How to open a successful pizzeria

Pizzeria — this café or restaurant where the menu are pizzas with various toppings and its derivatives. From the assortment and production volumes depend on the size of the premises, selection of equipment, staff and stock of products.

STEP 1. Marketing

Those wishing to go into the restaurant business can consider the option of the pizzeria. In St. Petersburg many produce and sell pizza. But institutions, officially calling themselves the "pizzerias", no.

Abroad, especially in the Motherland of pizza, Italy, pizza restaurants are classified as fast–foods where you can eat "cheap and cheerful".

"The production of pizza a very profitable business," says the chef of the restaurant Mama Roma Sergei Buyanov, — contribute to the low cost and high popularity of the dish. Our network of 20 thousand regular customers, and 80% of the visitors bought the pizza."

The most common source of pizzas in St. Petersburg — street stalls. With Italian cuisine, these products have little in common. Rather they can be called a yeast pies with open filling.

The most close to the original restaurant pizza. It, in addition to the main menu, cook the Italian restaurants: Pizzicato, Mama Roma, La Strada, Macaroni, etc. a Significant share of the market, network fast–food outlets Patio Pizza, Pizza Hut, KFS.

Almost all restaurants offer "takeout pizza". Some of them deliver orders to nearby offices and apartments. Professional "pizza" delivered "Marco foods" (trade mark "Markopitstsa"), "Cola–Pizza".

Pizza is also included in the assortment of bakery and confectionery. "Often customers come in for a cake and eating pizza in the appendage," — said General Director of JSC "Baltic bread" Lyudmila zubakova.

In addition to catering to the production of pizza has mastered the manufacturers of semi-finished products: "frost", "Daria", "Talosto", etc.

STEP 2. PRODUCTION REQUIREMENTS

Production of pizza shall conform to the norms of SES for enterprises for production of bakery products.

Among the requirements for the room are facing the walls or painting them with latex paint, the presence of hot and cold water, ventilation, sewage, etc.

If the pizzeria is situated in a residential building, the equipment should not create a large noise and vibration. Mode of operation in this case may be limited.

"The dimensions depend on the volume of production and number of seats, — said General Director of JSC "Baltic bread" Lyudmila zubakova — an average pizzeria takes at least 100-150 m2".

Square pizza can be from 50 m2. Recommended area — 100 m2. Small plants can be placed on 25 m2.

STEP 3. THE EQUIPMENT DEPENDS ON THE RANGE

The choice of technique depends on how many pizzas and how much you are going to release. The smaller the production, the more manual work you need to use.

The supply of imported equipment by the company "Agropromstroy", "trade equipment". Russians most actively promoting specialized technique company "LRA" (Novosibirsk), "Elf 4M" (Ryazan), etc. Good baking equipment produces "Russkaya Trapeza" (St.-Petersburg).

If you cook only vegetable pizza can be limited to two refrigerators. In accordance with the requirements of SES for storing vegetables, meat, seafood, fish require a separate refrigeration unit.

Storage container plastic suit. Aluminium is considered to be a harmful metal, stainless steel — too expensive. Glassware in food production not be used.

Pizza base Kress is available at the bakery or vypuski yourself. The dough for it is prepared by hand or in a mixer machine. It is considered that the "manual" dough "with soul", but in cars it doesn't overheat from the owner, comes out more uniform. The dough is ready to hang and shaped by hand or using specialized equipment. Then placed in the prover. No wardrobe is also possible to do. But if the dough will "walk" on the tables, it will take a lot of space and sovetnitsa.

The filling, depending on volume, cut hand or grinders. Meat toppings must undergo heat treatment. The filling laid out on the basis of the test. The resulting pizza is baked or frozen.

The oven can be leveled, special (for pizza) or a conveyor. The latter is recommended for large enterprises. Pure Italian way is baking pizza in the wood.

"Pizza oven similar to our Russian stone ovens, says the Manager of the restaurant Pizzicato Tatiana Kournakova, — wood burning in the depth of the hearth, and pizza spread close to, rock bottom. This pizza turns out particularly crispy and flavorful.

Five of the most popular pizzas according restaurants Mama Roma and Pizzicato

• "Margherita": Tomato
• "Proshuta–fungi: Tomato + ham + mushrooms + cheese
• Pizza Four seasons: Artichokes + mushrooms + ham + shrimp
• Pizza "Four cheese: Four different kinds of cheese
• Pizza–permute: Tomatoes + smoked sun-dried ham

STEP 4. PIZZAIOLA SOLVES ALL

To service the small pizza is enough for two people: a chef and the seller (the waiter). These people will determine the success of your business.

The quality of the pizza depends on the honesty and professionalism of the chefs. "To learn how to cook real pizza requires from six months or more, — the head chef of the restaurant Mama Roma Sergei Buyanov, St. Petersburg school pizzaiolo there. Invite specialists from abroad or nurture yourself. It is best to learn and to train in the Motherland of pizza — Italy. There even exist specialized educational institutions".

The salary of the chef will average $150-600. The salary of the seller/waiter $100-200.

Many cafes are cutting back on staff due to the "student" rate.

STEP 5. SELECTION OF RAW MATERIAL DEPENDS ON THE AMBITION

Practice shows that the range should include five kinds of pizza and more. Products for food can be both imported and domestic. Most restaurateurs use the mixed option. "If you use import only, pizza will "gold", — commented the Manager of the restaurant Pizzicato Tatiana Kournakova.

Most complaints cause cheese, flour, yeast and spices. "You can use Italian cheese "mozzarella" and its Russian equivalent, " says the chef of the restaurant Mama Roma Sergey Buyanov. — Pizza will turn out edible, even tasty, but not literally "Italian". The supply of raw materials involved and intermediaries, and producers. For example, cheese "mozzarella" issues of Russian–Italian "Michelangelo" in the village Kobralovo, at Gatchina. Market participants noted the benefit of "professional" hypermarkets Metro.

Necessary equipment in the production of frozen or fully prepared pizza are:

mucoperiostal, dough kneading machine, dough divider, TextFormat, vegetable cutter (grater), stove to prepare the sauce, cutting, baking, cold storage,

May optionally include a heat-resistant bags for transporting pizzas: $30-80 apiece.

Total: the total cost of the production line of pizzas — from $4.5 to $150 thousand Price depends on the manufacturer (domestic/imported), quality and power of the equipment.

Trade of pizza depends on the season. In summer, the consumption of pizza increases. Thus, profitability of the enterprise depending on the investment volume and season can be from 6 months to 3 years. After 2 years, this pizzeria will bring the monthly income up to $100 million