LEARN · PIPING HOT PIZZA CONES
Pizza Cone
Learning Centre
From your first batch to your next business step. Find practical guidance on making, costing and selling pizza cones in South Africa.
Product experience since 2013. A growing library, organised around what you want to learn.
Start small. Learn the product. Build from experience.
Library
Start your pizza cone business with a plan.
Start & Grow Your Pizza Cone Business
by Hannes de Bruyn
New to the business? Learn how to choose your customers, calculate costs and test your first trading plan before you grow.
149 pages. 14 chapters. Recipes, worksheets and practical checklists.
Launch offer: R149 / US$9.99Launch price valid until 31 October 2026.Regular price: R199 / US$12.99. Choose ZAR or USD at The Brain Art checkout.
Digital PDF download — no printed book will be shipped.
Book 01 only. Examples use South African rand; adapt to your local costs and requirements.
THE PIZZA CONE BUSINESS LEGACY
A seven-book learning journey.
Begin with Book 01, then explore specialist subjects as the series is released.
Book 01 · Start & Grow Your Pizza Cone Business
By Hannes de Bruyn. A practical guide to planning, costing, running and growing your business.
Digital PDF download — not a printed book. This purchase includes Book 01 only.
Planned specialist books
- Book 02 · Ultimate Pizza Cone Recipe Book
- Book 03 · Pizza Cone Costing, Pricing & Profit Handbook
- Book 04 · Pizza Cone Production & Operations Manual
- Book 05 · Pizza Cone – 365 Days of Pizza Cone Sales & Marketing
- Book 06 · Pizza Cone Events, Markets & Catering Handbook
- Book 07 · The Pizza Cone Flavour Innovation Book
Books 02–07 are planned for this Learning Centre. Purchase links will be added when each is released.
CHOOSE YOUR NEXT STEP
What would you like to learn?
Choose a subject, read a practical guide and find the products that support your next step.
Starting a Business
Explore a practical starting setup, test customer demand and understand when to grow.
Guide availableRead the business starting guide →Recipes & Fillings
Build a menu around flavour, portion size and repeatable preparation.
Practical guide availableStart with a simple menu and repeatable portions.
Read the menu planning guide →Costing & Profit
Understand the costs behind each cone and the difference between food margin and business profit.
Practical guide availableLearn contribution and break-even with a worked example.
Read the costing guide →Production & Equipment
Learn the preparation process and explore equipment for different batch sizes.
Guide availableRead the air-fryer guide →Marketing & Sales
Present your product clearly and find opportunities to reach your first customers.
Practical guide availableTest an audience, photograph your product and track your results.
Read the first sales guide →NEW TO PIZZA CONES?
Begin with the basics.
Read the business guide, learn the preparation method, then choose the products that suit your starting point.
Find your first guide ↓AVAILABLE TO READ NOW
Two useful places to begin.
These guides are already published on our website.
START YOUR BUSINESS
Start a Pizza Cone Business in South Africa
A practical overview of starting small, testing demand, choosing equipment and understanding costs.
Read the business guide →
PRODUCTION & EQUIPMENT
How to Make Pizza Cones in an Air Fryer
Get to know the PizzaFry7 preparation method, the equipment you need and common mistakes to avoid.
Read the preparation guide →PUT YOUR LEARNING INTO PRACTICE
Find the products for your next step.
Explore the current product details, options and prices before choosing your setup.
Business Starter Kit
A starting package for learning the product and testing the idea.
Explore the Starter Kit →Mini Pizza Cones
Smaller portions, platters and a variety of fillings.
Explore Mini cones →Maxi Pizza Cones
A more substantial serving with room for generous fillings.
Explore Maxi cones →Production equipment
Find equipment suited to your preparation and serving needs.
Explore equipment →Looking for product help? Visit our Help & Frequently Asked Questions for existing support information.
PRACTICAL LEARNING LIBRARY
Three guides for your next step.
RECIPES & FILLINGS
Build a small, repeatable menu.
Start with a few fillings you can prepare consistently. Choose one familiar savoury option, one alternative and, if it suits your customers, one dessert.
Make each portion repeatable
Record the weight of every ingredient. Test the filling in the cone size you intend to sell, following the preparation instructions supplied with your products.
Check before selling
Assess taste, texture, serving time and how neatly the cone can be eaten. Record allergens and avoid promising an allergen-free product without suitable controls.
Learn the preparation method →COSTING & PROFIT
Know the cost of every cone.
Add the cone, measured filling, wrapping, payment charges and an allowance for waste. Account separately for labour, energy, transport, stall fees and other overheads.
A simple example in rand
If your selling price is R40 and variable cost is R22, R18 remains to contribute towards fixed costs and profit. That R18 is not your final profit.
Find your break-even point
Fixed costs ÷ contribution per cone = cones needed to break even. With R900 fixed costs and R18 contribution, you need 50 sales. These figures are examples, not expected earnings.
Use your actual costs and review them whenever supplier prices or portions change.
Explore the business guide →MARKETING & SALES
Test one customer group first.
Choose a clear starting audience: a local market, workplace lunch group or an event organiser. Ask what portion, flavour and price suit them before committing to large quantities.
Show the actual product
Photograph your real pizza cones in good light. Show the filling, portion and price clearly. Use a short menu that customers can understand quickly.
Learn from your first trading session
Record quantities prepared, sold and wasted, along with customer questions and repeat requests. Use the results to improve the next session.
Explore the Starter Kit →From the Piping Hot journey
Stories worth discovering.
Product Development · September 2026
Two More Positions.
One More Step Forward.
The story behind the new UniTray14.
The UniTray14 did not begin as a new product simply for the sake of having something new to sell. It started with a practical question:
“Could we make an already proven piece of equipment work a little harder?”
The UniTray12 has long formed part of the Piping Hot Pizza Cones equipment system. Its purpose is straightforward: hold pizza cones securely and provide a practical working platform.
But development does not stop when something works.
We recognised unused space within the existing tray concept. By redesigning the stainless-steel layout intelligently, we could increase capacity without making the tray unnecessarily larger or more complicated.
That thinking produced the UniTray14.
It accommodates 14 pizza cones when used free-standing. Two additional positions may sound modest, but in a working food environment they increase capacity every time the tray is loaded.
When fitted with the Unicus adaptor, 12 cone positions remain available, retaining compatibility with the established Unicus system.
The UniTray14 is therefore not simply a larger UniTray12. It is an evolution of it.
Since 2013, Piping Hot Pizza Cones has developed not only the cone, but the equipment, methods, packaging and systems around it.
Much of that development happens by using equipment in the real world, observing it carefully and asking one straightforward question:
“Can we make this better?”
With the UniTray14, the answer was: two more positions.
The UniTray14 — another practical development from Piping Hot Pizza Cones.
Initial production quantities are limited while further stock is prepared.
LET’S FIND YOUR STARTING POINT
A question about your setup?
Tell us what you want to make and where you plan to sell.