
Restaurant & takeaway
From 20 to 100 m²: fresh ingredients on display, self-service ordering and payment kiosks, and an oven directly behind the preparation counter.
A streamlined food concept, from compact restaurants to mobile food trucks.

From 20 to 100 m²: fresh ingredients on display, self-service ordering and payment kiosks, and an oven directly behind the preparation counter.

The same straightforward Pinsa concept on wheels, with fresh toppings, fast finishing and flexible locations.
Actual investment depends on location, size, equipment and permits.
A clear process from order to service.
Guests customise their Pinsa and pay directly at the self-service kiosk.
The team adds fresh, visible ingredients to the pre-baked Pinsa base.
The Pinsa is finished in the on-site oven and served freshly baked.
No professional pizza-making qualification is needed. Standard procedures and initial training support the team.
Bases arrive pre-baked: simply add toppings and finish in the oven, with no dough production on site.
Bases can be handled without a cold chain when the specified storage conditions are followed.
At least 21 days of remaining shelf life on delivery for the Pinsa base, provided storage conditions are followed.
Kiosks streamline ordering and payment, supporting an organised workflow.
Product, preparation and operating model are designed to work together.
Tell us about your restaurant or food truck plans. We will discuss the next steps together.
Enquire about franchising ↗“From” prices are indicative initial investments, not binding offers. Ongoing operating, rental, staffing and site-specific costs are additional.