Pizzeria is a cafe or restaurant where the basis of the menu is pizza with various fillings and its derivatives. The size of the premises, the selection of equipment, the staff and stock of products depend on the assortment and production volumes.
Pick your recipe
STEP 1. Marketing
Those wishing to engage in restaurant business may consider the option of a pizzeria. In St. Petersburg, many produce and sell pizza. But there are no institutions officially calling themselves "pizzerias".
Abroad, especially in the homeland of pizza, in Italy, pizzerias belong to the category of fast foods, where you can eat “cheaply and cheerfully.”
“The production of pizza is a very cost-effective activity, ” says Sergey Buyanov, the chef of Mama Roma restaurant, “this is facilitated by the low cost and high popularity of the dish. Our network has 20 thousand regular customers, and 80% of visitors order pizza."
The most common source of pizza in St. Petersburg is street stalls. These products have little in common with Italian cuisine. Rather, they can be called yeast cakes with open toppings.
The restaurant pizza is closest to the original. It, in addition to the main menu, is prepared by Italian restaurants: Pizzicato, Mama Roma, La Strada, Macaroni and others. A significant share of the market is occupied by chain fast foods Patio Pizza, Pizza Hut, KFC.
Almost all restaurants offer take-away pizza. Some of them deliver orders to neighboring offices and apartments. Professionally, "home-made pizza" is transported by "Marco Foods" (Markopitstsa trademark), and Cola-Pizza.
Pizza is also part of the range of bakeries and pastry shops. “Often the buyer comes for a cake and orders pizza in the appendage, ” says Lyudmila Zubakova, general director of Baltic Bread Company CJSC.
In addition to catering, pizza producers mastered the production of semi-finished products: Morozko, Daria, Talosto and others.
STEP 2. PRODUCTION REQUIREMENTS
Pizza production must comply with SES standards for bakery enterprises.
The requirements for the premises include tiling the walls with tiles or painting them with water-based paint, the presence of hot and cold water, supply and exhaust ventilation, sewage, etc.
If the pizzeria is located in a residential building, the equipment should not create large noises and vibrations. The operating mode in this case may be limited.
“The size of the premises depends on the volume of production and the number of seats, ” says Lyudmila Zubakova, Director General of Baltic Bread Company CJSC, “on average, a pizzeria occupies at least 100-150 m2."
The area of the pizzeria can be from 50 m2. Recommended area - from 100 m2. A small production can accommodate 25 m2.
STEP 3. THE EQUIPMENT DEPENDS ON THE RANGE
The choice of equipment depends on how many types of pizza and in what volumes you are going to produce. The smaller the production, the more manual labor must be involved in it.
The supplies of imported equipment are carried out by Agropromstroy and Trading Equipment. Of the Russians, the most actively promoting specialized equipment are ZTO (Novosibirsk), Elf 4M (Ryazan), and others. Suitable Russian bakery equipment is produced by Russkaya Trapeza (Petersburg).
If you cook only vegetable pizzas, you can limit yourself to two refrigerators. In accordance with the requirements of SES for the storage of vegetables, meat, seafood, fish, separate refrigeration units are required.
Plastic containers are suitable for storage. Aluminum is considered a harmful metal, stainless steel is too expensive. Glassware in food production can not be used at all.
The basis for Kress pizza can be ordered at bakeries or produced independently. The dough for it is prepared manually or in dough mixing machines. It is generally believed that the "manual" dough is obtained "with the soul", but in cars it does not overheat by hand, it comes out more uniform. The finished dough is hung and molded manually or using specialized equipment. Then placed in a proofer. You can also do without a cabinet. But if the dough “reaches” the tables, it will take up a lot of space and wind up.
The filling, depending on the volume, is cut manually or on special grinders. Meat for toppings must undergo heat treatment. The filling is laid out on the basis of the dough. The resulting pizza is baked or frozen.
The oven can be long, special (only for pizza) or conveyor. The latter is recommended for large industries. A purely Italian way is baking pizza on wood.
“A pizza oven is similar to our Russian stone ovens, ” says Tatiana Kurnakova, administrator of the Pizzicato restaurant, “the wood burns deep in the hearth, and the pizza is laid nearby, on the stone bottom. This pizza turns out to be especially crispy and fragrant.
The five most popular pizzas according to the restaurants Mama Roma and Pizzicato
- Margarita: Tomatoes
- Proshuta-fungi: Tomatoes + ham + mushrooms + cheese
- Four Seasons Pizza: Artichokes + mushrooms + ham + shrimp
- Four Cheese Pizza: Four Different Types of Cheese
- Pizza parmesa: Tomatoes + uncooked smoked pork ham
STEP 4. PIZZIOLA SOLVES EVERYTHING
Two people will be enough to serve a small pizzeria: a cook and a seller (waiter). It is these people who will determine the success of your business.
The quality of pizza depends on the honesty and professionalism of the cook. “To learn how to cook real pizza, it takes six months or more, ” says the Buyer of the Mama Roma restaurant Sergey Buyanov, “there is no pizza school in St. Petersburg. Restaurants invite specialists from abroad or grow them on their own. It is best to study and have an internship in the homeland of pizza "In Italy. There even exist specialized educational institutions."
The average salary for a cook is $ 150-600. Salary to the seller / waiter - $ 100-200.
Many cafes reduce staff costs through "student" cadres.
STEP 5. CHOICE OF RAW MATERIALS DEPENDS ON AMBITIONS
Practice shows that the assortment should include five types of pizza and more. Products for the dish can be both imported and domestic. Most restaurateurs use a mixed option. “If you use only import, the pizza will turn out to be golden, ” commented Tatiana Kurnakova, administrator of the Pizzicato restaurant.
Most complaints are caused by cheese, flour, yeast and spices. “You can use not Italian mozzarella cheese, but its Russian counterpart, ” says Sergey Buyanov, chef of Mama Roma restaurant. “The pizza will turn out to be edible, even tasty, but it will not be literally“ Italian. ”Intermediaries and producers are involved in the supply of raw materials So, for example, mozzarella cheese is produced by the Russian-Italian LLC Michelangelo in the village of Kobralovo, near Gatchina. Market participants note the benefits of "professional" Metro type hypermarkets.
The necessary equipment for the production of frozen or fully prepared pizza are:
flour sifter, dough mixing machine, dough divider, dough former, vegetable cutter (she is a grater), a plate for cooking sauce, a cutting table, an oven, refrigeration units, Additionally, heat-resistant pizza bags can be included: $ 30–80 apiece.
Total: the total cost of the pizza production line is from $ 4.5 to $ 150 thousand. The price depends on the manufacturer (domestic / import), quality and capacity of the equipment.
Pizza trade depends on the season. In summer, pizza consumption increases. Thus, the payback of the enterprise, depending on the volume of investments and the season, can be from 6 months to 3 years. After 2 years, such a pizzeria will bring a monthly income of up to $ 100 thousand.