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The way of Setting up Your Facility in a pizzeria


A to-go pizzeria has minimal space requirements. Most range in size from small take-out and home-delivery operations of only 800 square feet to larger limited seating- capacity operations of 1,500 square feet. For a full-service pizzeria, youll need a facility between 2,500 and 4,000 square feet. Depending on the type of facility you want to open and your own resources, expect to spend $70,000 to $1.5 million to get your pizzeria ready for your grand opening.

There are no textbook ratios for distribution of space in a pizzeria, but a good formula is to Good way to arrange facility can save spaceallocate 20 percent for your customer service area (25 percent in a strictly to-go/home-delivery operation), 45 percent for the dining area, and 35 percent for your production area. Of course, if you don provide a dining area, your production area will be adjusted upward to 80 percent. And at least you need to leave the space for a cashier counter with the pos equipment.

For dine-in pizzerias, allotting 60 to 65 percent of the space for dining and customer service allows adequate room for quality food production. If you let the production area fall below 35 percent, you run the risk of limiting yourself in a way that could result in poor-quality food.

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