How One Man Runs a Pizza Shop and Sells 150 Pies Every Night!

[@tomburns8441]

Owned a business for 15 years, for those who have not managed people- it can be incredibly rewarding and it can also steal your soul. He is clearly making a comfortable living, putting out a product that he can be proud of- don't rock the boat. Love it. Congrats

[@kyleh8036]

So true, it can take a long time to find good people.

[@MichaelMiner-k8b]

He has it worked out to the very last detail. Loved watching this video! The Entrepreneural spirit lives on.

[@j.wright5918]

100% too many people over complicate everything chasing more profit and end up with less value at the end of the day.

[@Caffeinated_Acrobat]

I've worked in restaurants off and on for my entire working life and I can honestly say that hiring/retaining good employees seems like the most difficult part of running one.

[@stevenzwolinski3047]

At 5/600$ a man per week add up 3 employees per month, holy comoly that 9k at 40 hours per month, im fixing up a restaurant to be a hotdog joint, me and my 22 year old boy is it , i get this guy as a business owner

[@joesmith6972]

Pizza Hut should be less worried about the old trademarked name they no longer use and more worried about the crappy pizza they currently make.

[@saulgood6909]

Thank you so much for that comment. As if it was good pizza at pizza hut.

[@MichaelMiner-k8b]

😂

[@b-genspinster7895]

Facts.

[@danabaker596]

No doubt and what the hell happened to their basic breadsticks and cheese? Those breadsticks used to be FIRE. Now, garbage.

[@Az56818]

Their pizza is better than the other chains

[@reservationmanager2240]

As a restaurant owner he has achieved every owners dream. No drama, no scheduling issues, no shortcuts, no drug addicts, no alcoholics, no interviewing 37 people for 1 position who quits 9 days later, no missed orders, no missed deliveries, no misses on inventory, food is always stocked and ordered, no dealing with courts and child support payments, no dealing with sheriffs on garnishments, no dealing with law firms for vehicle repossessions. Those who haven’t worked in a restaurant do not have the slightest clue how difficult this industry is. It’s rewarding and there are great people. But 98% of them will suck your soul from your grasp.

[@PainlessTrader-h1u]

if your employees only last 9 nine either your an asshole or you don't pay enough... one thing you know for sure, if you have high employee turnover you aren't paying enough flat out. . .

[@reservationmanager2240]

@@PainlessTrader-h1u in the state of Michigan if you are on or applying for unemployment and have to submit job searches for recertification of benefits. Those are people who just apply do the interview and waste your time with never having the intention of accepting the job. The prospective employee obviously doesn’t disclose they are only applying to meet the requirements for unemployment but at the end of the process it’s evident. No I’m not an asshole and my cooks start at $20/hr which is $5-6 more than our market. We get people who lie about their experience because they want the $20/hr. It has to do with pay but not the lack of compensation. It’s because we pay so well compared to our market dishonesty is the path of many who try to secure a better paying job. It’s hard to verify a cook’s experience and work history. That’s why they are hired and given a 7 day probational period to prove they can preform next to my main cooks who have been with me for 16 years and make $28+/hr. Oh, and my dining room manager will end her year over $90k after bonuses.

[@calientecafe]

100% correct

[@Unfluencer]

"why not have employees?" Only a person who has never owned a business would ask this question. Three worst parts of owning a business: 1. employees 2. employees. 3 employees.

[@NicksDynasty]

I have not had the best luck of finding employees for my food truck. I still haven't given up but definitely it's not a priority I would love to have a business where I can just oversee rather than work Hands-On everyday, but I'm happy that I have a brand that people enjoy the food. There are great cooks out there. There are just the other things like showing up on time, motivation and ego that gets in the way

[@MichaelMiner-k8b]

One man show; my dream operation. Clean, organized, fresh ingredients. Way to go bro!

[@d0eNer]

😂 beside the dough

[@rogerrosen2323]

put gloves on those hands and 18 isnt cheap for that

[@len6482]

This guy has thought everything through, incredible efficiency.

[@Smartpizzamarketing]

Small shop and good business

[@jimsonjohnson3761]

For a shit pie.

[@microchrist6122]

everything except pizza taste and quality lol. Give me a true fresh pizza made by a pizziolo any day

[@d0eNer]

​@@microchrist6122 my thought...wanted to cry as i saw the dough

[@seattleite190]

@@microchrist6122 ​ its almost as if its called a detroit style and not sicilian style

[@zerocool2233]

17:40 talking about the pizza being visually appealing while im sitting here drooling over how amazing the pizza looks, you're not wrong.

[@meatbyproducts]

was trying to raise money for a shop like this and everyone thought I was nuts. It is a great idea and works so well!

[@prasad-d5l]

His success is he doesn't have anyone to help him and keeping it just big enough to manage it all alone

[@rmiller334]

And no competition

[@sendyboyz7976]

It will hurt the growth but that's how some people prefer it

[@prasad-d5l]

@@sendyboyz7976 stressless way of doing it

[@1970broncoman]

The personal service offered can be more rewarding than hiring out help.

[@dj1698]

This owner is a genius!!!! Love the video!! It really opens your eye to a different way of having a pizza shop.

[@MichaelMiner-k8b]

Yes, or any other type of business you may be contemplating.

[@HigzyTeflon]

I have seen a LOT of pizzas in my life, but the ones he makes look like they are on a whole other level. It's amazing that Aaron does this pretty much all by himself. This man is a huge inspiration!

[@920WASHBURN]

Come to Detroit and go to Buddy's Pizza.

[@Naatti922]

Logo of the business + contact info on the inside of the cover of the pizzaboxes, so that once "every customer takes a photo" the logo + info is included. This whole thing is brilliant well done dude.

[@MrJimmysez]

Was that your idea? Smart. Because people are different now.. Social media....selfies... ("look at me having fun"). I would still like to see a phone option, as a customer but whatever... great little operation.

[@cotdd]

@@MrJimmysez he wouldn't have time to get anything done if he was taking calls

[@MrJimmysez]

@@cotdd he has part time staff on the weekends and the phone orders could be mostly processed with that "press one, press two" automated crap. Why lose customers Spend a hundred...make a thousand.

[@lhbbq]

If I were to open a restaurant, it would be a pizza place with a consistent format and style. This idea brings back memories of when I used to run a concession stand. I quickly learned that having more workers didn't always lead to better overall results. I realized that focusing on quality food and building relationships with people was more important than just trying to serve as many customers as possible. Much success to you!

[@freewillchoice8052]

Well said, I appreciate your comment. 💯

[@scottt5484]

I run a pizza shop in Chicago. I like to say, I’m in the people business not the restaurant business.

[@lhbbq]

@@scottt5484 - I quickly realized the same when I red a concession stand. When the people came and talked, I enjoyed the people's company. So much to the point the concession "business" took care of itself. I would do everything in the world to keep it about the people, small places, great products, and offer a consistent product! Have a great Weekend!

[@quadders9198]

What an unexpected and brilliant video to come up on my feed. Great concept, excellently implemented.

[@janenwilhelm]

Such a calm likable person

[@Wreck-it_Ralph]

I live about 45-60 min away and was searching the internet the other day for square slices near me. This place was the closest that came up. One of these days im going to make the trip.

[@xJDMWaRRi0Rx]

gotta do it this weekend bro and get back to us with how it was

[@beantreats]

@@xJDMWaRRi0Rx fr lol

[@Sir_Gonzo]

Great advice there. Start small, scale slowly. Solo operator doing it right.

[@Smartpizzamarketing]

Absolutely!

[@Mario-s1c2o]

But now he's wore

[@LiLBitsDK]

man now I wish I was closer to this place, looks great, he is proof that when you make good stuff the business grows itself with mouth to mouth

[@micrhymer4062]

Mouth to mouth?

[@joelm4847]

you don’t need it hit the gym stop trying to take the comfortable road

[@BennyTheButcher2]

My man opened up a Detroit Pizza shop in the heart of south shore bar pie territory. Good job. Wishing you the best!

[@geneallevato5809]

I grew up in a family owned pizza business in small town Ontario Canada back in the late 60's. Back then everything was made from scratch because there were no alternatives. I love what this guy has done and I love Detroit style pizza. Congrats

[@thinker8699]

Nice! I grew up in S. Ontario and now I make my own dough from scratch! My wife will not let me order delivery anymore! A labour of love!

[@richardkurtz9661]

This guy is killing it, profit-wise, with an 8 x 10 pizza for $17.00.

[@jishani1]

Some of them were $19 on the menu

[@pennivalenti6602]

I actually love this! I’d like that he’s got this cute little clean, open shop he’s there he does everything himself he occasionally has help and he doesn’t take phone calls. It’s either walk in or online orders. I would not mind having a little business like this at all. I think like he said when you get too big you can’t be in all these places and I think quality control is a big issue and when you are spread too thin, I think it’s just inevitable that the quality will go down. I think no one‘s going to run your business like you would, it’s your livelihood, it’s your business. I think this guys got a great little pizza shop, and I would love this one man show!!

[@20111111jorg]

Had a business for 35 years and employees have always been one of the biggest problems. I have seen more people give up a small business and go it solo because of this. Not my kind of pizza but admire your fortitude. I can see why you'd only go four days a week though. Good luck.

[@unrealuknow864]

Very smart guy. He doesn't need employees because he has a system down and he is efficient. I did construction for a long time by myself after having a lot of employees. The extra time and stress managing employees, filing reports, government compliance etc isn't always worth it. Kudos to him

The only down side is if he gets sick or wants to take a 2 week vacation his store has to close ...

[@MrCoffeekelly]

He has "helpers" which means he's paying cash.

[@JamesVarnas]

Nice owner- spotless restaurant -hard worker -best of luck-something to be proud of- best of luck

[@simonc4077]

Sat here at midnight wathcing this in the UK, and its got me to thinking I want to open a pizza joint tomorrow! Everything just looks right where it should be and works just as it should do. Absolutely fair play to that man!! The one thing I would ask. With a one-man show, what happens if/when that one-man goes down? Is there a contingency plan? Is there perhaps another person who could step in some days and keep the ship afloat in the same way?

[@sifer5913]

He has everything figured out easy to see

[@algernon5776]

Very smart guy kudos to him. Pizza 🍕 is an extremely high margin business and with 1 FT employee he is easily making as salary $150,000 per year. Great business model.

[@rolisreefranch]

No, pizza is NOT an extremely high margin business. Food costs have skyrocketed, rent has skyrocketed, insurance has skyrocketed, labor has skyrocketed. I have 3 friends, all of whom have owned their own pizza shops who've got out of the business over the years, some of whom had operated for decades.

[@jasonpayne8960]

Pizza the FOOD is high margin, especially compared to say burgers or BBQ or something like that. It probably costs him $2-3 to make each pie, and he's selling them for $16+

[@jerrylewis7702]

@@jasonpayne8960 thank you Jason - some others here really dont seem to know much!!!

[@ChrisF-fx5du]

​@@jasonpayne8960rent/ingredients/lights/ ac etc etc he's not killing it but it's definitely a continuous stream of revenue and within like 4 or 5 years he'd be killing it

[@robster420]

​@@jasonpayne8960The cheese alone costs at least $2.00 and probably closer to the $3.00 range.

[@platisc]

I love the Edge. My family has a house nearby and we visit often in summers. We discovered this guy's Sandwich location and I was blown away. You can tell he's running a streamlined operation. If there's two things I love, it's pizza and efficiency. I was and still am very excited that the Plymouth location is up and running and wish him tons of success. One note on the dough though -- last time we ate it was way under proofed. Toppings were great, but dough was off; no airiness, all density. Probably had to rush some pies out because it was 4th of July weekend. I'm sure he'll adjust.

[@frankvalentino1121]

Random question, is that part of town is it busy all year around or just during tourist season like summer?

[@platisc]

@@frankvalentino1121 it’s seasonal for sure, with a huge summer concentration, but doesn’t turn into a ghost town off season.

[@lukedeluxe]

Nice dude! Never had that style of Pizza. Greets from Germany!

[@mmcnama4]

I like how he just keeps working while he's being interviewed.

[@omnibusification]

its as if he has a 5 year old running around his legs asking the same questions over and over.

[@cameltj908]

You think the magic is how it's cooked inside those trays. All the grease oozes down around the edges and underneath the dough and just makes crispy flavor explosion all over the bottom of that pizza

[@MarkCosgrove-b3p]

I was a night manager for a coach tour bus business and had 14 to 20 employees to manage. I work mostly by myself in construction trade, way less stress working by yourself. 😊

[@davefreed8755]

Absolutely a great guy! Used to go to his old location located in Sandwich before he moved to Plymouth. Please check his place out. Great product and great location as well!

[@perotinofhackensack2064]

You went to the chicken coop!?

[@davefreed8755]

@@perotinofhackensack2064 ?

[@diamond6256]

I love this guy, building, decor and I wish I was close enough to eat the pizza. He has the touch! (Texas)

[@Orginal_Sinner]

Being born and raised in Detroit, i didn't think Detroit style pizza was a big thing outside of Detroit. I love your business. I will visit one day

[@bobpattison1739]

WOW!! What a great piece once again! Thanks Bruce! Love your content.

[@Smartpizzamarketing]

Thanks again!

[@monmixer]

What makes it good is it's deep dish and of course quality ingredients.

[@MrCoffeekelly]

Nothing about that is deep dish. Nothing.

[@joe9743]

Ive walked by this place a few times and really want to try it! Hopefully soon!

[@dblvictory]

that frico (fried brown cheese) on the sides of the pizza looks soooo yum. Great video.

[@Smartpizzamarketing]

So good!

[@wopalongcassidy]

Pure genius. My Nana used to make Italian Bread. Dough, tomato sauce and Parmesan cheese. Taste better than any pizza I ever had.

[@CoZmicShReddeR]

Lloyd Pans are the best! Looks like an amazing operation! I love making and eating Detroit style pizzas!

[@michaelpayne8102]

Kudos to Aaron, he enjoys working and creating a great product, too many business owners think they can simply hire ppl to do all the work and not do anything themselves, for the most part this leads to an average product and service.

[@darknexus6720]

I think shops that specialize in specific items like these, will always offer a unique experience taste wise. Even if their food isn't one of the "best" they almost always leave you with a positive impression of their food.

[@JavGaracia]

That is the coolest thing I've ever seen. 1724. Omg

[@jeffchancey4273]

His business model is Genius !!

[@carlosrafael7705]

This channel brings more value then Dave Port review videos

[@Smartpizzamarketing]

Trying to

[@larryfloyd4993]

i like a ower that has a passion for his work

[@rogerrosen2323]

we dont know where his hands have been by health standards he needs to use gloves to protect the people paying all that money get those gloves on how hard is that and he advertises it we know they have been in his ass and maybe intoimate places

[@Colinworkshard]

smart simple straight forward ... very nice business model incredible work

[@johnwilson8377]

What a great idea. Love the Volvo P1800 on the wall

[@rogerrosen2323]

ripoff very small and hes a slob w no gloves w all the covid and ecoli disease

[@TheGeenat]

This guys a genius, or at least very thoughtful and calculated.

[@JasonMB11]

I would do the same thing, just a helper once in a while on Friday and Saturday😂

[@RashaadCarterLCSW]

Your channel keeps popping up, been watching for a few weeks, just subscribed. Goodluck man!

[@Smartpizzamarketing]

Welcome aboard!

[@donttouchmysilver8202]

This guy is seriously a legend

[@struckync]

Same here. I have been in business for 7 years and spent all that time trying to find useful help. I gave up in 2021. I work it myself. I have 2 servers, and Im the only cook. we sit 96 people, open 4 days a week. 11 to 7.

[@arfriedman4577]

I met a chicken business owner that had 2 franchises. He told me he shut down the franchises because they were not following his recipie, they brought their own ingredients to make chicken batter. They were selling other food items not in contract or businesses plan. They were doing other stuff out of their contract. I understand why this man is leery to franchise or have a second location he owns.

[@pennywise804]

Looks great....But how does it taste?? I saw all the reviews about how he runs a good business...Maybe I missed it, but didn't see comments on taste/quality..

[@sifer5913]

He's selling a ton of pizza using fresh ingredients I see common sense isn't for you

[@pennywise804]

@@sifer5913 lol, was just wondering....So have you eaten there?

[@sifer5913]

@pennywise804 I'm not the one complaining about taste and quality either try it or dont

[@earth9544]

drama free props to this man

[@shades23]

I know pizza hut had the edge pizza in Canada .. not sure if they still do .. google shows they brought it back in the US in 2022

[@jpccola]

Aaron and his son are greatly missed on the Cape. My husband and I will need to head over the bridge more often to enjoy his great pizzas!

[@DS-182]

The "break even" point is 2 yrs, if you're not turning profit after 3-5 yrs or at least breaking even during that time period is when you need to pack up or change your business model

[@sifer5913]

He answers to no one and likes what he does can't get any better stick to giving sucker's advice

[@cc3775]

This seems perfect for a food truck/trailer

[@Grzegorz-i7g]

Nice dude all the best for him and his business

[@steveh1460]

🙏

[@johnkowley9314]

That is so cool good job !!!! Happy for you!!!!!!!

[@jeffbowman9705]

By far the best pizza is deep dish. I wish we had this close to where I live. I would open one.

[@John-hk4fr]

this guy is awesome, id apreciate his advice on a range of topics

[@davep3786]

hats off to this man ..that is one amazing individual..i'd love to do something like that, but i don't think i could pull it off on my own ..

[@daved7231]

What a great guy! Awesome temperament d for a business owner and very wise words. Pizza looks off the chain

[@Imstillgeorge]

The Owner is very personal and great guy with good pizza.

[@rogerrosen2323]

alot of food places ive seen use gloves handling the worst is touching meat and sticky gloves a must why not

[@timothycormier3494]

Next time I go visit the mayflower2 and see if captain john and son is still taking people out fishing. I’m gonna stop by this place and get me some pizza.

[@michaelpaul5524]

Where did you source the pizza boxes, brilliant.

[@sifer5913]

Everyone is asking same thing people don't share trade secrets

[@danielball9013]

G'day from Australia, your pizza looks great mate

[@donkiker]

I love your concept, I can't find the pizza boxes that you are using, do you have a link for the 8 x 10 clamshell boxes?

[@sifer5913]

Just stick with being a working stiff clearly you can't overcome small problems

[@leos3003]

I hate Texas lawyers. Lets start a petition to boycott Pizza Hut. They fired all of their drivers to save $0.1 to pay for the lawyers.

[@phoenixhenson3689]

I like this guy smart and knows what he wants.To the point!

[@cryptoOFkingz]

Holy cow i use to work out there in Plymouth and that's the big ass rock where the pilgrims landed on Plymouth rock in cape cod

[@propbraker]

Pre made doe? Wouldn't the bread portion not taste as fresh that way? I'd be too worried about that.

[@sifer5913]

I don't think 150 customers a day have your problem and you probably eat worse things

[@TheAgentAssassin]

They use his recipe, so it's technically still his dough. If he's hitting 150 a day that dough doesn't have long enough to go bad.

[@jaycee_baron]

Pizza tastes better when the dough has fermented at least a day, or two or three. A freshly made dough can be bland the more recently it has risen.

[@propbraker]

@@jaycee_baron Thanks!

[@1970broncoman]

I’m trying to put this together, he would need a pan for each pizza he sells per day? And maybe twice as many pans in case he doesn’t have time to clean the pan?

[@onetwo12onetwo526]

150 pans

[@Joe-oi6eh]

As a guy who builds house frames alone in NH I love this guy!! Okay I lied I rent a machine to do the heavy lifting 😂

[@fairyqueen-m7t]

I got a little spooked wene you said is it haunted, i thought i saw someone pearing out the window behind you lol until i realised it was your shadow 🤣🤣🤣

[@r.llynch4124]

Detroit style is the best and par-baking is the way to go if your selling. Yep, Pizza Hut sucks!!

[@Smartpizzamarketing]

it sure does 😆

[@b-genspinster7895]

Again, facts.

[@MyWalk3296]

Yeah for small biz & entrepreneur's the spine of our country 👏👏

[@ERocks-jn9nu]

Awesome. No employees calling sick or complaining and fearing that you cannot operate if they don't show up.

[@QargZer]

If he gets sick or hurt it can't operate...

[@chloethacker]

Employers have always the been the problem. Biz owners are all weak and insecure

[@chloethacker]

Employers complain more than employees. By far actually. Go take a nap.

[@mikebowerstv]

I guess the Algorithm showed me this because of your WDW content. This is great stuff!! As a bbq content creator I thought the bbq commenters were unhinged but after reading the comments on this video Pizza brings in the crazies too! This pizza looks amazing and I love what this guy is doing!

[@sifer5913]

Bbq content creator😅😅

[@singlecellorganism13]

I really like the owner too, cool guy

[@brendaeaves1079]

When Pizza Hut Cut Out The Salad Bar & Selling Beer They Went Down Hill Too Me😢So Nice When You Could Set Down Inside & Have “Pizza & Beer”😊❤

[@tcby2332]

You should've asked him about his methodology for streamlining his operations. Was it something that he learned about over time, was there a guiding methodology to help him measure his decisions, etc. Another question I'd ask him is how he identifies waste in his process, and if there's anything urgent right now that he is working to optimize?

[@NR-gp2il]

Detroit was famous for the factory line makes sense

[@sifer5913]

You could do this at home yourself but you would have to know how to cook😂😂

[@swamppicker8279]

From Louisiana. Looks Great ! Thanks.

[@garbo8962]

Something similar here in the Philadelphia area.( Pizza Hut BS ) A nogoodnic multimillionaire that owns over 15 seafood/sports bars called Cickie & Pete's. Since he trade marked the term " crab fries " he has his ambulance chasing nogoodnic law firm go after mom & pop shops to stop them from using that term. After he got fined $6 million for cheating over 100 hard working employees and not serving a day in prison now call him " Cickie & Thieves ". Hope you can open a pizza shop near me.

[@BoomSkwad47]

Good to know. I will bear that in mind when I want to watch the Eagles

[@leastfoil6367]

Where did you get that hat with the slot for the marker

[@aday1637]

I lived in an old miner's cabin in Colorado many years ago and made pizza everyday for all the neighbors. They would smell it and come on in on their way home from wherever. I used a small wood stove which took a bit of fussing to get right but it added to the flavor and aroma. I used a thick crust that I spread out on a cookie sheet and covered with toppings/sauce/cheese. I'd sometimes get 8 or 10 in my small living room sitting on picnic table benches to eat. I charged no money and did it strictly out of enjoyment. I'd also make some garlic knots and brush butter/garlic sauce on each after they baked. Plus I offered chicken wings, pork chops, bbq chicken, egg rolls, etc (whatever was on sale or available). Oddly I never ran short of money doing this. I did have a lot of company every day. And I even had neighbors who would come in the middle of the night and wake me up for a snack. It was a joy to make so many people happy on a regular basis. And I got good at making these items. So I ate good too.

[@sifer5913]

Make something and post a video😅😅

[@larryholland7192]

Awesome looking place!!

[@jeffreygeorge219]

Love it...Lets be honest, its cheezy bread plus toppings w sauce spread put on top. Im thinkin about opening one after this video on East coast. Commercial property is open everywhere here, and getting cheap. Love the 1 man/ 4 day way. Hmmmmm. Maybe even a food truck instead. We have tons of festivals, youth sports, ect

[@stevecosby6006]

Where are you located? I am thinking of doing smashburgers

[@Smartpizzamarketing]

Great idea!!

[@timothymarsh9131]

Food Truck best option all around, can do community events, fairs and carnivals, to all kind of festivals. Higher profit margin

[@tvviewer4500]

It’s not cheesy bread. Get your point but it’s different

[@jacktripper5911]

I love smash burgers. We have a place just outside of Detroit that’s been in business since 1959 called Bates Burgers. A beefy greasy grilled onion, ooy gooy mess of delight wrapped in paper so the bun steams. I love their sauce, it’s simple and it works well. If you ever make them at home try their sauce. It’s just a 50/50 mix of mustard and ketchup thinned out with pickle juice. Then let it come to room temperature.

[@TheRideStartsNow]

You guys gotta check out Pizza By Plu in the Capital Region of NY. Very similar one man show that does pizza drops at different locations depending on the day of the week. Best pizza in the area too.

[@joakimhug417]

Nice. I never finish anything on YT. I finished this. Thanks.

[@tonysimek]

That looks like tasty pizza!! Nice.

[@dalemullins4562]

I used to live in Florida, and there was a guy who ran a sandwich shop. He had some local high school. Kids help him prep, but when it came time to make the actual sandwiches, he was the only one who was allowed to do it, and it took like forty five minutes to get your order lol

[@garystrittmater8258]

I absolutely love it when local man does great! Pizza Hut, Dominoes and Little Ceasers are now gnarly!

[@ChrymiaRiver]

Instead of the demo pizza board, he should seal a finished pizza in clear appoxy resin. That would be perfect 👌

[@Smartpizzamarketing]

@@ChrymiaRiver that would be pretty cool to see

[@sifer5913]

Everyone has a suggestion but not their own plan 😂😂

[@ChrymiaRiver]

@@sifer5913 wdym?

[@sifer5913]

@@ChrymiaRiver you are slow

[@ChrymiaRiver]

@@sifer5913 Meff?

[@crazycommedian]

I really like his business model-the owner-operator concept. That’s how it should be, rather than having big chains where CEOs make millions while exploiting employees. The restaurant business should always remain an owner-operator venture. It’s about time we say goodbye to the big chains.

[@titusprime5240]

I’m with you! Another reason not to give Pizza Hut your business lol