Thinking about starting
a pizza business?
Only 36% of restaurant businesses are still active after five years.
Most don’t fail because of pizza. They fail because they start the wrong way.
You can’t build a strong pizza business the old way.
You have to build it New from the start.
What we work on before you launch
#1: What to sell and how to price it
You get clear on your kitchen-setup, your customer, your offer, your pricing and what makes the business worth doing.
#2: How the business should actually work
We break down setup, workflow, dough-management, service and the decisions that make the business easier to run.
#3: What to do next
You leave with clear next steps, fewer wrong turns, and more confidence in what to do first.
Who this is for
You are serious about starting a pizza business
You are a career switcher, founder or Pizzeria business owner with real intent
You want a setup that can actually run
You want to avoid expensive early mistakes
How do I know if there is real demand for my business?
This is one of the first things we fix.
A lot of businesses do not fail because the product is bad.
They fail because the market was judged wrong from the start.
In the work together we look at:
-
who the business is really for
-
what people would actually pay for
-
whether the offer fits the market
-
whether the idea is strong enough to carry real demand
The goal is simple:
to stop you from building around assumptions. The IHK explicitly lists weak market analysis and unrealistic revenue expectations as one of the most common and most serious startup mistakes.
How do I avoid underpricing the business from the start?
We work on the numbers before the work starts getting heavy.
That means:
-
what you sell
-
what it costs to deliver
-
what the pricing needs to protect
-
where margin gets lost early
This matters because weak pricing kills a business quietly.
Creditreform reports that 32.0% of gastronomy businesses are already operating with a negative profit margin, and another 30.0% are below 5%.
How much financial buffer do I really need before I launch?
Enough to survive a slow start, wrong timing, and early friction.
This is not just about buying equipment.
It is about having enough room for:
-
startup costs
-
running costs
-
slower early revenue
-
mistakes you do not see yet
The IHK explicitly warns that weak financing and missing reserves are one of the main reasons startups fail. Creditreform also shows how fragile many gastronomy businesses already are financially, with 38.7% below a 10% equity ratio.
What if my costs rise after I launch?
Then your model has to survive that before you start.
This is exactly why we look at the business before launch:
-
pricing
-
setup
-
cost structure
-
decisions that lock you into weak margins
This is not theoretical.
DEHOGA reports major cost increases since January 2022: personnel +34.4%, food +27.5%, drinks +32.2% for non-alcoholic and +18.0% for alcoholic, and energy +27.3%, while main-dish prices rose only 26%. That gap is where many businesses get squeezed.
Not ready yet?
Join the Lab Notes.
A private newsletter for operators building structured catering businesses.
No noise.
No spam.
Just the principles, insights and experiments
that never make it onto social media.
By subscribing, you agree to receive emails from us.
You can unsubscribe anytime.
