We design profitable artisanal pizzerias: differentiated concept, food cost control, optimized menu (napoletana, al taglio, gourmet), pizzaiolo training and strategy that positions your pizzeria against the chains.
The most common macro-service for this type of business is Comprehensive Gastronomic Consulting, but everything starts with the Gastronomic Diagnosis.
A pizzeria has its own numbers and its own rhythm, but the framework is the one we describe on our restaurant consulting in Madrid page: audit of the accounts, menu engineering, cost control and monthly follow-up with measurable KPIs.
