Відео

A year ago, I actually thought of doing something similar where I live in Warsaw, can get the idea of simplicity bringing quality as also keeps costs low. Instead I started a hot sauce business instead using a similar principle 😂 Looks solid there though!

I’m a fan of any pizza joint that has any iteration of street fighter tucked in the corner ready to play.

The old school esthetic is spot on.

The comment,”start small”… was shop square footage discussed? It looks sizable.

They look like the happiest bunch huh lol service sucks with the look on their faces😂

He is in a hole

That's the first time I've seen an oven like that. I'd like to cook in it.

When the menu is simple, there's a likelihood the quality of ingredients and dough will be great!!

Smart 👍

I get the feeling the marketing manager doesn’t do much

This owner has kind of a weird vibe, tbh. "We prefer to use the F word..flatbread"...felt so pretentious.

One bite everyone knows the rules.

Only pizza in area even worth ordering. All Greek or pan pizza trash around here

Outrageously cool build-out, especially the design/decor. Justin is clearly a 'head. PROPS.

What brand is that dough roller?

What a great piece.❤❤❤ got a lot of great ideas. Thanks Bruce!

What a great business 😊

What am I doing wrong with my life

I love this idea and I absolutely love pizza 🥰🥰

Thanks for sharing the details! I've been seriously thinking about launching my own pizza venture, and seeing your impressive pop-up setup has inspired me even more. I'm curious, do you also offer preorders for your pop-up events? I've heard great things about using platforms like Hotplate for managing orders, and it seems like it could streamline the process quite a bit.

I'd go just for the SFII machine.

Respect for the concept and whole business idea. I do believe its good pizza but to label it "100% authentic Napoletan style pizza" is something I don't believe is true, from what I saw (quality of dough that you import?, part baked base, and at 340 C baked etc). But still, believe its good products and wish her luck in the future

I need to get in touch with her I'm from Alabama and I'm fixing to open up me a pizza spot I need to get with her

Luigi Mario

Great episode, would love to try a slice.

pizzas are pizzas they taste more or less the same the world over.

ive been saying this long time... keep it simple, do it well... you will make people happy and keep coming back... the only reason that i would maybe say to be little more diverse, is have just a regular salad, and then another salad.. and dessert.. have one chocolate item, one non chocolate non caffiene , just as u have soda u have coke and sprite and possibly lemonade or tea or fruit punch/juice ... and its pizza so its kid friendly no need for chicken tenders or any other !

Refreshing to see a new pizza shop the old school way..just pizza!

You should put the address of the places you review..unless I’m missing it

Let your employees have a small free meal, and maybe let them trade food. You'll have far less mistakes, and they'll respect more because you're showing you care. A happy employee, is a productive employee.

Ideally, you'll want to keep your labor costs to around 25%-30%, food costs around 30%, and the rest goes to your fixed, and variable expenses.

If you're gonna offer delivery, drive in each direction a few times for around 10-12 mins. This is a general delivery area.

A great pizza is truly a beautiful thing! A love affair that will never dim! ❤❤❤❤

Can't believe people go into a pizza place and not order pizza

One of the best!

Giving 30-35k for a "dough stretch" machine instead of investing in training your people does not make sense. Guess we in Europe think a bit differently.....

Never has issues with my (Gozney) oven and recovery time. Know loads of people that use same oven for business and getting Napoletan style pizza. So its all in good planning and practice.

6.1

I am trying to do the pizza pop up this year. I have been making pizza for friends and family for 3 years and I have finally honed my dough recipe to the point that I am satisfied. Do you have any advice on the equipment for storage and preparation / sanitization stuff? How do people typically haul it / setup? I would LOVE this information. I have a gozney dome that I can transport pretty easily already.

I agree with the other guy 20 to 35 events a week BS two pizzas a minute that thick BS just a lot of smoke

Why do they keep comparing it to chipotle, when its clearly a MOD pizza knock off

Cool video and the pizza looks absolutely amazing. I'll take one with everything on it.

I expect when I go out to eat that the food will be better than I can make at home. Sadly almost every restaurant is just heating up pre prepared food. They are leftovers. You have to have quality and scratch made.

Watch Dave and his reviews. The Poe is everything

Any chance you can ask him what app he uses for his dough notes?

pizza looks meh.

I worked at a gas station for 5 years or so, and man people would come in and ask for pizza, nuggets, all this different crap. We barely sold hotdogs, and we eventually got a do it yourself milkshake machine, and the company would never restock it or my company was cheap and never paid for the restock, but I'd tell people where they could get X food or items. People are so used to having it there way, cause most companies don't want people going else where, so we end up with meh products. I'd rather go to a pizza place selling only pizza, and a taco shop that only sells tacos, etc.

I can not see this failing , is the host italian??

Best of luck guy!!!!!

Mom and Pop Pizza shops in Philadelphia are far superior to GD robots, I’m glad that they failed!