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
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.
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
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.
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. . .
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!
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.
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 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.
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!
@@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!
"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.
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
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!!
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
4 дня назад
The only down side is if he gets sick or wants to take a 2 week vacation his store has to close ...
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
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.
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.
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.
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.
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+
@@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
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?
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..
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.
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. 😊
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!
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
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
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.
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?
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!
I hate this video and this owner..... only because I can't try it, and it looks so good. I imagine his quality is the best. 1 person, great ingredients, I'm so jealous that I don't live near him. I'd love to support him.
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.
I think this guy makes coin. Great video, I just didn't believe he wasn't an instant hit and his low cost to start. He's doing good. Happy wife happy life.
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 🤣🤣🤣
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
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.
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
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.
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.
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
So true, it can take a long time to find good people.
He has it worked out to the very last detail. Loved watching this video! The Entrepreneural spirit lives on.
100% too many people over complicate everything chasing more profit and end up with less value at the end of the day.
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.
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
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.
Thank you so much for that comment. As if it was good pizza at pizza hut.
😂
Facts.
No doubt and what the hell happened to their basic breadsticks and cheese? Those breadsticks used to be FIRE. Now, garbage.
Their pizza is better than the other chains
This guy has thought everything through, incredible efficiency.
Small shop and good business
For a shit pie.
everything except pizza taste and quality lol. Give me a true fresh pizza made by a pizziolo any day
@@microchrist6122 my thought...wanted to cry as i saw the dough
@@microchrist6122 its almost as if its called a detroit style and not sicilian style
17:40 talking about the pizza being visually appealing while im sitting here drooling over how amazing the pizza looks, you're not wrong.
One man show; my dream operation. Clean, organized, fresh ingredients. Way to go bro!
😂 beside the dough
put gloves on those hands and 18 isnt cheap for that
This owner is a genius!!!! Love the video!! It really opens your eye to a different way of having a pizza shop.
Yes, or any other type of business you may be contemplating.
His success is he doesn't have anyone to help him and keeping it just big enough to manage it all alone
And no competition
It will hurt the growth but that's how some people prefer it
@@sendyboyz7976 stressless way of doing it
The personal service offered can be more rewarding than hiring out help.
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!
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.
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. . .
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!
Come to Detroit and go to Buddy's Pizza.
What an unexpected and brilliant video to come up on my feed. Great concept, excellently implemented.
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.
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.
@@MrJimmysez he wouldn't have time to get anything done if he was taking calls
@@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.
Such a calm likable person
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
Mouth to mouth?
you don’t need it hit the gym stop trying to take the comfortable road
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!
Well said, I appreciate your comment. 💯
I run a pizza shop in Chicago. I like to say, I’m in the people business not the restaurant business.
@@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!
"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.
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
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!!
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 ...
My man opened up a Detroit Pizza shop in the heart of south shore bar pie territory. Good job. Wishing you the best!
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
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!
Great advice there. Start small, scale slowly. Solo operator doing it right.
Absolutely!
But now he's wore
Nice owner- spotless restaurant -hard worker -best of luck-something to be proud of- best of luck
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.
gotta do it this weekend bro and get back to us with how it was
@@xJDMWaRRi0Rx fr lol
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.
I love this guy, building, decor and I wish I was close enough to eat the pizza. He has the touch! (Texas)
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.
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.
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+
@@jasonpayne8960 thank you Jason - some others here really dont seem to know much!!!
@@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
@@jasonpayne8960The cheese alone costs at least $2.00 and probably closer to the $3.00 range.
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?
He has everything figured out easy to see
WOW!! What a great piece once again! Thanks Bruce! Love your content.
Thanks again!
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..
He's selling a ton of pizza using fresh ingredients I see common sense isn't for you
@@sifer5913 lol, was just wondering....So have you eaten there?
@pennywise804 I'm not the one complaining about taste and quality either try it or dont
His business model is Genius !!
What makes it good is it's deep dish and of course quality ingredients.
I like how he just keeps working while he's being interviewed.
Nice dude! Never had that style of Pizza. Greets from Germany!
This channel brings more value then Dave Port review videos
Trying to
Pure genius. My Nana used to make Italian Bread. Dough, tomato sauce and Parmesan cheese. Taste better than any pizza I ever had.
That is the coolest thing I've ever seen. 1724. Omg
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.
Random question, is that part of town is it busy all year around or just during tourist season like summer?
@@frankvalentino1121 it’s seasonal for sure, with a huge summer concentration, but doesn’t turn into a ghost town off season.
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. 😊
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!
You went to the chicken coop!?
@@perotinofhackensack2064 ?
This guy is seriously a legend
i like a ower that has a passion for his work
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
Ive walked by this place a few times and really want to try it! Hopefully soon!
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?
Just stick with being a working stiff clearly you can't overcome small problems
this guy is awesome, id apreciate his advice on a range of topics
smart simple straight forward ... very nice business model
incredible work
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
drama free
props to this man
Where did you source the pizza boxes, brilliant.
Everyone is asking same thing people don't share trade secrets
This guys a genius, or at least very thoughtful and calculated.
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.
Your channel keeps popping up, been watching for a few weeks, just subscribed. Goodluck man!
Welcome aboard!
What a great idea. Love the Volvo P1800 on the wall
ripoff very small and hes a slob w no gloves w all the covid and ecoli disease
I would do the same thing, just a helper once in a while on Friday and Saturday😂
That is so cool good job !!!! Happy for you!!!!!!!
Lloyd Pans are the best! Looks like an amazing operation! I love making and eating Detroit style pizzas!
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?
150 pans
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!
Bbq content creator😅😅
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
This seems perfect for a food truck/trailer
I like this guy smart and knows what he wants.To the point!
Love this man! This was an awsome video.
Pre made doe? Wouldn't the bread portion not taste as fresh that way? I'd be too worried about that.
I don't think 150 customers a day have your problem and you probably eat worse things
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.
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.
@@jaycee_baron Thanks!
From Louisiana. Looks Great ! Thanks.
I really like the owner too, cool guy
The Owner is very personal and great guy with good pizza.
alot of food places ive seen use gloves handling the worst is touching meat and sticky gloves a must why not
Great video, thanks!
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 ..
This is a fantastic concept.
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
I hate this video and this owner..... only because I can't try it, and it looks so good.
I imagine his quality is the best. 1 person, great ingredients, I'm so jealous that I don't live near him. I'd love to support him.
Nice dude all the best for him and his business
🙏
I’m with you! Another reason not to give Pizza Hut your business lol
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!
Love the Channel man, keep it going!
Thank you. Appreciate it.
What a great guy! Awesome temperament d for a business owner and very wise words. Pizza looks off the chain
By far the best pizza is deep dish. I wish we had this close to where I live. I would open one.
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.
Yeah for small biz & entrepreneur's the spine of our country 👏👏
I absolutely love it when local man does great! Pizza Hut, Dominoes and Little Ceasers are now gnarly!
Awesome looking place!!
If a grandma from thae land of pi, gives you a hug, because of your products, you have done it properly, good job, send me a multi cheese😂
Most informative pizza guy everrr
I think this guy makes coin. Great video, I just didn't believe he wasn't an instant hit and his low cost to start. He's doing good. Happy wife happy life.
I'm curious why he partial bakes the dough and how much time is saved. My home oven at near 500 degrees needs no more than a 20 minute bake.
His secret
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.
Could you post who makes your pizza boxes ? I think I could use them for take out bbq. They look good quality!
Solid pizza and financial advise
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 🤣🤣🤣
This guy is dedicated!!!
That looks like tasty pizza!! Nice.
My mouth is literally watering seeing those pizzas.
Where did you get that hat with the slot for the marker
Less is definitely more! Love his concept and simplicity! 🍕
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
He answers to no one and likes what he does can't get any better stick to giving sucker's advice
Nice. I never finish anything on YT. I finished this. Thanks.
Great video and great advice from this guy. We're doing something similar here in the Philippines.
Thank you. Start small, such a good way to start.
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.
Make something and post a video😅😅
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
Where are you located? I am thinking of doing smashburgers
Great idea!!
Food Truck best option all around, can do community events, fairs and carnivals, to all kind of festivals. Higher profit margin
It’s not cheesy bread. Get your point but it’s different
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.
Instead of the demo pizza board, he should seal a finished pizza in clear appoxy resin. That would be perfect 👌
@@ChrymiaRiver that would be pretty cool to see
Everyone has a suggestion but not their own plan 😂😂
@@sifer5913 wdym?
@@ChrymiaRiver you are slow
@@sifer5913 Meff?
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.