How to Open a Successful Pizzeria

Pizza is an attractive concept and a huge category. It's popular, never goes out of style, and can be very profitable, especially when you consider soft drinks and pasta as part of the landscape, both of which can offer significant margins. If you're looking to become a franchisee, some of the most refined operations are pizza concepts, and can be a great way to enter the business. There is also a place for restaurateurs who want to open independent or "Indy" pizza restaurants, in the fine tradition of the neighborhood pizza place. In any event, success in this category requires careful planning and execution.

Opening a pizzeria from scratch is a lot more complicated than it appears on first glance. I have opened seven for myself and dozens for clients. Since the first of this year, I've helped open three and have four more on the drawing board. I can hardly wait for Hawaii and India. Every operation is similar but they all are unique to themselves. For those who are contemplating a pizza restaurant, this will be a basic primer. Clearly, one could write a book on the subject, but the following are areas that you should seriously consider before taking the leap.

In this article, first I will review several of the critical decisions and tasks you'll need to consider before the first pizza is sold. The list is not exhaustive in opening a restaurant; however, the ones we've highlighted are especially important for pizza restaurants. Skip them at your own risk. Second, I will describe some of the trials and tribulations attendant to opening an Indy operation, based on my experience as a consultant specializing in this category.