Konopizza is an easy and highly profitable business.

I'm sure many of you interested in the latest fast food innovations have already heard of this invention by American chef Nir Adar. If you search for "pizza cono," "cone pizza," or "kono pizza" on www.youtube.com , you'll get links to numerous videos about cono pizza preparation and equipment. This amazing product has already captured the fast food market on virtually every continent, from Australia to America. It's no secret that those who are among the first to engage in this highly profitable and popular fast food business reap the most profits and capture the largest market share.

The product itself is very interesting; it's not a boring, well-known shawarma or a clichéd hot dog. Konopizza doesn't limit you to filling recipes; you can create your own exclusive signature cone with fillings. Sweet, salty, spicy, or delicate—the variety of flavors is virtually limitless. You can create budget-friendly and expensive filling recipes, thereby reaching a wide range of consumers.

This product is convenient for a quick snack and can appeal to both adults and children. Konopizza can be served as a standalone product or as a side dish in restaurants and pizzerias. Konopizza outlets can be successfully established on busy streets, in cafes, in shopping mall food courts, at gas stations, in movie theaters, cafes, bars, and restaurants.

The process of making cone pizza is quite simple. The dough is kneaded according to a special, simple recipe. You can knead the dough by hand or with a small mixer . After kneading, the dough is divided by hand into equal portions weighing 70-100 grams and placed on a baking sheet to rise. During the rising process, the cone pizza dough expands in volume and develops the porosity of the future product. After this, the portions are ready for forming cone pizza cones. The cones are formed and baked in a special pressing oven. We offer pressing ovens from various manufacturers, including manual models and automatic, electronically controlled models. After baking in the pressing oven, the dough cone is completely ready to eat.

Next, the cone is filled with pre-cut ingredients. A regular household refrigerator and Gastronorm containers can be used to store the filling. For added convenience, the ingredients can be stored in a refrigerated topping display case, similar to the type used for making classic pizza.

After filling the cones, they are placed in a special holder in the oven for the final baking. You can use a convection or microwave oven. After baking, the finished product looks delicious and juicy. For a more attractive presentation of your finished cone pizza, you can use heated display cases .

How much money can you make from this, you might ask? Let's look at some economic facts. The cost of making a dough cone according to a specific recipe is 70-80 kopecks. The cost of pizza toppings varies widely, depending on their composition and quality, from 4 to 6.5 hryvnias. Therefore, the average cost of such a pizza is 6 hryvnias. The retail price of a hemp pizza is 15-16 hryvnias.

Calculate your profit yourself in the table: