What running costs should I review before buying a pizzeria?

A pizzeria looks simple from the counter, but its costs come from many small places. Rather than asking whether the seller’s profit summary holds, work through each recurring cost and find the paper behind it. Ask for invoices and statements for the same months you are reviewing, and keep a short list of anything that does not match what the seller told you.

Food and packaging

Cheese, flour, toppings, boxes and bags are the costs that move most. Ask for recent supplier invoices and see whether unit costs have shifted during the period. Check whether the shop buys on account or pays on delivery, and whether any supplier gives terms that may not carry over to you. Our page on checking a pizzeria before buying covers the wider checklist.

Oven, gas and hood upkeep

A busy oven uses a lot of fuel and needs regular servicing. Look for gas or electricity bills across a full year so seasonal swings show up. Ask when the exhaust hood was last cleaned and who does it, and whether the oven has any repair history. Deferred servicing is a cost the seller may have quietly pushed onto the next owner.

Drivers, vehicles and app fees

If the shop delivers, ask who the drivers are, how they are paid, and who owns the vehicles. Fuel, insurance and maintenance can sit with the shop or with the driver. Delivery apps usually take a commission on each order, so see how much of the sales come through them. This page on checking delivery app sales shows how.

Labour, rent and repairs

Late-night and weekend shifts are where payroll grows. Ask for a staffing schedule and compare it with payroll records. Then read the lease for rent, shared costs and who handles repairs. Add a realistic amount for repairs and equipment replacement, because older pizza equipment fails at awkward times.