Opening a pizzeria means product, space and team working together.
Choosing an oven is only one part of opening a pizza business. Your menu, preparation space, storage and team need to work together.
I support the product and production side of your project, from the initial brief to practical trials before opening.
How the work is organised
- 01
Product and service definition
What pizza, which baked goods, how many covers, takeaway or dine-in: the choices everything else depends on. - 02
Operational requirements for the kitchen
Space for mixing, proofing, storage and stretching, sized to expected volumes. - 03
Functional assessment of equipment
Oven, mixer, fridges and benches assessed for what they will need to do every day. - 04
Ingredients and available suppliers
Flours and ingredients you can source locally, tested to see how they behave. - 05
Recipes, weights and menu
Written recipes, weights and a menu your production can sustain. - 06
Team training
Staff learn on the equipment and recipes they will use in service. - 07
Pre-opening trials and start-up
Trial services to check timing, stations and quality before you open. - 08
Launch coordination with your professionals
I work with whoever handles design, installations and communication on the product-related parts.
Who does what
What I take care of
Product and operations: recipes, processes, kitchen organisation, training and pre-opening trials.
What other professionals handle
Technical design, installations, permits, administration and marketing remain with the qualified professionals you appoint. Working language, language support and travel are agreed before the engagement.