Spacca, the First Casual Fast-Food Franchise Based on a Baked Product, Collects on WeAreStarting

Spacca is a brand new product born from a pizza dough improved over 4 years of work by the two founders: Manuel and Alex Lucon , two brothers from Bergamo, who have always been pizza chefs.

Their idea was clear: to bring innovation to the fast food sector with a quality product, combining crunchiness and softness, perfect to enjoy at any time of the day.

The equity crowdfunding round on WeAreStarting

The company has launched an equity crowdfunding campaign on WeAreStarting which, in just over two weeks, has already raised over 130,000 euros against a minimum target of 60,000.

The pre-money valuation is 1.5 million and the maximum target the company is aiming for is 300,000 euros, while the minimum investment is only 300 euros.

Spacca, moreover, has already obtained several loans for a total of 470,000 euros from two different banking institutions, Intesa San Paolo and BPER Banca.

The funds raised through crowdfunding will be used mainly to open new directly managed restaurants, implement a marketing plan aimed at supporting new franchise openings; industrialization of the basic pasta production process to meet greater demand, reduce downtime and inefficiencies.

The added value of Spacca

The real added value of Spacca lies in a unique dough, whose recipe is secret and known only to Manuel and Alex, composed of a mix of 7 different flours.

The product has also given rise to a real business: casual fast-food restaurants — that is, restaurants without table service but whose raw materials are of high quality — focused precisely on the innovative product.

To ensure the quality of its products, the company mainly uses Italian suppliers, such as Orobica Food Srl and Frustami Group Srl. With a diversified offering and at an affordable price of around 10 euros per product, Spacca has set itself the goal of satisfying even the most demanding palates at sustainable prices.

The results achieved and the objectives for the next few years

To date, Spacca has opened 5 restaurants, each of which can accommodate up to 60 customers, in three different Italian cities, Bergamo, Milan and Turin, and others are opening in the coming months.

Each location employs an average of 4-5 people, helping to ensure quality service and support constant growth, leading the company to employ 17 people to date.

In 2023, Spacca recorded a production value of 460 thousand euros, of which about 400 thousand just for sales. Meanwhile, for the next few years the main objectives are to open 25 restaurants (13 owned and 12 franchised) and reach a turnover of 14 million euros by 2028.

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(Featured image by Sander Dalhuisen via Unsplash)

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