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A premium pizza program.

pizza

As turnkey or no-frills as you want it. What a beautiful thing.

Wherever people stop, shop, or hang out – pizza is a profitable way to boost sales and good feelings. Take your pizza program to a whole new level with the dialed-in taste and no-hassle approach of Bellarico.

Features you’ll love.

Bellarico appeals to increasingly discerning diners while keeping the mood carefree.

Superior dough recipe rises before your eyes
Rich, distinctive sauce
Premium cheese with perfect melt and stretch
Generous amounts of quality meat and vegetable toppings
Heavier weight for high value

Virtually labor-free. Made for fast service.

Goes from freezer to oven

  • No kneading, proofing, or resting necessary
  • Bakes in most any oven!
    • Conveyor
    • Rapid cook
    • Convection
    • Home

Easy handling & storage

  • Short final bake times
  • Longer hot-hold times than par-baked
  • Long shelf life of 240 days frozen

Highly profitable with less waste

  • Pre-topped pizzas limit ingredient loss, increase consistency, and keep your profitability intact
  • Long hold times & shelf life allow you to sell 100%
  • Order just what you need through your distributor of choice

Build what works for you – we never force a program on you.

1. One order of pizza is all you need to start

No licenses. No subscriptions. No stipulations.

Buy just the pizza, bake from frozen in your existing oven, and start selling a superior quality pizza under your name.

2. Ramp up the support you need to drive sales

Use our turnkey solutions to drive impulse sales.

  • Equipment (ovens)
  • Signage
  • Collateral

Bellarico Pizza is perfect for:

Chain / Independent Restaurants

Bar & Grill, Tavern, QSR Pizza

Convenience Stores

Entertainment Venues

Amusement, Family Center, Bowling Center, Theme Park

Grocery Stores

Did you Know?

Foodservice items sold in c-stores generate profit margins nearly double that of non-foodservice sales.

Source: MTI, Slice of Convenience: C-store Pizza Programs on the Rise, June 1, 2018