Thursday, August 13, 2015
7 Reasons Not to Open a Pizzeria
Reason #1: It's Hard Work!
The average pizza lover often looks at running a pizza shop as something fun they'd like to do when they "retire." Let me tell you, hearing it from the operators I've talked to, running a pizzeria is a 24/7 business.
Reason #2: There's More Liability Involved
Pizzerias require more insurance than regular restaurants because they're seen as a risk due to drivers carrying cash and making "fast" deliveries.
Reason #3: The Price of Cheese is Constantly Changing
Over the past few years the price of cheese, one of pizza's most popular ingredients, has gone up and down like a roller coaster, making it hard to keep a steady menu price.
Reason #4: The Competition is Intense
With more than 70,000 pizzerias in America, the competition, including those who will offer a similar product for half--or even a fourth--of your price, grows every day!
Reason #5: Staff is Transient
While this holds true for every restaurant, pizzerias also lose delivery drivers regularly when they have car/license troubles, etc.
Reason #6: You Will Work for Free
For those who enjoy a steady paycheck, starting a pizzeria will be a rude awakening. As with any startup, you will do all of the grunt work and make no money--likely for years.
Reason #7: Your Friends and Family Will Visit You at the Pizzeria
This one may read as a plus at first, but in reality, the pizzeria is the only place people will be able to visit you anymore, because that's where you will be--all the time. For the first couple of years in business, most pizzeria operators have to put friends and family on hold.
Thankfully, tens of thousands of pizzeria operators have beat the odds and become successful despite the reasons I've pointed out above. If you're one of them, how did you overcome all of these obstacles? Was it worth the struggle? Let me know in the comments below.
Labels: advise when opening a pizzeria, don't open a pizzeria, how to open a pizzeria, opening a pizzeria, tips to open a pizzeria, warnings when opening a pizzeria, when opening a pizzeria
My goal at The Pizza Insider is to give you the inside scoop on the latest trends, marketing tactics and technology so that you're always one step ahead of the competition! I've been a part of the pizza industry since 2007, first as the editor-in-chief, and now as the editor-at-large at PMQ Pizza Magazine. My first pizza book, Pizza: A Slice of American History, was just released; find out more here.