@@icravedeath.1200 as Kendrick wisely said, "Predators move in flocks." David's friend is the one who assaulted someone, but David fucking FILMED IT happening.
@@direcircumstancesThose names gotta be registered and placed on neighborhood watch! (Omg though, that’s so fucking awful. The way that the internet rots people’s brains and so basically no one thinks about what they’re allowing/filming/posting anymore. Bleh.)
I grew up in the restaurant industry. Doughbricks is the epitome of privilege. It takes 3-5 years for a new restaurant to turn a real profit. I mean an independent one. Corporate and franchise restaurants are different. I've seen really good people lose everything even though their food was amazing. This makes me so mad and angry at influencer culture
Lol why is that David’s or really any influencers fault ? There’s a reason massive brands hire famous people to promote their stuff. That’s on people wanting to go to a place with famous people rather than a random pizza store. You gotta stand out from the crowd in order to be successful
@@matthewandrew8423 We live in a world that allows the wealthy to sell subpar products for exorbitant prices, that allows them to live in luxury while people with something worthwhile flounder. Are we not supposed to criticize it? Be angry with it? Grow up
@@ahhh4117 “we live in a world” I mean what’s the alternative? Force people to not buy stuff they want to buy lol. No one gets famous without work, you might dislike David but the dude has been creating his brand image since 2013 (a solid 10 years at this point). David worked a solid decade and then got the opportunity to create the pizza place. Wasn’t like he inherited a successful pizza brand or whatever. Also “subpar” is extremely subjective, personally I would never pay $200 to see a Taylor Swift concert but other people would, they wouldn’t sell it at those prices if people (free humans) wouldn’t buy them
@@matthewandrew8423 "Hard work"? The people that work hardest, are the people who barely make any money at all. Those who break their bodies only to come home and struggle to survive. The wealthy don't work very hard, they pay people to do it for them. That's the whole point of the wealthy! "Nobody gets famous without work" no, people who get famous either have connections or get lucky. Thousands if not millions work hard and never get famous. He got lucky. He figured out a formula that built from that (by exploiting his far more entertaining friends/roommates/fans for content and hiring editors to cut the video in the most algorithmically beneficial way). He pays *other people* to make *him* famous. He doesn't even show up at his own (poorly managed) restaurant in opening week. He has people doing that for him, for minimum wage too! There are actual people who do work as hard as you've deluded yourself into thinking he does; who ALSO have a good product! But these people lack the resources to be successful and suffer from that. Unless they get lucky.
there was so much focus & hype around the ✨AESTHETIC✨ of a pizza restaurant that David Dobrik & his team forgot that they're supposed to be selling good food lmao
@@heyitsalannaluvI watched a video and the veggies definitely look like pre chopped frozen vegetables. For the price it’s ridiculous especially since he’s charging that way
As somebody who has worked at a pizza place before you don’t just give people the slices that were under the heat lamps because the heat lamps don’t do enough to keep them fresh you need to actually reheat them before giving them to customers… this is so weird
Thank you for saying that because I thought I was going crazy for a second!!!! Lol I can’t eat regular pizza (celiac) but I remember from when I was a kid waiting for them to heat up the slices that were under the lamps!!!
@@taylorgayhart9497 exactly!!! Also just so u know there are alot of pizza places now that have gluten free crusts! For reference i worked at pizza nova and we had them!
the only place this works at is probably Costco, but only because the slices sell so fast, most of the time anyway, that they don't have time to become cold
@@mitchell7535 I’ve found a few restaurants that do personal size gf, but I’ve yet to find like an old-school, counter style pizza place. One day though! Lol
i feel really bad for the employees here....ive worked at a cafe owned by rich people who have too much money before, and it's really stressful to work in an environment where your job is just a hobby for your boss. No contingency plans, inventory management being a constant problem, you cant solve urgent issues by yourself because your absent boss might chew you out for changing their "baby" without permission.....it's a nightmare
I worked at a Cafe like this and the inventory management was insane. My boss wanted to clear every order because it was "his money" but was always traveling on fancy vacations and business things and didnt make the time to answer the phone or his emails before the order window closed. I had to close down the shop more than once because we were out of coffee and he preferred that over letting me place orders on my own. Somehow the place is still open now 7 years later, but I had to quit after a few months because I already had 2 other jobs to get by and couldn't afford to lose wages over closing all the time.
Right if something as famous as a Starbucks who is owned by a multi billion corporate couldn't survive what are the chances of this restaurant closing down...
As someone who literally cooks at a pizzeria for their full-time job i'll say, $5-$6 for a slice is pretty outrageous. I've never seen a slice at an actual pizza shop go for more than $3 (because it's seen as a quick, not high quality item). And the fact they didn't have full pizzas, says they didn't have either a. Enough dough. Or b. People who can confidently cook in the oven without constantly checking it.
i've definitely paid $5-$6 for a slice of pizza but i live in an area of CA that's pretty expensive to begin with, plus the pizza's actually good quality so the price is at least somewhat justified (moreso than david's at least)
@@msmaam2040 it’s just WILD to me that he has such blind confidence in himself, that he thought “I am such a genius, no one has EVER thought of round boxes before!” and then he just didn’t do even the barest minimum amount of research to learn from anyone who has come before him!
The fact that they don’t see how this is a problem is mind blowing! They made it so only one person, or maybe a couple who isnt that hungry, to eat there! A pizza place where a parent can’t pick up dinner for the family!!! I am literally laughing at how dumb that is!!
They knew the first few weeks would be busy, so instead of everyone waiting for personal pizzas, they just did slices for people to try and not wait longer than they already did. They explained this prior.
@@ryancecchini3468 I feel like a better strategy would have just been to limit the types of pizza available for the first few days, though I get why they didn't want to make anything custom right off.
@@Firsona i know she wants to hammer it as not a real business cause of not the full selection, but this is normal. Soft launching, tastings, specific meals, for new restaurants happen all the time
I’m shocked he wasn’t there. I ran a restaurant and I was there every single day from open to close for the first three months to make sure everything ran smoothly. Even after that, I would take the occasional day off, but I was still there basically every day. How can you expect a brand new restaurant to run smoothly and be successful when you’re not even there to see how things are going and what needs to be modified??
@@SoManyRandomRamblings lol good point. It’s so odd to me because he said that he wants to open more locations then eventually franchise the place. How can you do that if you can’t even properly open/run the first location! I’m curious to see how long this place lasts…
If you have the money to pay a person that truly knows what they are doing...it's possible. But, as a person that grew up around the business, the amount of idiots I saw pour money into failing places because they didn't understand food cost and labor, and just depended on frequently questionable managers... Even saw one guy that lived hours away from "his" place end up losing it when it turned out the manager was selling drugs out the back. Hopefully he's smart enough to hire good help, but still pay attention.
It’s kinda crazy when you compare how dobrik is compared to phil wang of wongfu productions who does spend time working at his bubble tea shop that he opened
it's honestly kind of crazy that this has been in the works for multiple years now when your experience 100% sounds like this is something they came up with on the spot and failed to deliver
@@mikelandey no what it sounds like is someone knowing how to start a business properly. David is a rich dude with money to waste. Defending him isn’t going to make this any less of a disaster 🤷🏻♀️
@@MegumiCiBear true but like, idk I guess people think all you need to properly run a business is money. Like, no one is considering the location he opened the store, his popularity and how much traffic that’s going to drive in and they’re open 3 days a week right now. So like, to expect a 5 star experience from a RUclipsrs pizza shop opening month is kinda far fetched 😭 like, I’m not saying it’s okay, but I am saying that this is his first restaurant venture, so he’s clearly learning
As a brand strategist, he positioned Doughbriks so wrong. He basically positioned it as influencer pizza. It's like he didn't take this seriously at all. All of his choices don't make sense. Also, it's crazy that he focused so much on the boxes and not the food. It's a restaurant! Also, his pizza place is giving elevated pizza hut vibes Idk why.
Same! Him and his team really blew this. Mr Beast is a great example of a successful venture into “influencer food” and it doesn’t seem like they took notes AT ALL.
As a kid, my step dad was a head chef at an Italian restaurant. I use to want to open my own place, but after seeing what goes into it, decided to avoid it. To me, this looks like a rich person that had money to waste, but didn't bother really doing the work or research. They were not prepared at the most basic level. If this was a normal person, they'd be in trouble right off the bat, and I wouldn't be surprised if they closed within a year. But he has money to waste...
I couldn't agree more. There's a total and obvious lack of understanding of how the restaurant industry works here. These kinds of places usually flop faster than a souffle in a freezer, but I guess we'll see how far his rich boy money goes.
I'm kinda there but like also, in my area, pizza joints as money laundering fronts aren't unheard of so I wonder how much overhead there is. Like my old man can put sauce and ingredients onto a base. So like you start the day doing 25 bases. Then you grab them and cook them when you need? The profit margin is wild still though? Like the raw ingredients come to like $3 and you sell for $8 Like, if you know, where was the issue? Much like the clueless influencer, to me this looks like incredible profit for 10 mins of cooking.
Yeah, running a restaurant is so difficult just in general. Any business that depends on getting products that expire quickly and depending on getting them delivered from so many different locations...it's a nightmare! You have to use up your stock so quickly. You're totally at the mercy of getting it all delivered and in perfect condition, then at the mercy of your employees showing up and doing what must be done, and then at the mercy of enough LOCAL customers deciding to spend their money on eating out and choosing your restaurant over all the others, and then coming in and clearing out your stock before it expires. Although you can't be too busy or else customers won't be able to be served and they'll get angry and leave...but if you aren't busy enough, you'll end up having to throw out expired food, etc. My head hurts just thinking about it. I've always worked at restaurants, mainly as a server, and I have yet to accept a higher position and don't plan to because I've seen the stress...and that's just fellow employees who at the end of the day will just be fired if the restaurant fails, along with the servers like me...but they're still responsible for profits while the restaurant is still open & running lol and it's so stressful, even in successful restaurants that definitely aren't closing any time soon. Sorry /end rant lol
I wouldn't care if the food was gourmet-level fantastic; if I walked in and saw even ONE picture of David Dobrik and his stupid grin, I would lose my appetite AND would have to fight off some pretty violent urges.
@@v4v819Maintaining a certain temperature so it doesn't grow bacteria and keeping it warm for a short period so it can be handed out to the customer still hot. But it doesn't stay nice and hot forever, as we see in the video.
@@v4v819 Not if you keep it at a high enough temperature (as the OP of this comment thread already stated) and the food has been handled properly prior to and during cooking. I'm curious what you think is the alternative? Serving all food completely frozen? Or directly from the oven/grill into customers mouths? The vast majority of restaurants you have ever eaten at have had heating lamps and that is how food can be delivered to multiple people at the same time.
what was the entire point of the red box if they wont even sell it to you??? that right there is a red flag to me, i know theyll probably sell them later when there’s less people but don’t focus on it if i cant have it day one.
That definitely is a big missed marketing point for them. They could have used it as jumpoff merch for anyone who wanted to pay for it during opening month (and there's probably enough hardcore fans out there willing to pay premium prices for a collector's one if they made out out of a more durable, fancy material like recycled food-safe wood or food-safe silicone or something). Heck, they could've made them bigger and out of a washable, heat-safe material and basically made restaurant-specific pizza box covers and sold THAT.
I would be so annoyed if they put my slices on top of each other. In fact, I hate when two slices of different kinds of pizza are even next to each other. Also, what if you're a group of 4? Limiting the quantity you can buy is wild.
If all 4 people are there, no issues cuz they would let each buy 3 slices. The problem is if not everyone wants to physically go there, you can't send a buddy to grab food for others.
@@SoManyRandomRamblings I think what they are saying is that what if one person is just trying to buy a full pizza for a group and instead they can only get three slices, therefore everyone else has to order and that’s just a hassle. Which now that I’m thinking about it, this is a money grab business
I am a chef instructor and I've consulted with a few restaurants. A lot of people who do not have the background or experience don't realize the logistics it takes when planning a production schedule for a restaurant. In order to keep up with something that's supposed to be made fresh to order like pizza or deep-fried items or things like that you have to know how much you can prep and where you can stop in the cooking process in order to set yourself up to be ahead of the rush the next day. And they probably did not hire a consultant on planning and processes in regards to the back of the hous. That's probably why they weren't able to keep up with the demand. Also if they ran out of pizza then they ran out of pizza I don't think it's fair to people to split up pieces when people typically buy them whole. It would've made more sense for him to have a deli ticketing system so that people can take a number place the order and wait for the pizzas to come out of the oven fresh and instead of only serving slices they should've only sold whole pizzas.
I'm so shocked when you said there was no way to buy a full pizza. Poor planning for sure, and with how risky restaurants could be, I wouldnt be suprised if it closes in a year.
It's honestly absurd. You _make_ individual slices by baking _whole pizzas,_ how could you not have selling whole pizzas as an option, especially when it's been a standard of pizza shops since time immemorial? Hahah
@@BirdmanDeuce26 it's more profit to sell individuals, it's easier to not use branded boxes, all of this screams soulless cash grab like the beast burgers lol. It's the bare minimum product. I bet they even used as little sauce as possible with a ton of dough not only because that's what David likes but also bc that's another way to cut corners lmao
@@BirdmanDeuce26 that's literally the main point of a pizza place...to get a pizza. imagine calling a pizza place to get food for a party and they tell you they only sell slices. I'd thiink it was a joke.
20 is soo expensive when u convert it to my countries currency and to pay like thousands of pesos for a mediocre pizza whose owner doesn't give a lot of thought into it... It just sucks.
This is why I hate the city(I know, I know, I’m alone here) but I hateeee paying to park when I could go to a different place and park in a nice parking lot for free
Terrifying. Honestly the fact that the pizza was barely warm, if at all, when you got to your car is a health/ food safety concern. Too many people want to do food to just say they did. There's so much that goes into it, and just wanting to do it to do it isn't enough to create a great or even decent food business.
Dont forget he choreographed and monetized off the SA of a fan. Invited her and her friends over, provided drinks even though they are underaged, and made thousands off the vlog where she was SA. When talking about him remember he's a terrible person.
@@snakewithapen5489 What excuse did I make ? I simply stated two facts the actual victim told her story I think her story is the only one that matters and jeff and Todd bought the alcohol. I just think if someone wants to bring up someone else's trauma and Sa the least they can do is say facts. There's no excuse for him in anything I've said.
@@Ana86Lucia that's good then. Some people just might construe that to mean he was completely inculpable in what happened, which shouldn't be the takeaway from that.
I hate it when they don't put the prices down. Like - ok, I get it. You don't want poor people in your shop. If you display your prices and I can't afford it, I'll leave quicker. Win-win.
Working in the food industry as a consultant and in corporate leadership roles including global, I want to point out a few things based on what you shared: 1) The round box packaging is unrealistic for a speed of service (SOS) POV because you need space to slide the pizza off the paddle into the packaging. I think the packaging is just PR hence the regular off the shelf pizza packaging. 2) Not having pricing posted indicates there’s a supply chain issue and they haven’t finalized the menu fully to permanently mount what the prices will be because they are sorting out what ideal cost of sales (ICOS) will be. I’m sure they are testing what sells well then will modify the menu with pricing 3) The location is NOT ideal. Great for driver saturation to see the location, but the set up inside is not guest friendly and very cramped. Even the low budget pizza joints have a better flow. No parking hinders repeat business 4) Selling sliced pizza is okay, everyone does it, but the cost for the pizza is a price grab. What is being offered is much cheaper than what he’s charging. The throughput for the oven… even Blaze Pizza can cook a pizza in 180 seconds when all hot/cool zones are used well. Lastly, he should have worked with food industry experts versus incubator firms trying to market their names on food products. The outdoor logo was simple and not well branded easy to miss, the excessive red leans to Pizza Hut’s origins, and the offerings aren’t transformative like a CPK went after. Thanks for the review. Loved hearing your perspective.
As a 40yr old pastry chef, it depresses me to see teenagers being dumb on the internet, getting rich for it, and then opening mediocre restaurants. I dream of having an actual bakery that isn’t in my house and apparently the only way to get that is to be a frat bro…character video ideas forming!😂
David Dobrik is 27, kind of far from a teen. Also his crew, the other influencers, are 30s and even 50s(Jason Nash). I agree with your sentiment though, takes a lot to run a restaurant. Food is HARD.
Honestly, the thing that astounds me the most is the price? Perhaps it's the "lives in the American South" part of me, but $22 for 3 slices and a drink feels insane. Even the most expensive pizza places around here, $22 can get you a full pie, drink, and like, your 1/4th of the table's breadsticks. Is it just the name on the pizza, or is that consistent with prices in LA?
@@yeshummingbird Huh! To be fair, I'm sure there's MORE expensive places (Particularly nearer to the downtown areas) where I live, I just don't go to them. No matter what though, $5.75 for a SLICE? A single slice! Nah.
$22 is for sure enough for a full 8 slices of pizza in Los Angeles unless you're going to a fancy place, but at that point you'd be paying for a PREMIUM dining experience. You can get a huge full pizza from Costco for 10 bucks and a custom medium size pizza from Domino's for around 12 bucks or less, and even at the pricier California Pizza Kitchen you can get a nice 6 slice pizza for 15. Anything over 5 dollars is 100% Too Much for one slice of pizza unless the pizza is some crazy gourmet chef pop up with experimental flavors NOT literally a cold regular pepperoni slice
As someone who spends stupid amounts buying pizza slices in LA….yes those are normal slices. A new place I tried next to a brewery was $5.50 a slice. Apollonia pizza, I think is $6 a slice. Those are just kitchy pizza LA prices. Obviously you can’t compare it to dominos, Costco, and little ceasers. Those are its own category. Pizza by the slice here is expensive.
@@Pearlygirl0 idk i usually avoid those places and jump straight to regular dining with a waiter. I've seen $5+ donuts in DTLA and I was just baffled that the place didn't even have sitting! Like if for 2 or 3 dollars more I can get decent sushi or a giant bowl of ramen I don't see the point in 6 dollar pizza unless it's at a special foodie event
As an epileptic, the interior of that place looks like a living nightmare and a lawsuit waiting to happen. I would like to not die while I'm spending a day's wages on one-third of a pizza.
I was thinking the same thing. I had to do a double take to make sure I saw that lighting right and it wasn't my glasses reflecting glare or something. I wasn't going to go anyway but do they have any photosensitivity warning on the building? That looks like a huge hazard
8:15 Jeez, looks like everything in this interior building lights up and a lot of it flashes! Even the boards with the menu text are flashing on and off...which people will be forced to stare at (while looking for prices too 😒). I'm getting a headache just thinking about it and I don't normally struggle with this stuff. I really want to know the total number of light bulbs they have and how much extra electricity is being wasted on completely pointless lights. It's not like the main lights are ever going to be turned off while open, giving the other lights a chance to shine...I mean, this is all on top of a freakin disco ball hanging from the ceiling! that's on! 😂...a disco ball that is clearly designed to be on in an otherwise DARK room. But, when the ceiling lights are on *and* the damn walls are covered top to bottom with lights...what is the point of a (comparatively) tiny disco ball?? The whole point of those disco balls is that the surrounding (plain & dark) walls & floor are painted with the colors of the ball as it moves. Sorry, /end rant. 😅 I'm just shocked at the interior ~decorating~ and for whatever reason, the presence of that disco ball is such a perfect representation of someone throwing stuff around with no thought for its design..it's hilarious to watch that disco ball tinkling on that ceiling. You can't even tell from the footage that there's a disco ball on until she turns the camera up and shows us. 🤦
This is also where my mind went. I'm not epileptic, but I am autistic, and the lighting effects - which I think are the "pizza party" thing mentioned at the end of the video? - would be a complete sensory overload. I imagine that the disco ball combined with the flashing signs would also be motion sickness-inducing while trying to read prices [if they had prices listed, that is].
@@lonely_space_egg I do think its what happens when you put in a pizza party token but to me that feels worse. No warning at all and that flashing light controlled by others including when you're trying to read the flavor menu.... with no prices.
omg, thank you for this comment. i get sensory overloads and seizures (due to autism) and this restaurant seems like walking inside of it would give me an episode instantly.
That receipt reading absolutely murdered me. We have a family owned buisness in my town that makes **massive** pizzas from scratch for that price. And they're delicious. The fact that my small town pizza shop has better pricing and better service than a business with star power behind it is equal parts hilarious and insulting.
Are you surprised that a small local business that pay 20 times less in rent with less expenses on ingredients and with a substantially less amount of customers are able to provide lower prices and better service?
The fancy boxes never made sense to me, who keeps a dirty pizza box? If you aren’t keeping it why care that it’s so special? Feels like that money would be better routed to the actual product you are selling aka the pizza
Literally name a pizza place that doesn't focus on the ingredients??? Pieology is more about the experience but like .... the whole point of pizza is pizza that's why it's almost always a brown cardboard box with minimal branding
And those boxes must be way more expensive once you take into account manufacturing and shipping. Square pizza boxes are shipped flat and can be assembled in a few seconds by an employee. Those round boxes might have less material, but they need a special manufacturing process and may not be able to be shipped flat. If they are shipped flat, assembling the box is probably more complicated and takes longer. It's such a waste.
If they really wanted the novelty of a fancy pizza box they should have just made a few hundred as limited collectors items that don't hold actual pizza so they're clean for keeping if that's what ur into. They would then use regular boxes for normal operation and for holding actual pizza. Reminds me of the KFC genshin impact collab in china
I think just because he's talked about Doughbricks for a couple years so it's not new doesn't stop it from being a bit of a cash grab. There's talking a big game and actually working to progress something and that difference is huge, ya know? The round pizza box is neat but that logo and name screams "I made a cute pizza pun out of my name and that's the extent of my effort" it's easy to see there was little follow through from the fact that he talked a big game and nothing of what he hyped up was available, not even any brick oven pizza to actually come full circle with his pun restaurant name?? He wasn't even at his grand opening! Yeah, no. This just kinda screams "I have alot of money and I think things are cool" but no amount of money is gonna teach you how to run a business so you're just left with passion and heart and that place didn't even look like it had that.
Yeah....him not featuring a brick oven seems like a wasted pun....like maybe he should have done square donuts instead, then the pun would have fit at least.
I just feel like restaurants are the worst possible thing to do as a cash grab. The startup and operational costs are just insane. Most restaurants don’t actually start making money until they’ve been open for 3+ years
Shocked to find out anyone was still interested in David dobrick enough for him to be able to open a restaurant I really thought he’d just disappeared into the ether with his lawsuits trailing behind him
He probably has more money than we could ever imagine. His brand deals, appearance fees, merch, YT, podcasts, and things in other countries we don’t even know about. This is an example right here spending how much doing this not because he wanted to have a pizza place, but it’s almost like it’s a video idea where it was exciting thinking about fun things like round boxes but not caring if they were practical or difficult for the workers. As far as providing good food or even if they weren’t ready it didn’t matter anymore. They probably changed the price to see how much people would pay. If this fails it’s probably no big deal because it was fun to play with.
Even the logo on the box that David showed wasn't aligned properly. It looks crooked. RUclipsrs are so good at hyping up a below below-average product. It's actually impressive.
I mean, if you think about it, hyping up a below-average product is basically all being a RUclipsr is (or at least was). If their products were capable of holding up outside the internet culture bubble, we'd name them based on their works (e.g. filmmaker, comedian) rather than the platform which hosts them.
@@softreyna I would argue that some famous youtube creators are actually very talented in what they do. Its kinda of unfair to say that they cant do it outside of yt, obviously they cant but also not every comedian succeds in internet space either
Something i learned working at st*rbucks is theres a world of difference between a test kitchen, where experts and people trained in tasting are refining a product, and the actual store where you have 15-20 year olds that have to make them in less than two minutes for customers . Thats why you need to do soft openings to test what actual service is going to be like, and make adjustments to the products and policies based on the soft open
I would gladly support Nicks place. All I can think about is when David made Nick think he got his dream role in a Seth Rogan movie. He was so crushed, it was so cruel. He deserves to do well. He seems like he’s making a genuine effort.
Just want to take a moment to say I'm so envious of how well-spoken you are! As someone with severe social anxiety, listening to you speak is incredible. It took me like 10 minutes just to write this comment. Absolutely love you and your videos!
As someone who worked at a pizza place, I can tell you right now why they're not using David's "specially designed" boxes: they'd be a bitch to put together. Square boxes are design to be folded up easily and quickly. When I worked at Domino's, it took me 10-20 seconds to punch one out, so boxes were easily restocked when we ran low during dinner rush.
What I love about you is that you don't hate on something to hate on it because of the person or controversy (alleged or otherwise), you actually are honest and give constructive criticism.
I love the professionalism you put into reviewing the latest endeavor of a man who hasn't ever given anything his all or given 1 shit for quality in any of his previous endeavors. Treating his pizza place like it's actually a legitimate attempt at producing a good product shows you have way more professional ethics than he does (not that anyone should expect professional ethics from a man who doesn't understand personal ones). Great video as always!
Imagine having a full ass family, you wait in line for 45 minutes because one of your kids likes David, just to be told you can only get 3 slices of pizza 😠😠
Kids shouldn't even watch him in the first place. First of all he is a BAD influence around underage kids. And second of all he is a MAJOR WALKING RED FLAG and third he just has this vibe to him
I worked in high school at a restaurant that had been open for probably 15 years and was super successful in my hometown. One of the two owners was still there most days of the week. David really should have been there, and I think he just got in over his head without realizing how much work goes into running a restaurant. You can be passionate about food, but that doesn't mean you're cut out to run a restaurant.
my family owned a pizzeria and if i ever sent out a slice thats just luke warm my grandpa wouldve fired me. you're better off making the customer wait for a hot slice than giving them a cold one
Even though I totally understand you not wanting to go back, I'd also be super curious to see how it is in say...a year, if it even survives. Not convinced it would survive.
That pizza base looks like one of those bases that are cooked ahead of time, and then you just stick stuff on and heat long enough to melt the cheese. It's perfectly flat and even thickness. Unless you saw them making the pizzas, I'm going to say that's what they did. It looks like bread more than pizza dough. They even could be buying the bases in bulk from another company.
All major pizza franchises get premade... Doing it from scratch is old school! People don't seem to care anymore about quality, anyways. They just want to suckle on the hype teet!
I can understand a restaurant having to work out kinks like getting the food perfect, not having enough boxes, not having the ingredients for all the food, maybe only selling slices instead of full pizzas (still kinda weird though) but not showing the prices? that's shady at best.
The reason the pizza was lukewarm is because heat lamps are not a good way to keep things hot. Real slice shops throw the slices back in the oven for a minute or so. That's why slice shops tend to suck outside new york cause no-one else is willing to do that
I just found a piece of glass in my dinner I prepared myself from scratch, no idea how I got there but the idea of 21 euros for half a pizza and a coke pisses me off a lot more.
I live in Chicago so it always boggles my mind when these influencer restaurants pop up and people are willing wait hours upon hours for something so mediocre and a borderline health hazard 💀 Props to Angelenos honestly, real troopers when it comes to the food and social scene
I can understand if the influencer/youtuber is someone like Guga Foods who have way more experience with food but if it’s just an guy who is popular for no good reason like David, forget that.
Worked at the Mod pizza in Los Angeles for its opening, it was HELL ironing out kinks, training, etc. Training people to cook was at least a solid month or so, in rotation to get people mildly comfortable with cooking a pizza.
I wonder if the red round box didn't fit a full pie. I feel like maybe they wanted it to be snug like a normal box and either a full pie isn't big enough for the box or its too small.
they can decide the size of the pizza though. a local place near me only does smaller pizzas, and its only $12 with whatever toppings you want because its made to order. this isnt a pizza place, where i worked on my college campus was better than that place.
@@sarasthoughts it's actually pretty high quality pizza and ingredients, I was surprised myself. So for the price I can get a pretty expensive pizza, because there's no toppings limit. They don't have truffles, but I can do truffle oil lol
how you don’t have more followers is beyond be, i’ve been obsessed since i started watching you a couple months ago!! so genuine and un-biased, giving an authentic experience/review, love love love!!❤️
As a career cook, my guess is Dobrik, who probably has never stepped in an industry kitchen in his life, has completely fubar-ed both the manpower he needs and the ammount of ingredients he needs to operate properly. Would also guess he has a billion and one steps to do things that should take no time at all. Also, clearly, he has no idea about the equipment you need to run a pizza place (for example: reheating ovens).
Petition to change the title of the video to “Doughbriks needed more time in the oven” or Doughbriks should’ve stayed in the oven” or something to that effect
I can't believe they're already thinking of making this a CHAIN in major cities! You can't open a chain if you can't handle ONE SINGLE LOCATION and get it to run smoothly : /
There’s a local 1-oven pizza shop in my town that one guy runs and he takes 5-10 pizza orders a day, he releases available pizzas and pickup times the day before and almost always sells out. He couldn’t keep up with demand when he opened originally so he offered limited supply, and this doughbriks gives me a vibe Of having too much demand and dealing with it poorly vs my local guy. They need more ovens
i like the idea of a pay per slice pizza place for people who eat alone, want to get several different flavours, can’t/doesn’t eat a lot in one sitting, etc. however: you should still have the option to buy a full pizza. completely agree that it suggests a supply and demand issue. edit: I FORGOT ABOUT ROCKY ROCCOCO
I will say regarding the ice cream situation, since David is from the midwest the icecream flavor Blue Moon makes sense, it's a very subtle taste and nobody can ever really make out what it's meant to taste like, but it definitely is very popular in the area
It sounds like you had blue moon ice cream! That's an upper midwest (Chicago, Michigan, WI) delicacy! Subtle marshmallow fruity flavor is the best way to describe it, so calling it like fruity pebbles is pretty close.
Honestly, if they can't even match Little Caesar's in quality and quantity, they weren't ready. Your food has to be consistently good and you need to be able to make enough food to meet demand. They could do what LC does. People order ahead of time, go get their pizza and then leave. It's really weird to me that you have to go in to order. I can honestly say, I haven't walked into a pizza place and ordered a pizza since I stopped going to Pizza Hut. (like 12 years ago)
The only reason why so many people came is because David is known for just throwing out cash and giving away lavish gifts . They don’t care about David they care about free stuff lol.
I used to work for a small business in LA. The 2 owners had about 6 locations throughout LA and they spent their entire week going back and forth between locations getting to know their customers and us employees. They had families and other business ventures but THIS was their passion. If I had any issues I could call/text either of them as a regular employee and they would answer or come to help. If it was busy they came and got on register to ring people up. If we needed time to make the food they would stall people at registers and start conversations with a group. THATS what good business owners do. Especially when theyre passionate about something. I highly doubt David/Ilya do the same.
I’ve paid $5 for a slice of pizza before, at a small local place where the slices where huge and extremely fresh bc sometimes we’d get there as they were literally taking the pizzas out of the huge oven behind them. Only offering slices is one thing if your store offers other items and not just pizza. I don’t think this is a cash grab I just think he has no idea how to actually run a continuous project properly.
To me it’s a cash grab if the person half asses the project. Not having prices on the board is a huge red flag. Not selling full pizzas. He’s been thinking about this for years and this many mistakes? The boxes that aren’t available but we’re surely part of the reason people went. I really don’t think he cares what happens. He’ll still be rich af. However if his heating lamps aren’t at the right temperature to keep the pizza hot and stop bacteria from growing he may end up in trouble. It looked like a prank business.
I had completely forgotten that I was an avid watcher of Views until you mentioned it. I don’t remember the podcast whatsoever but I know I watched like every episode. I cannot stand David and his friends now.
So I've visited Doughbricks over the weekend after LA Comic Con ended. My buddies and I arrived around 7. Long line around the building. Once we were inside, they were only serving 3 toppings... pepperoni, cheese, and veggies... and barely any vodka pizza. No Hawaiian, no supreme, etc. We had 1 full box (basically 3 slices for each of us) plus 3 drinks and 1 ice cream. Total was basically $90. Honestly this is the WORST pizza restaurant I've visited. Not getting a full box, full pizza, limited toppings, and insane price tag is just insulting. My friend wanted to go badly.. but i had a bad feeling about it. I'm never gonna come back lmao... PS.. apparently Natalie had visited too and saw her SUV. Then David arrived 2 hours later lolz.
i’m dying of laughter. an impractically-shaped circular pizza box with a crooked logo that people can’t even use, because apparently we’re at an elementary school pizza party and there’s a 3-slice limit. oh also that’ll be $20 plus $20 for parking.
I feel like the number one rule of running a pizza establishment is having full pizzas. I shouldn't be able to walk to QuikTrip and get a full pizza for cheaper than a few slices, a bit of ice cream, and a drink.
That pricing is absolutely insane. I could get like 2-3 whole pizzas for that price around where I live. And the fact that you can't get a whole pizza is bizarre to me. I've never heard of that before.
Pepperoni falling OFF the pizza? I love pizza and I'm not a huge pepperoni girl so I sometimes pick it off and it's almost always attached to the cheese 😳 I wonder if they just threw some pepperoni on a cheese pizza slice?
Thoroughly enjoyed this video, thanks for taking us out for pizza ❤ Not at all surprised David pizza is all smoke and mirrors = no branding, no fresh pizza. Just what we want to spend out limited spare cash on these days, over priced heat lamp mediocre pizza.
This sounds like the very stereotypical (and unfortunate for those who end up working there) situation where a celebrity with no actual business sense nor previous experience working in the restaurant industry... opens a restaurant. I'm in the Austin area so I see this happen all the time, and places like that close within two years easy. Anyone with money can open a joint but it takes real dedication to run it.
I once worked for a small business ran by one rich woman who was a nightmare to work with sometimes. From the experience I had it really put into perspective how hard the restaurant industry is, there would be days where we just had to make enough to pay the staff (which luckily was her number one priority) but we had such high success once we got the right staff and when we were just about to turn profit the leadership just fell apart and the restaurant closed after two years.
So is Jonas' Kabobs still open 🤔 cuz that sounds way more interesting than cold pizza. Also, heard Ilya say on a podcast that Chicago would be the next opening for Doughbriks🤣 He better figure it out and come correct here. We Chicagoans love are pizza and will run garbage out of town real quick!
The reason he cares about the box so much is he probably had a high school level "pizzas are round, the box should be round!! why put round thing in square box!!!" and then he has too much money and is no longer friends with anybody who might tell him his idea sucks. And so now we have shit pizza and shit ops.
It warms my heart that someone defaced his storefront with R*PIST. In fact, my heart is probably warmer than his pizzas right now.
Wait the fuck, I thought it was his friend who did that
@@icravedeath.1200 as Kendrick wisely said, "Predators move in flocks." David's friend is the one who assaulted someone, but David fucking FILMED IT happening.
No one raped anyone
"warmer than his pizza" isn't a very high bar LOL
@@direcircumstancesThose names gotta be registered and placed on neighborhood watch!
(Omg though, that’s so fucking awful. The way that the internet rots people’s brains and so basically no one thinks about what they’re allowing/filming/posting anymore. Bleh.)
As a Jersey girl this “pizza” place is offensive. $22 for 3 slices and a coke is criminal.
That is ridiculous. 3 SLICES AND A COKE?! I’m offended.
Wait WTF. That'll buy a whole 2-topping PIE and a full 2L of coke at the spot near me.
id argue its criminal anywhere not just jersey lol
your state's pizza is incredible ftr
Jersey has nothing to do with it. It's offensive because it's a rip off to any working class human.
It really seems like he realized his name could be a pizza pun and so opened a pizza store.
That’s exactly what happened lol
Yup, that wouldn't surprise me at all!
I would think a cookie dough place would work better, but I'd be worried about food poisoning.
Sounds like him
That's about as much thought he put into it 😂
I grew up in the restaurant industry. Doughbricks is the epitome of privilege. It takes 3-5 years for a new restaurant to turn a real profit. I mean an independent one. Corporate and franchise restaurants are different. I've seen really good people lose everything even though their food was amazing. This makes me so mad and angry at influencer culture
Lol why is that David’s or really any influencers fault ? There’s a reason massive brands hire famous people to promote their stuff. That’s on people wanting to go to a place with famous people rather than a random pizza store. You gotta stand out from the crowd in order to be successful
@@matthewandrew8423 We live in a world that allows the wealthy to sell subpar products for exorbitant prices, that allows them to live in luxury while people with something worthwhile flounder.
Are we not supposed to criticize it? Be angry with it? Grow up
@@ahhh4117 “we live in a world” I mean what’s the alternative? Force people to not buy stuff they want to buy lol. No one gets famous without work, you might dislike David but the dude has been creating his brand image since 2013 (a solid 10 years at this point). David worked a solid decade and then got the opportunity to create the pizza place. Wasn’t like he inherited a successful pizza brand or whatever.
Also “subpar” is extremely subjective, personally I would never pay $200 to see a Taylor Swift concert but other people would, they wouldn’t sell it at those prices if people (free humans) wouldn’t buy them
So agree. Some of the most incredible tasty restaurants in NYC are overturned so quickly.
@@matthewandrew8423 "Hard work"? The people that work hardest, are the people who barely make any money at all. Those who break their bodies only to come home and struggle to survive. The wealthy don't work very hard, they pay people to do it for them. That's the whole point of the wealthy!
"Nobody gets famous without work" no, people who get famous either have connections or get lucky.
Thousands if not millions work hard and never get famous.
He got lucky. He figured out a formula that built from that (by exploiting his far more entertaining friends/roommates/fans for content and hiring editors to cut the video in the most algorithmically beneficial way). He pays *other people* to make *him* famous.
He doesn't even show up at his own (poorly managed) restaurant in opening week. He has people doing that for him, for minimum wage too!
There are actual people who do work as hard as you've deluded yourself into thinking he does; who ALSO have a good product! But these people lack the resources to be successful and suffer from that. Unless they get lucky.
there was so much focus & hype around the ✨AESTHETIC✨ of a pizza restaurant that David Dobrik & his team forgot that they're supposed to be selling good food lmao
That’s exactly what happened!
I feel like a lot of places forget this, especially where I’m from. Then they’re confused when they have 0 return customers and close pretty soon 💀
Ya that pizza looked nasty lol..lol Yachty sells a pizza at Walmart that's better than that lol
@@heyitsalannaluvI watched a video and the veggies definitely look like pre chopped frozen vegetables. For the price it’s ridiculous especially since he’s charging that way
David is all about aesthetic
As somebody who has worked at a pizza place before you don’t just give people the slices that were under the heat lamps because the heat lamps don’t do enough to keep them fresh you need to actually reheat them before giving them to customers… this is so weird
Thank you for saying that because I thought I was going crazy for a second!!!! Lol I can’t eat regular pizza (celiac) but I remember from when I was a kid waiting for them to heat up the slices that were under the lamps!!!
@@taylorgayhart9497 exactly!!! Also just so u know there are alot of pizza places now that have gluten free crusts! For reference i worked at pizza nova and we had them!
I was going to say, every time I've gone to a pizza place that sells by the slice, they've thrown them in the oven first, no wonder they were cold!
the only place this works at is probably Costco, but only because the slices sell so fast, most of the time anyway, that they don't have time to become cold
@@mitchell7535 I’ve found a few restaurants that do personal size gf, but I’ve yet to find like an old-school, counter style pizza place. One day though! Lol
i feel really bad for the employees here....ive worked at a cafe owned by rich people who have too much money before, and it's really stressful to work in an environment where your job is just a hobby for your boss.
No contingency plans, inventory management being a constant problem, you cant solve urgent issues by yourself because your absent boss might chew you out for changing their "baby" without permission.....it's a nightmare
Interesting perspective and point - thanks!
I worked at a Cafe like this and the inventory management was insane. My boss wanted to clear every order because it was "his money" but was always traveling on fancy vacations and business things and didnt make the time to answer the phone or his emails before the order window closed. I had to close down the shop more than once because we were out of coffee and he preferred that over letting me place orders on my own. Somehow the place is still open now 7 years later, but I had to quit after a few months because I already had 2 other jobs to get by and couldn't afford to lose wages over closing all the time.
Literally the worst...my boss would make us split the tips with him...bruh
@@akiyamada2306 now wtf??? Literally that's y'all's moneys to keep I would complain af if I were u that is just outrageous!
5 dollars for one slice of shitty pizza? Just go to little caesar's and get a whole pizza for the same price
Exactly.
If they were jumbo slices and the price included a drink $5 would be reasonable for LA ngl but what she paid for was not worth $5.75
@@asmrduringclass8149 it's crazy how I used to get that combo as a kid down in long beach for 4.75 lol that was only 20 years ago too 😌
And its pretty damn good as long as you eat it while its searing hot 😅
@@mekaylarobles nah I like cold little caesar's, crust is a little stiff and it makes my jaw click, but it still tastes good
Can we also talk about the location? The space used to be a Starbucks. Think about it, a STARBUCKS couldn’t survive in that spot?! The worst planning.
It’s not a bad location it’s just super expensive to rent.
@@Hoodie-K That’s one of many things that can make it a bad location tho. It’s not just about how busy a location is.
Right if something as famous as a Starbucks who is owned by a multi billion corporate couldn't survive what are the chances of this restaurant closing down...
No parking and being in LA doesn't help!
As someone who literally cooks at a pizzeria for their full-time job i'll say, $5-$6 for a slice is pretty outrageous. I've never seen a slice at an actual pizza shop go for more than $3 (because it's seen as a quick, not high quality item).
And the fact they didn't have full pizzas, says they didn't have either a. Enough dough. Or b. People who can confidently cook in the oven without constantly checking it.
i've definitely paid $5-$6 for a slice of pizza but i live in an area of CA that's pretty expensive to begin with, plus the pizza's actually good quality so the price is at least somewhat justified (moreso than david's at least)
As someone who lives down the street from doughbriks…..it’s Los Angeles. $5 isn’t a stretch unfortunately.
There’s a place near me that has $5-6 slices. Their slices are absolutely massive from 24” pizzas tho
In most cities its that much…
Heard he was actually paid his employees a fair or higher wage. So let us hope the cost goes to the actual employees.
Seems being told you're beautiful by a homeless person and getting food poisoning were better than the pizza.
i passed him twice and he asked for a fist bump and what my zodiac sign was
@@SwellEntertainment welcome to LA!
@@SwellEntertainment on the 3rd pass he asks for your number
@@snakesballz1592 fourth time and a proposal?
@@snehasengupta1346 5th time is divorce :(
As a former pizza place worker, I don’t even want to imagine the nightmare of sliding a hot out of the oven pizza into a tight round box. Oh no.
That was my thought! A round box is SO impractical. For constructing them, for storing them, and for getting pizzas into and out of them.
Same.. and folding and storing them 😬
It doesn’t sound like their pizzas are hot out of the oven 💀
can somebody explain to me the reason why round pizza boxes aren’t suitable 😮? i didnt even know they were things
i can't imagine getting the employees to fold those round boxes! it looks like it would take forever just to put together one!
I don't believe a round pizza box would be sustainable long-term. You would be surprised at how much more setup and more space it would take.
If it was viable, other companies would use them. 🙃
I used to work in a deli and folding that circle box looks like a nightmare compared to the square boxes
Pizza companies, and others who know about packaging, have said that a round pizza box uses more material to create.
tried so hard to be different without realising whyy people do things a certain way
@@msmaam2040 it’s just WILD to me that he has such blind confidence in himself, that he thought “I am such a genius, no one has EVER thought of round boxes before!” and then he just didn’t do even the barest minimum amount of research to learn from anyone who has come before him!
The fact that they don’t sell full pizzas is a big issue
The fact that they don’t see how this is a problem is mind blowing! They made it so only one person, or maybe a couple who isnt that hungry, to eat there! A pizza place where a parent can’t pick up dinner for the family!!! I am literally laughing at how dumb that is!!
They knew the first few weeks would be busy, so instead of everyone waiting for personal pizzas, they just did slices for people to try and not wait longer than they already did. They explained this prior.
I think they will sell it but not now...maybe they decided not to since demand the first weeks is so huge
@@ryancecchini3468 I feel like a better strategy would have just been to limit the types of pizza available for the first few days, though I get why they didn't want to make anything custom right off.
@@Firsona i know she wants to hammer it as not a real business cause of not the full selection, but this is normal. Soft launching, tastings, specific meals, for new restaurants happen all the time
I’m shocked he wasn’t there. I ran a restaurant and I was there every single day from open to close for the first three months to make sure everything ran smoothly. Even after that, I would take the occasional day off, but I was still there basically every day. How can you expect a brand new restaurant to run smoothly and be successful when you’re not even there to see how things are going and what needs to be modified??
You kinda answered your own question.....you actually wanted it to succeed so you put in the effort.
@@SoManyRandomRamblings lol good point. It’s so odd to me because he said that he wants to open more locations then eventually franchise the place. How can you do that if you can’t even properly open/run the first location! I’m curious to see how long this place lasts…
If you have the money to pay a person that truly knows what they are doing...it's possible. But, as a person that grew up around the business, the amount of idiots I saw pour money into failing places because they didn't understand food cost and labor, and just depended on frequently questionable managers...
Even saw one guy that lived hours away from "his" place end up losing it when it turned out the manager was selling drugs out the back.
Hopefully he's smart enough to hire good help, but still pay attention.
It’s kinda crazy when you compare how dobrik is compared to phil wang of wongfu productions who does spend time working at his bubble tea shop that he opened
Probably because he has no clue what he's doing and/or doesn't actually have hands in the business and just slapped his name on it
Those doughbrik's boxes are so underwhelming it felt like parody when David and the other guy were raving over it
The lopsided logo had me rolling🤣🤣🤣
@@taylorgayhart9497 bro same 🤣🤣🤣🤣wtf
I was underwhelmed.
it's such an ugly shade of red too they could have chosen ANYTHING
it's honestly kind of crazy that this has been in the works for multiple years now when your experience 100% sounds like this is something they came up with on the spot and failed to deliver
oh my god lol, i wasnt paying attention i thought that it really was a last minute thing....
Well it also sounds like she’s someone who hates David Dobrik, so the biased opinion she has could’ve certainly shifted the tone of this video lol
@@mikelandey lmao what are you gonna do, go to bat for him cause he made a shitty pizza joint?
@@mikelandey no what it sounds like is someone knowing how to start a business properly. David is a rich dude with money to waste. Defending him isn’t going to make this any less of a disaster 🤷🏻♀️
@@MegumiCiBear true but like, idk I guess people think all you need to properly run a business is money. Like, no one is considering the location he opened the store, his popularity and how much traffic that’s going to drive in and they’re open 3 days a week right now. So like, to expect a 5 star experience from a RUclipsrs pizza shop opening month is kinda far fetched 😭 like, I’m not saying it’s okay, but I am saying that this is his first restaurant venture, so he’s clearly learning
As a brand strategist, he positioned Doughbriks so wrong. He basically positioned it as influencer pizza. It's like he didn't take this seriously at all. All of his choices don't make sense. Also, it's crazy that he focused so much on the boxes and not the food. It's a restaurant!
Also, his pizza place is giving elevated pizza hut vibes Idk why.
I’d rather go to Pizza Hut, tbh. The food there is actually edible
Same! Him and his team really blew this. Mr Beast is a great example of a successful venture into “influencer food” and it doesn’t seem like they took notes AT ALL.
If he went to you for basic strategy advice what would be your suggestions for his pizza franchise?
As a kid, my step dad was a head chef at an Italian restaurant. I use to want to open my own place, but after seeing what goes into it, decided to avoid it.
To me, this looks like a rich person that had money to waste, but didn't bother really doing the work or research. They were not prepared at the most basic level. If this was a normal person, they'd be in trouble right off the bat, and I wouldn't be surprised if they closed within a year. But he has money to waste...
I couldn't agree more. There's a total and obvious lack of understanding of how the restaurant industry works here. These kinds of places usually flop faster than a souffle in a freezer, but I guess we'll see how far his rich boy money goes.
shoveling paper money into a pizza oven just to watch it burn
@@TurbopropPuppy knowing that crook, it's probably a laundering scheme
I'm kinda there but like also, in my area, pizza joints as money laundering fronts aren't unheard of so I wonder how much overhead there is.
Like my old man can put sauce and ingredients onto a base.
So like you start the day doing 25 bases.
Then you grab them and cook them when you need?
The profit margin is wild still though?
Like the raw ingredients come to like $3 and you sell for $8
Like, if you know, where was the issue?
Much like the clueless influencer, to me this looks like incredible profit for 10 mins of cooking.
Yeah, running a restaurant is so difficult just in general. Any business that depends on getting products that expire quickly and depending on getting them delivered from so many different locations...it's a nightmare! You have to use up your stock so quickly. You're totally at the mercy of getting it all delivered and in perfect condition, then at the mercy of your employees showing up and doing what must be done, and then at the mercy of enough LOCAL customers deciding to spend their money on eating out and choosing your restaurant over all the others, and then coming in and clearing out your stock before it expires. Although you can't be too busy or else customers won't be able to be served and they'll get angry and leave...but if you aren't busy enough, you'll end up having to throw out expired food, etc.
My head hurts just thinking about it. I've always worked at restaurants, mainly as a server, and I have yet to accept a higher position and don't plan to because I've seen the stress...and that's just fellow employees who at the end of the day will just be fired if the restaurant fails, along with the servers like me...but they're still responsible for profits while the restaurant is still open & running lol and it's so stressful, even
in successful restaurants that definitely aren't closing any time soon.
Sorry /end rant lol
I wouldn't care if the food was gourmet-level fantastic; if I walked in and saw even ONE picture of David Dobrik and his stupid grin, I would lose my appetite AND would have to fight off some pretty violent urges.
I know the way his tongue is always somehow sticking out of his mouth as if it doesn’t fit really irks me
maybe that's why he wasn't there? :D (completely agreed btw)
Hey I think you need to sign up for anger management
@@roses495Nuh uh
@@roses495 I think David needs to sign up for prison time.
Heating lamps need to be a consistent 140° in order to combat bacteria growth. hope they’re complying with that
Considering they don’t know you still need to heat up the pizza after it’s left sitting under the heat lamps, I doubt they are!! 😬
@@taylorgayhart9497 What the point of a heating lamp if you still got to reheat it in the oven anyways...
@@v4v819Maintaining a certain temperature so it doesn't grow bacteria and keeping it warm for a short period so it can be handed out to the customer still hot. But it doesn't stay nice and hot forever, as we see in the video.
@@afckingegg7585 Wouldn't that allow more bacteria growth, like an incubator!
@@v4v819 Not if you keep it at a high enough temperature (as the OP of this comment thread already stated) and the food has been handled properly prior to and during cooking. I'm curious what you think is the alternative? Serving all food completely frozen? Or directly from the oven/grill into customers mouths? The vast majority of restaurants you have ever eaten at have had heating lamps and that is how food can be delivered to multiple people at the same time.
what was the entire point of the red box if they wont even sell it to you??? that right there is a red flag to me, i know theyll probably sell them later when there’s less people but don’t focus on it if i cant have it day one.
That definitely is a big missed marketing point for them. They could have used it as jumpoff merch for anyone who wanted to pay for it during opening month (and there's probably enough hardcore fans out there willing to pay premium prices for a collector's one if they made out out of a more durable, fancy material like recycled food-safe wood or food-safe silicone or something). Heck, they could've made them bigger and out of a washable, heat-safe material and basically made restaurant-specific pizza box covers and sold THAT.
I would be so annoyed if they put my slices on top of each other. In fact, I hate when two slices of different kinds of pizza are even next to each other. Also, what if you're a group of 4? Limiting the quantity you can buy is wild.
If all 4 people are there, no issues cuz they would let each buy 3 slices. The problem is if not everyone wants to physically go there, you can't send a buddy to grab food for others.
@@SoManyRandomRamblings I think what they are saying is that what if one person is just trying to buy a full pizza for a group and instead they can only get three slices, therefore everyone else has to order and that’s just a hassle.
Which now that I’m thinking about it, this is a money grab business
I worked at a by the slice place and we would NEVER allow shit like that
I am a chef instructor and I've consulted with a few restaurants. A lot of people who do not have the background or experience don't realize the logistics it takes when planning a production schedule for a restaurant. In order to keep up with something that's supposed to be made fresh to order like pizza or deep-fried items or things like that you have to know how much you can prep and where you can stop in the cooking process in order to set yourself up to be ahead of the rush the next day. And they probably did not hire a consultant on planning and processes in regards to the back of the hous. That's probably why they weren't able to keep up with the demand. Also if they ran out of pizza then they ran out of pizza I don't think it's fair to people to split up pieces when people typically buy them whole. It would've made more sense for him to have a deli ticketing system so that people can take a number place the order and wait for the pizzas to come out of the oven fresh and instead of only serving slices they should've only sold whole pizzas.
I'm so shocked when you said there was no way to buy a full pizza. Poor planning for sure, and with how risky restaurants could be, I wouldnt be suprised if it closes in a year.
It's honestly absurd. You _make_ individual slices by baking _whole pizzas,_ how could you not have selling whole pizzas as an option, especially when it's been a standard of pizza shops since time immemorial? Hahah
@@BirdmanDeuce26 it's more profit to sell individuals, it's easier to not use branded boxes, all of this screams soulless cash grab like the beast burgers lol. It's the bare minimum product. I bet they even used as little sauce as possible with a ton of dough not only because that's what David likes but also bc that's another way to cut corners lmao
@@BirdmanDeuce26 that's literally the main point of a pizza place...to get a pizza. imagine calling a pizza place to get food for a party and they tell you they only sell slices. I'd thiink it was a joke.
A year? That's adorable. I'd put the under/over at 3 months.
yeah, given the state of the place already...to me, it reads as a glorified popup shop bc there is no way they'll be open past a year
I cannot imagine paying $20 to park for a $5 SLICE of pizza that I need to take with me to eat.
20 is soo expensive when u convert it to my countries currency and to pay like thousands of pesos for a mediocre pizza whose owner doesn't give a lot of thought into it... It just sucks.
This is why I hate the city(I know, I know, I’m alone here) but I hateeee paying to park when I could go to a different place and park in a nice parking lot for free
Terrifying. Honestly the fact that the pizza was barely warm, if at all, when you got to your car is a health/ food safety concern. Too many people want to do food to just say they did. There's so much that goes into it, and just wanting to do it to do it isn't enough to create a great or even decent food business.
Before you described what it actually was, I had just assumed it was doughnuts lol. Like look at a maple bar, that's definitely a little dough brick
I thought it was gonna be donuts too!!
I was listening to the video instead of watching it and fully assumed this was a dessert or pastry shop before she specified pizza.
I definitely assumed bakery
😂
Which would have been a better idea tbh
Thank you for trying cold dry pizza so we don't have to Swell 🍿
Dont forget he choreographed and monetized off the SA of a fan. Invited her and her friends over, provided drinks even though they are underaged, and made thousands off the vlog where she was SA. When talking about him remember he's a terrible person.
She does mention that btw
The actual victim told the real story and Todd and Jeff are the ones that provided the alcohol
@@Ana86Lucia that detail might be good for him but still doesn't excuse the rest of the horror of this sentence he was implicit in
@@snakewithapen5489 What excuse did I make ? I simply stated two facts the actual victim told her story I think her story is the only one that matters and jeff and Todd bought the alcohol. I just think if someone wants to bring up someone else's trauma and Sa the least they can do is say facts. There's no excuse for him in anything I've said.
@@Ana86Lucia that's good then. Some people just might construe that to mean he was completely inculpable in what happened, which shouldn't be the takeaway from that.
I hate it when they don't put the prices down. Like - ok, I get it. You don't want poor people in your shop. If you display your prices and I can't afford it, I'll leave quicker. Win-win.
I suspect it’s so they can change the prices whenever they want without having to change the signs
I don't think that is even legal...
i would not trust david dobrik with my food
we shouldn't trust him period lol
He can't even be trusted to not film someone being SA'ed so...that's probably smart
@@naevisx right like he is a walking red flag how do ppl still not realize that after all he's done..
I thought he was abysmal as a crane operator... I'd get nervous watching him toss a pizza up in the air... Hope no one hands him a baby!
Working in the food industry as a consultant and in corporate leadership roles including global, I want to point out a few things based on what you shared:
1) The round box packaging is unrealistic for a speed of service (SOS) POV because you need space to slide the pizza off the paddle into the packaging. I think the packaging is just PR hence the regular off the shelf pizza packaging.
2) Not having pricing posted indicates there’s a supply chain issue and they haven’t finalized the menu fully to permanently mount what the prices will be because they are sorting out what ideal cost of sales (ICOS) will be. I’m sure they are testing what sells well then will modify the menu with pricing
3) The location is NOT ideal. Great for driver saturation to see the location, but the set up inside is not guest friendly and very cramped. Even the low budget pizza joints have a better flow. No parking hinders repeat business
4) Selling sliced pizza is okay, everyone does it, but the cost for the pizza is a price grab. What is being offered is much cheaper than what he’s charging. The throughput for the oven… even Blaze Pizza can cook a pizza in 180 seconds when all hot/cool zones are used well.
Lastly, he should have worked with food industry experts versus incubator firms trying to market their names on food products. The outdoor logo was simple and not well branded easy to miss, the excessive red leans to Pizza Hut’s origins, and the offerings aren’t transformative like a CPK went after. Thanks for the review. Loved hearing your perspective.
As a 40yr old pastry chef, it depresses me to see teenagers being dumb on the internet, getting rich for it, and then opening mediocre restaurants. I dream of having an actual bakery that isn’t in my house and apparently the only way to get that is to be a frat bro…character video ideas forming!😂
Please tell us if you decide to go rogue. I would definitely watch
David Dobrik is 27, kind of far from a teen. Also his crew, the other influencers, are 30s and even 50s(Jason Nash). I agree with your sentiment though, takes a lot to run a restaurant. Food is HARD.
@@sweet2sunshine that makes their ineptness even more embarrassing!
Honestly, the thing that astounds me the most is the price? Perhaps it's the "lives in the American South" part of me, but $22 for 3 slices and a drink feels insane. Even the most expensive pizza places around here, $22 can get you a full pie, drink, and like, your 1/4th of the table's breadsticks. Is it just the name on the pizza, or is that consistent with prices in LA?
@@yeshummingbird Huh! To be fair, I'm sure there's MORE expensive places (Particularly nearer to the downtown areas) where I live, I just don't go to them. No matter what though, $5.75 for a SLICE? A single slice! Nah.
$22 is for sure enough for a full 8 slices of pizza in Los Angeles unless you're going to a fancy place, but at that point you'd be paying for a PREMIUM dining experience. You can get a huge full pizza from Costco for 10 bucks and a custom medium size pizza from Domino's for around 12 bucks or less, and even at the pricier California Pizza Kitchen you can get a nice 6 slice pizza for 15. Anything over 5 dollars is 100% Too Much for one slice of pizza unless the pizza is some crazy gourmet chef pop up with experimental flavors NOT literally a cold regular pepperoni slice
As someone who spends stupid amounts buying pizza slices in LA….yes those are normal slices. A new place I tried next to a brewery was $5.50 a slice. Apollonia pizza, I think is $6 a slice. Those are just kitchy pizza LA prices. Obviously you can’t compare it to dominos, Costco, and little ceasers. Those are its own category. Pizza by the slice here is expensive.
@@Pearlygirl0 idk i usually avoid those places and jump straight to regular dining with a waiter. I've seen $5+ donuts in DTLA and I was just baffled that the place didn't even have sitting! Like if for 2 or 3 dollars more I can get decent sushi or a giant bowl of ramen I don't see the point in 6 dollar pizza unless it's at a special foodie event
That is insane. $22 is like a nice large Pizza just about anywhere else I have been
As an epileptic, the interior of that place looks like a living nightmare and a lawsuit waiting to happen. I would like to not die while I'm spending a day's wages on one-third of a pizza.
I was thinking the same thing. I had to do a double take to make sure I saw that lighting right and it wasn't my glasses reflecting glare or something. I wasn't going to go anyway but do they have any photosensitivity warning on the building? That looks like a huge hazard
8:15 Jeez, looks like everything in this interior building lights up and a lot of it flashes! Even the boards with the menu text are flashing on and off...which people will be forced to stare at (while looking for prices too 😒).
I'm getting a headache just thinking about it and I don't normally struggle with this stuff.
I really want to know the total number of light bulbs they have and how much extra electricity is being wasted on completely pointless lights. It's not like the main lights are ever going to be turned off while open, giving the other lights a chance to shine...I mean, this is all on top of a freakin disco ball hanging from the ceiling! that's on! 😂...a disco ball that is clearly designed to be on in an otherwise DARK room. But, when the ceiling lights are on *and* the damn walls are covered top to bottom with lights...what is the point of a (comparatively) tiny disco ball??
The whole point of those disco balls is that the surrounding (plain & dark) walls & floor are painted with the colors of the ball as it moves.
Sorry, /end rant. 😅 I'm just shocked at the interior ~decorating~ and for whatever reason, the presence of that disco ball is such a perfect representation of someone throwing stuff around with no thought for its design..it's hilarious to watch that disco ball tinkling on that ceiling. You can't even tell from the footage that there's a disco ball on until she turns the camera up and shows us. 🤦
This is also where my mind went. I'm not epileptic, but I am autistic, and the lighting effects - which I think are the "pizza party" thing mentioned at the end of the video? - would be a complete sensory overload. I imagine that the disco ball combined with the flashing signs would also be motion sickness-inducing while trying to read prices [if they had prices listed, that is].
@@lonely_space_egg I do think its what happens when you put in a pizza party token but to me that feels worse. No warning at all and that flashing light controlled by others including when you're trying to read the flavor menu.... with no prices.
omg, thank you for this comment. i get sensory overloads and seizures (due to autism) and this restaurant seems like walking inside of it would give me an episode instantly.
That receipt reading absolutely murdered me. We have a family owned buisness in my town that makes **massive** pizzas from scratch for that price. And they're delicious. The fact that my small town pizza shop has better pricing and better service than a business with star power behind it is equal parts hilarious and insulting.
Are you surprised that a small local business that pay 20 times less in rent with less expenses on ingredients and with a substantially less amount of customers are able to provide lower prices and better service?
over 20 bucks for a pizza is still a lot of money for dough... Even if it's a full pizza... Little Caesar's sell whole ones for around $5...
The fancy boxes never made sense to me, who keeps a dirty pizza box? If you aren’t keeping it why care that it’s so special? Feels like that money would be better routed to the actual product you are selling aka the pizza
Fragile ego syndrome. So worried about fluffing themselves up and making a name for themselves they never stop to consider reality.
Literally name a pizza place that doesn't focus on the ingredients???
Pieology is more about the experience but like .... the whole point of pizza is pizza that's why it's almost always a brown cardboard box with minimal branding
And those boxes must be way more expensive once you take into account manufacturing and shipping. Square pizza boxes are shipped flat and can be assembled in a few seconds by an employee. Those round boxes might have less material, but they need a special manufacturing process and may not be able to be shipped flat. If they are shipped flat, assembling the box is probably more complicated and takes longer. It's such a waste.
If they really wanted the novelty of a fancy pizza box they should have just made a few hundred as limited collectors items that don't hold actual pizza so they're clean for keeping if that's what ur into. They would then use regular boxes for normal operation and for holding actual pizza.
Reminds me of the KFC genshin impact collab in china
@@hazelnuiit or they could have made a collector's box that was plastic/wood so you could wash and reuse.
The fact that they do not sell whole pizza is one of my main "red flags". It's a pizzeria. You should be selling whole pizzas.
Just gather 3 of your friends and buy 3 pieces each then gather them all together and stuff them into the round box, pizza Tetris style...
I think just because he's talked about Doughbricks for a couple years so it's not new doesn't stop it from being a bit of a cash grab. There's talking a big game and actually working to progress something and that difference is huge, ya know? The round pizza box is neat but that logo and name screams "I made a cute pizza pun out of my name and that's the extent of my effort" it's easy to see there was little follow through from the fact that he talked a big game and nothing of what he hyped up was available, not even any brick oven pizza to actually come full circle with his pun restaurant name?? He wasn't even at his grand opening! Yeah, no. This just kinda screams "I have alot of money and I think things are cool" but no amount of money is gonna teach you how to run a business so you're just left with passion and heart and that place didn't even look like it had that.
Yeah....him not featuring a brick oven seems like a wasted pun....like maybe he should have done square donuts instead, then the pun would have fit at least.
I just feel like restaurants are the worst possible thing to do as a cash grab. The startup and operational costs are just insane. Most restaurants don’t actually start making money until they’ve been open for 3+ years
We live in a literal capitalist hell scape. The businesses which are started can generally ALL be fundamentally described as "cash grabs."
@@randomchick901 yeah open your own restaurant is one of the worst investments possible. The real money in the restaurant business is franchising
Shocked to find out anyone was still interested in David dobrick enough for him to be able to open a restaurant I really thought he’d just disappeared into the ether with his lawsuits trailing behind him
He probably has more money than we could ever imagine. His brand deals, appearance fees, merch, YT, podcasts, and things in other countries we don’t even know about. This is an example right here spending how much doing this not because he wanted to have a pizza place, but it’s almost like it’s a video idea where it was exciting thinking about fun things like round boxes but not caring if they were practical or difficult for the workers. As far as providing good food or even if they weren’t ready it didn’t matter anymore. They probably changed the price to see how much people would pay. If this fails it’s probably no big deal because it was fun to play with.
Even the logo on the box that David showed wasn't aligned properly. It looks crooked. RUclipsrs are so good at hyping up a below below-average product. It's actually impressive.
it's super off center 😭
It’s not really that impressive since it’s their literal jobs to influence masses of people.
I’m so glad I’m not the only one who noticed.
I mean, if you think about it, hyping up a below-average product is basically all being a RUclipsr is (or at least was). If their products were capable of holding up outside the internet culture bubble, we'd name them based on their works (e.g. filmmaker, comedian) rather than the platform which hosts them.
@@softreyna I would argue that some famous youtube creators are actually very talented in what they do. Its kinda of unfair to say that they cant do it outside of yt, obviously they cant but also not every comedian succeds in internet space either
Something i learned working at st*rbucks is theres a world of difference between a test kitchen, where experts and people trained in tasting are refining a product, and the actual store where you have 15-20 year olds that have to make them in less than two minutes for customers . Thats why you need to do soft openings to test what actual service is going to be like, and make adjustments to the products and policies based on the soft open
I would gladly support Nicks place. All I can think about is when David made Nick think he got his dream role in a Seth Rogan movie. He was so crushed, it was so cruel. He deserves to do well. He seems like he’s making a genuine effort.
Plus his parents are running it and they seem very sweet
Just want to take a moment to say I'm so envious of how well-spoken you are! As someone with severe social anxiety, listening to you speak is incredible. It took me like 10 minutes just to write this comment. Absolutely love you and your videos!
As someone who worked at a pizza place, I can tell you right now why they're not using David's "specially designed" boxes: they'd be a bitch to put together. Square boxes are design to be folded up easily and quickly. When I worked at Domino's, it took me 10-20 seconds to punch one out, so boxes were easily restocked when we ran low during dinner rush.
What I love about you is that you don't hate on something to hate on it because of the person or controversy (alleged or otherwise), you actually are honest and give constructive criticism.
I love the professionalism you put into reviewing the latest endeavor of a man who hasn't ever given anything his all or given 1 shit for quality in any of his previous endeavors. Treating his pizza place like it's actually a legitimate attempt at producing a good product shows you have way more professional ethics than he does (not that anyone should expect professional ethics from a man who doesn't understand personal ones).
Great video as always!
Imagine having a full ass family, you wait in line for 45 minutes because one of your kids likes David, just to be told you can only get 3 slices of pizza 😠😠
Omg good point
3 per person, you can just hand money to your kid if they don't let you order for them while they're standing beside you.
Kids shouldn't even watch him in the first place. First of all he is a BAD influence around underage kids. And second of all he is a MAJOR WALKING RED FLAG and third he just has this vibe to him
I worked in high school at a restaurant that had been open for probably 15 years and was super successful in my hometown. One of the two owners was still there most days of the week. David really should have been there, and I think he just got in over his head without realizing how much work goes into running a restaurant. You can be passionate about food, but that doesn't mean you're cut out to run a restaurant.
my family owned a pizzeria and if i ever sent out a slice thats just luke warm my grandpa wouldve fired me. you're better off making the customer wait for a hot slice than giving them a cold one
Looking at this facility i’m thinking he wound up opening a ghost kitchen that’s reheating something frozen and prefabbed elsewhere.
Would explain a bunch
It's not, they have shown multiple times the process of making the pizzas
@@val4408 fake news, lol
@@val4408 lol, true believe what a man who almost killed his friend shows
Even though I totally understand you not wanting to go back, I'd also be super curious to see how it is in say...a year, if it even survives. Not convinced it would survive.
That pizza base looks like one of those bases that are cooked ahead of time, and then you just stick stuff on and heat long enough to melt the cheese. It's perfectly flat and even thickness. Unless you saw them making the pizzas, I'm going to say that's what they did. It looks like bread more than pizza dough. They even could be buying the bases in bulk from another company.
All major pizza franchises get premade... Doing it from scratch is old school! People don't seem to care anymore about quality, anyways. They just want to suckle on the hype teet!
I can understand a restaurant having to work out kinks like getting the food perfect, not having enough boxes, not having the ingredients for all the food, maybe only selling slices instead of full pizzas (still kinda weird though) but not showing the prices? that's shady at best.
I thought you legally had to display the prices as a commercial establishment...
Always down for any Swell video topic, but reviews of products launched by ✨sketchy influencers✨ is my favorite. 😌
The reason the pizza was lukewarm is because heat lamps are not a good way to keep things hot. Real slice shops throw the slices back in the oven for a minute or so. That's why slice shops tend to suck outside new york cause no-one else is willing to do that
I just found a piece of glass in my dinner I prepared myself from scratch, no idea how I got there but the idea of 21 euros for half a pizza and a coke pisses me off a lot more.
Check your dishes for small chips. If not that, then wonder if it was in the food when you bought it.
I live in Chicago so it always boggles my mind when these influencer restaurants pop up and people are willing wait hours upon hours for something so mediocre and a borderline health hazard 💀
Props to Angelenos honestly, real troopers when it comes to the food and social scene
I can understand if the influencer/youtuber is someone like Guga Foods who have way more experience with food but if it’s just an guy who is popular for no good reason like David, forget that.
Worked at the Mod pizza in Los Angeles for its opening, it was HELL ironing out kinks, training, etc. Training people to cook was at least a solid month or so, in rotation to get people mildly comfortable with cooking a pizza.
I wonder if the red round box didn't fit a full pie. I feel like maybe they wanted it to be snug like a normal box and either a full pie isn't big enough for the box or its too small.
they can decide the size of the pizza though. a local place near me only does smaller pizzas, and its only $12 with whatever toppings you want because its made to order. this isnt a pizza place, where i worked on my college campus was better than that place.
@@charmander466 "ONLY"?? Damn that is the price of a gourmet pizza with truffle here in Italy 😭
@@sarasthoughts it's actually pretty high quality pizza and ingredients, I was surprised myself. So for the price I can get a pretty expensive pizza, because there's no toppings limit. They don't have truffles, but I can do truffle oil lol
As a broke college student the prices not being listed would stress me out so badly omg
how you don’t have more followers is beyond be, i’ve been obsessed since i started watching you a couple months ago!! so genuine and un-biased, giving an authentic experience/review, love love love!!❤️
"Pseudo-Canceled Cryptid" sounds accurate
As a career cook, my guess is Dobrik, who probably has never stepped in an industry kitchen in his life, has completely fubar-ed both the manpower he needs and the ammount of ingredients he needs to operate properly.
Would also guess he has a billion and one steps to do things that should take no time at all. Also, clearly, he has no idea about the equipment you need to run a pizza place (for example: reheating ovens).
you're always on top of it putting out relevant videos in a timely manner I love it
Petition to change the title of the video to “Doughbriks needed more time in the oven” or Doughbriks should’ve stayed in the oven” or something to that effect
I can't believe they're already thinking of making this a CHAIN in major cities! You can't open a chain if you can't handle ONE SINGLE LOCATION and get it to run smoothly : /
There’s a local 1-oven pizza shop in my town that one guy runs and he takes 5-10 pizza orders a day, he releases available pizzas and pickup times the day before and almost always sells out. He couldn’t keep up with demand when he opened originally so he offered limited supply, and this doughbriks gives me a vibe Of having too much demand and dealing with it poorly vs my local guy. They need more ovens
i like the idea of a pay per slice pizza place for people who eat alone, want to get several different flavours, can’t/doesn’t eat a lot in one sitting, etc. however: you should still have the option to buy a full pizza. completely agree that it suggests a supply and demand issue.
edit: I FORGOT ABOUT ROCKY ROCCOCO
DYING at you casually feeding the pizza to your dog!! 🤣🤣🤣
I will say regarding the ice cream situation, since David is from the midwest the icecream flavor Blue Moon makes sense, it's a very subtle taste and nobody can ever really make out what it's meant to taste like, but it definitely is very popular in the area
Amanda saying they were “ready for an opening but not ready to open” has the same vibe as Oprah saying “were you silent or were you silenced”
I’m laughing so hard rn lmao 😂💀 Goes at 11 to avoid children, opens at 4 to serve them.
It sounds like you had blue moon ice cream! That's an upper midwest (Chicago, Michigan, WI) delicacy! Subtle marshmallow fruity flavor is the best way to describe it, so calling it like fruity pebbles is pretty close.
the lack of anything behind David's eyes puts him in the same "probably not human" category as Zuckerberg
I'm 100 times more excited for some Freddy Fazbear pizza over anything by David
I want freddy fazbear pizza
Honestly, if they can't even match Little Caesar's in quality and quantity, they weren't ready. Your food has to be consistently good and you need to be able to make enough food to meet demand. They could do what LC does. People order ahead of time, go get their pizza and then leave. It's really weird to me that you have to go in to order. I can honestly say, I haven't walked into a pizza place and ordered a pizza since I stopped going to Pizza Hut. (like 12 years ago)
The pizza David advertised and what you got are grossly different.
I would think that if he hyped up a (admittedly average design) pizza box, he would want his fans to buy it, because, money.
The only reason why so many people came is because David is known for just throwing out cash and giving away lavish gifts . They don’t care about David they care about free stuff lol.
I used to work for a small business in LA. The 2 owners had about 6 locations throughout LA and they spent their entire week going back and forth between locations getting to know their customers and us employees. They had families and other business ventures but THIS was their passion. If I had any issues I could call/text either of them as a regular employee and they would answer or come to help. If it was busy they came and got on register to ring people up. If we needed time to make the food they would stall people at registers and start conversations with a group. THATS what good business owners do. Especially when theyre passionate about something. I highly doubt David/Ilya do the same.
I’ve paid $5 for a slice of pizza before, at a small local place where the slices where huge and extremely fresh bc sometimes we’d get there as they were literally taking the pizzas out of the huge oven behind them. Only offering slices is one thing if your store offers other items and not just pizza. I don’t think this is a cash grab I just think he has no idea how to actually run a continuous project properly.
To me it’s a cash grab if the person half asses the project. Not having prices on the board is a huge red flag. Not selling full pizzas. He’s been thinking about this for years and this many mistakes? The boxes that aren’t available but we’re surely part of the reason people went. I really don’t think he cares what happens. He’ll still be rich af. However if his heating lamps aren’t at the right temperature to keep the pizza hot and stop bacteria from growing he may end up in trouble. It looked like a prank business.
I had completely forgotten that I was an avid watcher of Views until you mentioned it. I don’t remember the podcast whatsoever but I know I watched like every episode. I cannot stand David and his friends now.
So I've visited Doughbricks over the weekend after LA Comic Con ended. My buddies and I arrived around 7. Long line around the building. Once we were inside, they were only serving 3 toppings... pepperoni, cheese, and veggies... and barely any vodka pizza. No Hawaiian, no supreme, etc.
We had 1 full box (basically 3 slices for each of us) plus 3 drinks and 1 ice cream. Total was basically $90. Honestly this is the WORST pizza restaurant I've visited. Not getting a full box, full pizza, limited toppings, and insane price tag is just insulting. My friend wanted to go badly.. but i had a bad feeling about it. I'm never gonna come back lmao...
PS.. apparently Natalie had visited too and saw her SUV. Then David arrived 2 hours later lolz.
Did they spend more time on the box than the actual pizza?
i’m dying of laughter. an impractically-shaped circular pizza box with a crooked logo that people can’t even use, because apparently we’re at an elementary school pizza party and there’s a 3-slice limit. oh also that’ll be $20 plus $20 for parking.
Is anyone else UwU for Swell remembering to give us an end credit clip? 🥺
I feel like the number one rule of running a pizza establishment is having full pizzas. I shouldn't be able to walk to QuikTrip and get a full pizza for cheaper than a few slices, a bit of ice cream, and a drink.
That pricing is absolutely insane. I could get like 2-3 whole pizzas for that price around where I live. And the fact that you can't get a whole pizza is bizarre to me. I've never heard of that before.
There is absolutely no way I'm tipping someone at a register for individual slices of pizza
Pepperoni falling OFF the pizza? I love pizza and I'm not a huge pepperoni girl so I sometimes pick it off and it's almost always attached to the cheese 😳 I wonder if they just threw some pepperoni on a cheese pizza slice?
Omg you’re totally right! 😱 weirrrrrdddddd
As someone who worked at a pizza place, I can’t even imagine the nightmare of folding a ROUND box jesus christ
Thoroughly enjoyed this video, thanks for taking us out for pizza ❤
Not at all surprised David pizza is all smoke and mirrors = no branding, no fresh pizza.
Just what we want to spend out limited spare cash on these days, over priced heat lamp mediocre pizza.
This sounds like the very stereotypical (and unfortunate for those who end up working there) situation where a celebrity with no actual business sense nor previous experience working in the restaurant industry... opens a restaurant. I'm in the Austin area so I see this happen all the time, and places like that close within two years easy. Anyone with money can open a joint but it takes real dedication to run it.
I once worked for a small business ran by one rich woman who was a nightmare to work with sometimes. From the experience I had it really put into perspective how hard the restaurant industry is, there would be days where we just had to make enough to pay the staff (which luckily was her number one priority) but we had such high success once we got the right staff and when we were just about to turn profit the leadership just fell apart and the restaurant closed after two years.
Amanda you ARE beautiful and your husband IS a lucky man 😂
I was confused for 2 seconds before she mentioned it in the video lol
God it would have killed me if he paused and said or wife. SOOOOOO LA
As a New Yorker I’d have to die before paying $5 for a slice 😭💀
So is Jonas' Kabobs still open 🤔 cuz that sounds way more interesting than cold pizza. Also, heard Ilya say on a podcast that Chicago would be the next opening for Doughbriks🤣 He better figure it out and come correct here. We Chicagoans love are pizza and will run garbage out of town real quick!
The Midwest will run subpar pizza out of town fast, particularly Chicago.
The reason he cares about the box so much is he probably had a high school level "pizzas are round, the box should be round!! why put round thing in square box!!!" and then he has too much money and is no longer friends with anybody who might tell him his idea sucks. And so now we have shit pizza and shit ops.