Pizza is one of the most beloved of American takeaways, with limitless variety and originality available within the Italian foodstuff making it increasingly popular with all kinds of consumers – from vegetarians to vegans and beyond.
But while pizza is consumed in huge amounts in both the US and the UK, the increasing efforts of both countries' governments to introduce healthier eating plans cut the levels of obesity among residents means that the pizza industry is often classed as unhealthy and fattening. According to Forbes.com fast food businesses are becoming more conscious of adding healthier alternatives to their fast food menus. (Sep7, 2007) However, this is not to say that pizza franchises are unhealthy. Pizza is one of the healthiest and nutritious based foods on the market, it is the extra cheese and extra toppings that can make a nutritious fast food meal unhealthy and loaded with calories.
Nevertheless, the take and bake pizza arm of the pizza franchise industry is continuing to grow, as consumers are encouraged to use their own kitchen to cook food that has been freshly prepared.
The idea is simple: capitalizing on the fact that many people find their pizza is cold and unappetizing when they get home from the pizza takeaway, and that many people just don't see how fresh the ingredients are that go into making their pizza, the take/bake concept means a consumer can cook their own previously prepared pizza themselves.
Of course, for the investor, this represents huge potential for investment and a good return, as production and staffing costs are particularly low.
Anybody looking to start their own business in the pizza industry could consider the take and bake pizza franchise sector a worthwhile investment; and with many larger companies franchising their operations out, there is a huge scope for potential.
With a low initial investment, franchisees can concentrate on improving the effectiveness of the business and invest more money in staff, training and products, as well as marketing. The ease of operation – especially with no ovens and limited store hours – means that the business is particularly manager-friendly.
Meanwhile, reduced labor costs and minimal space requirements means money can be saved in various areas – making the business even more profitable.
And with very little cooking or food skills necessary, the operation is certainly user-friendly for potential franchisees with little or no previous restaurant experience.
However, anybody looking to get involved in the market is urged to make sure they fully research the sector, as well as any potential franchisers, locations and niche markets to target. Financially, while the business is likely to be highly profitable if administered correctly, any initial investment needs to be carefully considered by the franchisee, and discussions with banks, money lenders or creditors and a financial advisor is certainly recommended.