Restaurant Social Media
Starting/Running a Pizzeria
Starting up a pizzeria does not sound like it will be difficult but I know it is. Anyone willing to share some of the biggest surprises they encountered as they opened up their first or 51st unit? and how did you address it or whom did you turn to for help?
Replies to This Discussion
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Permalink Reply by Ray Villaman on -
Hi Doug,
Glad to see you found FohBoh...will be a grea resource for you.
I currently own two pizzerias and have interest in other restaurants as well. My career has been in the industry for more than 20 years now (started in college), and I also advise three private equity funds on thier restaurant related investments. I've opened or overseen over 150 new restaurant openings for some national chains (Bennigan's, CPK, Boston Market, World Wrapps). I have seen many independent and chain restaurant come and go...many of which had little experience in the industry.
There are so many details that will impact your success: real estate, operations, marketing, leases, training, systems, menu development, construction, design, etc. Any ONE of these areas could be your down fall. I'm sure you have seen the failure rate for restaurants, and the two biggest reasons are consistently in these areas- lack of capital and lack of experience. Additionally, you will HAVE to nail real estate selection and operations, period. So what experience do you have, would be my first question? But prior to that, what level of capital are you allocating and how do you know it is the right amount?
Unfortunately, the details could be overwhelming, so my first recommendation is to find a qualified, experienced mentor/coach and/ or hire a highly recommended consultant.
If you'd like to discuss further, that's fine, but I must warn you...my goal will be to talk you out of the venture if you do not have the experience or resources.
Sorry to be so negative, it really is a rewarding industry if you can establish/run a successful, profitable concept.
All the best to you in your new venture!
Ray
Fyi, one of my restaurants websites if you have an interest- www.firesidepizza.com
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Permalink Reply by Doug Austin on -
Ray
Thanks for your reply. You bring up excellent points of concern that are indeed on our radar and the radar of our "coach". I suppose the real root of my query is to validate and perhaps gather alternate perspectives to the "check list" and process one goes through from the first thought of opening a unit to grand opening to year one analysis. Any thoughts on where I can get that perspective?
Doug
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Permalink Reply by Ray Villaman on
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Hi Doug,
Sorry for the delayed response...July 4th ativities keep us very busy.
In regard to your question: there are several books on opening restaurants, in checklist form as well. The main issue you will have will be in the areas that the book does not cover and with the general lack of experience. Hopefully your coach can cover the "gaps". How to negotaite the lease, capital requirements, hiring process, training, expenses/budget, etc...
Let me know if you need more specific details...
Ray
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Permalink Reply by Doug Austin on
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Thanks Ray.
DVA
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Permalink Reply by Doug Austin on
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Joe
Thanks for the link.
Doug
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Permalink Reply by David Dodson on -
Ray is the man and is right. I would explore purchasing an exisitng successful local pizzaria or buying a franchise. These will get you off to a good start and you are fairly sure to make money. With this experience under your wing you might explroe doing your own. I help develop brands for famous chefs, hotels, and restaurant companies and I must say the cost of developing a new concept is likely $500k more on the first unit than on the second. For a small business it doesn't make sense. If you have a the skills, passion, and focus you can develp yourself and have fun. Punch in St. Paul is a great example of a passionate pizzeria vera operation. Depends upon what you want and how much money you have to pursue your dreams.
Best,
David Dodson
www.cultivationcorps.com
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Permalink Reply by Howard Appell on -
Doug:
First, good luck in your new venture. I used to be a foodservice equipment dealer in NY and I think I have seen so many things go off course it's hard to count. The way to get through it is to be ready for events to happen that make your head spin and your blood boil. Just make sure your working capital is greater than you think you will need. Many timess the building department for example, will change rules while you are building and it can cost you additional funds to get the approval to open.
I remember one job I did for a friend of mine who owned an Italian Deli and he needed a new refrigerated deli case. I wanted to be 100% sure I didn't mess up so I went to his place and measured the width of the doorway because many times the ordered equipment arrives and can't make it through the door and then windows have to be taken out and the cash goes out the window. The catolog sheet and my measurements were fine. The day of the delivey we had four of our friends there to meet the truck and get the case in the store. Three quarters of the case went in with a little bit of space to spare and then it happened. There was a refrigeration drain pipe that was not noted on the spec sheets and it stuck out of the case by 3"...In this case we were able to unscrew the pipe in relace it when the case went in. The moral of the story is expect the unexpected and have enough money to pay for it. I have so many others as I'm sure other members do too, but I'll watch for their responses and add some others down the line. Feel free to contact me with any questions..
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Permalink Reply by Frank C on -
Your breaking my number one rule. "Do what you know" If you don't know what it takes to make a pizza, get a job a one. you'll know in a month. Good luck, FC
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Permalink Reply by The Grotto on -
Doug,
Why haven't you come and talk to me about this? Not trying to toot my own horn by any means. I would be more than happy to. You know where I am at.
Mark
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Permalink Reply by Doug Austin on
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Mark
I will stop over to discuss. Glad to see you are on and involved in FohBoh.
DVA
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Permalink Reply by Keith Bernhardt on -
Doug,
Found your email and sent you name and number of someone who might
be a good contact.
Keith
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Permalink Reply by Doug Austin on
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Keith
Thanks
DVA
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