How to run a successful pizzeria? Over to the expert

Running a successful pizzeria is no easy task: it requires consistency, vision, and the ability to grow without losing your identity. Every day means finding the right balance between quality, organization, and customer relationships, while preserving an artisanal spirit even as the business expands.

To explore this topic and understand which decisions truly make a difference, we gathered the experience of Faccilapizza through a dedicated interview.

Interview with Faccilapizza: Alessandro Facci’s experience

Faccilapizza is the project of Alessandro Facci, who over the years has opened several pizzerias in Verona and the surrounding area, building a model based on quality, organization, and careful attention to the product.

Throughout his growth journey, Alessandro chose Bakeit as his partner for professional pizzeria equipment.

Our direct conversation with him allowed us to gain insight into his approach and the real needs of a modern pizzeria.

What does it mean to you to run a successful pizzeria today?

For me, a successful pizzeria is not measured only by numbers, but by the ability to create value every day—for customers, for staff, and even for the local area. True success means having people come back because they feel part of something authentic. Today, the real difference lies in consistency, quality, and passion: being able to grow while maintaining an artisanal mindset, without ever turning into an industrial operation.

Which choices have the greatest impact on daily management?

The most important decisions concern work organization and production planning. Having a well-trained, motivated team that understands the value of what they do is essential. In the kitchen, planning makes all the difference: managing doughs, fermentation times, and supplies precisely allows for consistent quality and reduced waste. Every choice, even a small one, affects the final result.

What role do professional equipment and tools play in your restaurant’s efficiency?

The right equipment is an essential part of modern artisanal work. It doesn’t replace human skill—it enhances it. Reliable, high-performance machines help optimize time, improve safety, and maintain high-quality standards. A good oven, a solid mixer, or a precise fermentation chamber can make the difference between a good product and an excellent one. Those who work with passion are constantly striving for excellence.

How has working with Bakeit influenced the management and efficiency of your restaurant?

Working with Bakeit has helped us optimize many aspects of our daily operations. The equipment we purchased was chosen to increase productivity and reduce physical strain, allowing even less experienced staff to work efficiently while consistently maintaining high quality standards.

The technical support and the opportunity to test innovative solutions have allowed us to grow without losing our artisanal identity. Your approach was practical and closely aligned with the real needs of professionals: you didn’t just sell us a product, you became a reliable partner we can grow and collaborate with in the future.

What advice would you give to someone opening a pizzeria today?

I would say: start with quality and training. Before thinking about marketing or social media, you need to know how to make dough, understand raw ingredients, and respect the product’s timing. Investing in excellent ingredients, a reliable oven, and a motivated team is the foundation of a solid, sustainable business. And above all, maintain a clear identity—don’t chase trends, but build a story that lasts over time.

If you’re thinking about opening a pizzeria or improving your restaurant’s organization, we recommend reading our in-depth guide on what it takes to open a pizzeria, for a complete overview of the key steps to consider.

If instead you need support in choosing professional equipment or designing your workspace, get in touch with us: our team is ready to help you find the solution best suited to your business.