Blog
What's changing for independent pizzerias, and what to do about it.
How to Market a Pizza Takeaway: What Works and What It Costs
Word of mouth brings ~70% of customers. Google, the box, leaflet drops at £30–70 per 1,000, Facebook: what to do first and how to measure each channel.
7 October 20266 min readPizza Loyalty Card: Is a Free 10th Pizza Worth It?
Buy 9, get the 10th free is a 10% discount on your best regulars. What works better, what it costs, and the PECR soft opt-in rules for texting customers.
7 October 20268 min readTakeaway no-shows: when a customer doesn’t collect their order
Uncollected orders and prank calls cost a pizzeria £50+ a time. What UK law says, a 4-step phone routine, and why prepayment ends phantom orders.
7 October 20267 min readHow to Get Takeaway Customers to Order Online, Not by Phone
Customers still ring or use Just Eat? Guaranteed slots, a QR on the box, your Google link and a phone script: how to move 10–15% of orders direct.
7 October 20266 min readHow to price pizza: markup, GP and raising prices in the UK
Markup ×4–5, a 70% GP floor, 20% VAT on hot food: how to set pizza prices in the UK, judge margin in pounds and raise prices without losing customers.
7 October 20268 min readHow many pizzas a day to be profitable? UK figures for 2026
About 20–25 a day for a pizza van, 55–75 for a small takeaway: the formula, real operators’ numbers and UK examples with VAT and app commission.
7 October 20268 min readHow many pizzas per hour can one person make? Real numbers
Solo: 20–30 pizzas an hour; two people: 36–45. Why the phone and till cost more than the oven, and the station set-up that gets you to 7 every 15 minutes.
7 October 20266 min readPizza shop name ideas, and the checks to do before you pick one
Name patterns that work for a UK pizza shop, words you can't use, IPO and Companies House checks, and what a £205 trade mark protects.
7 October 20267 min readFood storage temperatures for a pizzeria: the chart and the rules
Chill at 8 °C or below (aim for 5), hold hot at 63 °C, cool within 90 minutes. The chart by product, dough balls and mozzarella included.
24 September 20268 min readFood hygiene inspection for a pizzeria: what the EHO checks
How your 0–5 rating is scored, the weak spots inspectors find in pizzerias (prep counter, dough, flour store) and how to be ready before the visit.
24 September 20267 min readFood traceability for a pizzeria: what to keep and for how long
Delivery notes, batch numbers and your own labels: what the rule actually asks of a pizzeria, and what to do when a product is recalled.
24 September 20266 min readPizza recipe costing sheet: food cost, portions and price
A Margherita costs about £1.25 in ingredients. The costing sheet worked through, standard portions, and why cash margin beats food cost %.
24 September 20267 min readPizzeria profitability ratios: food cost, labour, prime cost
Six ratios with target ranges, a worked profit and loss, and the platform commission line that is often as big as the profit.
24 September 20267 min readGoogle shut down Business Profile websites: what now?
The free sites were turned off in 2024 and the redirect has ended. How to check whether yours is dead, and what it says about renting your address.
14 September 20266 min readWhy pizzerias should own their online orders
The problem with platforms is not the commission, it is that the customer is theirs. What you hand over that never appears on an invoice.
14 September 20267 min readLaunching a pizzeria without depending on the platforms
Opening with no platforms at all is usually a mistake. A phased sequence that treats early commission as an advertising budget instead.
14 September 20268 min readLocal SEO: 10 mistakes pizzeria websites make
Wrong hours, a PDF menu, no structured data and a monthly retainer for work that does not need doing monthly. What to fix this week.
14 September 20268 min readWhy a restaurant does not need a full WordPress site
A restaurant site is a small structured dataset, not a publication. What that means for the six plugins you would otherwise be maintaining.
14 September 20267 min readOpening a pizzeria in 2027: is it a good idea?
What is genuinely in pizza's favour, what is structurally against it now, and the three things to settle before signing a lease.
14 September 20269 min readPizzeria equipment: oven, mixer, fridge compared
Three purchases decide what your pizza is like. What to ask a supplier, what to buy second-hand, and what never to.
14 September 20269 min read