What Makes Bardo’s Pizza So Unique? 🍕 (Bar-Style Pizza Breakdown)

[@TJ-tb3xm]

Yes, behind the scenes business of pizza

[@BlackJesus8463]

yup!

[@oJinxxl]

Since you say you're not really familiar with bar pizza, let me say as someone who grew up eating bar pizza and as someone who makes ssbp themselves, you gotta head to the Brockton area if you want real bar pizza (not that bardos isn't, they're pretty good!) you can hit several spots all in the same day, they're all in like a circle below Boston. Cape cod cafe(must go to Brockton location) town spa, Lynnwood, Tinrays, Venus in Whitman , O'Toole's, boss bah pizza and home cafe are all pretty decently close together. I'm not sure which of those would be up for interviews but just to give you a good idea of the different popular spots that created bar pizza back in the day and new ones in more recent years. Bar pizza goes all the way back to the 50s iirc in this area, lot of history! Especially if you can get in-touch with someone from Cape cod cafe in Brockton or town spa, they'll be able to give a great history and background of bar pizza. Great video as always!

[@Chowdown777]

More pizza making, thanks

[@lousekoya1803]

Looks good ! Yum !

[@weaseltown]

5:25 I thought that was Frank for a second!

[@BlackJesus8463]

Frank Pinello is a legend. Makes sense he would have impersonators. 🤣🤣✌

[@annoyedok321]

As someone who worked Pizza Hut in the 90's I think the moment you add oil to the pan you eliminate the temperature negatives of a conveyer oven. There is a image issue for conveyor ovens to overcome for pizza pricing which puts products in the middle at a disadvantage. You either slow down efficiency and charge more or you become efficient and charge less. The downfall of Pizza Hut was more to do with the move to frozen dough and the race to compete with cheaper competitors rather than clarifying their position in the middle. The Pizza Hut I worked at was a regional magnet due to the lake setting and choice of alfredo sauce for your breadsticks. We were able to handle families while also serving alcohol, producing business throughout the day with dine-in service till midnight on Fri Sat....in a town of 2,000 people.

[@derekgirard9527]

Love the show Bruce and your podcast also …. Really enjoy when you interview view owners love listening to their stories…. I’m really interested in opening a pizza shop since I lost my passion for trucking So I like hearing different owners to get ideas. I live in a small town of 5000 people in northern Ontario and we have 4 places to get pizza but they’re all similar to each other’s….. just round pies and they just throw different toppings on and the consistency is not the best and we don’t have different styles of pizza so the more I listen to shows like your I get to learn the different styles of pizza and wonder what work in my community Keep up the great job your doing 👍🏻 and thank you for all the informative content you do

[@BlackJesus8463]

Chicago thin crust is too good. You guys got any of that up there?

[@BlackJesus8463]

I'd like to know what their food costs are and what they target. 👍

[@UberRealty]

I want to hear more from the cook, the marketing and the finance. More of the meat of the shop. You just mentioned the make their own sausage, that is interesting to me.

[@BlackJesus8463]

if you eat pork then sausage is where it's at. might be better than bacon! 🔥🔥

[@DrEvil814]

CUT the Music

[@BlackJesus8463]

40 seconds on the intro and outro isn't bad. not loud or anything but it should be synthwave 👍😂👍