Reporting, analysis, and operator playbooks across the seven pillars. Lead with the point, show the numbers, end with a decision.
Domino's, Little Caesars and Pizza Hut have all put a pizza-for-one on the menu, and the dipping cup has become a product of its own. Both can raise your check average, but only if you price them by the order, not by the inch or by habit.
Delivery fee, service fee, small-order fee and an app menu that costs more than your counter: four charges, mostly set by someone other than you. Here's why they move, which rules reach a pizzeria's own delivery charge, and how to label yours so customers don't walk.
Two published portion charts, one from a cheese consultant and one from the late Tom Lehmann, agree within about an ounce at every size. Here's what each pie costs in cheese at this week's block price, and why the scale beats the hand.
We built the plate cost of a pepperoni pie at three sizes from published restaurant-supply prices and Pizza Today's portioning method. The same catalog, bought by the bundle instead of the bag, takes about a dollar off the 16-inch. That's why your own invoices are the only numbers that count.
The formula fits on a napkin. The fight is over which sales and which hours go into it, and Toast's own documentation says salaried jobs are left out of its labor math by default. Here's how to pull an honest number by daypart, the one independent benchmark that exists, and why it isn't the same thing as your labor percentage.
The math is one division: what the pie costs you, divided by the food cost you're aiming for. The mistake most size ladders make comes after that, when the price goes up by the inch and the cheese goes up by the square inch.
The only pizza-specific headcount data is a five-year-old vendor survey of 91 shops. The federal data is better on wages and turnover, and it says food service loses workers faster than any other industry. Here's the role-by-role picture, the teen-labor rules that shape a dinner shift, and the arithmetic that turns your sales into a crew size.
Wage, payroll tax, mileage and insurance turn an hourly driver into a per-delivery cost, and the swing between a tip-credit state and California is bigger than any commission tier. Here's the arithmetic with every input shown, and the deliveries-per-hour number that moves it most.
Dough ball weight is one number per crust style multiplied by the area of the pie. Here's the table for 10- to 18-inch pies at Tom Lehmann's published thin, regular and thick factors, why the one-ounce-per-inch rule thins out your big pies, and what a heavy hand at the divider costs.
Actual food cost tells you what left the walk-in. Theoretical food cost tells you what should have, based on your recipe cards and what you rang up. Restaurant365 says the best operators keep the two within about a point. The weekly count that tells you where you stand fits on one clipboard.
The franchise fee is the small number. The big ones are a royalty and an ad fund charged on every sale for a 10-year term, and they only pay off if the brand adds enough sales. Here's what the chains' own filings say, set against opening on your own.
The four oven formats differ by more than bake time. Here's what each one bakes, how many pies it turns, what it needs over its head and behind the wall, what the manufacturers and dealers list it for, and which kind of shop it fits.
The average independent pizzeria sells about $440,000 a year and the typical limited-service shop keeps 4% of it. Where that 4% comes from is the pies you sell after break-even. Here's a labeled worked example built from published rents, wages, box prices and card-fee schedules, and the four-line method to run it on your own shop.
An EIN is free, most state sales-tax permits are free, and New York City's health permit is $280 a year. The money gets lost when you build before the health department approves your plans. Here's the list, real fee schedules from three jurisdictions, and the order that keeps you from paying twice.
The chains are discounting pies and losing items per order. A special that works for an independent is priced on what each order keeps, not each pie, and runs in the hours your labor is already paid for. Here's the bundle math, with every input shown.
Oven, mixer, make line, walk-in, reach-in, hood and dough boxes, priced from manufacturer and dealer listings. Most of it can be bought used. The make line, the walk-in's refrigeration and the hood shouldn't be, and the warranty fine print and the fire code explain why.
Selling frozen pies to your own customers is retail. Selling them to a grocery store turns a pepperoni pie into a USDA meat product and your shop into a manufacturer. Here's what the label needs, what the freezer costs, and the one-month test to run before you call a buyer.
The second Midwest Pizza Expo paired a cost-heavy education program with a competition where one division drew two entries. Compiled from published coverage: who won, what the agenda says about this year, and the two moves worth making before Las Vegas.
Every missed-call number used to sell AI phone agents to pizzerias comes from a company selling them. Here's what the systems cost, what the chains learned the hard way, and the free one-week count that tells you whether your phone is really leaking orders.
Seven percent of operators in Restaurant365's midyear survey have closed on days they'd normally open. A slow day can lose money on paper and still cover part of your rent. One subtraction tells you which kind of day you have, and four weeks of sales tell you whether its customers come back on Tuesday.
A stiff preferment wants 16 to 48 hours somewhere between 59°F and 68°F, a separate mix, and a crew that measures it the same way every day. Here's what it pays back, and the one-pie trial that tells you whether it belongs in your shop.
Published estimates run from $25,000 to $2 million. Franchise disclosures, equipment price lists and SBA loan terms narrow that to a number you can plan around, and show which line the blog estimates get most wrong.
On an average independent's sales, the typical margin works out to less than a manager's salary. Franchise disclosures show the same shop losing money at one sales level and clearing six figures at another. Here's what the NRA, the BLS, business-sale data and the franchisors actually show.
Commerce opened antidumping investigations into boxes from China, Malaysia and Türkiye on Oct. 20, with estimated margins up to 297%. The first preliminary ruling, which can start duty deposits at the border, is due Dec. 24. You can know your exposure before then.
Ninety percent don't fail in year one. Federal data shows about seven in ten new businesses in the food and lodging sector are still open after three years. The harder part is the sales dip after opening month and how long it takes to reach a profit, and nobody publishes an independent's year-by-year revenue.
We put a dollar figure on every cost line that has a published benchmark, using a shop doing the industry's average $440,000 a year. The lines you can benchmark leave a comfortable gap. The National Restaurant Association says the typical counter-service shop keeps about 4%. The difference is the part nobody publishes.
TikTok is Gen Z's top way to find a restaurant, fewer than half of them always tip at a sit-down table, and they're the most likely to leave disappointed by the food. Three cheap changes that meet them where they order.
Tuesday is the busiest office day of the week, and one office lunch order can cover the shift you're losing money on. Here's what ezCater keeps through its marketplace versus your own site, why delivery is where the margin leaks, and the three products to launch first.
Las Vegas is April 13–15. The pass price nearly doubles by the door, hotel booking isn't open yet, and the competition rules aren't posted. Here's what to lock now, what to wait on, and how to decide whether the trip is worth taking at all.
A $30 delivery order costs you $7.50 on DoorDash's most popular plan and about $1.17 through DoorDash's own first-party ordering. The gap is real, the data behind the direct-ordering pitch is shakier than the vendors admit, and the fix is a 60-day plan for the customers you already have.
Most pizza cheese is priced off the CME cheddar block. The analysts quoted on this month's rally call it a short-lived squeeze, not a turn, which makes the next few weeks the time to get quotes, not sign them.
The chains are cutting menu items and pantry ingredients again, and new data says a short menu no longer buys a traffic edge. The reason to cut is what it does to your prep list, your walk-in, and your Friday rush.
The marketplaces moved fees on both sides of the ticket this year. Run one $30 pizza order through the current published terms, and the tier you picked years ago may now be the most expensive line on it.
Seventeen states are scheduled to raise their pay floor on New Year's Day. One division turns your new wage into the sales every labor hour has to bring in, and shows which dayparts were already under water.
Restaurant prices are still climbing faster than grocery prices, and the chains' comps have gone flat. A decades-old menu-engineering method sorts your menu into what can take a price increase, what can't, and what should go.
A new deck starts around $14,000 before the gas line, the hood, and the person who has to run it. A 15-minute count on a Friday night tells you whether the oven is really what's slowing you down.
The processing rate gets all the attention in the demo. The renewal window, the hardware terms, the exit fee and your data decide what the system really costs over the life of the contract.
Store one's P&L can look healthy because your own unpaid hours are quietly subsidizing it. Here's what has to be true — in numbers, not gut feel — before you sign lease number two.
Long fermentation gets sold as a flavor upgrade. The bigger win is operational: dough made two days ahead turns your most volatile prep task into inventory you can plan around.
Roughly 680 pizza makers entered the 2026 International Pizza Challenge and almost all of them went home without a trophy — but the entry itself, worked correctly, is worth twelve months of story.
Independent-scale loyalty isn't a smaller version of the chain playbook — it's different math. Here's what a repeat visit is actually worth, and the one metric that tells you a program is earning its keep.
The 6% rent and 10% occupancy benchmarks are set the day you sign, not the day you open. Here are the five clauses that decide them, and the questions to ask before the pen comes out.
The weekly labor number can look healthy while every individual shift is wrong. Here's how to pull the daypart report from your POS and rebuild one day's schedule around your actual sales curve.
The pans cost less than a case of cheese. The dough system, the proof window, and the deck space are the real invoice — here are the three conditions under which they pay.
Run the same delivery order through a marketplace app, your own driver, and a white-label fulfillment service, and the fee structure — not the food cost — decides which one actually pays.
Domino's, Pizza Hut and Papa Johns are selling at $6.99–$7 while your costs run 3% hotter every year — the way out is a menu the deals can't be compared to.
Consumers now filter for 4-plus stars, reviews under three months old, and owner responses before they ever see your door. Thirty minutes a month keeps you in the game.
Breaking down the numbers that matter — from food cost to labor, delivery commissions, and everything in between.
The state of the pizza business in 2026, in the numbers that matter — market size, who's winning, and what it means for your shop.
The five metrics every pizzeria owner should track weekly — and how to use them to drive profit, not just sales.
Opinion: the 40-year-old pizzeria isn't a relic — it's the business model the chains are trying to buy their way back into.
AI ordering is printing money, pizza robots are going broke — a field guide to which technology actually earns its place in a pizzeria.
Carryout is beating delivery, Detroit style is ascendant, ghost kitchens are gone, and the value war has a premium twist.
The 42nd International Pizza Expo drew 10,000 pros and 500 exhibitors. Here's what the results and the coverage say about where the craft is heading.
A technique explainer: how one build quietly wrecks ticket times — and how to fix it without cutting it.