.
In order to understand exactly what all these differences that we mentioned earlier lie in, it would not be superfluous to visit sunny Italy - this is the only way you can feel the local flavor and understand what it would seem like the most ordinary food for the inhabitants of this country.
Each of the Italian provinces has its own culinary characteristics, which is due to the fact that all regions of this country have their own special climatic conditions. For example, in the northern regions of the country, pizza chefs do it almost the way we are used to. And all because France is located next door, whose culinary traditions are closely intertwined with the local ones, as a result of which the cuisine of this province is very similar to ordinary European cuisine. But the inhabitants of the southern regions, who have not undergone such a gastronomic expansion of their neighbors, prepare pizza according to the national traditions inherited from their ancestors.
The recipe for the iconic pizza has been passed down in Italian families from one generation to the next. It is thanks to this dish that it has become international, because the inhabitants of this country, who are distinguished by their entrepreneurial spirit, live in all corners of the world, and, of course, do not give up their usual food in new places.
If in the USA today pizza is equated with fast food, and it is often eaten literally on the run, then for Italians this is a real crime. Like all southern peoples, they do not tolerate haste, and like to do everything very measuredly. Therefore, in Italy, pizza is eaten only in restaurants, talking with each other, invariably washing down their lunch or dinner with a glass of light local wine.
There is a persistent misconception that Italians do not go to restaurants and cook pizza exclusively at home. But in fact, this is rather true for Russians, because it is not for nothing that the number of catering establishments in Italy is much higher than in Russia! Moreover, good pizza is prepared here not only in large fashionable restaurants, but also in small cafes scattered throughout the country.
Every day, for many of us, the topic of starting our own business is becoming more and more relevant. The country is constantly shaken by economic crises, you constantly have to worry about whether tomorrow at work the authorities will announce the next layoff. While, having your own, albeit a small business, you can not worry about the day to come. However, many niches on this moment are already busy, the competition in the market is such that it’s not worth it to meddle in this or that business. Nevertheless, there are still such segments in which you can try to win your place under the Russian sun. So, let's say, even despite the competition, opening a pizzeria can be a very good solution. A competent business plan, with all the calculations and taking into account the situation on the market, will help a beginner in this business to stay afloat at first, and then, perhaps, even win this race. This is what will be discussed in our review.
So, how to open a pizzeria? The business plan below as an example will help you write your own document and evaluate your strengths.
Rationale for choice
Some may have a completely logical question: “Why, in fact, it is proposed to consider the business plan of a pizzeria?” We answer. Yes, because there is never too much pizza! And even if a similar institution operates in the neighboring area, yours will not be left without customers in any case. Everyone loves pizza! In addition, there are several formats of establishments of such a plan, so it is much easier for a novice entrepreneur to choose something suitable for himself. For example, when developing a business plan for a pizzeria for a small town, it would be wiser to opt for a specialized mini-institution. After all, in the provinces, unlike megacities, as a rule, there are far from every city. And if, say, you don’t have a fairly large amount on hand to open a large cafe, then it makes sense to consider a business plan for a small pizzeria that delivers to your home. Yes, the income in this case will be much lower, but this is just the beginning. If things go well, then, who knows, the moment may come pretty soon when a business plan for a pizzeria of a larger scale is needed.
A few words about the document itself
Regardless of what business plan is being developed - whether it is planned to open a pizzeria, a restaurant or another catering establishment - this document should consist of several sections that must be considered. It must certainly take into account some basic elements, as well as describe in detail each step and provide calculations.
If we take the pizzeria business plan we are considering, an example of its preparation will look something like this. First of all, you need to study in detail the business idea itself for opening this enterprise, as well as analyze the situation on the market. Next comes the question of registering a business. Here you need to think about what type of activity and payment of taxes is the most reasonable choice. After that, you need to choose the format of the institution, and then calculate the cost of rent. In order for the latter to be minimal, you need to competently approach the choice of premises. After that, it is worth focusing on such an issue as recruitment. Here, depending on the scale of the plan, you need to think about its number, wages, calculate the cost of the form, etc. Next comes the compilation of a list of equipment and the justification for the need to purchase one or another of its types. Then the plan is detailed, and the last item will be the calculation of profits. Your creation should be crowned with conclusions about the profitability of the undertaking. Or about his complete hopelessness.
Of course, today you can buy it without any problems, or even find a free one at all. ready business plan pizzerias. However, not a single template, albeit well-written document can be compared with the one that will be made taking into account the specific place in which it is planned to open a business, as well as small nuances known only to the future entrepreneur himself.
Restaurant or cafe
It is hardly worth it for a novice entrepreneur to aim at a restaurant, but you can try to open a cafe, if you have the required amount on your account. This option when opening your own pizzeria is considered the most expensive, however, it is also the most cost-effective. When developing a business plan for the Pizzeria cafe, first of all, it should be borne in mind that the most money will have to be spent on renting the premises. Expenses, depending on the location of the institution and the city in which it is located, can vary from 100 to 300 thousand rubles. For salaries, staff will need to spend 20-30 thousand for each employee. And you should have quite a lot of them - cooks, waiters, helpers, since the format of the cafe implies the presence of not only pizza on the menu, but also a different assortment, up to alcoholic drinks. The purchase of equipment will take at least 200,000. Plus a PR campaign, which, in the most modest scenario, will draw twenty thousand. Plus paperwork, renovation of the premises and other expenses. In total, the opening of such a business will require at least $ 100,000. The profitability of the business will be about 350 thousand per month, but it will pay off in about a year.
Mini pizzeria: business plan
Such an institution operates on the principle of fast food. This is either a small mini-cafe, or even just a rented area in a shopping center. The costs in this case will be much lower, as it will be lower, and you will not have to hire a lot of employees. How much you have to spend at the initial stage will help you understand a well-written business plan. A takeaway pizzeria is an option that will help you cut costs even further. That is, in this case, you can limit yourself to a small area in trading floor with just a couple of tables and a sales counter, offering the especially hungry to eat your product without leaving the cash register, and the rest to take it with them. In principle, you can not save money, but combine both options by adding a few more tables to the hall, and salads, snacks, coffee and beer on the menu. As for costs, rental costs will range from 30 to 100 thousand rubles, for equipment - from 120 thousand, staff salaries - within 30 thousand. You can earn about a hundred thousand a month, and recoup the cost in a year and a half.
Pizza Delivery Business Plan
"Pizzeria with delivery!" - this is how entrepreneurs loudly advertise their alleged institution. In fact, there is no pizzeria as such. If you have permits and follow sanitary rules, you can simply cook such pizza in your own kitchen, spending money only on a more powerful electric oven, food, advertising and gasoline. However, with such a formulation of the question, you will not earn much. But with a competent approach, such a pizzeria that delivers is considered the most budgetary and at the same time it is enough profitable business. However, in order for this to be so, you still need to rent a room, albeit a small one, the rent of which will cost about 10-15 thousand rubles, buy equipment at a minimum, a hundred thousand, hire several cooks and couriers. In general, when opening, you can keep within 10-15 thousand USD. e. And at the same time earn about 70,000 rubles. It will be possible to return the spent money in two years.
This is what the business plan of a pizzeria of each format looks like. Further, we will touch on issues related to paperwork, rental of premises, purchase of equipment, search for personnel in more detail. After all, they are an integral part of any competent business plan.
Documentation
You can open any business and work successfully and without problems only if you have a full package of permits on hand. Their entire list must certainly contain your pizzeria business plan.
First of all, you need to formalize your activity. So, it could be like individual entrepreneurship, and Joint-Stock Company with its own charter. At first, it is better to opt for an individual entrepreneur, in this case it will be easier to deal with taxes, and there is less responsibility. You also need to have a patent for trading activities and a license for a retail type of trade, as well as a sale (if one is planned) alcoholic beverages. You will need to obtain permission from Rospotrebnadzor to place a pizzeria in a rented room. Plus a conclusion from the SES, for which you will additionally need to provide honey. future personnel books, premises lease agreement, certificate of state registration. You will also need to have permit document from the fire department.
Perhaps, in the area where you are going to work, some more papers will be needed, but you can find out more about this from the local authorities.
room
The issue of renting a room must be approached very carefully. Firstly, one should take into account such a moment: depending on the type of pizzeria, its area should be at least 50-250 "squares". Secondly, it must meet certain requirements of the SES. Not located in the basement, have connected and functioning communications, be divided into zones for the hall, utility room, kitchen. In principle, the last condition can be met by carrying out repairs on their own. However, in any case, you will need a cosmetic update, so the last condition can be omitted when choosing a suitable area.
The location is also important, since both the amount of the rent and the influx of customers depend on it. In the center, of course, you will have to pay more than in a residential area. But here, of course, not everything is so simple. If you are developing a business plan for a pizzeria for a small town, then considering placing it on the outskirts means immediately putting an end to your enterprise. An establishment of such a plan in a small settlement should be located where there are the most people. And the inhabitants of the province flock, as a rule, to the center. Another thing is if you are in a metropolis. Here there is a reason to turn your attention to new buildings. And especially on the outskirts. Residents of new houses in such places are not spoiled by the presence of a large number of shops. And many want to have a bite, and sometimes even a bite, without making unnecessary gestures like trips to the nearest supermarket. So your establishment will come in handy. In addition, in new buildings, the first floors of buildings are allocated for commercial real estate, and the rent there is quite low. So picking something suitable for yourself will not be difficult.
Equipment
The most expensive part of a business plan. It is possible, of course, to reduce costs and purchase refurbished appliances, stoves and refrigerators or used ones, however, if possible, it is still advisable to buy everything new. First of all, you will need to acquire refrigerators, and for each type of product separately. Fish and meat should not be stored in the same unit. You will also need a special one. It will not be superfluous to have a dough mixer, it will not hurt to have one. You will have to buy a few more tables, also specially designed for making pizza, plus various furniture for the hall, dishes and other trifles. You will also need to take into account the cost of uniforms for employees.
Staff
As for this issue, the main thing here is that the waiters are well-trained, and the chef is a chef, in the full sense of the word from the point of view of culinary art in general and competent pizza preparation in particular. In general, neighbors, students, temporarily unemployed and other similar workers are not recommended to be considered. Only qualified personnel with appropriate education should be hired.
Advertising
To promote your institution, you need to use all the methods available for this. Own website, advertising on radio, television, in newspapers, on poles, after all. There is an opportunity - place pointers-tips that will lead visitors to the doors of your pizzeria, hire students so that you don't be greedy. Hold all kinds of promotions, arrange free children's holidays, because kids love pizza no less than adults. If not more. Over time, grateful customers will bring new visitors with them - the word of mouth effect will work.
Conclusion
So, what conclusions does the above pizzeria business plan allow us to draw? The forecast for this type of activity can be said to be quite favorable. With the right approach, a well-written business plan and the availability of a certain amount of money, you can create a completely viable enterprise. Yes, of course, the competition in the market is quite high, but this does not mean at all that some can sell pizza, while others will not succeed. At first, you can try your hand by organizing small pizzeria, which provides home delivery, then expand and open a mini-cafe, and then completely aim at a restaurant. The main thing is to believe in yourself and have the initial capital. And you will need at the start - depending on the chosen format of the pizzeria - from fifteen to two hundred thousand dollars.
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