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Pizzametry LLC is at an exciting moment of growth, and we welcome investors who are seeking to be a part of our business. We've constructed a fully operational prototype, and have developed extensive intellectual property, and are currently building five machines for market testing. Pizzametry has raised more than $13 million in capital, and is entering into the production phase. Investors should contact us for a detailed business plan.

Market overview

The pizza business in America is a dynamic industry that continues to grow every year. Recent statistics indicate that the market for fresh pizza in the United States is about $37 billion annually. (And it is estimated that this country accounts for only thirty percent of the global market.) Americans eat pizza that is delivered to their homes. They pick it up as take-away. They eat it while sitting down at a franchise at the mall, or at an independent restaurant. Market research shows that we eat pizza in all of these ways in roughly equal proportions, which suggests two things: that the manner in which we get our pizza is less important than having quick and easy access to it, and that eating pizza in a formal restaurant is not terribly important for us. Whichever way we get it, Americans consume about three billion freshly made pizzas a year.
In addition to the market for fresh pizza, there is also one for frozen pizza, worth about $5 billion per year. The size of this market is remarkable, given the challenges in making frozen pizza taste good. (As one industry observer noted, frozen pizza is widely perceived to be, "a last resort dinner option.") To circumvent freezer burn and sogginess, manufacturers have invested in molecular technology—chemical leavening agents and blast freezing, for instance—to improve the product. Despite the mixed results of these solutions, between 1995 and 1997, the frozen pizza market doubled from $1 billion to $2.2 billion in annual sales. And then it doubled again. In 2009, Kraft alone sold more than a billion dollars worth of frozen pizzas. These numbers underscore that the demand for pizza in this country is highly resilient.
Between the corner pizzeria and the frozen pre-made pizza in the supermarket aisle, there is a substantial gap in the market to be exploited, and this is what Pizzametry's machines are designed to do. They can sell freshly made pizzas at a price point comparable to some of the best-selling frozen pizzas, but, if placed in the right locations, they can offer service that's faster and more convenient than a conventional pizzeria.
Consumer behavior for pizza is highly sensitive to access to the product. (According to one study, "adding more than 12 feet of display space for frozen pizza generated an average sales increase of 16.5 percent for stores.") A machine made by Pizzametry located in a hotel lobby, a highway gas station, a college dorm, a big-box store like a Walmart, a train station, or even on the train itself, is well positioned to satisfy neglected demand and out-compete existing alternatives. It's safe to assume that not even the fastest franchise can deliver a pizza to a dorm in under 3.5 minutes, the longest amount of time it would take one of our machines to make a fresh pizza, right on the premises.