New York Pizza Department (NYPD) is a Polish pizzeria chain styled on a New-York American diner. Alongside hand-stretched American-style pizza it serves burgers, pasta and sides in an informal diner-bar interior. As the operator you can run it either as a seated pizzeria or as a pure delivery and pickup point — you pick the format to fit your budget and location.

The franchisor hands you a proven concept, branding, recipes and operating manuals, helps select and assess the location, supplies the technical and interior design project, and supports you in preparing sanitary (SANEPID) and HACCP documentation. An initial training block at headquarters is followed by on-site training, staff training around the opening, and ongoing operational and legal support. Through centrally negotiated HORECA contracts you buy quality ingredients at group pricing. You secure and fit out the premises, hire and roster the shifts, run daily operations and local marketing, and uphold brand and food-safety standards.

Revenue comes from dine-in food sales, delivery and takeaway. You pay the franchisor an upfront entry fee plus an ongoing franchise fee. Crucially, the brand uses a fixed flat monthly fee instead of a percentage of turnover — so your cost doesn't rise as sales grow. Your main costs are rent and fit-out of the unit, ingredients, staff wages and local promotion.