Come aprire una pizzeria al taglio

Anyone wishing to open a pizza-by-the-slice business is making a sound and financially justified choice, as the raw material costs are quite low and the markup is good.

Of course, the initial investment in equipment, especially ovens, must be considered, as well as the type of work involved, which is quite demanding and tiring, especially due to the high temperatures reached in the cooking area. Here’s a comprehensive guide with plenty of information on the pros and cons of this business, along with everything you need to know to get started.

Those who are in a hurry , those who study and have little money in their pockets, those who prefer convenience to a “real” restaurant or pizzeria : these categories of people – and not only – are the regular consumers of pizza by the slice .

This type of business has enjoyed a boom in recent years, meeting the needs of many people who find themselves forced to eat out . Alongside kebab shops, rotisseries, takeaways, and sandwich shops, pizza by the slice restaurants are extremely popular in busy areas and cater to a wide range of customers.

Pizzerias by the slice often serve not only pizza but also other types of baked goods (such as panzerotti, focaccia, crepes, savory pies, arancini, French fries) or sweet specialties ; this allows the establishment to expand its offerings, thus meeting the needs of customers who can thus opt for one specialty or another.

What you need to open a pizza by the slice restaurant

To start a pizza by the slice business , first of all it is important to choose the right location : in fact, the premises must be located in well-frequented areas such as, for example, near train or bus stations , but also along the streets of the city centre or near schools , shopping centres , offices , city parks , universities .

The ideal space can be small : typically, the space open to the public consists of a large window display, inside which is a counter for displaying prepared foods and, possibly, a few stools , shelves , or tables for eating inside. Typically, a space of 40 or 50 square meters , including a sales area and a rear work area, is sufficient for a pizzeria serving pizza by the slice.

From a bureaucratic standpoint, registration in the Register of Artisan Businesses and authorization from the ASL ( Local Health Authority ) are required. The ASL conducts specific checks to certify that the premises comply with current health and hygiene regulations. Staff working in the pizzeria must also have a specific health certificate , which must be renewed annually.

Anyone who decides to open a pizzeria by the slice must invest in the equipment necessary for preparing pizza: mixers and an electric or gas oven are the most expensive from an economic point of view, but special refrigerated steel work tables , a retarder-proving cabinet , flour hoppers , a pizza dough roller or mechanical press are also needed .

In addition, the equipment needed for storing raw materials must be added, such as cold storage rooms or a dedicated refrigerator for production foods, with a minimum capacity of 700 liters; a slicer , scales , fryer , and pizza tray rack complete the equipment at the back of the room, intended for production.

Special stainless steel sinks , hand basins , and cleaning products are essential ; the tools of the trade are also needed for preparing, cooking, and serving pizza by the slice and other specialties (shovels, baking trays, spatulas, pizza cutters, etc.), as well as the uniforms of those who work in the business.

Finally, the customer-accessible area must be furnished with heated pizza counters , a back counter , a cash register , and any tables , shelves, and stools . From a financial perspective, you also need to factor in any costs for renting ( or purchasing) the space, gas, water, and electricity bills , waste disposal tax , taxes , and bookkeeping by an accountant.

A vending machine selling cold drinks may also be installed inside the premises , perhaps alongside an automatic coffee machine . This is the case when the premises do not have the appropriate license.

Pizzerias by the slice rely heavily on attracting passers-by, so their spaces should be welcoming and inviting. To achieve this, in addition to a large, bright window display that allows for a clear view inside, the space should be tastefully furnished , painted in warm colors, and clean and tidy. The decor can be modern or classic, depending on your preferences.

The courtesy of those working there, and their own professionalism and competence , are other factors to carefully consider: those serving pizza or other products must take care of their appearance by wearing appropriate attire , preferably including a cap for hygiene purposes. Another very important point is that different people should be responsible for preparing the food (and serving it) and handling the cash register.

This is a very important hygiene measure: do not alternately handle money and food. If the establishment is small or has a limited number of employees, it’s a good idea for them to use special disposable gloves to avoid food contamination.

Marketing and quality offering

Pizzerias by the slice are generally excellent investments for those looking to start a family- run business . Two or three employees can be sufficient to manage this business, from food preparation to counter sales.

One of the biggest challenges is finding a capable and competent pizza chef who can produce a quality product. Pizza al taglio is often considered a low-quality food because people tend to skimp on raw materials and manufacturing costs. However, investing in a product that offers a good quality/price ratio allows you to build a loyal customer base .

As is well known, there’s a huge selection of pizza by the slice options, and prices are generally fairly even, to avoid competition. What really sets a busy place apart from a semi-deserted one is the quality of the pizza served, the variety of ingredients, and, why not, even the friendliness of the counter staff.

If you want to try your hand at the pizza making profession , it is important to follow professional training courses held by certified bodies, which provide theoretical and practical training.

These important training opportunities, in addition to being required by law , allow you to acquire skills that can then be further developed and refined by working alongside a professional pizza chef , in order to learn the “secrets of the trade”.

It’s important to remember that running a pizza by the slice restaurant requires a significant commitment in terms of time : in fact, we’re talking about an opening that can last from early in the morning until after midnight, so it’s necessary to plan shifts for the staff who work there.

Work shifts can be very intense and tiring , especially those that span lunch or dinner hours. In addition to the pizzeria’s opening hours , you also need to consider the time required to prepare the dough and bake the pizzas.

Marketing , advertising , and word of mouth are crucial factors, contributing to the success or failure of a pizza by the slice business . Therefore, when opening, it’s a good idea to encourage potential customers to try the specialties offered, for example with discounts , promotions , and special offers . Excellent communication tools include flyers , ads on local radio and newspapers, and billboards in public places.

A good solution could be to offer discounts during the initial opening period of the establishment, or ” loyalty cards ” that offer customers, for example, a free drink upon reaching a certain number of purchases. This way, it’s possible to attract and retain a long -term clientele .

Home delivery of pizza by the slice

Along with the traditional counter service, pizzerias often offer home delivery options by phone. This option should be carefully considered, as it involves significant additional investment .

First, you need to purchase transportation: classic scooters or, in rarer cases and if you plan to deliver large pizzas (such as “flat” pizzas or pizzas by the meter), a proper car . The vehicle must be equipped with a special heated box for transporting pizzas, and you’ll need to cover the costs of vehicle insurance , property taxes , MOTs , maintenance , and fuel purchases . And, of course, the delivery driver’s wages .

To reduce costs and avoid these burdens, many pizzerias offer home deliveries using their own vehicles , provided by delivery drivers, in exchange for a mileage reimbursement.

Most pizzerias charge a fixed fee , per pizza or per delivery, as a surcharge to offset shipping costs. Others, however, offer free delivery to be more competitive.

This option is more risky from an economic standpoint because, given the significant cost of delivery, a high number of deliveries is needed to (at least) break even. A common strategy, to avoid financial risk, is to offer pizzas and other products at a slightly higher price than usual, thus already including a sort of “compensation” for home delivery costs.

Many pizzerias that offer home delivery offer a free service only during the initial opening hours , for promotional purposes and to build a loyal customer base. This can also be a viable strategy, provided you can win over customers with the quality of your products. Once customers appreciate this, they will likely be willing to pay for future delivery costs.

Economic evaluations of pizza by the slice restaurants

Opening a pizza by the slice business is an extremely viable option if you don’t have much capital but have a lot of drive , creativity , and passion . Profit margins can be very high if the pizzeria does well and builds a regular clientele.

All things considered, markups on the products on sale are generally quite high . It’s estimated that, for a slice of Margherita pizza , the markup is about three times the cost incurred. This means, for example, that the ingredients for a slice of pizza sold for €2.50 cost the operator no more than 60 cents. Even higher profit margins can be achieved by selling drinks through vending machines: the markup on cans and bottles of drinks (both alcoholic and non-alcoholic) can be as much as six or seven times .

Everything said so far refers to starting your own business , but it’s worth remembering that there’s also the option of opening a pizzeria by the slice franchise . This involves partnering with a well-known brand and opening a franchised location; the company typically takes care of most of the bureaucratic, logistical, and organizational aspects, in exchange for an initial investment and a percentage of future earnings.

This option may also be worth considering, especially for those who don’t feel comfortable with the time-consuming and difficult process of opening a business. The downside of this option, in addition to a lower profit margin for the owner, is the reduced “freedom” in managing the business itself, which remains tied to the franchising company not only in terms of branding, but also in terms of work organization and product offerings.

Websites for further information

Pizzerias by the slice
Pizza by the slice portal , containing a real georeferenced database on GoogleMaps with the pizzerias by the slice scattered throughout Italy and the rest of the world.