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Author Topic: How many pizzas per day does a standard pizzeria sell  (Read 857 times)

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Offline londonbeetle

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How many pizzas per day does a standard pizzeria sell
« on: July 09, 2017, 03:56:59 PM »
How many pizzas does a standard pizzeria sell in a fairly busy location?

Offline afox

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Re: How many pizzas per day does a standard pizzeria sell
« Reply #1 on: July 18, 2017, 08:24:01 PM »
Busy places sell 300 to 500 pizzas per night. If you sell less 50 pizza per night you will go out of business.

Offline waltertore

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Re: How many pizzas per day does a standard pizzeria sell
« Reply #2 on: July 18, 2017, 08:48:42 PM »
Busy places sell 300 to 500 pizzas per night. If you sell less 50 pizza per night you will go out of business.

depends on your location, rent, etc.....  50 pies a night in the right set up is a good income.  Walter
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Online Jersey Pie Boy

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Re: How many pizzas per day does a standard pizzeria sell
« Reply #3 on: July 18, 2017, 08:53:33 PM »
afox,


Where did you get your number?  It sounds, uh, made up.  ???

Online StateofMind

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Re: How many pizzas per day does a standard pizzeria sell
« Reply #4 on: July 18, 2017, 09:19:41 PM »
Ive worked in places that sell, 75, 150, 500, and 900 pies a day. All were busy in their own way. You have to do more with fewer people in the lower volume stores and have to organize and manage much more in the higher volume stores. In my experience there is no such thing as a standard pizzeria.

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Offline forestcall

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Re: How many pizzas per day does a standard pizzeria sell
« Reply #5 on: July 31, 2017, 02:28:34 AM »
My wife and I  make about 60 per day (12 inch). Were only open for lunch.
Our pizza's come with a salad, miso soup and a coffee.
We usually have reservations for a few days in advance.

My other business is fresh roasted coffee bean online subscriptions.

The simple but super focused menu and being open only for lunch allows me to make a solid income.

Location: Japan

Offline afox

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Re: How many pizzas per day does a standard pizzeria sell
« Reply #6 on: August 05, 2017, 08:33:59 PM »
Average time people spend on the table: 1 and 1/2 hour

Average price of a pie $13

Sodas for 4 people $12

Your average check will be $25

If you are open from 6pm to 12am and you have 30 tables you will have a turnover of 4.

Your gross profit will be $3,000 each day - $90,000 / month - $1.095m / year

Let's say your food cost is 15% and your soda cost is 10%, your food cost will be $142k/year

Then you will need to add labor cost: 8 people at $30k per year will cost you $240k/year

Then rent, insurance, water, electricity, maintenance, office etc. let's say $150k / year (in hot cities rent will be a lot more like $300k to $500k per year)

So $1.095m - $142k - $240k - $150k = $563k/year

You profit before taxes will be $563k / year

If you are busy 50% of the time your profit before taxes will be $255k / year



« Last Edit: August 06, 2017, 05:21:43 PM by afox »

Offline Josh123

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Re: How many pizzas per day does a standard pizzeria sell
« Reply #7 on: August 12, 2017, 10:50:56 PM »
Because of my set up, I still turn profit on 30 pies a day. If I sold 49 pies, 7 days a week, not only would I not go under, I'd make a decent living. As it stands, I sell more than that, but if I only did 49 a day, I'd be fine.

Offline waltertore

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Re: How many pizzas per day does a standard pizzeria sell
« Reply #8 on: August 12, 2017, 11:23:19 PM »
Joe Beddia makes I think 40 pies a day??  It is interesting to surf the PMQ forum and see owners post their financial situations.  Many gross big $ with many shops but after all is said and done the take  home often is no where near you  might think.   A small mom/pop in an easy rent area with low labor and a nice following can make a lot more than you would think.  To open a pizzeria today in NYC, SF, Chicago, sounds like a nightmare of cost to profit.  Walter
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Offline HarryHaller73

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Re: How many pizzas per day does a standard pizzeria sell
« Reply #9 on: August 13, 2017, 11:34:01 AM »
Joe Beddia makes I think 40 pies a day??  It is interesting to surf the PMQ forum and see owners post their financial situations.  Many gross big $ with many shops but after all is said and done the take  home often is no where near you  might think.   A small mom/pop in an easy rent area with low labor and a nice following can make a lot more than you would think.  To open a pizzeria today in NYC, SF, Chicago, sounds like a nightmare of cost to profit.  Walter

Beddia has a lease in a tiny hole in wall at probably <600 sq feet probably at dirt cheap cost having been there from the onset of Fishtown's gentrification.  I agree when running a pizzeria or any eatery, lease is the primary cost outside of labor.  It also helps that he upsells his pizzas at $20/pie and his toppings at $3-$4 each that probably gets avg sales receipt of $30+ and at a substantial margin.  What can I say, he's a smart guy and should be a model to analyze for any aspiring pizzeria owners.  Places like this can make more net income than a slice joint in Manhattan selling 120 pies/day. 

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Offline waltertore

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Re: How many pizzas per day does a standard pizzeria sell
« Reply #10 on: August 13, 2017, 12:03:12 PM »
Beddia has a lease in a tiny hole in wall at probably <600 sq feet probably at dirt cheap cost having been there from the onset of Fishtown's gentrification.  I agree when running a pizzeria or any eatery, lease is the primary cost outside of labor.  It also helps that he upsells his pizzas at $20/pie and his toppings at $3-$4 each that probably gets avg sales receipt of $30+ and at a substantial margin.  What can I say, he's a smart guy and should be a model to analyze for any aspiring pizzeria owners.  Places like this can make more net income than a slice joint in Manhattan selling 120 pies/day.


Our pizzeria is much in the vein of Beddia as I learned this concept 50 years ago as kid growing up in the mom/pop shops -only owned 1 location.  Our prices are similar to his and our rent is dirt cheap compared to a foodie city(1,200 sq ft with seating for 30 inside and 20 outside on the patio).  We are cramped some but it is OK with me and nobody leaves because of not  having an ice machine and only canned drinks (less mess :) )  An average customer ticket sale of $50 is the norm with us and over $100 is very common.  A large pie costs $36.50 before tax with all our toppings and often people want double on several toppings  :o  That is nuts to me but it is money in the bank.  Sicilians and white pies cost even more.  People tell us how fair priced we are as out west pizza is not cheap like back where I grew  up in the NYC area.   Our wait times are usually 10-15 minutes.  Occasionally like Friday night we had 1.5 hour wait times and had to stop answering the phone.  We pull this off with my wife on the register/phone/salads, 2 helpers with topping/cutting/boxing pies, and me opening, saucing, launching, tending ovens.  With my wife and I working at all open hours and me during prep hours ( have one helper during some of prep hours approx. 15 hours a week), our labor stays low.  We have 2 people with disabilities per night - one on dishes and one greeting/busing tables/folding boxes/ delivering pies to tables/carrying out pies to cars.  Both do a lot of the cleanup at closing.  During lunch it is just my wife and me with 1 person with disabilities greeting.   We are only open 23 hours a week and close Sun/Mon.  At the end of the day we make near, as much, or more, than many people that gross a lot more than we do and are open 7 days a week, 8 or more hours a day.  These kind of hours mean the owners can't be onsite during all operational hours.  Most pay someone to be a manager at each store/shift as they manage multiple stores issues/endless employee issues/consistency of product issues/no longer make pizzas or rarely do.  Labor can go way high and the vibe of the shop and quality of the products often go way south.  Also by having a very limited menu and limited topping results in $20 or less in food waste per week and keeps prep labor costs much lower than most pizzerias.  The model Joe and we use results in labor and food costs being much lower than the average pizzeria today. We will probably never have the glam appeal/recognition that foodie city shops get but that is OK with us as we have a nice life that is low on the stress side :)  Walter
« Last Edit: August 13, 2017, 03:31:57 PM by waltertore »
SMILING WITH HOPE PIZZA MISSION STATEMENT
TO CREATE HOPE AND MEANING IN THE LIVES OF PEOPLE WITH DISABILITIES
http://www.smilingwithhopepizza.com/

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