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Welcome to "Beyond Margherita" the pizza blog for the open minded

  • Pizza Chefs Salaries Report

    Posted on Wednesday, June 16, 2021 by Alan Pizzaiolo TribeNo comments

    We have analysed 80 live jobs on PizzaioloTribe.com and Indeed and collated this information. Things to consider: When a range was given we used the middle point. For instance if the job ad stated from £11/h to £13/h, we used £12/h The jobs we used were live as at June 15 and no older than 2 weeks For London we included zone 1 to 6 We divided the positions into Head Pizza Chef and Pizza ...

  • Employers need to start running a company not for themselves, but for everyone.

    Posted on Thursday, June 3, 2021 by Alan Pizzaiolo TribeNo comments

    We have been calling the “shortage of pizza chefs” well before Brexit happened, and in as much as we hate saying “we told you so”, this was plain and clear to everyone that would bother thinking about what would happen once the UK closed its borders. What we didn’t know was the extent of it, both in size and geographically. Brexit was the nail in the coffin, but the pandemic was the instigator. ...

  • Pizzaiolo Survey

    Posted on Monday, May 24, 2021 by Alan Pizzaiolo TribeNo comments

    We recently surveyed more than 100 pizza chefs, living and working in the UK and as usual (and not surprisingly) salaries are always a hot topic, but with this survey we also wanted to find out what motivates pizza chefs. Of the 136 pizzaioli that responded the majority are Head Pizza Chef (Q1) and works for an independent pizzeria or a very small chain (Q2). The amount of hours worked seems to ...

  • A LinkedIn post that went viral and how to save hospitality

    Posted on Wednesday, May 5, 2021 by Alan Pizzaiolo TribeNo comments

    On Sunday morning, after reading and article on the weekly edition of The Caterer, titled "Where are all the staff?" I felt a sudden urge to tell the world my point of view. I do this from time to time on LinkedIn, our Facebook page and this blog, but normally only a handful o people will read and comment on these posts. This time it was different, my post struck a chord with a lot of people and ...

  • Pizza Place VS Pizza Truck

    Posted on Thursday, April 29, 2021 by Alan Pizzaiolo TribeNo comments

    This week we found some interesting debate going on online, in this case the topic was: How difficult is it to set up a mobile pizza business and what are the pro and cons compared to a brick & mortar pizza place. Recording our podcast, talking to business owners and generally keeping an eye on the various pizza chef groups, we have learnt that although setting up a mobile pizza business may be ...

  • How to open a pizzeria on a shoestring: 11. Staff

    Posted on Wednesday, April 21, 2021 by Alan Pizzaiolo TribeNo comments

    Staff are the core of every company, even more so in a customer facing role. Food is only one of the reasons why people will choose your restaurant and not always the most important one. Service and the experience in general are very important factors. So choose your staff carefully and make sure they align with your culture and the idea of service you want to offer. Part 11 Your Staff Pizzaiolo ...

  • Come fare richiesta per il Settled/Pre-Settled Status e ottenere il diritto di lavorare nello UK

    Posted on Tuesday, April 20, 2021 by Alan Pizzaiolo TribeNo comments

    Come fare richiesta per il Settled/Pre-Settled Status e ottenere il diritto di lavorare nello UK Per chi e’ questo post? Questo post concerne tutti gli Italiani che hanno lavorato nello UK e hanno il National Insurance Number. Se sei tornato in Italia/lasciato lo UK nell’ultimo anno, potrai molto probabilmente ottenere il Pre Settled or Settled status, e a seconda delle tue circostanze, il ...

  • How to open a pizzeria on a shoestring: 10. Suppliers

    Posted on Thursday, April 15, 2021 by Alan Pizzaiolo TribeNo comments

    Suppliers You will need a range of suppliers to be able to operate your business. It’s important to have a good relation with them as sooner or later you will need a favour. My biggest advice: Treat them with respect and pay on time. Food & Beverage I would suggest you do a bit of research, ask your pizzaioli Facebook Group or Forum and your friends who they use. Look at delivery dates, how many ...

  • How to open a pizzeria on a shoestring: 9. Compliance

    Posted on Monday, April 12, 2021 by Alan Pizzaiolo TribeNo comments

    Part 9 Compliance If I have called the part where we discuss bank accounts and accountants boring, this is super boring! Compliance is a necessary evil. It’s actually for the common good, but like all things not created by actual restaurant operators, sometimes it may feel like a “box ticking exercise”. Registering with your local authority First and foremost, you must register with your local ...

  • How to open a pizzeria on a shoestring: 8. Registering for VAT

    Posted on Wednesday, April 7, 2021 by Alan Pizzaiolo TribeNo comments

    This really deserves its own chapter, not because registering for VAT is complicated, but because it's a somewhat important decision that you must make early on as it will affect your prices and your finances. Part 8 Registering for VAT At the time of writing, the VAT threshold is £85,000 , which means 30 days before you expect to hit this figure, you should register for VAT. As explained, you ...