Ever wondered what it actually takes to fund and grow a successful pizza business? You’re not alone. Whether you’re a small business owner with big dreams, a first-time entrepreneur, or a pizzeria pro looking to scale up, raising capital is the #1 hurdle you’ll face.

If you’ve been to Pizza Expo, you already know Dan Collier (aka “Pizza Man Dan”) is legendary for laying it all out on the table. He’s built a $15 million pizza empire from scratch, learned every funding trick in the book, and made just about every mistake along the way. During Pizza Expo 2025, Dan shared stories and advice on restaurant funding in a one-hour education session “How to Raise Capital for Growth”.

Let’s slice into his education session!

Why Raising Capital Matters in the Pizza Business

“It’s not small time, is it? It’s a lot of money, and it’s a lot of sacrifice to come up with that money.”

Opening (or expanding) a pizza shop isn’t pocket change. Dan shared that his least expensive restaurant cost $600,000 to open in Southern California, while another cost $2 million. Those numbers can be intimidating! But don’t worry— he breaks down the exact funding sources he used.

The Funding Playbook: Dan’s Tried-and-True Methods

1. Franchising (The “Sure Thing”)

“95% of franchises are still open under the same owner after 5 years. Why is that? Because the franchisor takes away about half of the things you’d have to do as an independent owner. Just follow the rules. That’s what saves restaurants.”

Dan started as a franchisee, and he’s not shy about why. Franchising gave him a proven playbook, reduced risk, and made it possible to survive those brutal first years. According to Dan, if you want to grow and protect your investment, following a successful franchise model is the smartest funding move you can make.

Key Takeaway: If you’re new or want to expand, buying into a franchise system can increase your odds of survival and make attracting investors way easier.

2. Acquiring Existing Restaurants (The Sneaky Bargain)

“Somebody has spent that $600,000 already. And I’m gonna buy it for $150,000 with $10,000 down and pay them out of the business. If I buy a $150,000 restaurant for $10,000 down and use the business to pay for it, I only paid $10,000 for that restaurant—but I raised $150,000.”

This is one of Dan’s favorite moves. Buying an existing (maybe struggling) restaurant is cheaper than building from scratch, and you can often negotiate great seller-financed deals. Dan’s paid as little as $0 down for restaurants worth $600K+. Just be ready to hustle, commit to “every penny back into the business for growth,” and measure success by hitting a million in annual sales before looking to expand again.

Key Takeaway: Never be afraid to make a lowball offer for an existing restaurant. “There’s nothing offensive about offering what it’s really worth,” Dan insists.

3. Sales Growth and Marketing (Sweat Equity Pays Off)

Dan poured every spare dollar into marketing, growing one struggling $365,000-a-year pizzeria into a $1 million+ powerhouse in just two years. He sacrificed personal luxuries, leaned on his wife’s full-time job, and practiced “total delayed gratification.” You want to impress investors? Show them real sales growth on paper.

Key Takeaway: Sacrifice now, reinvest everything in your pizza business, and prove your concept before going after bigger funding.

4. Credit Cards & Supplier Financing (Get Creative!)

Let’s get creative with your funding sources! Dan says, “I got three credit cards that were all good, over $30,000. Boom. $90,000 I got for opening a restaurant.”

He’d routinely ask credit card companies for limit increases. American Express is his top pick now because of the perks, business-friendly lending, and ability to build a relationship with a dedicated account rep over time. Want to multiply your working capital? Run all your allowable expenses through these cards, pay them off each month, and rack up points or even financing offers.

And don’t neglect your suppliers. “Every other business expense you possibly can, you’re putting it on that card. Every couple months, I called and so I got the credit cards up… My supplier? My terms were two weeks…my weekly amount is about $20,000 for the two stores, and I would like to go on 30-day credit terms. So, what did I do? I just raised $40,000. So, this was how I negotiated little bits of money to add for the next restaurant” Suppliers want your business and your growth. They may be willing to extend your terms, front inventory, or even float part of a new opening if you have a solid relationship.

5. Bank Financing (Traditional and Non-Traditional)

Don’t count on banks to be your best friend, especially early on. “Restaurants are a 10. Liquor stores are a 1. They don’t wanna loan to restaurants!” But once you show consistent revenue, set up a relationship with a local community banker or foreign-owned bank (Dan gives a shoutout to Korean and Chinese banks, especially if you’re in an underserved community).

With time, these banks might approve a line of credit or even an SBA-backed loan, especially for commercial property (“banks are jumping over themselves for SBA if you’re buying the land/building your shop’s in”).

Key Takeaway: Get your business bank rep early and keep them informed on your growth plans—even if you’re not borrowing yet.

6. Symbiotic Partnerships & Vendor Relationships

If you want to attract investors, don’t just ask for money. Build partnerships. Dan says, “A partner should be somebody that brings something to the table besides cash. A partner is somebody who’s gonna bring skills that offset your weaknesses in the business.”

Dan “never wanted a partner”—until he met someone who balanced his operator mindset with strategic vision.

Symbiotic relationships also extend to accountants, contractors and vendors. Dan would negotiate deferred payment terms or service exchanges, giving him extra runway for growth. “Contractors need to keep their crew moving; sometimes, you can pay them over time instead of upfront. Be bold and ask.”

7. Crowdfunding & Community-Driven Funding

Crowdfunding isn’t just for tech startups! Dan breaks it down like this:

• Reward-based: “You give me $100; I’ll give you $200 in pizza over a year.”

• Debt-based: “You loan me $100; I’ll pay it back over X time, maybe with some pizza as ‘interest’.”

• Equity-based: “I’ll give you a sliver of the business, but honestly, this is usually a bad fit for restaurants.”

Dan loves reward-based crowdfunding, especially because “the community is vested in your success.” He’s seen failing restaurants saved by an outpouring of customer support when the need is made public.

Want to attract community investors? “People want to see you win. Don’t be shy; ask for help and reward their support with real value.”

What Investors Really Want to See

“A partner should have skills that you do not have. I tell Josh no 100 times a week, but the ones I say yes to, we get behind and we create something.”

It’s not about the pitch deck or the buzzwords. Dan’s keys to attracting investors:

• A proven concept. Get one location to $1 million+ in sales first.

• Skin in the game. “I sold my house to open my second location. That’s commitment investors notice.”

• Clear roles. “If two people agree, one is not necessary. Make sure everyone brings something unique.”

• Sacrifice and delayed gratification. “Every penny back into the business until it’s running itself.”

Bottom line? Investors want to know you’re serious, that you sweat every dollar, that you have expertise, and most importantly, that you take care of your business and your people.

Your Next Step to Raise Capital

Dan’s story isn’t just about hustle. It’s about strategy. He’s tried every funding hack—from credit cards to vendor advances, from franchising to reward-based crowdfunding. His advice for you?

• Start small, reinvest, grow one shop until it’s rock-solid.

• Build real relationships—with your bank, your suppliers, your crew, and your community.

• Don’t chase fancy investors—instead, look for partners or funding sources who actually get what you’re building.

• Finally, don’t be afraid to ask for advice. “You drop an email at any time, and it may take a week to get back to you, but I reply to all of them, and I give you whatever possible experience it’s worth.”

Get out there, get creative, negotiate like your pizza depends on it (because it does!), and use these real-world tips to raise capital and grow your pizza empire.

Dan Collier’s education session “How to Raise Capital for Growth” took place Tuesday, March 25, 2025, during International Pizza Expo at the Las Vegas Convention Center. He is President and co-founder of PizzaMan Dan’s, with 9 pizzerias in Southern California. Dan has been a speaker & educator at Pizza Expo since 2001 and writes articles for Pizza Today Magazine.