The greatest challenge when it comes to opening a pizzeria is often having a clear direction for the steps ahead: opening a pizzeria is not just about renting a space, furnishing it, and buying an oven and a dough mixer — it requires planning, strategy, and, above all, the necessary knowledge to take the first steps with confidence.
The business plan, the time needed for renovations, the delivery deadlines for equipment (many people assume that ovens, mixers, and counters arrive quickly, within a few days — most of the time, that’s not the case), but most importantly, having a clear and structured idea of what we want to offer the customer: all of this is essential for a solid start.
What product do we want to offer? Who will be our audience?
Knowing how to move determines success from the very first moments: more than once, I found myself creating recipes with unlikely machines, developing customized fermentation processes to bake in very old ovens.
A pizzeria consultant is exactly that: someone who observes, analyzes, understands where to act, and solves problems. But they are not a demigod — if something doesn’t work, it simply doesn’t work.
The solution, very often, is to start already accompanied by an industry professional: improvisation leads to unnecessary and wasted expenses.
Knowing how many square meters are needed to work smoothly, how to serve X customers, which oven has the right quality and size, which dough mixer guarantees flawless pizza production.
And we must not forget the human factor: we are not robots. Today, more than ever, we rely on machines to work, but we cannot forget that pizza was born as a handcrafted product — and its essence lies precisely in its imperfection.
A skilled and attentive pizzaiolo recognizes the details of fermentation, knows how to handle the product, and studies the production processes.
And they also know how to improvise: because, as in any business, unforeseen events will happen. The dough doesn’t rise, it over-ferments and becomes unusable. The mixer breaks down. The assistant doesn’t show up to work. We cannot afford not to open the doors.
The mental agility and problem-solving skills of the pizzaiolo are indispensable.
That’s why consultancy during the planning phase, personalized training for pizzaiolos, appropriate marketing — a complete follow-up from day 0 to day 1, the moment the doors open — ensures that the customer gets to know us, sits down, eats, pays, and shares the experience with friends.
All with a smile — and the promise to return.
All with a smile — and the promise to return.
