Blog - March 2021

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    How to open a pizzeria on a shoestring: 7. Leasing your premises

    Posted on Tuesday, March 30, 2021 by Alan Pizzaiolo Tribe — No comments

    As we are talking about opening a small place on a shoestring, we will assume you don’t have the capital to buy the freehold for your premises outright; hence you’ll have to lease it. Leasing a commercial property is not for the faint hearted and it may take a long time, depending on how speedy and committed you and the other parties are, and on how many parties are involved. There are several ...

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    How to open a pizzeria on a shoestring: 6. The boring bits

    Posted on Sunday, March 28, 2021 by Alan Pizzaiolo Tribe — No comments

    There are some essential choices you have to make early on. Consider those choices carefully as changing later on in your business life it's time consuming and stressful. Part 6 The boring bits Limited company or sole trader This is another somewhat important decision you will have to make, both have Pro's and Cons, mainly in terms of administration, taxation, and personal protection. You can ...

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    How to open a pizzeria on a shoestring: 5. Finding a property

    Posted on Monday, March 22, 2021 by Alan Pizzaiolo Tribe — No comments

    You decided to make the jump, prepared a business plan, and scraped together, one way or the other, enough money to bring your project to life. Now you need premises. Part 5 Finding a Property Essential requisites: You may want to write a list of what you need, based on your idea: the size, location, storage space etc. Once you write these guidelines down, make sure you do not deviate too much ...

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    How to open a pizzeria on a shoestring: 4. Financing

    Posted on Monday, March 22, 2021 by Alan Pizzaiolo Tribe — No comments

    Now you've made it this far, it's time to talk money! There are a few options when it comes to funding your project: You can either do it on your own, with a business partner or try and raise funds from banks and investor. Whichever way you choose, you must have some funds of your own, first to show commitment, but also to be able to retain a higher percentage of your business. Having a partner ...

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    How to open a pizzeria on a shoestring: 3. Business Plan

    Posted on Monday, March 22, 2021 by Alan Pizzaiolo Tribe — No comments

    Many small operators will skip this step. But it’s essential to have a good idea of what the numbers look like and see if your idea makes financial sense. Your business plan outlines what your business does and what you are trying to achieve. It explains: What the market opportunity is What makes your business special? How you will make it a success Writing a business plan helps you think about ...

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    How to open a pizzeria on a shoestring: 2. Viability

    Posted on Friday, March 19, 2021 by Alan Pizzaiolo Tribe — No comments

    Now that you've read the first blog entry of this series; ' How to open a pizzeria on a shoestring: 1. Deciding to go ahead ', which discussed the vital things to consider before taking the plunge, it's now time to really see whether your project is viable. Part 2 Viability Properties Firstly, you need to decide on your preferred area. This could be a specific town or post code, it could be an X ...

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    How to open a pizzeria on a shoestring: 1. Deciding to go ahead

    Posted on Thursday, March 18, 2021 by Alan Pizzaiolo Tribe — No comments

    Welcome to this series of how I set up my own pizzeria... on a shoestring! I will be taking you through my journey, sharing every step I took along the way. This series was born when looking back on a conversation I had with a very polite, young pizza chef that works in Scotland. He was working in a pizzeria but dreamt of opening his own place. One day, I saw that he had posted about his dream ...

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    A 3 way conversation about wages in the pizza industry

    Posted on Monday, March 15, 2021 by Alan Pizzaiolo Tribe — No comments

    This week, like another week really, there was a thread about wages in the pizza sector. This time though it inspired some constructive conversation and here at Pizzaiolo Tribe we like a good, constructive, sensible conversation. So here are 3 different views, from a pizzaiolo, a pizzeria owner and an impartial entity (Pizzaiolo Tribe) Pizzaiolo (Adrian): May I ask the group moderator a politely ...

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    How to reach 10k followers on Insta

    Posted on Thursday, March 11, 2021 by Guest Blogger: Julian Guy — No comments

    This week we ask a few instagrammers to give us 3 tips on how to reach 10k followers (organically). Julian of "Pizza is lovely", being the class act that he is, wrote an entire article: thanks Julian! I followed Julian for a couple of years now. His insights are always useful and he always finds the time to reply to a DM. Please give him a follow, you won't regret it. You can find his details at ...

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    Can we calculate a "just" salary for a pizza chef? And is money all that counts?

    Posted on Tuesday, March 2, 2021 by Alan Pizzaiolo Tribe — No comments

    You just need to be a part of a Pizzaioli Facebook group where people occasionally post vacancies to understand how animated pizza chefs can get about salaries. Unfortunately a lot of pizzerias are still paying minimum wage (or there about), sometimes masked by the fact that tips are included in the salary advertised, hence inflating the actual salary or at a minimum confusing applicants. ...