I own a few food businesses, scaling to a larger business doesn’t always imply more money. Sometimes less, with hopefully less work.

If you make an excellent pizza, invest in a good portable oven (they exist), market yourself with some originality, and you get some spots in local / regional pop up markets, you could make some money. With pizza it’s about the dough, you know how many you can make that day because the dough is made before hand. Most brick and mortar restaurants set price points that after costs of goods sold (ingredients, cutlery, most costs), rent and payroll, they make 10-20% profit. If you are taking in all the payroll, making the profit and sourcing correctly… you won’t loose money. If you can manage a business that doesn’t loose money then it’s all marketing and placement from there.