The 2025 food truck season is nearing an end, and yet I feel like we never truly got started. It’s been a whirlwind of stress, anxiety, excitement, happiness and frustration. Through it all, there have been many lessons learned and adjustments made.

Every time we go out and set up, we experience something different and learn something new. It’s exciting, but it can also be exhausting. Below are some of the key points I’ve learned.

Mobile Pizzeria Challenges

As much as I love that we have a mobile restaurant – I feel that’s a huge selling point, especially once we open to catering weddings and other important events – I find myself often daydreaming about how much easier our life would be if we had a brick-and-mortar restaurant.

With a permanent location, every piece of equipment would have a dedicated spot, everything would be easier to clean and maintain, and we’d be ready for service at any time. The physical demand of unloading and loading equipment just to make some pizzas for a few hours wouldn’t be a thing.

We wouldn’t have to figure out when we can squeeze time into the shared space at our commissary based on the booking calendar. Nor would we have to wait for someone to finish in the dish pit before we could wash our dishes and go home.

Finally: Pulling a trailer is stressful. Backing it up into a tight spot is even worse.

I say all that not to discourage you from opening a mobile pizzeria. I would do it again, without hesitation. But looking back at all of the classes and seminars I attended, not once did someone talk about how physically demanding it is to set up and tear down.

Admittedly, if we had opted for a truck or enclosed trailer, the physical demand would be much lower, but not fully eliminated.

Little Will Go As Planned

Coming into this year, I had a grand vision that we’d open, and like clockwork we’d set up every two weeks (our target cadence) for the entire summer and into the fall, picking up a private or public event here and there. In my mind, it would be smooth sailing. Along with that, I pictured us offering complicated specials with advanced toppings and finishing steps.

Just as we were getting into a rhythm of placing food orders, making dough and setting up, I got injured and we were unable to open for roughly two months. Instead of opening over a dozen times this season, it’s looking like we’ll be lucky if we get eight services in.

I had so many plans that just aren’t going to come to fruition this season.

While I was recovering, I had a lot of time to reset my personal expectations for what this season is going to look like. However, I am frustrated by how far behind my personal goals and schedule we are.

Had we been able to get into a routine, our confidence level about all aspects of running our business would be far ahead of where we’re at now, and we’d be more efficient as well. In our short time of being open, we’ve sped up ticket times and increased the complexity level of our specials, but we’re nowhere near ready for online ordering or booking large catering events. And that’s exactly where I wanted us to be at the end of season one.

I can’t remember which class it was during Pizza Expo 2025, but I remember someone saying that if you’re treating a mobile pizzeria as a hobby, you’re doing it wrong.

I smirked and wrote it off at the time, but I get it now. Setting aside the financial implications of not being consistent, it’s incredibly difficult to refine your workflow and end product if you’re only doing this occasionally.

It takes practice to be great, and we need more practice.

Share Your Knowledge

The morning after our first service, I sat down with my wife and kids and talked it through. Where did we go wrong? What did we do right? Where could we improve?

As they talked about aspects they wanted to change, I started to feel really guilty. Guilty that I didn’t properly prepare them. I had spent the last two years soaking up knowledge from industry experts and YouTube influencers, and I had done my best to share it with them. I didn’t do enough. I let them down.

Since then, I’ve done my best to take their feedback, integrate it into our service and refine it as needed. I’ve also set out to make sure I talk through everything I’m envisioning. I’m not perfect, and we still have a long way to go, but every time we go out, things run more smoothly.

Take Notes

Every time I make dough, prepare a special, or we go out for service, I tell myself I need to sit down and journal or take notes about how it all went. What did I like? What didn’t I like? What do I want to change? I’ve yet to do it, and each time I run into a situation where I could easily have the answer if only I’d taken notes. I kick myself for it.

For example, we had a spinach pizza special ready to go right before I got hurt. We’d spent an afternoon and 12 pizzas going over the recipe, trying different cheeses and figuring out precisely how we wanted to finish it. We were ready to launch it that same week.

Then, the doctor hit me with bad news, and we didn’t do anything pizza-related for weeks. When it came time to actually serve our special, it took my wife and I a few days of discussing the finer details to fully remember exactly what we did. Heck, even as we set up for service, we were still questioning it.

So, I’m including taking notes as some sage advice for you, but also as a reminder for myself. Take notes! Future you will thank present you.

Thank You

There are countless other stories and lessons learned I could have shared here – or in any of the weekly installments we’ve published during this series. I’ve thoroughly enjoyed sharing my experience, and hopefully those insights have helped you – even if just a little bit.

Even more so, I’ve enjoyed talking to everyone who has reached out with kind words, cheered me on or asked for advice. I continue to be amazed at how welcoming this industry is when it comes to sharing knowledge and offering advice.

I want to say thank you to everyone I’ve interacted with along the way. You’ve made a newcomer feel right at home.

Cheers.

JASON CIPRIANI is the owner of Sips & Pies, a mobile wood-fired pizzeria serving Neapolitan-inspired pizza, in Colorado.

The post Launching a Mobile Pizzeria: Lessons Learned (Part 16) appeared first on Pizza Today.

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

The post Launching a Mobile Pizzeria: The Series appeared first on Pizza Today.

If your pizza business exclusively offers in-house dining or deliveries, you could be missing out on a golden opportunity to grow your business. Catering not only diversifies revenue but also amplifies your company’s reputation by serving pizzas in settings beyond your restaurant walls.

Catering has several business advantages over in-person dining. For example, catering brings in income with clear budgets. You know exactly how many customers you are feeding and can set prices accordingly. Consequently, catering often comes with higher profits compared to regular orders. Plus, pre-planned portions mean less food waste.

Steps to Build Your Catering Business

Assess Your Infrastructure

Before jumping into catering, take a good look at your current setup. Do you have what it takes to handle events? Here’s a checklist to get you started:

• Staffing: Train a team that can manage offsite events with the same level of quality you offer in-house.

• Equipment: You don’t need a full fleet of food trucks to start. Portable pizza ovens are perfect for events with smaller setups.

• Logistics: Plan for transportation, setup and teardown. Create standard operating procedures (SOP) for seamless execution.

If you’re just starting out, don’t fret! You can always scale gradually. Take a portion of catering earnings and invest in better equipment over time.

Pro Tip: Test the waters with smaller events first, such as school pizzas or office lunches. Relatively “low-pressure” gigs allow you to refine your systems without the stress of a high-stakes event like a wedding.

Define Your Offerings

Catering doesn’t have to mean just delivering pizzas in boxes. Think outside the (pizza) box! Here are some catering styles you can offer:

1. Drop-Off Service: Deliver pizzas, sides and beverages. Simple and easy.
2. Full-Service Events: Set up pizza stations with live cooking for a “wow factor.”
3. Specialized Catering (e.g., craft services): Provide custom food and snacks for corporate or movie shoots.
4. Action Stations: Set up live stations with chefs tossing dough or assembling pizzas on-site to engage guests.

Fun Fact: Grazing tables laden with pizzas and sides are a hit at social events. They scream “abundance” and are super Instagram-worthy.

Know Your Audience

Not all events are created equal, so tailor your approach based on the type of client. Here’s a quick breakdown:

• Weddings: High pressure but high reward. Offer packages that include appetizers, pizzas and dessert options to maximize revenue. Be impeccable with presentation and professionalism.

• Corporate Events: These often are repeat clients (hello, recurring revenue!) and usually low maintenance. Plan for lunch events, promotions or holiday parties.

• Social Celebrations (e.g., birthdays, bar mitzvahs): Creativity wins here! Offer customizable pizza toppings and themes to make the party unique.

• Concessions (yes, catering for schools and sports events): These gigs can be lucrative if there’s guaranteed funding. Offer simple menus with per-head pricing.

Pro Tip: Ask yourself who the “decision maker” is for the event. Understanding if you’re working with a carefree host, a controlling event coordinator or a clueless first-timer will help you effectively manage expectations.

Set Minimums and Pricing

You’re not just selling pizzas; you’re selling an experience. Be upfront about your pricing structure to filter serious clients:

• Charge a booking fee to secure the date.

• Set a minimum spend based on location and type of event (e.g., “Our minimum for local weddings is $5,000”).

• Be clear about travel fees for events outside your immediate area.

• Always factor gratuity into your quotes to keep things transparent and ensure your staff is rewarded fairly.

Pro Tip: Offer upsells like salads, side dishes or drinks to meet higher budgets without overloading on pizzas.

Market Like a Pro

Catering offers huge potential for cross-promotion, so make sure people know you’re in the game. Here are some low-cost ways to market:

• Food Packaging: Add cards or stickers promoting your catering services to delivery boxes.

• Events: Offer free pizza samples at local festivals or car dealerships to create brand awareness.

• Client Loyalty: Stay in touch with past customers via email or text. For example, “Hi [Name], hope you enjoyed your event last month! We’d love to cater your next celebration.”

• Social Media: Post pictures from events, tagging attendees and hosts to grow visibility.

Pro Tip: Use your food truck (if you have one) as a moving billboard. Park it at strategic, high-traffic locations.

Deliver an Unforgettable Experience

The catering business is about more than just good food; it’s about outstanding service and seamless operations. Set timers, ensure your team is dressed professionally and triple-check logistics.

If you’re catering for a high-stakes event, it’s worth having the owner or a senior team member on-site to handle operations. Your client’s big day (especially for weddings) reflects directly on your brand.

At Simply Pizza, we (the owners) attend every single wedding we cater. This personal touch not only has helped us maintain a stellar reputation but also allows us to command premium pricing.

Keep Experimenting and Expanding

Don’t box yourself in (unless it’s a pizza box). Experiment with innovative ideas, such as:

• Setting up action stations at food festivals.

• Catering corporate promotions (imagine serving mini pizzas at a whiskey launch).

• Creating themed menus for seasonal celebrations such as Oktoberfest or Christmas markets.

The more creative you get, the more opportunities you’ll uncover.

Start Rolling Out the Dough

Catering is more than an add-on, it’s a strategy that can transform your pizzeria into a powerhouse. By expanding into catering, you’re not just increasing your revenue but also embedding your brand further into your community.

Are you ready to take the next step? Start small, think big, and cater like a pro. Who knows? You might just serve the best pizza someone’s had on the biggest day of their life.

MELINDA CARBAJAL is the CEO and managing member of Simply Pizza in Colorado.

The post Grow Your Pizza Business Through Catering appeared first on Pizza Today.

Over about 15 months, my wife and I spent countless hours debating and talking about ways to make my dream of owning a pizzeria a reality. There were some non-negotiable aspects for both of us that eliminated owning a brick-and-mortar location, but outside of that we brainstormed and tried to be as creative as possible for what our business might look like.

Jason Cipriani (Courtesy photo)

Brick and Mortar Was a Non-starter

Opening a brick-and-mortar pizza shop has always been the dream – and frankly, it will continue to be. But the logistics that go into owning a physical location is far too much for us to commit to at this point.

Once you open a physical restaurant, you’re married to it. The hours on your door and website are the hours you’re expected to be open. When you’re just starting out, that often means you can’t afford to hire management staff to run the business for you. In turn, you live at the restaurant. I don’t want to live at a restaurant, and neither do my wife and three kids.

Not to mention, the startup costs of a brick-and-mortar store dwarf the startup costs of a pop-up pizzeria or mobile food unit. I didn’t get very far down the path of looking into a fully kitted pizzeria at a physical location, but depending on the make and model, the deck oven alone can cost more than I’ve invested in our entire mobile setup.

One day …

Pop-ups Aren’t Simple

My original vision for Sips & Pies was to do something similar to Jeff Taylor’s Staglio Pizza with a pop-up tent, a few tables and a couple of table-top pizza ovens. I priced out everything I thought I’d need to mimic a pop-up like Taylor’s, and startup costs came in around $6,000. (Knowing what I know now about startup costs, it realistically would have been closer to $10,000 all-in.)

The initial startup cost and being able to pack everything into the back of a truck was attractive, and so I decided to call my local health department to figure out next steps. It took all of five minutes for the employee on the other end of the phone to crush my dreams. In Colorado, all mobile food units must be on wheels. More specifically, operators must use a trailer or a truck. So, what was supposed to be a quick call before I started buying equipment sent us back to the drawing board, and what was supposed to be a $6,000 investment quickly ballooned to $50,000 – or more. Ouch.

To be clear, not all municipalities have the same policy. Staglio Pizza, for example, is able to do frequent pop-ups in Carroll County, Maryland. I recommended calling your local health department and asking questions if this is the route you want to take.

After I hung up the phone, I thought, “Well, that was a fun idea and exercise.” I wanted to give up, and if I’m being honest, I did give up for a time. However, over the next few weeks, I slowly found myself browsing used food truck websites looking for inspiration – and a deal too good to pass up.

Why We ‘Settled’ for a Food Truck

If owning a brick-and-mortar restaurant means you’re married to the business, then owning a mobile pizzeria is like dating your business. At least, that’s what I assume dating is like. (I’ve been married for 18 years.) We can set up for service as often or as infrequently as we want, letting our kids’ activities schedule dictate our pizzeria schedule. If we don’t want to think about pizza for a few days or a week, we don’t have to.

Our wood-fired oven – complete with tent and tables – is very similar to the original vision for tent-based pop-ups. Only instead of tabletop ovens, we have a 48-inch oven on wheels. All told, we’ve invested over $40,000 – a big difference from the estimated $6,000 for a pop-up. (I’ll provide a more thorough tally in a future column.)

Moving beyond the flexibility of a mobile setup, the idea of being able to roam around our city and ingrain our business into the community remains super appealing. During our first service, a nearby business owner stopped by to introduce himself and ask how often we’d be in the area. He welcomed us to the neighborhood, and we’ve had a few other locals express the same sentiment. That’s exactly what I hope will happen, wherever and whenever we set up.

Outside of a typical service in parking lots, we’re able to offer a superior experience at private events. Instead of delivering 100 pizzas made in a wood-fired oven back at the restaurant, we can bring our restaurant – complete with our pizza oven – to your backyard or wedding reception and make each pizza to order.

While a food truck-like setup wasn’t the original vision, there isn’t a single part of me that feels like we should have figured out how to make pop-ups work or jumped into the deep end with a brick-and-mortar location.

JASON CIPRIANI is the owner of Sips & Pies, a mobile wood-fired pizzeria serving Neapolitan-inspired pizza, in Pueblo, Colorado.

The post Launching a Mobile Pizzeria: Brick and Mortar vs. Pop Up or Food Truck (Part 2) appeared first on Pizza Today.

Step 1: Find your unit

Determining which mobile unit or food truck is best for you can be a little tricky. The first thing you need to know is what style of concept you want to have. Are you going to focus on vending, catering or both? Do you want a gas or a wood-fired oven? If at any time you think you are going to vend you need to check with your local health department and see what requirements you will need to meet. This will help you determine what style of unit you may want to get, like an open wood-fired trailer or an enclosed trailer.

When choosing a mobile unit vs. a food truck write down the pros and cons and weigh your options. Two major pros and cons to consider are: do you have someone who can drive a trailer, and if the food truck did break down how do you get to an event?

Now comes the fun part, picking the company you want to spend your money with. There are a ton of companies out there building mobile units, but only a handful that do it phenomenally. When looking at units, look for quality of work and reputation. Do they specialize in the pizza industry? Do they have a training class for mobile? When looking at quality of the build, I’m a big fan of looking at the welds of a unit and the steel quality. Yes, that’s a thing! When driving something that is over 10,000 pounds down the road and things are shaking and moving constantly, I want to make sure a weld is going to holdup for the long haul.

Have you ever heard the saying, “don’t marry your oven?” Now that there are so many companies making ovens, don’t get caught up in “that’s a pretty oven so that’s the one for me.” Yes, aesthetics is important to your look, but can that oven handle the demand you are expecting to do? Does it have the right amount of insulation to retain the heat in the stones? Can this oven handle thousands of miles shaking and moving around constantly? Take your time in this process so you don’t waste money and regret your purchase later down the road.

Step 2: Knowing the Numbers

Adding a mobile unit or a food truck sounds simple, but the reality is some can cost more then just opening up another brick and mortar. Before you even think about signing on the dotted line, take your time and really know the numbers. I always start off with a simple P&L and fill in the blanks. What do you expect to do in sales for a week, then for a month, then for the year? What expenses will you have — startup costs, insurance, gas, labor, food cost etc? Now that you have all the numbers it will cost you to run your unit a month, determine the worst-case scenario in sales and plug those numbers into your P&L. Do you still make money? If not, are you willing to go any further? We all have a tendency of over projecting on sales and actually not being real with ourselves. So, don’t be scared to put the worst-case scenario down on paper. Factor in weather in your numbers. Do you live in an area where it rains and snows half the year? This can cost you a ton of sales, so planning for this helps determine your real numbers. Remember you can stay lean with your monthly expenses in the mobile business as you don’t have the overhead of a brick and mortar.

Step 3: Staffing

As we all know staffing can be the death of us and finding the perfect staff that can actually drive a mobile unit and have a clean driving record is even harder to find. Take your time hiring and training your team for your mobile operation. You need to be able to think of everything that can go wrong on the road and train them on how to fix it. Generator won’t start, a flat tire, truck won’t start are just a few things that can go wrong. Write procedures for each one of these things. I remember the first day my manager Chris started and he went to start the truck and the truck battery was dead. I told him I did that on purpose because he needed to know how to change a battery in a diesel truck (which has two batteries, not just one). I would try to have a dedicated staff for the trailer. And if you have a lead manager or even a shift leader, don’t hesitate to do a profit sharing or a ghost ownership program for them. Mobile can be more physical than running a brick and mortar, so understanding the demand you will need will help you plan the amount of staff you will need.

Step 4: Know your Market

Knowing your market is a key part of having a successful mobile operation. Think bigger than just your three-mile radius from your pizzeria. You are mobile now; it’s nothing to drive an hour away for a three-hour gig and make a thousand dollars. Does your market have office parks, breweries and businesses with 300-plus employees, and neighborhoods that have 200 plus homes in them? If the answer is yes then this is a great sign you will do well going mobile. Another key item I look at in the market is how many food trucks are already out there? Everyone is fighting for the same spots, so if the market is saturated you will have to work even harder to get into spots.

There were so many areas we had to concentrate on in order to grow and thrive when we first started out in the mobile business in 2018. And now, today, we have three units that are booked out six days a week for four months straight. Take your time planning and you will do great!

Siler Chapman  is vice president of the pizza resource website perfectingpizza.com.

The post How to Launch a Mobile Pizza Business appeared first on Pizza Today.