The premises
The right premises do half the job. The wrong ones are rarely fixable. Do not rush this.
Good pizzeria premises sit where people already move around, have room for an oven and extractor, and cost no more than 10 percent of what you sell. Best of all is a place that has already been a pizzeria or restaurant, because the expensive parts are often already there.
Location matters most
Stand outside the premises on a Friday evening and again on a Tuesday at lunch. Count the people. That tells you more than the ads do.
- Near homes means strong evenings and weekends
- Near workplaces and schools means stronger lunches
- People need to be able to stop the car outside. Takeaway is half the business.
- Can people see the premises from the street? A pizzeria people can see sells more.
- Other food spots nearby are usually good, not bad. People go where the food is.
Take over an old pizzeria or restaurant
Extractor systems, floor drains and grease traps are the most expensive things to build from scratch. In an old restaurant unit they are often already there. Ask why the previous business closed. Bad location? Move on. Tired owner? Maybe a bargain.
- Test all included equipment before you sign
- Check with the municipality that the premises are approved for restaurant use
- Ask the neighbours what they thought of the previous place
Before you sign the lease
Commercial leases are tougher than residential ones. You cannot just leave. Read everything and get help if anything feels unclear. It costs a little and can save a lot.
- How long is the lease? 3 + 3 years is common
- What is included? Heating, water, waste collection, ventilation?
- Who pays if the extractor breaks?
- Can you put a sign on the facade?
- Does the lease say you are allowed to run a restaurant there? It needs to.
Where to find available premises
Check these every week. Good premises go fast:
Objektvision
BiggestSweden's biggest site for commercial premises. Filter for restaurants and cafes to find spaces with extractor systems.
Go to pageLokalguiden
Wide selectionLots of premises across the country. Good alerts that email you when something new appears.
Go to pageBlocket
Bargains & transfersWhole pizzerias are sold here with equipment and a customer base. Search for 'pizzeria' under business transfers.
Go to pageThe best premises are often never advertised. Tell everyone you know that you are looking. Ask pizzeria owners who are nearing retirement.
Common questions
How big do pizzeria premises need to be?
A takeaway pizzeria can manage with 40 to 60 sqm. If you want 20 to 30 seats, you need 80 to 120 sqm. The kitchen takes roughly a third of the space.
What is a reasonable rent?
Work backwards: rent should be no more than 10 percent of what you think you can sell. If you sell SEK 300,000 a month, you can carry SEK 30,000 in rent. In smaller towns, good premises are often SEK 10,000 to 25,000 a month; more in larger cities.
Can the landlord say no to a pizzeria?
Yes. Cooking smells, extractor systems and late evenings mean some landlords say no. Ask straight away whether restaurant use is allowed before you spend time on the unit.
Premises lined up? Then you need an oven.
The oven is the heart of the pizzeria. Here is how to choose the right one without overpaying.