On the face of it, the quaint, comfortable pizzeria, Raffaele’s, partially hidden in the Orchard Village Plaza in Liguanea may appear to be just a pleasant place to eat.

However, the business model employed by its principals reflect more than just getting the menu right.

“Break-even point” and “margins” factored heavily in decision making, according to one of its principals, Roger Thompson, who carries 16 years of experience working for big firms like J Wray & Nephew and Red Stripe.

“The grandeur that we associate with business is not necessarily an indicator for success,” he explained. “We use small footprints fused with lifestyle.” By Thompson’s reckoning, break-even should always be at arms length, whereas profitability is a goal.

So small size, which provides a cozy atmosphere, also keeps the cost of operating down, while he estimates seating thirty persons — which the restaurant is fitted to manage at any one time during a day — is the target for breaking even.

That concept also made the business more realisable given that “the bank turned us down after presenting the most comprehensive business plan”, by Thompson’s estimation. “We (three principals) had to finance internally.”

And now that the baestro, mainly targeted towards 25- to 40-year-old, corporate professional through its fusion of Italian cuisine and Jamaican flavour, is opened, Raffaele’s has recruited Oji Jaja, director of JaJa Culinary Services and a nominee for the Jamaica Observer Food Awards Chef of the Year in 2010, “for support to bring us to the next phase”.

The next phase may involve franchising.

“We already have interest from overseas,” added Thompson. “When we present our financials in a year they may want to take a franchise in Florida.”