How to Operate a Pizza Stand
No matter what direction the economy decides to take, the pizza business is widely regarded as recession-proof. Starting your own pizza stand can be a profitable venture, regardless of the which style you decide feature on your menu. Even the most simple fare is sure to garner size-able interest, given the historical popularity of the cuisine. If your business model is planned and managed properly, the potential for growth is promising. In fact, nearly 60 percent of the pizza industry are independent companies and not chains.
Instructions
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Familiarize yourself with health and business code regulations. Much depends on whether or not you want to have a free-standing, stationary stand, or a mobile truck. Whichever route you take, you need to be in the know so as to not get ahead of yourself.
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Create a good product that fits your business model. You don't want to overdo it by creating too diverse of a menu that isn't practical for your staff levels and production. Offer items that you can reasonably execute while still maintaining your culinary integrity.
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Hire a small, effective staff. Since you are a small start up, labor costs will obviously be an issue, but keep in mind that you can't do it all yourself, assuming you have mild to moderate early success. Ideally, you will be able to find one efficient, responsible employee who is looking for part time hours and is not overqualified.
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Find a happy medium between food cost and quality. While it's admirable to use the best ingredients available, it's also vital that you are mindful of your monetary limitations. On the flip side, you need to offer something better than the frozen pizza that someone can buy at a local grocer. Figure out what the folks in your area tend to like, and compromise as best you can.
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Focus on those who like you in the beginning. Don't worry about over-extending yourself by trying to reach everyone in the city. Word of mouth is a powerful tool, and developing a small, loyal following is key.
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References
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