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Question:Pizza & Grill

post #1 of 14
6/19/09 at 12:27pm
Thread Starter 
A big hello to everyone! This forum is awesome.

I joined this forum today and have spent hours reading the various topics created by all you wonderful people. I have learned so much in just a couple of hours, I feel blessed for have found this forum.

Getting down to business I have been researching various elements of starting up a Pizza & Grill restaurant. First of all let me inform everyone that I am a complete newbie and have no restaurant business experience at all. I should also mention the reason why I have decided to take on this venture; I grew up in Toronto and while I was on vacation in India (home country) I discovered the love the people of India have for pizza like myself, however, the pizza's that are served here are...well..I would not really call them pizza's and let's leave it at that.

Anywho, my plan is to bring the authentic pizza taste to India and ofcourse earn enough to be able to earn a decent living. I understand the time commitment and the other risk factors that I have read on this forum; such as having a capital of upto 3 years stored in your bank account. I will tell you guys the progress I have made thus far: I own a commercial space which measures about 2000 square feet and this is where I plan to open up the restaurant. Since its my own place I do not have to worry about the monthly rent apart from the electric and hydro bills. The location of the building is considered a prime location and I believe I have a lot of target market in the 15 km range. I have also found suppliers who import various products and ingredients that are used in making a pizza. The following is the equipment that I was planning on having:

a double deck pizza oven
2- 8 litre bin deep fryer (for fries,onion rings)
a grill ( will incorporate burgers and some bbq cuisine on the menu)
a deep freezer
a pizza topping table with refrigerator
a planetary mixer

Please keep in mind this is not a BIG venture. My question goes out to anyone who has experience in running a successful pizza place, any help you can provide me would be appreciated in terms of how many employees should I have? How much supply should I order? Should I order weekly/monthly? What other equipment do I need apart from what I mentioned? How do I figure out which size dough balls should I make more (12 inches - 18 inches?) Any help would be appreciated THANKS.
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post #2 of 14
6/19/09 at 2:09pm
flour bin on wheels
assorted pot pans and hand tools
double or triple sink
soda dispensing equip or reach in soda box for customers
garbage and trash cans
knives and forks plates unless your going to use disposable
napkin dispensers
shelves to store things
cash register
computer setup
plastic stax pizza dough trays
pizza service pans
to go containers
mops,brooms cleaning supplies
salt/pep red pep and garlic shakers
ventalation system
thermometers...................................The re is more,:lol: as you go along you will see. Also YOU must learn how to do everything in the place, because if an employee doesnt show it still has to get done.. The front door is your boss. GOOD LUCK
CHEFED
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post #3 of 14
6/19/09 at 4:09pm
I would kill for a chicken makhani pizza. maybe it wouldn't work but I would try it anyway.

will also need a dough roller
aprons
towels
and probably twice the fridge space you think you need

while I applaud the idea and gumption, are you sure you are up for this? You might want to consult with a Professional Consulting Chef, have them come in and help you set up, get your menu situated and have them setup the process, recipes, prep lists etc.. as you have never done any restaurant work before I would highly advise it.Best of luck.
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #4 of 14
6/19/09 at 6:27pm
Don't know what the city hall officials in India are like or what they want. Equipment is one thing, infrastructure is another.

Ed mentioned ventialtion system for the grill and perhaps oven if it is gas. You'd most likely need a fire suppresion system and a grease trap as well, and figure in washrooms for guests and one employee washroom as well, not to metntion at least one handsink for employees. A minimum of 200 amp 3 phase service and a gas line, if no gas line, then 300 amps.

A/C? Remember, refrigeration (for your food) doesn't make things cold, it removes heat. It'll remove heat and pump it right back into your kitchen....
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post #5 of 14
6/19/09 at 7:42pm
Thread Starter 
Hey guys! I am loving the feedback I am getting from you all :)

How do I get things started? How do I hide da secrecy of the recipe like da pizza sauce or the pizza dough? How long before should I have the pizza dough balls prepared? Do I need a seperate fridge for the pizza balls and a seperate one for like meat and vegetables? Do you guys recommend I start with a take out establishment or a dine in?
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post #6 of 14
6/19/09 at 8:27pm
i hide recipes in my head....or my computer. as for the rest, you really need a consultant. there is just no way anyone here would have the time to type all the info you need. tell ya what, I'll fly over and help you out. I just need a plane ticket, some shots, a new passport and a place to stay:D My wife will totally understand..after all it's for pizza.
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #7 of 14
6/19/09 at 8:32pm
Thread Starter 
haha No problem I will hook you up with a ticket, many shots and a new passport haha is there anything else you wish for ?lol I think I am going to take a leap of faith and learn as I go along.
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post #8 of 14
6/19/09 at 8:54pm
HEY! My passport is ACTIVE!

Oh, you want someone with "pizza knowledge"... whoops!
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #9 of 14
6/19/09 at 9:11pm
Thread Starter 
Thanks for the amazing information :)
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post #10 of 14
6/19/09 at 11:12pm
Faith wont pay the bills, You need a good plan before you leap into something way over your head! Hey pizza sounds simply enough right?? Foodservice is a very difficult business that requires your full commitment.

I am not trying to be rude, But i have worked for a few people who thought, Hey I am a great cook with something people will really want! I should open my own place, I should be my own boss. They get 6 months into the business and realize, What was I thinking?

I also am working on a place that makes pizza. Although I have spent the last year working on the plans, I am still developing my menu and working with my supplier to make as many connection as possible before I branch out on my own! I have seen good people eaten alive by this business ,and I dont want to be one of them! Thanks for the chance to vent my stress of the pizza world! Good luck with your venture, I wish you the best of luck!
:smoking:P.s Master the Details
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post #11 of 14
6/20/09 at 3:53am
With all due respect. I see by the questions you are asking, you know very little about this venture you are thinking about. This is not like opening a shoe store . You have to know quite a bit about a lot of things. The shoe store requires you order shoes and put them out , this is much more. First thing I would do is get a job in a fast food place and learn. Then hire someone who knows the business. Next develop a business plan. This is not a get rich quick type business, it takes a lot of hard work, learning and time.:lol: It would be a shame to have your investment go down the tubes.
CHEFED
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post #12 of 14
6/20/09 at 4:34am
Thread Starter 
I love all your comments guys! Thanks much appreciated. I understand all the risks of going into a business...this shall be one of many businesses I have started in the past. I never rush into any thing without having master the details. As far as my questions go I love to dumben down the questions as much as possible so that I get information from you guys that I may have left out :)

A business plan is in place and I have already conducted a SWOT analysis of everything. I will definitely keep you guys updated on how the venture takes shape.
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post #13 of 14
6/20/09 at 8:12am
Fair enough. Your leap of faith starts the minute you sign the lease on the property.

Don't sweat the small details. A fridge for this or that only costs a couple of thousand; upgrading an electrical service from 100 amps to 200 several thousand, a grill a thousand; installing a ventilation system that conforms to all codes anywhere from 10 to $60,000

Getting customers in the front door on a regular basis: Priceless
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post #14 of 14
6/27/09 at 6:56am

opening a business

expect to work alot

but if are not in the business you

should get a job to get experience


as far as keeping the recipe from employees you can do a premix of ingredients (like sugar, salt yeast already weighed out in plastic bags for the pizza dough and maybee the spice mix for the pizza sauce) then give the employees a recipe to add water flour and oil for the dough or the tomatoes for the pizza sauce


some of the things to watch out for are keeping fresh food prepped and ready

and not going bad

employee theft

and keeping things consistent (have prep lists and inventory sheets on hand)

there are different styles of pizza; brick oven pizza is more labor intensive because after stretching and topping the pizza you put it in a hot oven and have to watch how its cooks and spin it around some times to make sure it cooks evenly. a conveyor oven will give you a more consitent product with out having to pay an extra cook to "run" the oven, but doesnt get the signature crispy crust that cooking on a stone will give you
live to eat dont just eat to live
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