WITH A UNIFIED PASSION FOR QUALITY AND A COMMITTMENT TO SERVE OUR COMMUNITIES, OWNING A PIZZAIOLO IS A TREMENDOUS OPPORTUNITY TO BE PART OF A SUCCESFUL GROWING CONCEPT.
FAMILY OWNED & OPERATED SINCE 1999
SAUCE & DOUGH MADE FRESH DAILY
40+ LOCATIONS ACROSS ONTARIO
PROJECTED GROWTH BY 2022 UP TO 100 LOCATIONS
VEGETARIAN, VEGAN AND GLUTEN-FREE OPTIONS
ORIGINAL GOURMET PIZZA CHAIN
Our story begins in a small Italian town called Montorio, in the little-known Region of Molise. Before there were pizzerias, people would get their bread and pizza from a bakery. My grandparents, Peppino and Ida, opened their bakery in the 1940’s, using only the finest ingredients and producing the finest products in the region.
You could say Luigi Petrella was destined to be a Pizzaiolo, following in the footsteps of both his grand-parents and parents. Unable to find great quality, authentic pizza in Toronto, Luigi opened Pizzaiolo in November 2000. His mission, “I want people to know what a great pizza tastes like”.
After emigrating to Canada and settling in Toronto in the 1960’s, my parents, Tony and Anna, along with my uncle Gino, opened their first Italian restaurant. In 1967, La Gondola opened at Wilson & Bathurst, serving the most delicious pasta & pizza in the city
We started Pizzaiolo because of our “Love of Food”, and to this day, we are incredibly proud of our heritage and the fact we have not changed the quality of our pizza. With Love, Passion, Family and a commitment to Quality, we are proud to have served you, your friends and families for over 20 years.
Following on the success of La Gondola, my father and uncle opened Pizza Gigi in 1970, growing the business to three locations by 1973. What never changed was the use of the freshest and highest quality ingredients to produce exceptional pizza, crafted authentically, by genuine Pizzaiolos.
We have grown to 40+ locations in the GTA and are focused on bringing Pizzaiolo to communities throughout all Ontario.
We provide a turn-key operation. From location selection, through design and management of construction, our in-house team is with you every step of the way.
At Pizzaiolo, we purchase the highest quality ingredients, paper products and operating supplies available. We deliver direct to each of our locations.
Our opening team provides a complete and comprehensive field training program followed by a pre and post on-site 2-week training program.
Our Field Based team provides ongoing support, guiding Franchisees with the implementation and execution of our standards and procedures.
Our Marketing team creates and implements multi-media, regional and local marketing campaigns.
We can connect you with our preferred banking partners to assist with financing, loan inquiries and the preparation of a business plan. We are on the preferred franchise list with TD-Bank.
TYPICAL PIZZERIA 1000-1500 SQ. FT.
(DINE IN • TAKE-OUT • DELIVERY)
LIQUID CAPITAL FROM 75K
STARTUP COST 275K - 375K
FRANCHISE FEE 25K
We’re expanding right now, so it's a great time to become a Pizzaiolo. We’re ready to talk to interested people like you!