Street Smarts

Thinking of taking your pizza business on the road? Learn some key dos and don’ts from these thriving mobile pizzeria operators.

BY TRACY MORIN

Mobile businesses can seem to launch overnight success with less risk and commitment than a brick-and-mortar business, but they have their own complications and considerations. “Going mobile is not as easy as purchasing a portable oven and getting started—you need to consider permitting, transportation, marketing, equipment, weather and a number of other things,” warns Conor Cudahy, owner of Boston-based Lala’s Neapolitan-ish Pizza. “It should be given the same amount of thought and consideration as a brick-and-mortar restaurant.”

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Still interested? Read on for more tips from operators, in their own words, who have taken their mobile businesses to incredible heights.

Conor Cudahy, owner, Lala’s Neapolitan-ish Pizza, Boston, MA

Over the last two years, we have learned more than I could have imagined: Obtaining temporary operating permits can be a real pain in the butt (and expensive!); choosing a commissary kitchen with a large mixer will make your life infinitely easier; the weather can be your worst enemy or your greatest friend; relationship building is essential; and good cheese is worth the money.

We just hired an accountant to help keep our books up to date. We are always looking for ways to keep our dough at temperature on cold/ hot days, and we invested in a mobile refrigerator to avoid the cost of ice. It’s also important to remember that if you don’t give your employees a living wage, proper training and a respectful workplace, they will not be working there long, and the time you spent training them will be wasted.

Opening a brick-and-mortar was always our goal, so we were constantly on the lookout for places to move into. We are now opening in Time Out Market Boston, a food hall—a great next step for Lala’s for several reasons. The kitchen was already completely outfitted with an oven and refrigeration.

They do a great job marketing and attracting new customers, and they have a steady amount of foot traffic coming in their doors all day long. The low risk/high potential of opening made it hard to pass up.

Once we have our brick-and-mortar and mobile operations running efficiently, it will be time to look for a spot of our own. Whether it’s a sitdown spot, fast casual, or something in between, we’ll always keep an eye out for a great space.