Planning for open a pizzeria
The oven defines part of the operation. Plan the dough, fermentation, assembly and dispatch with enough room to work.
What the estimate includes
On-site pizza production, with an oven, dough preparation and a small-scale dining area.
| Item | Estimated range |
|---|---|
| Construction and adaptations | R$72,000 – R$144,000 |
| Equipment and installation | R$55,000 – R$105,000 |
| Furniture and in-space communication | R$25,600 – R$49,600 |
| Technical projects and specialists | R$13,600 – R$25,600 |
| Documentation and compliance services | R$1,500 – R$4,500 |
| Preparation and launch | R$6,500 – R$13,000 |
| Initial stock and consumable utensils | R$5,000 – R$9,000 |
| Implementation contingency | R$21,504 – R$42,084 |
| Foodelopers fees | R$36,900 – R$36,900 |
| Reserve for the property deposit | R$15,000 – R$15,000 |
| Operating reserve | R$78,000 – R$78,000 |
| Scenario total | R$331,000 – R$523,000 |
Includes 12% contingency on implementation, 3 months of coordination, and a reserve for entering the property equivalent to 3 rents. This reserve is a cash-flow assumption, not a legal requirement. Property purchase and acquisition of the premises are not included in the initial scenario. View full methodology
The business needs to sustain itself.
This is an exercise with editable assumptions. It does not represent proven demand or a guaranteed return.
| Monthly fixed expenses | R$26,000 |
|---|---|
| Average ticket | R$65 |
| Variable costs as a percentage of revenue | 50% |
| Monthly break-even revenue | R$52,000 |
| Orders per day to break even | 31 · 26 days per month |
Equipment that deserves attention
- An oven suited to the product and available facilities.
- Dough mixer, refrigeration and storage for fermentation.
- Assembly counter, washing area and dispatch station.
Request three comparable proposals including model, capacity, installation, freight, warranty, and support. Confirm power, gas, access, and dimensions with the project specialists before buying. Consult local suppliers
Decisions come before construction.
What kind of pizza do you want to produce?
Style, size, fermentation and baking time should guide the equipment setup. Test the product before the final purchase.
Can the premises accommodate the oven?
The technical professional must assess the electrical or gas supply, heat dissipation, exhaust, installation access and requirements of the chosen equipment.
How much dough stock is needed?
Describe preparation days, peak demand and storage capacity. Storage may limit production before the oven does.
Before opening
- Check the feasibility of the address and activity before committing to the premises.
- Confirm health, fire-safety, and project requirements with qualified professionals.
- Test the recipe, fermentation and yield.
- Verify the oven installation and training.
- Organize toppings, assembly and dispatch.
- Simulate pickup and delivery without interrupting the dining area.
Foodelopers coordinates the concept, brand, and implementation. Architecture, engineering, technical responsibility, and permits depend on the relevant professionals and authorities.
Create my first briefSources for further reading
- Sebrae — break-even point calculation
- Sebrae SC — working capital and finance
- JUCESC — feasibility consultation
- CBMSC — business regularization
- Anvisa — good practices for food services
Planning model updated in October 2026. The figures were defined by Foodelopers as initial scenarios and should be replaced with real proposals.