No Pizza Background: Now Has Two Pizzerias (How To Do It)

[@juancervantes313]

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

[@Peetzza]

The overhead at this shop is unreal, I know a pizza place where the owner makes all the dough, all the toppings, and every single pizza all day, he is a pizza machine. It's operated by 3 people and they pump out 160 pizza for lunch and close at 4 PM. :D

[@Smartpizzamarketing]

What’s the name of the place? I’d like to check it out.

[@Peetzza]

@@Smartpizzamarketing Alabama Pizza Company. 135 W Grand Ave Rainbow City, AL 35906. Andre is the pizza machine.

[@BlackJesus8463]

$400,000 seemed like a lot for what it is.

[@JS-zb1vv]

Honestly 400k for equipment and buildout isn’t bad .

[@ChrisW-rv5wv]

Definitely decent.

[@r.llynch4124]

We use a Pizzarella and it works great, NO heat, NO oil just flour and it does 12". It's much less cost than this one he uses. I see he has to still stretch the dough out for the machine. With the Pizzarella just place the dough ball in the center and pull lever down for approx 3-5 sec and done!! It's around 11k but so far so good.

[@Smartpizzamarketing]

Good to know! Will have to check them out

[@allborosnyc4544]

I love technology but with the time spent on the dough press you could stretch the dough by hand and have the sauce on the dough. We use "00" flour and the dough is made with no oil and it stretches super easy, no bounce back. Your oven is beautiful keep that oven floor at 750F- 800F and you got Neopolitan pizza in under 3 minutes. I'm old school NY and if customers see a dough press they will frown as if saying WTF.

[@smithw7288]

​@allborosnyc4544 Still useful, I run a mostly online kitchen and open cold dough. Would open cold dough faster and allow for more unskilled labor.

[@bennyceca]

Pizza stretching is not that hard, 7 to 8 seconds is what someone with a bit of experience can also do, in even less time most of the cases! What happens if the machine breaks down?!

[@banditdane2710]

😂😂😂 pizza guys want 30 $ an hour or more .. get sick and can quit

[@tomikuzmanic]

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.

[@solo022667]

He probably put his hard earned money into his business. I wish him the best ,but for me I am in love with Neopolitan style pizza. Soft n crunchy !

[@whymindsetmatters]

MOD pizza out of Seattle started this business model for pizza. Now they're everywhere

[@ChrisW-rv5wv]

They are trying to stave off a bankruptcy filing.

[@itr0863]

Awesome video. Owner seems like a great guy. With that being said in this chipotle/subway pizza category I think it’s hard to beat place like blaze pizza. Ive been to several of these types with my family because its easy to share 2-3 pies. The speed/price/taste, blaze is my top in this category. Even in super touristy areas blaze was still affordable compared to others. I remember we went to a pieology down near Kissimmee, Florida and I think for a kids, but it was almost $13! But at blaze it was less than $8. I feel when you get over a certain price point then you might as well go to an actual legit pizza joint of your choice.

[@jacobkummer2067]

For them, a 12 inch Margherita is $13. At a Blaze right down the road, its 11 inches for same price. So they are same price as Blaze and something different.

[@somethingforsydney9862]

I reckon the nice brick oven should be a centrepiece of the store and not at the back to show the customers what they are really paying for in their pizzas.

[@Smartpizzamarketing]

The video doesn't really show how prominet it is. It's right where the customer pays and picks up.

[@tinjarir]

As an aspiring pizzeria owner I really appreciate these videos. What seems hard to find is honest discussion about profit, especially with independent owner/operators.

[@Smartpizzamarketing]

It’s hard. Profit is really based on how good an operator you are. I would say 10-15% is average yet it def varies based on a lot of factors

[@MarketingStrategies28]

​​@@SmartpizzamarketingI think you should set a pizza shop up that runs with 1 or 2 staff. Then franchise it. I'm doing it in Australia. I can also set it up with 1 staff.

[@tinjarir]

@@MarketingStrategies28 Let's hear more about this concept! @Smartpizzamarketing A video or two about a one-person operation? That'd be great.

[@tinjarir]

@@Smartpizzamarketing You got any videos in which you discuss how to plan in detail an operation to aim for a specific/minimum profit for the owner-operator? For example, if an owner is aiming to net $80,000, then how to plan the operation to gross $800,000? Thanks.

[@MarketingStrategies28]

@@tinjarir It's all marketing on insta & fb. Want more do paid advertising.

[@AJSwart34]

It seems pretty similar to Blaze's Pizza

[@frankflex4465]

instant pizza,instant coffee,instant heartburn

[@pizzeriabufala]

Hmmm not sure how I feel about the OPERAPRIMA machine. The role of a pizzaiolo is a dying art which is why it became UNESCO protected. I think it’s important to continue passing down the skills or we’ll lose them. Lovely pizzeria though and great video! 👍🏼

[@jacobkummer2067]

Agreed - I think it depends on the business model though. Same things have happened in other food sectors as well

[@JS-zb1vv]

That’s what you have to do ! Unfortunately anyone under 35 doesn’t have the ambition to learn anything anymore.

[@jacobkummer2067]

@@JS-zb1vv To be fair that’s a generalization that every older generation has always had against the younger generation

[@JS-zb1vv]

@@jacobkummer2067but it really holds true with this new generation.

[@jacobkummer2067]

@@JS-zb1vv Which is what has always been said lol

[@adamnoel3936]

It's like an artisan version of a MOD Pizza. Pretty cool though!!

[@cappymccappy3017]

I have been thinking of one day opening a pizzaria. I make a pretty good pie so people say who come to my home.

[@greggdesmarais4050]

Oven is to far away from line

[@boosted..turdy6893]

That machine has nothing on these hands 🙌

[@davidmack4495]

did he say 35.00 per sq. ft??? or 3-5? 42k must be his lease per year.

[@Carlos_DSV]

With so many pizza combinations, how the pizzas don't get mistaken in the spinning over?? There is no label or anything, that must be a nightmare at pick hours, right?

[@Smartpizzamarketing]

They label the sheet and also put something on the pizza to label it.

[@kylemoore907]

I feel like this is everything I don’t want. Franchise/fast, high startup cost, high schoolers slinging toppings and out the door. 😢 High-end dominos 🤷‍♂️ I said it

[@saucemademillionaires2389]

how do a regular person afford 400k to open a business? im lost

[@Smartpizzamarketing]

We all start out the same way everyhone does. Work hard, live below your means and save. It may not be the glamorous way but it is possible.

[@ChefChrisDay]

​@@Smartpizzamarketingsorry but it's not that simple. Investors and contacts can go a long way. Also his Dunkin background clearly had to have given him leverage.

[@dailydoseoffunfacts7770]

MOD PIZZA same concept.

[@adamnoel3936]

Thats what I thought but MOD sucks. Calling MOD Pizza is like calling launchables Pizza.

[@tinjarir]

Fireaway Pizza in the UK is the same too - and it's the fastest growing franchise there. MOD came first though. 2008.

[@mr.chris2079]

Unfortunately costs are to high! Rent , staff and overhead and building out! This business will fail unfortunately the process is slow and even with the technology the pizza sizes are all different some don’t even fit in the box. 10 staff? This dude is selling the franchise not a profitable business

[@frankflex4465]

wow,robo pizza. Almost better than frozen from costco

[@tomikuzmanic]

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.....

[@jamieking4503]

where is your pizza shop in europe?

[@tomikuzmanic]

​@@jamieking4503Croatia

[@ChrisW-rv5wv]

I'm in USA and I agree with you.

[@tomikuzmanic]

​@@jamieking4503Croatia

[@jonathansanon157]

But I agree it doesn’t make sense

[@brianboe3774]

I better check with Portnoy

[@pharmokan]

$42,000/mo rent?! Mama Mia!

[@nprudhomme111]

3500$ per month 42k per year

[@mariospizzaandwinebar]

Throw in NNN (Triple Net) and that $3500 month lease becomes an easy $5000-$6000, the pizza game aint cheap!

[@desun75]

The owner seems tired. Maybe he should have an extra day off during the week.

[@JayOh]

400k did not sound like an honest answer lol. he could barely keep a straight face. Gotta sell franchises i guess

[@Smartpizzamarketing]

If you price out the build and equipement the math works out.

[@JayOh]

@@Smartpizzamarketing You can buy into several national pizza chains for a fraction of that. it doesnt add up.

[@Smartpizzamarketing]

@@JayOh which ones?

[@JayOh]

@@Smartpizzamarketing papa johns, lil Ceasars

[@ChrisW-rv5wv]

If you're not wasting a lot of money, $200k is almost too much for it to cost.

[@LaResistenciaEDC]

Nah. Mourica..

[@Aohhdjdl]

This guy is not in the business of making real good pizza. He just wants your franchise money. You are welcome.

[@pedraaaa]

What a waste of money this machine

[@frankflex4465]

so totally unItalian the honey and all of it.underwhelming

[@Imapatriot]

Fake pizzeria

[@williampeterson4416]

$400k for opening a pizza joint. Sorry but I opened two pizza joints for about $30k each. That’s just excessive for that small joint. Mixer, ovens, refrigeration, pans, sinks, ect. Gotta say he got suckered. I can stretch a dough ball in about 10 seconds. I can portion out dough balls in about 3 seconds each. I can roll up the ball 2 at a time in like 2 seconds. Oil the storage boxes and let them proof. He’s trying to take a old school business and turn it into a spaceship or something. The sales rep saw him coming.