{"id":149388,"date":"2025-06-17T06:55:23","date_gmt":"2025-06-17T06:55:23","guid":{"rendered":"https:\/\/pizzatoday.com\/?post_type=topics&p=149388"},"modified":"2025-09-05T16:52:25","modified_gmt":"2025-09-05T16:52:25","slug":"launching-a-mobile-pizzeria-the-series","status":"publish","type":"post","link":"https:\/\/pizzatoday.com\/news\/launching-a-mobile-pizzeria-the-series\/149388\/","title":{"rendered":"Launching a Mobile Pizzeria: The Series"},"content":{"rendered":"

Pizzaiolos make a lot of decisions on the road to opening a pizza business. Follow Jason Cipriani of Pueblo, Colorado-based Sips & Pies<\/a> on his journey from pizzeria dreamer to revenue-generating business owner.<\/p>\n

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 \u2013 and why. How his choice about what style of pizza to serve played a role in the oven he eventually purchased, and more.<\/p>\n

Part 1:<\/strong> Getting Started<\/a><\/p>\n

Part 2:<\/strong> Brick and Mortar vs. Pop Up or Food Truck<\/a><\/p>\n

Part 3:<\/strong> Which Pizza Style to Make?<\/a><\/p>\n

Part 4:<\/strong> Choosing a Pizza Oven<\/a><\/p>\n

Part 5:<\/strong> Finding a Food Truck or Trailer<\/a><\/p>\n

Part 6:<\/strong> Get Licensed<\/a><\/p>\n

Part 7:<\/strong> Choosing a Commissary<\/a><\/p>\n

Part 8:<\/strong> What Equipment Is Needed?<\/a><\/p>\n

\n
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<\/div>\n<\/picture> \"nl-cta-cut_v2\"<\/picture>\n<\/div>\n<\/div>\n

Part 9:<\/strong> Selecting Food Vendors<\/a><\/p>\n

Part 10:<\/strong> Auto Insurance<\/a><\/p>\n

Part 11:<\/strong> Pricing Pizzas<\/a><\/p>\n

Part 12:<\/strong> Point-of sale Systems<\/a><\/p>\n

Part 13:<\/strong>Where to Set Up<\/a><\/p>\n

Part 14:<\/strong> Soft Opening<\/a><\/p>\n

Part 15:<\/strong> Grand Opening<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Pizzaiolos make a lot of decisions on the road to opening a pizza business. Follow Jason Cipriani of Pueblo, Colorado-based Sips & Pies on his journey from pizzeria dreamer to revenue-generating business owner. 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 \u2013 […]<\/p>\n","protected":false},"author":62,"featured_media":149389,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[3236],"tags":[2116,2119,2118,2123,2122,2121,1683,2117],"topic":[3254],"class_list":["post-149388","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-how-to-launch-a-mobile-pizza-business","tag-mobile-pizza-business","tag-mobile-pizza-catering","tag-mobile-pizza-pop-up","tag-pizza-food-truck-catering","tag-pizza-food-truck-ideas","tag-restaurant-menu-pricing","tag-starting-a-pizza-food-truck","topic-operations"],"acf":[],"yoast_head":"\nLaunching a Mobile Pizzeria: The Series - Pizza Today<\/title>\n<meta name=\"description\" content=\"Pizzaiolos make a lot of decisions on the road to opening a pizza business. 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