Neighborhood pizzeria with dine-in and takeout

Local families, students, office workers at lunch, and groups ordering for events or game nights.

Sales of whole pizzas, slices, sides and drinks. Food costs are fairly low per pizza, so profit depends on keeping rent, labor and waste under control and building repeat customers.

• Dough making and baking consistency
• Cost control and menu pricing
• Hiring and managing staff
• Customer service

• Health department permit and plan review for the kitchen, check what your county requires before signing a lease
• Local business license, zoning approval, fire inspection and any rules on the ventilation hood
• Alcohol license if you plan to serve beer or wine, which varies by state
• General liability, property and workers' compensation insurance once you hire
• Food safety training or manager certification requirements in your state
• Long hours, tight margins and the cost of rent and labor

Startup costs are typically around $80,000 to $350,000, depending on the storefront, kitchen equipment and fit-out. Rent and labor are ongoing costs, and margins can be tight.

Monthly revenue is typically estimated around $20,000 to $90,000, depending on location, menu, opening hours and how much takeout trade you build. That is revenue before rent, labor and food costs.

Check what your county health department requires for permit and plan review before signing a lease, plus local business license, zoning, fire inspection and ventilation hood rules. Also check alcohol licensing if serving beer or wine, and state food safety certification.