Step-by-Step Guide to Launching a Successful Pizza Shop

How to Start a Pizza Shop: Your Guide to Launching a Quality Pizzeria

Starting a pizza shop is an exciting journey that combines your passion for food with building something special. You’re about to create a place where people gather, celebrate, and enjoy incredible pizza made with care. This guide walks you through each essential step to launch your pizzeria successfully. You’ve got this!

Step 1: Research Your Market and Define Your Concept

Your first step is understanding your local market. Take time to visit existing pizza shops in your area. What styles are they offering? Where are the gaps?

Think about your ideal customer. Are you targeting busy families? College students? Professionals looking for quality lunch options? Your concept should align with what your community needs.

Decide on your pizza style early. Will you specialize in Neapolitan pizza with wood-fired ovens? Classic New York thin crust? Chicago deep dish? Your choice affects everything from equipment to location to pricing. Quality starts with clarity about what you’re making.

Consider your business model too:

• Dine-in pizzeria with full service
• Takeout and delivery focused
• Pizza by the slice concept
• Food truck operation
• Ghost kitchen for delivery only

Each model has different space requirements, staffing needs, and startup costs. Visit this guide for an inside look at evaluating business opportunities.

Step 2: Develop Your Recipe and Perfect Your Product

Here’s where quality-first thinking truly matters. Before anything else, you need to create exceptional pizza. Your recipe is your foundation.

Test different flour types. Many pizzerias use high-protein bread flour or specialty Italian flours. Experiment with hydration levels in your dough. Try different fermentation times. Each detail affects texture and flavor.

Your sauce deserves equal attention. Will you use San Marzano tomatoes? Fresh tomatoes crushed daily? Test different seasoning blends. Get feedback from people you trust.

Source quality cheese options. Test different mozzarella brands. Some pizzerias blend cheeses for unique flavor profiles. Find what works for your concept.

Create a small testing kitchen in your home. Make pizza after pizza. Adjust recipes. Document everything. This investment in quality now saves you from mediocre products later.

Get honest feedback from friends, family, and potential customers. Host informal taste tests. Listen carefully to what people say. Perfect your recipe before you open your doors.

Step 3: Write a Detailed Business Plan

A solid business plan guides your decisions and attracts investors or lenders. Include these essential sections:

Executive Summary: Describe your pizza shop concept in one page. What makes you different? Why will customers choose you?

Market Analysis: Document your research. Who are your competitors? What are local demographics? What’s your target market size?

Menu and Pricing: List your pizzas and other items. Calculate food costs carefully. Set prices that cover costs while staying competitive. Many shops aim for food costs around 25-35 percent.

Financial Projections: Estimate startup costs honestly. Include equipment, deposits, licenses, initial inventory, and marketing. Project your first year revenue and expenses. Plan for three to six months of operating expenses as a cushion.

Operations Plan: Detail your daily operations. How will you make dough? Who handles prep? What are your hours?

For detailed guidance, check out how to write a business plan that gets results.

Step 4: Choose Your Business Structure and Register Your Business

Your legal structure affects taxes, liability, and paperwork. Most pizza shops choose one of these:

Sole Proprietorship: Simplest option. You and your business are one legal entity. Easy to set up but offers no personal liability protection.

Limited Liability Company (LLC): Popular choice. Protects your personal assets if the business faces legal issues. Offers tax flexibility. Relatively easy to manage.

Corporation (S-Corp or C-Corp): More complex structure. Better for businesses with multiple investors or plans for significant growth.

Consult with a business attorney or accountant to choose wisely. The right structure depends on your specific situation.

Once you decide, register your business name with your state. Check if your chosen name is available through your state’s business registration website. File the necessary paperwork. This usually takes a few weeks.

Apply for an Employer Identification Number (EIN) through the IRS website. This free process takes minutes online. You need your EIN for taxes, bank accounts, and hiring employees.

Even sole proprietors benefit from having an EIN, as it allows you to avoid using your personal Social Security Number (SSN) for business forms and transactions.

Step 5: Secure Your Location

Location makes or breaks a pizza shop. Look for these qualities:

Visibility and Access: Can people easily see and reach your shop? Good signage opportunities matter. Parking availability is crucial.

Right Demographics: Match your concept to the neighborhood. A family-style pizzeria thrives near residential areas. Quick service works well near offices or colleges.

Adequate Space: You need room for your oven, prep areas, storage, and customer space if you’re dine-in. Typical pizza shops range from 1,000 to 3,000 square feet depending on concept.

Proper Utilities: Verify the location can handle your power needs. Pizza ovens require significant electrical capacity or gas lines. Check water pressure and drainage.

Reasonable Rent: Most experts recommend keeping rent between 6 to 10 percent of projected revenue, with a goal of keeping costs at the lower end of that range. Calculate carefully before committing.

Review the lease thoroughly. Understand who pays for what repairs. Check if you can make necessary renovations. Negotiate tenant improvement allowances if possible. Have a lawyer review commercial leases before signing.

Step 6: Obtain All Required Licenses and Permits

Operating legally requires multiple permits. Requirements vary by state and city, so verify local rules carefully.

Business License: Your city or county issues this general business license. Contact your local business licensing office or check their website. The application process usually takes two to six weeks, though processing times can vary significantly by city and state.

Food Service License: Your county health department issues this permit. You’ll need an inspection before opening. The health inspector checks your kitchen setup, storage, refrigeration, and sanitation procedures.

Food Handler Permits: All employees who handle food must obtain food handler certificates. Many states require at least one certified food manager on staff. Online courses make this easy and inexpensive.

Building Health Permit: Some jurisdictions require separate building health permits in addition to food service licenses. Check with your local health department.

Sign Permit: Before installing your outdoor sign, get approval from your city. Rules about sign size, lighting, and placement vary widely.

Certificate of Occupancy: Your building must pass safety inspections covering fire safety, plumbing, electrical systems, and general building codes before you can operate.

Liquor License (If Applicable): Planning to serve beer or wine? Apply for a liquor license early. This process can take several months and varies dramatically by state. Contact your state’s Alcohol Beverage Control board for specific requirements.

Seller’s Permit: You’ll need this to collect sales tax from customers. Apply through your state’s tax agency.

Start the permit process early. Many licenses require inspections that can’t happen until your space is ready. Build extra time into your schedule for unexpected delays.

Step 7: Secure Financing

Starting a pizza shop typically costs between $75,000 and $500,000 depending on your concept. A simple counter service operation costs less than a full-service restaurant.

Typical startup expenses include:

• Commercial pizza ovens: $5,000 to $40,000
• Refrigeration equipment: $3,000 to $15,000
• Dough mixers and prep equipment: $2,000 to $10,000
• Other kitchen equipment: $10,000 to $30,000
• Furniture and decor (if dine-in): $5,000 to $25,000
• Initial inventory: $3,000 to $8,000
• Deposits and first month’s rent: Varies by location
• Licenses and permits: $500 to $5,000
• Marketing and signage: $2,000 to $10,000

Add 15 to 25 percent extra to your budget for unexpected costs. This buffer protects you from surprises.

Explore these financing options:

Personal Savings: Using your own money means no debt or interest. Many successful pizza shop owners start this way.

Small Business Loans: Banks and credit unions offer SBA loans specifically for restaurants. SBA 7(a) loans can fund up to $5 million. You’ll need a solid business plan and good credit.

Equipment Financing: Many companies offer loans specifically for restaurant equipment. These loans use the equipment as collateral.

Investors or Partners: Bringing in partners spreads risk and capital requirements. Make sure you agree on roles, responsibilities, and profit sharing upfront.

Open a business bank account as soon as you have your EIN. Keep business finances completely separate from personal accounts. This separation simplifies taxes and protects you legally.

Step 8: Purchase Quality Equipment

Your equipment directly impacts pizza quality. Invest wisely in these essentials:

Pizza Ovens: Your most important purchase. Options include:

• Deck ovens: Traditional choice for hand-crafted pizzas. Heat from stone or metal decks creates crispy crusts. Usually gas or electric powered.
• Conveyor ovens: Great for consistent cooking and high volume. Pizza moves through on a belt. Less skill required from staff.
• Brick or wood-fired ovens: Creates authentic flavor and atmosphere. Requires more skill to operate. Higher initial cost but dramatic visual appeal.
• Countertop ovens: Work for lower volume operations or as supplemental capacity.

Choose based on your pizza style and volume needs. A quality deck oven starts around $8,000. High-capacity conveyor ovens can exceed $25,000.

Commercial Dough Mixer: Essential for consistent dough. Spiral mixers work well for pizza dough. Sizes range from 20-quart to 80-quart capacities. Plan based on your daily dough needs. Quality mixers cost $2,000 to $10,000.

Consider buying quality used equipment to save money. Many restaurant supply companies offer refurbished equipment at 30 to 50 percent savings.

Check warranties and service records carefully.

Refrigeration: Keep ingredients fresh and safe. You’ll need:

• Pizza prep tables with refrigerated storage underneath
• Reach-in refrigerators and freezers for backup ingredients
• Walk-in cooler if you have space and higher volume

All refrigeration must maintain temperatures at 41°F or below for food safety.

Prep Equipment: Dough sheeters or presses speed up crust preparation. Scales ensure consistent portion sizes. Cutting boards, pizza peels, and pizza screens are essential tools.

Storage Solutions: Stainless steel shelving, ingredient bins, and dough boxes keep your operation organized.

Step 9: Establish Supplier Relationships

Quality ingredients make quality pizza. Finding reliable suppliers early is crucial.

Choose Your Suppliers Carefully: Look for distributors who specialize in pizza and Italian ingredients. Major national distributors include Sysco, US Foods, and Performance Foodservice. Regional distributors often provide more personalized service.

Key questions to ask potential suppliers:

• What’s your delivery schedule?
• What’s your minimum order requirement?
• Can you provide consistent quality year-round?
• What payment terms do you offer?
• Do you have references from other pizza shops?
• What’s your percentage of in-stock items?

Look for suppliers who demonstrate strong inventory management and a reliable track record of minimal product shortages. This consistency matters for your quality standards.

Set Up Prime Vendor Agreements: Choose one main distributor for 80 percent or more of your needs. This relationship gives you better pricing and priority service. Supplement with specialty suppliers for unique items.

Essential Ingredients to Source:

• High-quality flour (many pizzerias use Italian 00 flour or high-protein bread flour)
• Premium mozzarella cheese
• Quality tomatoes or tomato products
• Fresh toppings (meats, vegetables)
• Olive oil and seasonings
• Pizza boxes and packaging

Test products from multiple suppliers. Your sauce might taste better with one brand of tomatoes. Your dough might perform better with specific flour. Take time to compare and choose the best options for your recipes.

Establish Backup Suppliers: Always have a backup for critical items. Supply chain issues happen. Having alternatives prevents menu problems.

Negotiate payment terms that work with your cash flow. Many suppliers offer net 30 or net 45 payment terms once you establish credit history.

Step 10: Get Proper Insurance Coverage

Insurance protects your investment and complies with legal requirements. You’ll need several types:

General Liability Insurance: Covers customer injuries on your property and other common risks. Most commercial leases require this coverage. This insurance handles medical expenses and legal costs if someone gets hurt in your shop. For more details, visit this guide on business insurance.

Commercial Property Insurance: Protects your building, equipment, inventory, and furnishings from fire, theft, vandalism, or natural disasters. This coverage is essential given your substantial equipment investment.

Workers’ Compensation Insurance: Required by law in most states if you have employees. Covers medical costs and lost wages if an employee gets injured at work. Rates vary significantly by state and risk classification, but you should budget anywhere from $1.00 to over $5.00 per $100 of payroll for restaurants.

Commercial Auto Insurance: Required if you offer delivery service or use vehicles for business. Covers accidents involving your delivery vehicles. Personal auto insurance doesn’t cover business use.

Liquor Liability Insurance: Necessary if you serve alcohol. Covers incidents involving intoxicated customers.

Business Owner’s Policy (BOP): Many insurers bundle general liability and property coverage into one policy at a lower combined rate. This option often makes financial sense.

Shop around with multiple insurance agents. Prices and coverage vary significantly between companies.

Get insurance in place before you open. Don’t operate even one day without coverage. The risk isn’t worth it.

Step 11: Set Up Your Kitchen and Test Operations

Once your equipment arrives, set up your kitchen for efficient workflow. Think through the pizza-making process:

Dough preparation happens in one area with your mixer and proofing space. Prep stations need easy access to refrigerated ingredients. Your pizza assembly station should flow logically to the oven. Create separate areas for boxing finished pizzas.

Install all equipment according to health code requirements. Schedule your health inspection early. Make any needed adjustments before your opening date.

Run Practice Days: Before you open to the public, run full practice days. Make pizzas from start to finish. Time your processes. Identify bottlenecks. Adjust your workflow.

Test your recipes at commercial scale. Home recipe proportions don’t always translate directly to larger batches. Make adjustments as needed.

Train yourself and any early team members. Everyone should understand food safety procedures, proper cooking times and temperatures, and quality standards.

Check out common startup mistakes to avoid as you prepare to launch.

Step 12: Build Your Brand and Prepare Marketing Materials

Your brand tells customers what makes you special. Develop these elements before opening:

Business Name and Logo: Choose a memorable name that reflects your concept. Design a professional logo. This identity appears on everything from your sign to your pizza boxes.

Menu Design: Create a clear, appealing menu. Include mouth-watering descriptions. Price items clearly. Consider offering different sizes and build-your-own options.

Signage: Your outdoor sign is crucial advertising. Make it visible, readable, and reflective of your brand. Learn more about effective business signage.

Website and Online Presence: Build a simple website with your menu, hours, location, and contact information. Set up social media accounts. If you’ll offer online ordering, integrate that system. For help, read how to build a website.

Grand Opening Plan: Create buzz before opening day. Use social media to share progress. Consider soft opening events for friends, family, and local businesses. Plan special promotions for your grand opening week.

Pizza Boxes: Custom printed boxes are mobile advertisements. Include your logo, phone number, website, and social media handles. Many suppliers offer custom printing even for smaller operations.

Step 13: Hire and Train Your Team (If Applicable)

If you’re not going solo, hiring great people matters tremendously. Start recruiting at least a month before opening.

For a small pizza shop, you might need:

• Pizza makers who can stretch dough and assemble orders consistently
• Oven operators who understand proper cooking times
• Prep cooks for cutting vegetables and preparing ingredients
• Cashiers or servers for customer interaction
• Delivery drivers if offering delivery

Look for people who share your commitment to quality. Experience helps but enthusiasm and teachability matter more. You can train techniques, but you can’t train attitude.

All food handlers must complete food safety training and obtain certificates. Make this a priority during training.

Create clear training materials. Document your recipes, procedures, and quality standards. Consistency comes from clear expectations and proper training.

For guidance on building your team, check how and when to hire employees.

Step 14: Conduct Your Final Inspections and Soft Opening

Schedule final inspections with your health department and any other required agencies. Address any issues immediately. Don’t open until you pass all inspections.

Plan a soft opening before your official grand opening. Invite friends, family, and perhaps local business owners. Use this time to:

• Test your systems under real conditions
• Get feedback on your pizza quality
• Identify any operational problems
• Train your team in a lower-pressure environment
• Work out timing and workflow issues

Take feedback seriously. If multiple people mention the same issue, address it before your grand opening.

Make any final adjustments to recipes, processes, or pricing. Now is the time to fix problems, not after you’re open to the public.

Step 15: Launch Your Pizza Shop

You’ve done the work. You’ve tested your recipes. Your equipment is ready. Your team is trained. Your permits are approved. Now it’s time to open your doors.

Start strong with your grand opening. Consider these proven strategies:

• Special opening week prices or promotions
• Free samples to passersby
• Local media outreach
• Social media launch campaign
• Partnerships with nearby businesses

Focus relentlessly on quality during your first weeks. Every pizza that leaves your shop represents your reputation. Make each one count.

Stay present during operating hours initially. Your attention to detail during these early days establishes standards and builds your culture.

Listen to customer feedback. Adjust based on what you hear. Your customers will tell you what’s working and what needs improvement.

Remember why you started this journey. You’re creating something special. You’re building a business that brings people together over great food. Stay committed to quality. Stay passionate about your craft.

Your pizza shop journey starts with thorough preparation and continues with dedication to excellence. You’ve got the roadmap. Now go create something amazing!

101 Tips for Running Your Pizza Shop

Use these practical tips to plan, launch, and run a profitable pizza shop with confidence. They focus on tight operations, food safety, smart pricing, and community-driven growth.

Keep what works, measure everything, and update your systems as you learn. Rules vary by state and city, so confirm local requirements before acting.

What to Do Before Starting

1. Define your concept clearly—NY-style slices, Neapolitan, deep dish, fast casual, delivery-first, or family dine-in—so every decision supports it.
2. Build a startup budget with quotes for leasehold improvements, hood and suppression, ovens, refrigeration, POS, smallwares, permits, and opening inventory.
3. Test recipes at target scale; lock in dough, sauce, and cheese specs before signing a lease to avoid costly redesigns.
4. Choose a legal structure with a CPA’s input to align liability protection and taxes with your growth plan; requirements vary by state.
5. Confirm zoning, building, health, and fire requirements for your prospective site before you commit to the lease.
6. Model three months of working capital for payroll, rent, utilities, and food cost so you can survive the ramp-up.
7. Price your core pies using a target food cost (for example, 25%–30%) and verify profitability at realistic sales volumes.
8. Interview at least two distributors for flour, cheese, tomato products, and paper goods; compare minimums, delivery days, and fuel surcharges.
9. Plan utilities early—gas line sizing, electrical capacity, and make-up air—to match your oven and hood specifications.
10. Map your hiring plan with wage ranges, training timelines, and certifications required in your state or county.
11. Lay out your kitchen for flow: dough make-up → topping → bake → cut/box, keeping raw and ready-to-eat areas separate.
12. Write simple SOPs for opening, dough management, line checks, sanitation, and closing so day one feels like day one hundred.

What Successful Pizza Shop Owners Do

13. Track prime cost daily (food + labor) and act when it drifts; small corrections made early protect margins.
14. Standardize portions with scales and spoodles so every pizza is consistent and food cost stays predictable.
15. Run a dough schedule that fits your fermentation target (e.g., 24–72 hours) and your walk-in capacity.
16. Negotiate cheese and flour on indexed or term pricing and revisit quarterly to control volatility.
17. Use prep sheets tied to sales forecasts to cut waste and prevent stockouts on busy nights.
18. Audit ovens weekly for bake time and deck or belt calibration to maintain speed and quality.
19. Review menu mix monthly and prune low-margin, low-velocity items to simplify operations.
20. Reprice deliberately at least twice a year to keep up with commodity and wage changes.
21. Build a bench by cross-training so vacations or turnover don’t cripple peak service.
22. Invest in leaders—shift managers who coach, run checklists, and protect the guest experience.
23. Show up in the community with fundraisers and local partnerships that create loyal, repeat customers.

Running the Business (Operations, Staffing, SOPs)

24. Use an opening checklist that verifies temperatures, sanitizer strength, cash drawer counts, and line readiness.
25. Hold cold foods at 41°F or below and hot foods at 135°F or above; confirm your jurisdiction’s adopted code.
26. Label and date every prep item with product name, production date, and discard date.
27. Calibrate probe thermometers regularly and train staff to verify cook and reheat targets.
28. Mix and log sanitizer concentrations per manufacturer instructions; change when out of spec.
29. Create an allergen protocol: ingredient matrix, separate utensils, and a clear ticket flag for allergen orders.
30. Set par levels for cheese, pepperoni, sauce, and boxes; adjust based on the last four weeks’ sales by day.
31. Use line checks before each rush to confirm dough balls, toppings, and backup pans are ready.
32. Stage dough by hour with proofing trays and lids to avoid over- or under-fermentation during service.
33. Adopt a POS with first-party online ordering, caller ID, and make-line routing to reduce errors.
34. Throttle orders during crush periods so kitchen load stays within bake capacity and quality holds.
35. Write a delivery playbook—zones, minimums, safe-driver rules, and hot bag standards—and enforce it.
36. Conduct weekly inventory and calculate usage to catch shrink and tighten reorders.
37. Schedule labor to forecast, not habit; match station coverage to daypart demand.
38. Maintain your hood and fire suppression; document inspections and keep tags current.
39. Service refrigeration coils and door gaskets to prevent temperature drift and product loss.
40. Install a grease trap sized to your flow and pump it on a set cadence to avoid backups and fines.
41. Use cash-handling SOPs with dual counts and manager drops to reduce risk.
42. Document a remake policy and track reasons to fix upstream process issues.
43. Run monthly safety and sanitation refreshers; short, frequent training sticks.

What to Know About the Industry (Rules, Seasons, Supply, Risks)

44. Health department permitting, inspections, and food handler rules vary by state and county; confirm your local requirements.
45. Tip rules and tip-pooling laws differ by state; align your policy with current wage and hour regulations.
46. Sales tax treatment for prepared food varies by state; configure your POS accordingly.
47. Cheese and flour prices fluctuate; build a 2%–4% price-change trigger in your pricing policy.
48. Expect weekend spikes, game-day surges, and weather swings; staff and stock for these patterns.
49. Third-party delivery commissions can be high; model their impact before promoting aggressively.
50. Hood, ventilation, and make-up air must meet local code and manufacturer specifications.
51. Beer and wine licensing (if offered) is state-specific; check training, hours, and ID requirements.
52. ADA access applies to entrances, restrooms, and counter heights; plan compliance into your build-out.
53. Local waste and grease disposal rules are enforced; keep manifests and service records organized.

Marketing (Local, Digital, Offers, Community)

54. Claim and optimize your business profiles with accurate hours, categories, photos, and menu details.
55. Ask for reviews after great experiences and respond to all reviews with gratitude and specifics.
56. Use box-toppers and bag stuffers with clear calls to action to drive repeat direct orders.
57. Launch a simple loyalty program that rewards frequency and larger check sizes.
58. Build an email list with opt-in at checkout and send a consistent weekly special.
59. Use SMS marketing only with express opt-in and clear unsubscribe language.
60. Run lunch bundles for offices and schools; offer scheduled group orders for busy days.
61. Offer family meal deals for dinner—pie, salad, side—priced to increase average ticket.
62. Feature a monthly limited-time pizza to create urgency and test new ideas.
63. Sponsor youth teams or local events and include bounce-back offers for attendees.
64. Post short prep and behind-the-scenes videos to social channels a few times per week.
65. Photograph your best-sellers under natural light and use those images on menus and profiles.
66. Add a QR code on boxes that leads to your feedback or review page to capture the moment of delight.
67. Track marketing by source in your POS so you can cut what doesn’t convert and scale what does.

Dealing with Customers (Trust, Education, Retention)

68. Use clear, plain-English menu descriptions so guests know exactly what they’re getting.
69. Explain honest wait times and update proactively when the kitchen is slammed.
70. List common allergens and provide a staff member who can discuss ingredients confidently.
71. Teach proper reheating on the box flap to improve next-day satisfaction.
72. Be transparent about delivery minimums, fees, and radius before checkout.
73. Capture customer preferences in your CRM so you can personalize offers and service.
74. Follow up after large or first-time orders to thank and invite feedback.

Customer Service (Policies, Guarantees, Feedback)

75. Publish a simple satisfaction guarantee and empower managers to make it right on the spot.
76. Define a refund/credit/remake matrix with examples so decisions are fast and fair.
77. Set service standards for phone etiquette, order confirmation, and hand-off smiles.
78. Use post-order surveys to spot issues early and call back on low scores the same day.
79. Run a periodic mystery-shop program to check accuracy, speed, and friendliness.
80. Offer time-bound “late order” make-goods and log root causes to improve.
81. Train staff in empathetic language and active listening to defuse tense moments.

Sustainability (Waste, Sourcing, Long-Term)

82. Track prep and plate waste daily; convert patterns into tighter prep lists and portioning.
83. Recycle used cooking oil through a certified hauler and keep service records.
84. Choose Energy Star equipment when replacing ovens, refrigeration, and dish machines to cut utility spend.
85. Switch to LED lighting and install door closers and strip curtains on walk-ins.
86. Offer durable or compostable serviceware where feasible and accepted by your hauler.
87. Set water-saving practices—pre-rinse nozzles, fix leaks fast, and train on shut-offs.
88. Explore safe food donations through local organizations; confirm local health department guidelines.

Staying Informed (Trends, Sources, Cadence)

89. Follow credible industry sources for food safety, labor, and menu trends and review weekly.
90. Monitor commodity news for cheese, flour, and tomatoes to anticipate price moves.
91. Attend quarterly workshops or webinars on operations, safety, or leadership.
92. Review local regulations and inspection priorities at least twice a year.
93. Visit competitor shops quarterly to benchmark pricing, bundles, and speed.

Adapting to Change (Seasonality, Shocks, Competition, Tech)

94. Build seasonal menus and promos tied to school calendars, sports, and holidays.
95. Create contingency recipes and supplier backups for key items like cheese and flour.
96. Offer take-and-bake or par-baked pies during weather events or power constraints.
97. Drive more first-party orders with your own online ordering to reduce marketplace reliance.
98. Document a continuity plan for outages—manual tickets, backup payment, and phone rerouting.

What Not to Do

99. Don’t underprice to win traffic; it trains customers to expect unsustainable deals.
100. Don’t depend entirely on third-party delivery; build your own direct channels.
101. Don’t skip temperature logs, sanitizer checks, or hood maintenance; safety lapses are costly.

Sources: FDA, USDA, CDC, OSHA, SBA, National Restaurant Association, ServSafe, ENERGY STAR, EPA, ANSI, U.S. Small Business Administration, IRS, Lightspeed, WebstaurantStore, NerdWallet, Insureon, Toast, PMQ Pizza Magazine