Back in the 1980s, 1980-1986, I worked at a franchised pizza shop in Kansas City. It had 5 location around the city, 3 normal pizza restaurant and 2 were hole in the wall locations for carry out and delivery. To get things in prospective, back then NO ONE delivered Pizza in the whole metro, no internet, no Instagram, no social media. Just word of mouth and a phone line. The shop opened from 4:30 PM to 9:00 pm daily. Each location was the size of a small bedroom and it still was too big. Nothing was made there except the Pizza. The main store provided the dough skins as we called then, all the ingredients, soda, boxes. The store had 1 gas standing oven, prep table, frig, and small freezer. Cash register. Each one of those stores brought in $800-$1000 a NIGHT in 1980s money, about $3000-$3200 in todays money. 1 person took orders, one person made orders, 2-3 delivery drivers. I am about to retire soon, 2-3 years. That is what I am going to do.
She had me until she described the heating method and the dough that gets shipped all the way from Italy. Her pizzas sound like they have all the charm of a Digiorno Pizza that's doctored at home. I'm at that point of my Life where if I'm eating a pizza, I want good shoppe pizza.
I am a fan of the boutique pizzaiolo autonomo type of bussines, and I see some hate in the comments below, but you have to decide if you want to make pizza, money or both. There is the story of a great motorcycle brand in the past, that used to make great bikes, but failed and someone commented that the bikes were exceptional, ahead of its time, victorious on the racetrack, but these guys were focused only on the machine and forgot to make money on the side... And everything came to an end... I like this lady! 👌
Her website is full of spelling and grammar errors. She's using a generic frozen pizza crust and sauce. Her ovens are off-the-shelf home ovens. Her franchise costs are way out of line for a 150-square-foot pizzeria ($350k????). She wants an 8% royalty fee, which is on the high side of average (5%-10%). What exactly is she offering for this? I could put this pizzeria together for less than 10k. Also, she hasn't made 16 deals, she has one franchisee. I don't doubt her zeal, but people need to know a bad deal when they see one.
Having just visited Korea. I feel like this is like a Korean model of business. Every mom and pop restaurant we ate at had a tablet for ordering, and one person brings it out. I love it
You know that they have pizza vending machines so I am sure 150 sq ft is larger than a vending machine. So I guess this concept could work not ideal but could work
The best conversation you can have with customers is the one you don't say a word. Customers want to talk about themselves, just greet them them and they'll take care of the rest
Look up DONNA ITALIA, they are the actual franchisor with the crusts, sauces and ovens. If you sell 300 pizzas per month you get the oven free. It seems that Doughboy is just a marketing and branding company that runs the DONNA ITALIA program- and sells franchises of the Doughboy brand using the same equipment/food/system. This business model looks promising, but the best start-up method would be to skip directly to DONNA ITALIA from the start and build your own brand from day one. Doughboy also wants $100k-$300k up front to start... so if you aren't rich, it's a huge ask.
Don't believe the hype. A 18dd Avantco tabletop pizza oven is around $900. If you are relying on someone else to make your dough you aren't a real pizza business. She's selling franchise's and not selling pizzas. Go look into how many franchise they have. $25K for a gas station pizza setup? They have only 3 locations. Do your homework. The pizza business is a lot of long hours and payroll will kill your profits. The pizza ovens / dough supplier they use are another business boondoggle. If that business goes out of business..you are out of business Look them up.
🤔are either of you serial entrepreneurs? As in own/operate multiple businesses? Just curious because she's obviously had success unless you're calling her a liar. . . And I'm just wondering how you both decided this was hype and this needed more homework than she has already done. . .
@@AlisonAllisontalks She is selling franchises but only has 3 stores. There is NO proof she is making the profits she claims because there is none. Shes not being honest and it's right there on her website showing she only has 3 outlets. There is nothing worse than someone going online fabricating a story about business success without being honest about the entire process she is selling. The numbers don't add up. PERIOD. The pizza oven company she's pushing on people is a joke. Not making your own dough is laughable in the Pizza business because your food cost skyrockets. Believe what you wish.. those that really know the business know the true cost of rent, insurance, permits, payroll, workers comp and more. Don't believe the hype people!
@@AlisonAllisontalks Oh, she's in the pizza business. The gas station pizza business. There is a reason they only have 3 and now maybe only 2 locations. The story doesn't equal the Georgia tax records. Those ovens she is using are a scam. They make you buy the dough and only their dough or they take back the ovens. They are too small for larger more profitable pizzas and are owned by the oven maker that you never finish paying for.
One thing is it’s not possible to do it everywhere, it is possible for places that are going to have a community that will buy it. Considering in Birmingham, I can’t say she could put the location anywhere and expect same thing to happen
@@kristopherleslie8343 Atlanta metropolitan population is 6,193,000; Birmingham metropolitan population 871,000. Atlanta is the type of population that will help her business scale faster. Once she build a foothold there, then she can spread out and bring franchises back to Birmingham.
I do hope she eventually brings it back to Birmingham. Although I understand the Atlanta move with the ability to scale faster and the branding attachment to entertainment that atlanta provides ( stadiums, events, etc.), it seems like it could be a great college town concept If you could somehow attach yourself to schools as a small incubator.
@@kristopherleslie8343 Why is this even important? The woman has an ingenious business idea. She is building wealth. Kudos to men and women in the community doing it big!
@kmydesire12 Can we just not do that anymore, please! Get on code and be proud without saying that you’re “Proud”. It puts a target on the group’s back. Every other racial group in America subtly sends a message to one another that they’re proud of themselves without being so blatant. This woman achieved because she is ambitious, entrepreneurial and smart. Full Stop.
Yet she'd probably complain about white people selling fried chicken. Wonder if her blonde hair is natural and if she serves fried chicken, waffle and watermelon pizza.
That is straight up Boboli pizza. She had me going, making a lot of sense. Great innovative business ideas. Lost me at par baked crust made thousands of miles away. Wrong on so many levels.
@@DEIYIAN I guess that's why you have to buy the pre baked pies from their distributor. You get the double oven for free as long as you buy 600 pies per month.
I know exactly where Stella's Pizza shop is at. My friend works there and I eat there all the time. They have great pizza. It's near the corner of 17th St and 9th Ave. Friday and Saturday nights it's packed with drunk chicks coming from Tao's and other clubs 😂
If the food taste good then the people will come, simple.. marketing and showing the people you here isn't then end all be all. Having a great business idea and flavor(even the service). Once that's out of the way its for the people to choose to come back or not.
Very good ideas in the efficiency compartment , except for the pre made dough, if you wanna deliver the best products you have to have the know how on how to make a consistent dough, because with less intermediary you have more margin and more control. Btw if she wanna collaborate with me in making the process swift and effective i would be very happy to help her , I am an italian pizza maker btw
I honestly can say the customer service was meh, timing on getting the pizza was a bit higher than expected. The pizza was ok but not better than Slice Pizza. I do have some love and respect for what she had built. Only issue I see is she can’t scale at her birmingham location at all because it’s tiny parking, almost no space inside our outside to eat (which may not be an issue for all) and the it’s in a growing town that was not going to pull a lot of business from a lot of the city.
Buy a Tesla Rig. Work 3 years acquiring 1 Franchise each year retire on crypto and stocks. But Im a pizzaolo And Chef. And have my own oven designs and similar crusts. Many varieties of crusts and hybrid Recippees.
They are using Donna Italia ovens. That company is a joke. They "Give" you the ovens but you must buy their dough and pay monthly fees and keep paying for only their dough. You never pay them off and you are relying on someone else to not go out of business.
Also, making your own dough is such a simple thing. It takes three ingredients, maybe four if you're fancy, and a floor mixer. One speed rack with parchment lined sheet pans and a walk in cooler. Toss in the dry ingredients and leftover stale beer (a cheap way to get flavor into your dough.) Mix for twenty minutes with the dough paddle. Then divide into 4 6 and 10 ounce balls. Flatten onto parchment lined sheet pans, then allow to rise overnight in the walkin cooler. Every morning you pull out a speed rack and place it in a warm area like near your oven to wake up the yeast and let it rise. Then chop all your veggies, open up a can of San marzano tomatoes for your sauce (add salt and sugar to make it more addictive), shred some mozzarella and turn on your open sign and start selling pizza.
You forgot the cost of a mixer is thousands for a used piece. Flour is expensive, heavy, and takes up a lot of space. Adjustments need to be made for extra hot and extra cold days, which requires training and experience. Pizza sauce isn't just tomatoes, sugar, and salt, unless you are not worried about a great flavor. It's extra time and possibly payroll costs. If you want to make an average dough like you described, then why not just do what she's doing and save time and money? It's only if you have a phenomenal dough recipe, that you would benefit from making your own.
You had me convinced at "san marzano." Stewed, peeled with basil. Run thru a hand mill. Probably opened 10,000 of those cans. We never added seasoning for the base sauce. Straight Naples recipe... there's plenty of flavor in the topping. There's salt in the dough, but if you want more, then just spread a pinch over the cooked pie. In Naples, the shops just run out cooked dough by the yard (meter). They cut off a section and top with tomato sauce, roll it up, and serve. No cheese, no spice... just hot fresh pizza bread with tomato sauce. That's how I like it, but to each their own. Everyone gets their own flavor pizza... even if they're just ordering it.
Respect for the concept and whole business idea. I do believe its good pizza but to label it "100% authentic Napoletan style pizza" is something I don't believe is true, from what I saw (quality of dough that you import?, part baked base, and at 340 C baked etc). But still, believe its good products and wish her luck in the future
This model is scary from a security standpoint. One person in the building makes it an instant robbery magnet. And it does not matter if this is essentially cashless - thieves are not geniuses. They will think it is an easy target and when they find out there is no cash, there is only one target - the worker.
As Erica was talking, I just felt like I was at prophetic conference. What does she knows it or not? It is on her. You got that touched at you only get from above.❤🎉 bless the Lord I want one of these franchises. I’ll be reaching out soon.
The idea is a half baked idea that almost arrives at the logical conclusion of ghost kitchens. Renting 150 square foot spaces is a waste. You can find dozens of restaurant and catering companies, or commissary kitchen in every city that will lease space in their kitchens. Most food halls operate around a commissary kitchen, as do many restaurants which share the same building. Many kitchen staff already know how to work in a shared kitchen. Seriously. Ghost restaurants operating out of a shared kitchen can do a big carryout/delivery business using the delivery apps and kiosks.
It's inefficient to import dough from Italy. If she was a real chef she would understand that she is selling frozen pizza. After 2 days dough doesn't rise. You would have to freeze it. This is basically 7-11 pizza. You can't do pizza cheap. She is starting off on the wrong foot. Gordon Ramsey opened a pizza spot in DC selling cheap tasting pizza. I ordered one and haven't been back since.
This is A LIE!! Those spaces Especially In Dekalb Mall Won't gross over 100K in the BEST marketplace! The good court is so EMPTY with bare Min traffic..major Chains LEFT that food court! CAP!!! SMH
Just wondering how much is her net profits? Not doing her own dough, not cooking her own tomatoe base. If she had prep her own dough and tomatoe base, she could have increased her profit margins quite a bit
Why would you import dough from Italy? You can make your own dough and parboil it yourself. You hire 1 person who's soul job is to make the dough. This will also allow you to batch make the dough for your franchisees to control the quality. Well, good luck with your business model.
Her website seems to be operational again (it wasn't working for me the last few times i checked). "The total investment necessary to begin operating a Dough Boy Pizza Franchise ranges from $100,500 - $322,200."
This is what wrong with business today, they expect customers to do work for them. With this concept only the owner makes money and customers do all work no job here, now what……
Restaurants have very thin profits, if you can leverage your cost and focus on the quality of your food, you have a better chance of survival and potential success.
Wow, bring Erica back for an hour! If you run a successful business....you're good! She is off the chart.
Seconded!
Back in the 1980s, 1980-1986, I worked at a franchised pizza shop in Kansas City. It had 5 location around the city, 3 normal pizza restaurant and 2 were hole in the wall locations for carry out and delivery. To get things in prospective, back then NO ONE delivered Pizza in the whole metro, no internet, no Instagram, no social media. Just word of mouth and a phone line. The shop opened from 4:30 PM to 9:00 pm daily. Each location was the size of a small bedroom and it still was too big. Nothing was made there except the Pizza. The main store provided the dough skins as we called then, all the ingredients, soda, boxes. The store had 1 gas standing oven, prep table, frig, and small freezer. Cash register. Each one of those stores brought in $800-$1000 a NIGHT in 1980s money, about $3000-$3200 in todays money. 1 person took orders, one person made orders, 2-3 delivery drivers. I am about to retire soon, 2-3 years. That is what I am going to do.
Dude hello you had yellow pages duhhhhaaa was ur advertising
Marketing!!!! Dont sit in business and wait for customers to walk in... Go!!! OUTSIDE to Promote and Market the FOOD.🔥🔥🔥
AWESOME SHOW !!!
She had me until she described the heating method and the dough that gets shipped all the way from Italy. Her pizzas sound like they have all the charm of a Digiorno Pizza that's doctored at home.
I'm at that point of my Life where if I'm eating a pizza, I want good shoppe pizza.
Yeah, my quality would be different, but I learned from some of her concepts.
I am a fan of the boutique pizzaiolo autonomo type of bussines, and I see some hate in the comments below, but you have to decide if you want to make pizza, money or both. There is the story of a great motorcycle brand in the past, that used to make great bikes, but failed and someone commented that the bikes were exceptional, ahead of its time, victorious on the racetrack, but these guys were focused only on the machine and forgot to make money on the side... And everything came to an end...
I like this lady! 👌
We make both. Pizza and money. Work hard for it too. There's a place for each method.
Love this. Im looking at a dailed down 500sq ft place. Just pizza and knots
Go for it! I am 66 and need a change in life, so I watch these videos for inspiration and ideas.
Based on peoples reviews, independent rating websites and most of the commentary ... THIS IS A SCAM ....UNSUBSCRIBED
Her website is full of spelling and grammar errors. She's using a generic frozen pizza crust and sauce. Her ovens are off-the-shelf home ovens. Her franchise costs are way out of line for a 150-square-foot pizzeria ($350k????). She wants an 8% royalty fee, which is on the high side of average (5%-10%). What exactly is she offering for this? I could put this pizzeria together for less than 10k. Also, she hasn't made 16 deals, she has one franchisee. I don't doubt her zeal, but people need to know a bad deal when they see one.
Having just visited Korea. I feel like this is like a Korean model of business. Every mom and pop restaurant we ate at had a tablet for ordering, and one person brings it out. I love it
I'm from Birmingham Alabama and I have never heard of this place, I wish I would have known about it before they moved to Atlanta
Lady Woo advertises a bit for her
Lastly it’s on the East side and kinda in a location you just grabbing ya pizza and bouncing.
In 150 sq ft, where do you have room for storage of boxes, dough, sauce, ingredients, etc?
It sounds like drop shipping pizza. Pre made and just air fried
You know that they have pizza vending machines so I am sure 150 sq ft is larger than a vending machine. So I guess this concept could work not ideal but could work
everything was explained in the video
The best conversation you can have with customers is the one you don't say a word. Customers want to talk about themselves, just greet them them and they'll take care of the rest
Already made 2million on 16 deals. Wow. I like it.
16 x 25k franchise fee = 400k
Turnover is vanity profit is reality.
Best content!!! Motivational . Thanks for what you do👍👍
I appreciate that!
I want to see the actual set up
Look up DONNA ITALIA, they are the actual franchisor with the crusts, sauces and ovens. If you sell 300 pizzas per month you get the oven free.
It seems that Doughboy is just a marketing and branding company that runs the DONNA ITALIA program- and sells franchises of the Doughboy brand using the same equipment/food/system. This business model looks promising, but the best start-up method would be to skip directly to DONNA ITALIA from the start and build your own brand from day one.
Doughboy also wants $100k-$300k up front to start...
so if you aren't rich, it's a huge ask.
Ms. Barrett is a smart business lady. I like her go get it attitude and acumen. She have an amazing smart concept…
Absolutely!:)
This woman has it down. Love the vibe.
Love this concept and Erica is dialed in - go chef!!
"We Focus on the Pie"
Thats got slogan all over it :-)
Don't believe the hype. A 18dd Avantco tabletop pizza oven is around $900. If you are relying on someone else to make your dough you aren't a real pizza business. She's selling franchise's and not selling pizzas. Go look into how many franchise they have. $25K for a gas station pizza setup? They have only 3 locations. Do your homework. The pizza business is a lot of long hours and payroll will kill your profits. The pizza ovens / dough supplier they use are another business boondoggle. If that business goes out of business..you are out of business Look them up.
Exactly!
🤔are either of you serial entrepreneurs? As in own/operate multiple businesses? Just curious because she's obviously had success unless you're calling her a liar. . . And I'm just wondering how you both decided this was hype and this needed more homework than she has already done. . .
If she is selling pizza, she is in the pizza business. PERIOD.
@@AlisonAllisontalks She is selling franchises but only has 3 stores. There is NO proof she is making the profits she claims because there is none. Shes not being honest and it's right there on her website showing she only has 3 outlets. There is nothing worse than someone going online fabricating a story about business success without being honest about the entire process she is selling. The numbers don't add up. PERIOD. The pizza oven company she's pushing on people is a joke. Not making your own dough is laughable in the Pizza business because your food cost skyrockets. Believe what you wish.. those that really know the business know the true cost of rent, insurance, permits, payroll, workers comp and more. Don't believe the hype people!
@@AlisonAllisontalks Oh, she's in the pizza business. The gas station pizza business. There is a reason they only have 3 and now maybe only 2 locations. The story doesn't equal the Georgia tax records. Those ovens she is using are a scam. They make you buy the dough and only their dough or they take back the ovens. They are too small for larger more profitable pizzas and are owned by the oven maker that you never finish paying for.
One thing is it’s not possible to do it everywhere, it is possible for places that are going to have a community that will buy it. Considering in Birmingham, I can’t say she could put the location anywhere and expect same thing to happen
I understand why she went to Atlanta, I pray she brings a franchise back to Birmingham. With Atlanta being the bigger market, that’s a good move.
I kinda don’t. Birmingham is a foodie city, but her location just won’t draw business that she needs. Food was just average at best.
@@kristopherleslie8343 Atlanta metropolitan population is 6,193,000; Birmingham metropolitan population 871,000. Atlanta is the type of population that will help her business scale faster. Once she build a foothold there, then she can spread out and bring franchises back to Birmingham.
@@IAMDPP common sense and thanks for using ChatGPT but I know both areas as i live in both
I do hope she eventually brings it back to Birmingham. Although I understand the Atlanta move with the ability to scale faster and the branding attachment to entertainment that atlanta provides ( stadiums, events, etc.), it seems like it could be a great college town concept If you could somehow attach yourself to schools as a small incubator.
@@jermaineholmes3531 yes, ATL population will definitely help stamp out the competition and put her ahead of them.
So, it's in between a fresh pizza and a frozen pizza?
It's a gas station pizza.
It is Whole Foods pizza.
@@whisper2284nawl her pizza she made for me wasn’t better than a store brought one. Could have just been a bad day but that’s my experience.
@@kristopherleslie8343 Why is this even important? The woman has an ingenious business idea. She is building wealth. Kudos to men and women in the community doing it big!
@@whisper2284 If you have to ask the question, then your not qualified to ask me.
Proud of her. At least, she saw an opportunity and locked in on it. Thats the difference betweern a dreamer and an achiever. 👍🏿❤️
This woman is her!! I’m so proud as a Black woman setting a new trends and she giving jobs and opportunities ❤ This is my goal one day.🙏🏽
She’s a great entrepreneur and someone everyone can look up to
I’m proud of white people setting the standard
This pizza concept is not "giving jobs" to anyone. If you want a "job" at Doughboy you'll have to buy it with a franchise fee.
@kmydesire12 Can we just not do that anymore, please! Get on code and be proud without saying that you’re “Proud”. It puts a target on the group’s back. Every other racial group in America subtly sends a message to one another that they’re proud of themselves without being so blatant. This woman achieved because she is ambitious, entrepreneurial and smart. Full Stop.
Yet she'd probably complain about white people selling fried chicken. Wonder if her blonde hair is natural and if she serves fried chicken, waffle and watermelon pizza.
Her business acumen is good and refreshing to see ❤
That is straight up Boboli pizza. She had me going, making a lot of sense. Great innovative business ideas. Lost me at par baked crust made thousands of miles away. Wrong on so many levels.
Elaborate pls
@@Breezyaon1 read the other comments. This is an insult to pizza. I was trying to be kind and complimentary about her business ideas.
She’s smart, small place, very few workers which means higher profit margins. And the taste is consistent with the dough coming from the same place.
Is it an annual franchise fee? She built a 1-3 person operation. Franchised and hired a team. 🤔
Whats the name of the ovens they use? Thats a game changer!
Donna Italia. YT does not allow me to share a link.
These ovens are good for parbaked pies only, like they do.
@@DEIYIAN I guess that's why you have to buy the pre baked pies from their distributor. You get the double oven for free as long as you buy 600 pies per month.
I know exactly where Stella's Pizza shop is at. My friend works there and I eat there all the time. They have great pizza. It's near the corner of 17th St and 9th Ave. Friday and Saturday nights it's packed with drunk chicks coming from Tao's and other clubs 😂
No matter what the pros and cons of you have to give this lady kudos however she's doing it I think she's awesome
Sounds like a real nice pizza with some MAYBE dry wings, but crispy and with great sauce...
I'm in!
Where do you get your pre made pizza bases?
Oh she is in my city! I’ll have to check it out!
I don’t quite understand. Are they selling frozen pizzas that are then warmed in an oven? Is this the tech she is talking about?
How do you knock out big orders?
If the food taste good then the people will come, simple.. marketing and showing the people you here isn't then end all be all. Having a great business idea and flavor(even the service). Once that's out of the way its for the people to choose to come back or not.
She's so humble...
In my attempt to find this franchise concept online, continuous error messages. So i don't think this concept survived.
Something about this doesn’t make sense to me.
Not very good search I found it in 3 attempts doughboy pizza Atlanta worked
Could you let me know where to get or order the ovens that appear in your back in the video?
Please, thanks
Amazing and no threat to traditionalist and not pretending to be traditional.
Damn I thought I was the only one with this idea. I would love to have a few of these!
Several million people had this idea.
Very good ideas in the efficiency compartment , except for the pre made dough, if you wanna deliver the best products you have to have the know how on how to make a consistent dough, because with less intermediary you have more margin and more control. Btw if she wanna collaborate with me in making the process swift and effective i would be very happy to help her , I am an italian pizza maker btw
This is so inspiring!! I love your story. Interested in learning more.
No disrespect intended but this would have been a much better "in person" interview showing her shop and set up.
great interview shes really autherntic i loved all her responses. they helped see an unfiltered side
wish we could have seen her shops
Very Smart and Creative Congratulations 🎉 I love BLACK WOMEN OWNING BUSINESSES ❤❤❤
Why specifically coloured women?
Was there any picture of a pizza in there ?
I honestly can say the customer service was meh, timing on getting the pizza was a bit higher than expected. The pizza was ok but not better than Slice Pizza.
I do have some love and respect for what she had built. Only issue I see is she can’t scale at her birmingham location at all because it’s tiny parking, almost no space inside our outside to eat (which may not be an issue for all) and the it’s in a growing town that was not going to pull a lot of business from a lot of the city.
Buy a Tesla Rig. Work 3 years acquiring 1 Franchise each year retire on crypto and stocks. But Im a pizzaolo And Chef. And have my own oven designs and similar crusts. Many varieties of crusts and hybrid Recippees.
She is Awesome 👌
Smart Lady! ❤🎉
A true entrepreneur ❤
What are the ovens they are using?
They are using Donna Italia ovens. That company is a joke. They "Give" you the ovens but you must buy their dough and pay monthly fees and keep paying for only their dough. You never pay them off and you are relying on someone else to not go out of business.
@@Ranger4645 I'm curious, have you ever worked with Donna Italia or tried their products? You seem to have a very strong opinion about them...
Also, making your own dough is such a simple thing. It takes three ingredients, maybe four if you're fancy, and a floor mixer.
One speed rack with parchment lined sheet pans and a walk in cooler. Toss in the dry ingredients and leftover stale beer (a cheap way to get flavor into your dough.) Mix for twenty minutes with the dough paddle. Then divide into 4 6 and 10 ounce balls. Flatten onto parchment lined sheet pans, then allow to rise overnight in the walkin cooler. Every morning you pull out a speed rack and place it in a warm area like near your oven to wake up the yeast and let it rise. Then chop all your veggies, open up a can of San marzano tomatoes for your sauce (add salt and sugar to make it more addictive), shred some mozzarella and turn on your open sign and start selling pizza.
do that and be rich, maybe I'll believe you
You forgot the cost of a mixer is thousands for a used piece. Flour is expensive, heavy, and takes up a lot of space. Adjustments need to be made for extra hot and extra cold days, which requires training and experience. Pizza sauce isn't just tomatoes, sugar, and salt, unless you are not worried about a great flavor. It's extra time and possibly payroll costs. If you want to make an average dough like you described, then why not just do what she's doing and save time and money? It's only if you have a phenomenal dough recipe, that you would benefit from making your own.
You had me convinced at "san marzano." Stewed, peeled with basil. Run thru a hand mill. Probably opened 10,000 of those cans.
We never added seasoning for the base sauce. Straight Naples recipe... there's plenty of flavor in the topping. There's salt in the dough, but if you want more, then just spread a pinch over the cooked pie.
In Naples, the shops just run out cooked dough by the yard (meter). They cut off a section and top with tomato sauce, roll it up, and serve. No cheese, no spice... just hot fresh pizza bread with tomato sauce.
That's how I like it, but to each their own. Everyone gets their own flavor pizza... even if they're just ordering it.
❤❤❤❤❤Congrats Doughboy
Would love to see one put in Orlando Florida .
very smart, good for you lady
Respect for the concept and whole business idea. I do believe its good pizza but to label it "100% authentic Napoletan style pizza" is something I don't believe is true, from what I saw (quality of dough that you import?, part baked base, and at 340 C baked etc). But still, believe its good products and wish her luck in the future
Lots of advertising on the front of the jacket…. On the back is her other side hustles… Storage units, Towing, and Accounting.
This model is scary from a security standpoint. One person in the building makes it an instant robbery magnet. And it does not matter if this is essentially cashless - thieves are not geniuses. They will think it is an easy target and when they find out there is no cash, there is only one target - the worker.
What kind of pizza hoodless stove she uses???
Those are from Donna Italia pizza ovens
Are you doing a franchise???
Yes; I believe she is from what I've heard so far.
As Erica was talking, I just felt like I was at prophetic conference. What does she knows it or not? It is on her. You got that touched at you only get from above.❤🎉 bless the Lord I want one of these franchises. I’ll be reaching out soon.
🙄WTF? Did you reach out? How's your 150 sq ft $25k franchise doing?
Best tasting pie??
I enjoyed this episode Bruce 🎉
Thank you
The idea is a half baked idea that almost arrives at the logical conclusion of ghost kitchens. Renting 150 square foot spaces is a waste. You can find dozens of restaurant and catering companies, or commissary kitchen in every city that will lease space in their kitchens. Most food halls operate around a commissary kitchen, as do many restaurants which share the same building. Many kitchen staff already know how to work in a shared kitchen.
Seriously. Ghost restaurants operating out of a shared kitchen can do a big carryout/delivery business using the delivery apps and kiosks.
Excellant innovative lady, but is her fire alarm battery chirping, it's driving me mad, lol😑.
Why Dough Boy? You should have called it Dough Girl. You might get a visit from Pillsbury Dough Boy.
Busines name : Dough boy
- don't even make the dough
Amazing !
Thanks!
Lol, Am I the only one that saw that Ghost??😮 9:30 in video 😮
what happened at 9:30 ? 😬
A big ass dog that looked creepy after 😂
It's inefficient to import dough from Italy. If she was a real chef she would understand that she is selling frozen pizza. After 2 days dough doesn't rise. You would have to freeze it. This is basically 7-11 pizza. You can't do pizza cheap. She is starting off on the wrong foot. Gordon Ramsey opened a pizza spot in DC selling cheap tasting pizza. I ordered one and haven't been back since.
This is A LIE!! Those spaces Especially In Dekalb Mall Won't gross over 100K in the BEST marketplace! The good court is so EMPTY with bare Min traffic..major Chains LEFT that food court! CAP!!! SMH
How do you know this is false? Or are you just assuming because you don't know how.
The smoke alarm is too much!! The easy bake oven is too hot!
Prebaked dough and sauce, I can’t do it.
Im interested in buying a franchise!
Email me. I’ll connect you
Her websites are broken.
good interview
@@njjjjjjjjhhhs thank you
Just wondering how much is her net profits? Not doing her own dough, not cooking her own tomatoe base. If she had prep her own dough and tomatoe base, she could have increased her profit margins quite a bit
Classic low battery fire alarm chirp in the background 😂
You need to put the name of the business in your title.
it's in the description
@Smartpizzamarketing I know but you should list the guest or pizzeria name in title.
Clearly that’s not the goal. But she got “enough” publicity rite?…. Yea
That would be s m a r t.
Not enough of this video was spent on working in such a small space. This model seems similar to food trucks.
“master bathroom pizza shop” Please don’t say that again.
Cringed when she said it.
Why would you import dough from Italy? You can make your own dough and parboil it yourself. You hire 1 person who's soul job is to make the dough. This will also allow you to batch make the dough for your franchisees to control the quality.
Well, good luck with your business model.
So basically nothing in your pizza shop is proprietary .
How does she get to use the name Dough Boy? That alone is a show.
WHAT THE BRAND OF THOSE OVENS ?
Donna Italia
I love this idea and I absolutely love pizza 🥰🥰
10 PIZZAS AN HOUR AT $17 EACH..WILL GET YOU TO 500,000
that roughly equates to $456,960 on a 8 hour day, 7 days per week, on 26,880 pies a year.
Why close down a business that’s doing well before you open another one…🤔?
Why is her smoke alarms chirping 😂😂😂
The reviews from their South Dekab Mall store in Atlanta are not promising.
I'm watching this day 1 of ports on strike
Her website seems to be operational again (it wasn't working for me the last few times i checked).
"The total investment necessary to begin operating a Dough Boy Pizza Franchise ranges from $100,500 - $322,200."
Where's the link to her insta and website??
so its a brick and mortor huts brother pizza
Third party handling my, imported dough.
This is what wrong with business today, they expect customers to do work for them. With this concept only the owner makes money and customers do all work no job here, now what……
Restaurants have very thin profits, if you can leverage your cost and focus on the quality of your food, you have a better chance of survival and potential success.