PIZZAMAN FRANCHISING
A SUCCESS STORY
Our story
PIZZAMAN FRANCHISING
The market of “high quality pizza” is currently still an undiscovered terrain to be further explored in the future, considering that at the moment the marked is still being dominated by medium to low quality American food chains. Pizzaman is therefore a guarantee for the authentic “made in Italy” high quality product not only available in Italy but worldwide!
PIZZAMAN is the ambassador for the authentic “made in Italy” taste and quality not only in Italy but worldwide.
PIZZAMAN presents the real “Italian Pizza” made exclusively of simple and fresh high quality products
EASY. POWERFUL. EFFICIENT.
PIZZAMAN
A SUCCESS STORY
Since The First Pizzeria Opened In Florence In 2001, PIZZAMAN Has Made Its Name By Bringing Out The Best In The Most Famous And Typical Of All Italian Dishes: The “Italian Pizza”. By Valuing High Quality, Pizzaman Has Been Able To Gain Popularity And Open 7 Pizzerias In Florence, With More Coming In The UK. A Combination Of A Great Passion For Ingredients And The Constant Search For The Best And Freshest Products On The Market, Paired With Reasonable Pricing, Is What Makes The Pizzaman Concept So Unique And Successful.
our history
2005 PIZZAMAN BEGINS
From the start Pizzaman was able to grow quickly in size. After the immediate success of our very first pizzeria, where we only offered takeaway pizzas, by 2005 Pizzaman had already opened three restaurants in Florence and was able to reach three times the initial sales.
2008 BUILDING THE BRAND
Despite a constant demand for new openings and partnerships, Pizzaman preferred to consolidate and perfect the quality and customer service of existing pizzerias.
2017 TODAY
Pizzaman has built up a strong presence in the Florence area, becoming a well-known brand, and one of the oldest and most well-established pizza names in the city, with more than 1000 seats, over a hundred employees and more than 2000 customers every day.
THE SECRET OF PIZZAMAN:
BRAND & MARKETING MANAGEMENT As well as achieving commercial success, Pizzaman has developed an effective business plan that allows each individual pizzeria to adapt to the needs and demands of the local area.
PIZZA MAKERS TEAM Our team of professional pizza-makers, known as “Pizzaioli”, express their knowledge and experience in the traditional Italian art of making pizza, passing their knowledge on to a younger generation of “Pizzaioli” thanks to ongoing training.
QUALITY CONTROL TEAM Products, quality and service are checked and approved by an experienced team, in order to increase cost optimization and uphold high standards of service quality.
LEGAL & BUSINESS SUPPORT All commercial and legal issues are managed and coordinated by our central headquarters, the owners of the brand.
ITALIAN QUALITY
ITALIAN EXTRA-VIRGIN OLIVE OIL
The extra-virging olive oil, that originates from the sunny Tuscan hillside is one of the starting points of this successful project, which relies entirely on the quality of fresh and local produce.
FLOUR AND TOMATO
Behind the excellent pizza there is a speci c philosophy based on a few simple ingredients of the very best quality. The tomatoes are always the typical s. Marciano and we exclusively use italian wheat four for the perfect pizza crust.
ITALIAN EXCELLENCE
To complete this simple yet qualitative formula Pizzaman uses among other important products: Grana Padano D.O.P with a minimum age of at least 18 months, Mozzarella do Bufala campana DOP, fresh wild basil, capers from Pantelleria and sicilian anchovies.
CONCEPT & MODULES
THE OPPORTUNITY
To become the first healthy & high quality, Italian, pizza on-the-go restaurant in your market, as a “turnkey” project.
– Significant scalability potential for high streets, leisure locations, education facilities (universities, colleges), travel hubs and shopping malls.
– Flexibility of trading models: eat in, take away and delivery.
REQUIREMENTS, SKILLS AND EXPERIENCE
You do not need to be an experienced Pizzaiolo, thanks to our in-house training course, and specialised training schools. Pizzaman will also provide training to the restaurant owners and managers.
COSTS OF OPEN A PIZZERIA
Several different factors will determine the final cost. The most important being the size of the restaurant.
WHY OPEN A PIZZERIA?
First of all because it is a great business opportunity which works, as confirmed by private research institutes and by official data, such as that released by the Italian Chamber of Commerce.
Here at Pizzaman we are able to offer very high profit margins on both simple, classic pizza (Margherita etc), as well as pizzas with toppings. This makes it possible to open outlets even in prestigious locations.
MORE THAN 200 MQ
Module c, not only including the basis modules a and B is distinguished by its wider range of services:
– RESTAURANT
– PIZZERIS
– TAKE AWAY PIZZA
– CHILDREN’S PLAYGROUND
– PIZZA TRAINING AREA
– POSSIBLE DOUBLE PIZZA OVEN (DOUBLE CHIMNEY)
MAX 200 MQ
Module B combines the tipi a pizzeria with the traditional wood oven and a quinine that follows the concept of the brand: simple but high quality. it combines pizzeria with restaurant and take away pizza.
MORE THAN 200 MQ
Module c, not only including the basis modules a and B is distinguished by its wider range of services:
– RESTAURANT
– PIZZERIS
– TAKE AWAY PIZZA
– CHILDREN’S PLAYGROUND
– PIZZA TRAINING AREA
– POSSIBLE DOUBLE PIZZA OVEN (DOUBLE CHIMNEY)
Strategy planning
In Italy the sales of our award-winning GLUTEN-FREE PIZZAs represent up to 40% of total turnover, a significant phenomenon.
PIZZAMAN proves the method, recipe and training to produce a delicious GLUTEN-FREE pizza dough without sacrificing the great attributes of the traditional Italian Pizza.
Our unique “GLUTEN-FREE” Pizza can be an entirely new and tasty choice for health-conscious pizza lovers around the world.
PIZZA & OTHER DISHES
– Pizza Margherita
– Pizza Margherita DOP
– Pizza Marinara
– Pizza Napoli
– Pizza Positano
– Pizza Caprese
– Pizza Caprese DOP
– Pizza Pasquale
– Panuozzo
– Typical Italian appetizer
PIZZA & OTHER DISHES
PASTA:
regional recipes and
– Fresh pasta specialties
– Bronze drawn pasta
MAIN COURSES:
– Beef fillet
– Grilled fish
– Fried fish
– Traditional Italian desserts
MAIN INGREDIENTS
– Farina di tipo “00”
– Pomodoro S.Marzano
– Pomodorini ciliegini di Pachino
– Mozzarella di Bufala DOP
– Mozzarella fiordilatte
– Olio extra-vergine di oliva Italiano
– Grana Padano DOP
– Basilico fresco
– Acciughe di Aspora
– Capperi di Pantelleria
– Origano Selvatico Calabrese
– Aglio calabrese
– Peperoncino calabrese
STAFF
– Manager
– Head “Pizzaiolo”
– Pizzaiolo
– Head valid
– Waiter
– Cook
– Cooks assistant
