The pizza industry is changing. As I travel across the country, visiting different pizzerias, one question keeps coming up: Would I ever open a pizza shop again? The answer isn’t simple, but it’s definitely a “yes” under the right conditions. More importantly, I’ve noticed a shift in what makes a pizza business successful today.
Why Smaller, Simpler Pizza Shops Are Thriving
The days of chasing high-volume sales and maximizing every inch of space are fading. Instead, successful pizzerias are leaning towards a leaner, more intentional model. Here’s why:
- Lower Overhead – A small space means lower rent and utility costs, making it easier to stay profitable.
- Easier Operations – With a limited menu and a streamlined workflow, these shops require fewer employees and less complexity in the kitchen.
- Higher Quality, Higher Prices – Instead of racing to make thousands of pizzas, these businesses focus on premium ingredients and techniques, allowing them to charge more per pie.
- Sustainability & Work-Life Balance – Owners don’t have to burn out running a massive operation. Instead, they can create something they enjoy and sustain over time.
Examples of Pizza Shops Doing It Right
During my travels, I’ve encountered some incredible pizzerias that exemplify this approach:
- Garlic Breath Pizza (Andover, MA) – A small but mighty operation with a dedicated following.
- Edge the Square Pizza (MA) – A one-man-show making Detroit-style pies with a simple, repeatable system.
- Pizzeria Di Farfalla (Chicago, IL) – A 200-square-foot pizzeria inside a coffee shop, proving that great pizza doesn’t need a massive footprint.
- Elevated Pizza Company (Canada) – A 400-square-foot shop that specializes in Roman and New York-style pizza, consistently selling out due to high demand.
What I’d Do If I Opened a Pizzeria Again
If I ever opened another shop, it wouldn’t be about chasing massive sales. Instead, it would follow the model of these thriving businesses:
- Small Space, High Efficiency – A compact footprint that keeps costs low and operations manageable.
- Limited Menu, Maximum Quality – Focusing on a handful of standout pizzas rather than trying to please everyone.
- Premium Pricing & Scarcity – Charging what the pizza is worth and selling out daily, creating demand.
- Owner Involvement & Passion – Being hands-on to ensure quality and maintain the shop’s unique character.
The Mission: Elevating the Pizza Industry
My goal is to see fewer mediocre pizza shops and more outstanding ones. With the resources available today, there’s no excuse for running a subpar operation. It’s time for pizzeria owners to focus on quality, sustainability, and smart business strategies.
If you’re in the industry or thinking about opening a shop, take inspiration from these businesses. And if you’re running something great, I want to hear about it! Reach out to me via email or Instagram—I’d love to highlight your pizzeria.