In Macornay in the Jura region, Ludovic Vuillot traded his career in industry to create SRV Pizza, a 100% artisanal business that he runs through his ADIAL pizza vending machine.
A Prime Location and Artisan Pizzas
After 30 years spent in industry, Ludovic Vuillot chose to change direction by taking over an existing location in Macornay, in the parking lot of a butcher-pastry shop run by his two sons. The location is strategic: it’s a busy thoroughfare frequented by residents of several surrounding villages.
So on April 28th, Ludovic Vuillot took over the location, removed the existing vending machine that didn’t suit him, installed a new pizza vending machine, and thus enabled customers to buy their meat and pastries from his sons, but also to leave with an artisan pizza ordered through his vending machine. Triple win!
Every day, Ludovic stocks his pizza vending machine and prepares everything from A to Z: the dough (homemade), the toppings (from the family butcher shop), the cooking, the cooling, and the packaging. “I cook them as if I were serving them to you at the table, then I put them in a cooling chamber before loading them into the vending machine,” he explains. The result: a pizza just like at a restaurant, reheated to order and showcasing quality ingredients.
Adial, a Key Partner in the Project’s Success
Initially tempted to buy the old vending machine that was in place, Ludovic ultimately chose to equip himself with new equipment from Adial. The meeting with the team was decisive. “Excellent customer relations, quality support. I’m completely satisfied with the equipment,” he confirms.
But it was especially the ADIAL pizzaiolos training center, based in Lisieux, that enabled Ludovic to take the leap. After several personal tests that he felt weren’t sufficiently high-quality to allow him to get started, he trained with Romain Besnard. “In two days, I got all the keys. I left feeling confident. That’s what really enabled me to launch,” he explains.
To optimize his organization, he plans to purchase a small building to set up a laboratory independent of his sons’ butcher-pâtisserie shop, where he currently makes his pizzas.
A balanced model and clear advice
Ludovic has chosen measured growth. “With one vending machine, you can stay solo. Beyond that, you need to think about hiring.” A point of vigilance he recommends to those who would like to get started. Just like the importance of the product, for that matter: “You need to focus on quality, on real dough, good ingredients, and above all, not be afraid to work.”
Ludovic Vuillot found in the ADIAL automatic pizza vending machine a concrete lever to change his life, without compromising on his values. Thanks to solid support, effective training in Lisieux, and a 100% artisanal positioning, he built in just a few weeks a profitable business that is coherent and true to himself. An inspiring model for those who want to do business differently.
