Pizza Pizzaria

First of all you don’t "guess a cost" – do your research and let the numbers speak for themselves. You need to put blinders on while searching and not let your emotions get in the way of making a smart business decision – whether that decision is to walk away from it for now or to go for it. You’ll be better off looking for an established pizza kitchen – you can negotiate the cost of the equipment a lot more than if you have to buy it brand new. If you buy an established business, be sure and ask for the past 3 year’s tax returns so you can see their income/outgo etc. – you have a right to that information – if they won’t give it to you, then walk. Go talk to small (successful) pizzeria owners in the area (not too close to where you want to be so they don’t perceive you as a threat) and ask them "if you had to do it over again, would you?" and "How much money should I have in reserve?". Let those answers be your guide and don’t ignore them. Pizza places are $$ to run – the utilities are the biggest factor as those ovens are not cheap to power. In order to turn a profit you need to be open when the demand is there – lunch is just as important as dinner. As far as costs of supplies beyond pizza, it depends on what else you plan on offering (salad? pasta?) and what quality ingredients you will be using for your pizza…obviously the higher the quality the higher the cost, but you want happy customers and a happy customer is a repeat customer. As far as staffing, you’ll be doing the majority of the work in the beginning until you can afford to hire help – enlist any family member who can help to keep your labor costs down. Don’t forget with employees come employee taxes, worker’s compensation, unemployment insurance, etc. etc. etc. Not trying to be a wet rag, just covering some things you may not have thought of. Good luck!
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