Compared to its closest foodservice competitors, the pizza business is unique in several ways.
Consider the fact that 26,000 of the estimated 64,000 pizzerias in the U.S. are owned by independent operators — and then think of the last time you saw an independent hamburger, chicken or fish brand.Research shows that about 4,000 U.S. pizzerias open and close annually, and a good share of those shuttered are independent operations. When Ryan Reese, owner of a Garlic Jim’s unit in West Seattle, was considering opening a pizzeria, he knew the numbers were on the side of franchises. “I know statistically franchises have a better success rate than independent, mom-and-pop-type start-ups,” he said.
Particularly important for Reese was having the support of experience, a tried-and-true method that had worked for those before him that he could put into action, as well.
I had no food experience going into this, zero. I never made a pizza other than a Tony’s pizza you put in the oven.
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