23 stories

21 September 2015

How to find the best location for a pizzeria

I’ve spent many hours feasting my eyes on our business plan for the first Dodo Pizza delivery in Oxford. Then I pinched myself. A nice business plan is nothing but a dream. If you want that dream to come true, you should wake up and start doing something to move toward your goal. In our case, the first and most important step forward was to find a good location. And that task has never been an easy one.

Finding the best location is the key factor in a pizzeria’s success. Everybody who is in the pizza business knows that....

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Our business plan for the first US pizzeria

12 September 2015

Our business plan for the first US pizzeria

So, we want to open a pizza delivery. How much dough will we need? Let’s start by answering this question from the end—imagine that distant but bright and cheerful future where our ultimate goal has been reached and at last we have a pizzeria in Oxford. It’s built, it’s open, it’s popular, and it’s profitable. Wow. But what exactly will it look like in terms of numbers? A good business plan could answer that question. Why can’t we have one?

Using a simple technique, we calculated the average monthly revenue of a Papa John’s pizzeria in Oxford and learned...

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07 September 2015

What we cut out to cut the price

In the previous post, we put all our cards on the table. We’ll try hard to build our business in the US on two things rarely mentioned in the same sentence: fast-food prices and the quality of an artisan product. This time, we are going to put not only cards but some chips on the table too. In other words, we are approaching a very delicate question—what exactly will help us succeed and avoid running out of business in a few months? 

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