Breakfast Pizza Co.: Brian Chikami

The Breakfast Pizza Co. offers a selection of pizzas with breakfast toppings, and which all include free-range eggs

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Name of founder: Brian Chikami

Age of founder: 32

Location: High Wycombe, Buckinghamshire

Date launched: 01/01/2021

Number of employees: 2




Which university, if any, did you attend? N/A

Founder Brian Chikami decided to combine poached eggs and leftover pizza one morning, and from that, launched the Breakfast Pizza Co. Chikami explains more about how this egg-cellent idea became a business…

What does your business do?

We’re a cloud-based kitchen, delivering hand-stretched breakfast pizzas, currently to the local community. We’ve turned well-known breakfast foods into delicious toppings and thrown in our signature free-range egg with a runny yolk.

Where did the idea for your business come from?

One morning, I noticed I had some leftover pizza, and had a craving for some poached eggs – just like that, I combined the two and really enjoyed the taste. I did some research and saw various recipes online, and went on to see if I could make my own dough.

How did you know there was a market for it?

When the first national lockdown happened in 2020, I was heavily relying on takeaways for my lunch but noticed there weren’t many exciting breakfast options. The majority of the time it was McDonald’s breakfast or a local cafe serving the usual menu items. Pizza is a popular food for the most part of the day, so why not for a breakfast – with the right fresh toppings, it would spark interest.

What were you doing before launching your business?

I spent 10 years working in finance, mainly for the rental market and also the loan industry.

Have you always dreamed of starting a business?

Starting a business has been a driving force in my life. I’ve had many ideas and ventures over the years but nothing that has been as prosperous as Breakfast Pizza Co. This business is very exciting for me because food is truly my passion.

How did you finance your business?

I’ve mainly used my own savings.

Explain your business model and how you make money.

Our business model mirrors that of a traditional takeaway and would target customers online and through third-party delivery apps. The cloud kitchen business has low operational running costs, especially only focused on doing deliveries – this should increase our margin for profit.

We aim to make money by selling a specific range of breakfast pizzas with sides and fruit juices.

What are the main challenges you have faced? And how did you overcome them?

My main challenge has been to find a food web ordering service with an easy interface for my customers not to be put off placing an order.

Most services have required customers to add way too many details to complete a sale. To overcome this problem, I approached one company’s IT department directly and explained my frustration. In order to win my business, they worked with their technical team and made a complete change to their service after consulting their past customers.

What has your experience been of starting a business during a pandemic?

It’s been very slow, especially the delivery of equipment. On the other hand, it’s given me the time to plan and refine my business strategy. The pandemic has been a gift and a curse in my eyes – without it, I don’t believe I would have started this business. Working from home has allowed me the freedom to juggle both a 9 to 5 and build a business.

Describe your first breakthrough.

My first breakthrough was partnering up with a newly launched third-party delivery app focused on local restaurants delivering to the local community.

How has Brexit impacted your business? Do you think it will in the future?

Brexit hasn’t impacted my business so far. I have suppliers who import goods from Italy but they have assured me they have contingency plans.

What advice would you give to other aspiring business owners?

My piece of advice would be to find what you’re drawn to in your space-time and build a business around that.

What is one resolution you have for your business this year?

To build a business that focuses on the customer and never to forget that.

How do you see your business developing in the next three years?

I have a vision of Breakfast Pizza Co. launching its first franchise or two in the next three years. I see the growth of the business and one item in particular, the Eggherita pizza – our version of the margherita pizza.

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Written by:
Scarlett writes for the energy and HR sections of the site, as well as managing the Just Started profiles. Scarlett is passionate about championing equality and sustainability in business.
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