The Pizzeria Blueprint

Run the numbers before you sign the lease.

Most books about opening a restaurant hand you a list of tips. This one hands you a working pizzeria and shows you the arithmetic that runs it.

The Pizzeria Blueprint follows a single shop from an idea to a sale: 1,800 square feet on a suburban commuter corner, a slice counter, thirty seats, two deck ovens, and delivery inside a twelve-minute ring. You watch it get chosen, sited, built, financed, staffed, run, grown, and valued. Every number carries forward. The cheese cost that sets the pie price in Chapter 1 is the same cheese cost that sets the dough schedule in Chapter 7 and the exit multiple in Chapter 15.

Inside:

• The honest profit and loss statement, line by line, and what a dime on the dollar really means


• The Pizza Equation: the four levers that govern the business, and why raising prices five percent beats selling five percent more by better than two to one


• What a build-out actually costs, and why second-generation restaurant space can save six figures


• Dough, par levels, and the production schedule that decides Friday two days early


• Where the queue really forms on your line, and when kitchen automation does and does not pay


• Third-party delivery apps priced channel by channel, and the menu edit worth $28,000 a year


• How to fill the hours you already pay for with lunch, catering, and recurring accounts


• What the shop is worth when you leave, and the six things that move the multiple

Each chapter closes with RUN THE NUMBERS, a costed mistake in THE $10,000 LESSON, and four things to do this week in DO THIS NOW. The book ends with a 90-day plan.

Every figure in this book is an illustrative estimate used to teach a method, not a projection or a guarantee of earnings. Verify all local requirements with qualified professionals in your area.