Dante’s by Enis Baçova

3 venues (Auckland)

Proven operations under one brand.

NZD$4m+ annual revenue

Combined performance across locations.

23% EBITDA (group)

Strong unit economics with discipline.

Global recognition

50 Top Pizza presence + Caputo Cup credentials.

What is Dante’s?

Dante’s by Enis Baçova is a premium contemporary pizzeria built around one clear principle: artisan quality must be repeatable to be investable. The craft is real, but the outcome is not left to chance. Dante’s is designed to deliver a consistently high standard—day after day, shift after shift—because consistency is the product, and without consistency there is nothing serious to scale, license, or partner on.

This is not a concept that depends on a single superstar pizzaiolo being present, having the perfect day, or carrying the business through personal talent alone. Dante’s is engineered as a disciplined operating system: defined dough production protocols, controlled fermentation, structured mise en place, execution standards, and a training framework that turns performance into something teachable and repeatable. The objective is to protect the guest experience under real pressure—busy service, staff changes, high volume, and the normal realities of hospitality—without allowing quality to drift.

Most restaurants fail to scale because the moment they grow, variability enters the system. Training becomes inconsistent, standards become subjective, and “great” becomes occasional instead of guaranteed. Dante’s is built to invert that risk. The restaurant itself is the proof of performance; the method behind it is the asset. That method creates a repeatable foundation that can be audited, reinforced, and maintained—so the brand performs like a premium concept should, not only when conditions are ideal, but when conditions are demanding.

In short, Dante’s by Enis Baçova is a modern premium pizzeria platform: craft-led, standards-driven, and system-built. It delivers artisan outcomes through discipline, governance, and execution control—making it credible, partner-ready, and scalable while protecting the standards that create the value.

The Engine Behind Consistency: Baçova Method™

All about the dough

What is the Baçova Method?

Most pizza brands fail when standards drift—staff turnover, volume spikes, small temperature shifts. The Baçova Method™ removes variability at the most fragile point of the operation: the dough. That means the output stays stable, training becomes repeatable, and growth becomes realistic.