Pizzium, turnover up 21% in six months and 15 new openings in 2024

Pizzium continues its expansion and does not slow down the growth rate in terms of turnover and margins. To date, there are 60 pizzerias, all directly managed, (52 Pizzium and 8 Crocca) and employ 700 people, 75% of whom have permanent contracts. Eight premises have been opened since the beginning of the year, but there will be 15 by the end of 2024. And, according to figures advanced to Food24, after a turnover of EUR 43.5 million in 2023 (+45% per annum) the first half of 2024 shows an increase of 21% over the previous year, with an Ebitda of over 25%. 

"It is proof that the openings made to date are solid and decided after careful sustainability assessments. We have no debts and we have never closed a venue," emphasises Stefano Saturnino, founder and ceo of the chain established in 2017. "If we exclude the Covid period the expansion has been continuous, maintaining the same growth rates as the economic parameters," Saturino points out. "Obviously now with the growth of the pizzerias the turnover would have to increase a lot to maintain the same trend and so we expect a physiological slowdown from this point of view.

In 2021, the Equinox Investment Fund took over 40 per cent of the company: did it boost growth also with a view to a future exit, is this planned? "The entry came at a time of uncertainty during the Covid period, the situation is now stable, with mutual satisfaction. We don't necessarily have to open new premises, but there is room to grow and even in Italy we are increasingly overcoming prejudices about chains. From 2.5 per cent when we started, chains are now at 10 per cent of the total number of venues, but abroad the share is much higher and in recent years the demand for eating out has remained strong despite the crisis. The aim is to continue to grow by 15-20 venues per year although we will assess from time to time if the right conditions are in place'. Also abroad? 'It is not yet in our current plans,' the CEO continues, 'since there are still opportunities for development in Italy, but I believe that landing across the border will be in our sights in the future.

If he were to revealone secret of Pizzium's success? "It sounds like the discovery of hot water, but the winning recipe lies in the attention to detail," says the ceo, "not only in the quality of the pizza product, but also in the choice of suppliers and the ingredients of all our dishes. Every aspect is studied and taken care of in detail, from the background music to the crockery. The professionalism and speed of service is then fundamental. Fortunately, there are many good pizza makers in Italy, and we try not to let the best ones slip through our fingers, also thanks to a contract that provides good pay and welfare benefits. A central role in this strategy is played by the centralised laboratory in Acerra, which guarantees constant control over the entire Pizzium and Crocca line. "It is the heart of the daily production of gastronomy and pastry for all the pizzerias and is already structured to support the workload resulting from future expansion," says the CEO.

By the end of the year Pizzium will therefore open in Rome, Venezia Mestre, Parma and Saronno (Varese). Crocca, which instead of Neapolitan pizza offers crispy pizza thanks to its specific preparation and flour mix, will open in Milan and Turin. For an estimated total of 150 new hires. "The figures testify to the solidity of our management," confirms the new chief financial officer Vittorio Alessandria, with a past in Fiat, Ibm, Sky, and Grom, "and the ability to generate sufficient resources to sustain growth.