Launching a Mobile Pizzeria: The Series

Pizzaiolos make a lot of decisions on the road to opening a pizza business. Follow Jason Cipriani of Pueblo, Colorado-based Sips & Pies on his journey from pizzeria dreamer to revenue-generating business owner.

In this series, you’ll learn why Cipriani made certain decisions, such as whether to open a brick-and-mortar restaurant or host pop-ups – and why. How his choice about what style of pizza to serve played a role in the oven he eventually purchased, and more.

Part 1: Getting Started

Part 2: Brick and Mortar vs. Pop Up or Food Truck

Part 3: Which Pizza Style to Make?

Part 4: Choosing a Pizza Oven

Part 5: Finding a Food Truck or Trailer

Part 6: Get Licensed

Part 7: Choosing a Commissary

Part 8: What Equipment Is Needed?

Part 9: Selecting Food Vendors

Part 10: Auto Insurance

Part 11: Pricing Pizzas

Part 12: Point-of sale Systems

Part 13:Where to Set Up

Part 14: Soft Opening

Part 15: Grand Opening