Key practices for building a resilient pizza business

For small pizzerias, restaurants and cafés, surviving in the hospitality industry feels more like a high-stakes game than a business. With nearly 80 per cent of new food businesses closing before their fifth anniversary, it’s clear that passion alone won’t pay the bills. Success hinges on mastering a few essential practices – like knowing your numbers, paying yourself and creating strong systems. Here’s how you can avoid becoming just another statistic.

Know your numbers 

Imagine trying to drive with a broken fuel gauge; you’d never know when you’re about to run out of gas. Running a business without tracking your finances is just as risky. For pizza restaurant and café owners, it’s vital to know your numbers every single day. Daily sales, expenses and labour costs aren’t just accounting details; they’re the heartbeat of your business. When you can measure every dollar coming in and going out, you can catch small problems before they become big ones.

Every expense tells a story. That extra $50 for ingredients here, an unexpected repair there – these add up. Tracking and reviewing your financial data weekly, if not daily, lets you make adjustments that keep you profitable. This habit alone can be the difference between thriving and just surviving.

Be bold with price adjustments

Rising costs are one of the toughest realities for business owners today. Inflation, supply-chain disruptions, higher interest rates and the ongoing impact of COVID-19 recovery have created an environment where every cent counts. And with mandated or necessary wage increases to retain valuable staff, food businesses face a tough question: how do you stay profitable?

It’s simple, yet difficult, answer is this: when your costs go up, so must your prices. Consider this example: when you give an employee a $1 per hour raise in Canada, you’re essentially increasing your annual expenses by around $2,500 for that person. Covering that cost means either adjusting your prices, finding ways to save or absorbing the loss. Unfortunately, the money won’t magically appear. Financially successful business owners make proactive changes to ensure their business continues to thrive. So, be bold when it comes to adjusting prices. Your customers may not love a slight increase, but in the long run they’ll appreciate that it allows you to keep your doors open.

Pay yourself first: A story from the front lines

One of the most common traps for small business owners is thinking they can “donate” a little extra time or personal savings to make up for shortfalls. But over time, that approach becomes unsustainable. I worked with Tracy Dueck, owner of Tracycakes Bakery Café in Abbotsford, B.C., who, like many others, found herself covering her business’s losses from her personal savings. She hadn’t drawn a salary in months, effectively “volunteering” for her own business. This wasn’t why she’d started the café in the first place – she wanted to share her love of food and create a space for her community.

We took a hard look at her finances, adjusted her pricing, reduced unnecessary costs, and managed her labor more strategically. Once she stopped “donating” her time and savings, her mindset shifted. She began paying herself, not just as a necessity but as a measure of her business’s success. This was her livelihood, and she deserved to be compensated. It’s a reminder for every owner: prioritize paying yourself. Sixteen years later, Tracycakes is still going strong, offering its owner a well-deserved return on her hard work and heartfelt commitment.

Document your systems

Systems are the unsung heroes of successful food businesses. Every task – from plating a dessert to cleaning the espresso machine – should be documented. This isn’t just about recipes: it’s about creating a roadmap for consistency. Think about it: every step that’s done “your way” adds to the quality and reputation of your business. Systems ensure that your vision is replicated exactly, even when you’re not there to oversee it personally.

When you have clear systems, your staff knows what’s expected, your customers receive a consistent experience and you can keep a closer eye on costs. Documenting everything creates a structure that not only supports daily operations but also helps you scale sustainably. This level of control is what allows small business owners to grow with confidence.

Final thoughts

In an industry as tough as food service, the margin for error is slim. To avoid becoming just another statistic, focus on these essential practices: know your numbers, be bold with price adjustments, make sure you’re compensated and document everything. These aren’t just habits: they’re lifelines, giving you the structure and resilience to succeed in a challenging environment. 

At the end of a long  but rewarding   day, your business matters. For the sake of your community, your team, your family and yourself, master how to run an organized, profitable business and it will pay off for everyone.

Beverlee Rasmussen, CEC, PCC, built, ran and sold an award-winning B.C. small business (1993-99), managing seven employees and generating $3 million in annual revenue. She holds a master of arts in executive and organizational coaching from Royal Roads University and has successfully coached more than 400 small business owners through systemsbusinesscoach.com resulting in more than 80 per cent of them still being in business five or more years later.