Most Efficient Way to Expand Your Pizza Business
“I’m always thinking one step ahead. Like a carpenter that makes stairs.”
Andy Bernard
We talked about expansion in the last installment. In that spirit I wanted to describe what I do in the “down” time in between expansions. What I have found is that just flipping a switch to start thinking about expansion is a lot more difficult than always planning it. Being well prepared is the first step in taking the next leap in your business. It is also the way to find the best deal and to expand the most efficient way.
I am always on the hunt for the next location or opportunity. I have many methods of looking for the next part of our expansion. First, I like the ways that I can personally search and find deals. I have found restaurants on Craigslist, Facebook, and through listening to what people tell me. Once you have a pizzeria, everyone will tell you about where to put the next one or where there is one for sale. I explore every option — because you never know what the situation is until you lay your own eyes on it. Our 4th location was brought to me and for 6 months I would not go look at it because I did not think it fit our mold. As soon as I walked in, I realized it was perfect. Six years later it is one of our best locations. I have never made the mistake of not at least looking at a potential location again.
When I am scouring Craigslist or Facebook Marketplace for new locations, I am also looking for equipment. Big secret to let you in on: the best time to buy equipment is when you don’t need it. It stretches out the investment needed to enter a new location. You also are buying from a place where you can negotiate the best price on equipment because it is not an immediate need. As I have mentioned before I like to buy newly used equipment for everything but refrigeration. We have a space where we keep mixers, ovens, stainless and anything else that may have been a good deal in between buying locations.
The other thing we always work on and plan while we are on the hunt for the next location? We strengthen our current operations and systems. We are consistently updating our training program and our training materials. It is crucial to be always working on any kinks in our systems that may prevent future growth. When we buy new locations no two kitchens are ever the same, so we are always thinking of how to simplify our methods without sacrificing quality. In between opening new stores, we have found if we spend time getting as operationally sound as possible it makes the next location that much easier. We have recently perfected and tested — and now implemented — par baking all of our pan dough.
In the next installment of Building Blocks, we will dig into all the styles of dough we have added to our menu over the years.
Nick Bogacz is the founder and president of Caliente Pizza & Draft House in Pittsburgh. Instagram: @caliente_pizza
