How to Start a Successful Pizzeria, Part V: Market Research

This is the fifth in a multi-part series that shows you step-by-step how to plan, start, and grow your pizzeria business Pizza is one of the most popular foods in the world, but that doesn’t mean your pizzeria will be successful. Nothing can guarantee success, but a healthy dose of critical market research can vastly increase your chances of achieving it. The following presents tips for researching the market so you can start a successful pizzeria. Location, location, location Location is everything. Too many would-be pizzeria operators believe their concept is so good, they’ll become a “destination restaurant.” That is to say, they believe customers will go well out of… Read More

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How to Start a Successful Pizzeria, Part IV: Creating Your Concept

This is the fourth in a multi-part series that shows you step-by-step how to plan, start, and grow your pizzeria business Now that you’ve identified your mission and goals, you need to define your pizzeria concept so you can fulfill your mission and achieve your goals. Your previous brainstorming plays a large role in your concept, since elements such as your mission statement and brand are the foundations of your company. Defining your concept takes these ideals one step further by guiding how they’ll be manifested in your day-to-day operations. The following lists several questions you need to answer in order to define your concept. What will you serve? As… Read More

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How to Start a Successful Pizzeria, Part III: Define your Mission and Brand

This is the third in a multi-part series that shows you step-by-step how to plan, start, and grow your pizzeria business One of the keys to success in the pizzeria business is to differentiate your company from your competitors. That starts with defining your mission and brand. Define your mission Ask yourself: “Why do I exist?” The answer to that question is your mission. Think about who you serve, how you serve them, what makes you different and better, and why you do what you do. Your company mission might not be the same as your personal mission, but it was for me. I wanted to create awareness of Detroit… Read More

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How to Start a Successful Pizzeria, Part II: Defining Goals and Expectations

This is the second in a multi-part series that shows you step-by-step how to plan, start, and grow your pizzeria business In Part I, I covered the importance of knowing why you want to start a pizzeria. Now, you need to turn your reasons into goals so you can make intelligent business decisions that will progress you toward the fulfillment of those reasons. Setting goals Immersing yourself in the day-to-day operations of a startup pizzeria can be overwhelming, so much so that it’s easy to get sidetracked and divert off course. That’s why it’s critical to set goals and routinely assess whether you’re on the path to achieving them. Every… Read More

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Detroit Style Pizza: Parbake VS Non-Parbake

Should you parbake your Detroit Style Pizza? We don’t parbake our pizzas at Detroit Style Pizza Co., but that doesn’t mean we’re opposed to it – some successful pizzerias we know exclusively parbake. The following presents pros and cons of parbaking Detroit Style Pizza to help you decide which is best for your own pizzeria. Parbake pros Simpler management: it gives you the opportunity to set the dough exactly where it needs to be after proofing, which can help you avoid blowouts and deflation A parbaked shell sometimes hold better when you have a lot of toppings Parbake cons Parbaking takes more time because it adds another step to the… Read More

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Why do you want to start a pizzeria?

So you want to start a pizzeria. Great! Why? It’s the most important question you can ask yourself at the outset, and the answer to that question can play a major role in the success – or failure – of your new venture. Do you want to start a pizzeria because you like people, food, and the food business? A lot of people think they can throw a great pizza together, launch their company, and it’s instantly rewarding – but that’s a myth. Soon after launch, those people realize it takes a lot of dedicated work and planning just to get their idea off the ground. If you think you… Read More

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Interview with Michael Shepherd

Acclaimed champion pizza maker, pizza acrobat, and pizzeria consultant Michael Shepherd has earned worldwide accolades for his skills. Based in the small town of Bellefontaine, Ohio, Michael has proven you don’t need to be in a large metro market to grow a million-dollar pizzeria. His own pizzeria, Six Hundred Downtown, is one of the most popular in the state; he also consults other pizza makers with his Growing Pizza business. I had the pleasure of meeting Michael through industry events, and he later granted me an interview to lend insight into how he’s been able to grow a million-dollar pizzeria from scratch.  Shawn Randazzo: You’ve been able to grow million dollar… Read More

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Detroit Style Pizza Racks Up Awards at International Pizza Expo

The Detroit Style Pizza Co. crew recently returned from yet another successful trip to the International Pizza Expo in Las Vegas, where more than 200 competitors from around the world pit their recipes against one another and I was crowned World Champion Pizza Maker in 2012. We didn’t bring home the gold this year, but we were close with two second-place finishes. What’s even more exciting is the amazing buzz surrounding Detroit Style Pizza at the event – just five years ago there was no mention of our style of pizza at the expo, but this year the Lloyd’s Pans booth was packed with visitors who wanted to learn more… Read More

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PSTK Versus Bare: Which Detroit Style Pizza Pan Should You Choose?

The announcement of our new and improved Detroit Style Pizza Pans has given Authentic Detroit Style Pizza Makers a new option: easy-release Pre-Seasoned Tuff-Kote (PSTK) coating. Here, we examine the difference between PSTK pans and bare pans to help you decide which is best for your pizzeria. The Bake PSTK and bare pans result in a similar bake, though PSTK coating lends a slightly darker bake to the bottom of the crust. This doesn’t affect flavor or consistency, as both types of pans are adept at creating the perfect Detroit Style Pizza bake. The major difference between the pans is post-bake; the easy-release PSTK coating means the pizza should be quick… Read More

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The Ultimate Detroit Style Pizza Pan Has Arrived

The wait is finally over… I’m thrilled to announce the new and improved Detroit Style Pizza Pan is here, and I’m confident saying if you want to bake truly Authentic Detroit Style Pizza, this is THE pan you need. What makes this pan THE ultimate Detroit Style Pizza Pan? The world’s top pizza chefs know the pan is the secret to Authentic Detroit Style Pizza, but it’s the secret of the pan itself that’s so challenging to get right. That’s why, after painstaking research and dozens of trials, we collaborated with world-renowned LloydPans to offer the perfect pan for baking Authentic Detroit Style Pizza. LloydPans was outstanding during the entire… Read More

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