Owned a business for 15 years, for those who have not managed people- it can be incredibly rewarding and it can also steal your soul. He is clearly making a comfortable living, putting out a product that he can be proud of- don't rock the boat. Love it. Congrats
I've worked in restaurants off and on for my entire working life and I can honestly say that hiring/retaining good employees seems like the most difficult part of running one.
At 5/600$ a man per week add up 3 employees per month, holy comoly that 9k at 40 hours per month, im fixing up a restaurant to be a hotdog joint, me and my 22 year old boy is it , i get this guy as a business owner
As a restaurant owner he has achieved every owners dream. No drama, no scheduling issues, no shortcuts, no drug addicts, no alcoholics, no interviewing 37 people for 1 position who quits 9 days later, no missed orders, no missed deliveries, no misses on inventory, food is always stocked and ordered, no dealing with courts and child support payments, no dealing with sheriffs on garnishments, no dealing with law firms for vehicle repossessions. Those who haven’t worked in a restaurant do not have the slightest clue how difficult this industry is. It’s rewarding and there are great people. But 98% of them will suck your soul from your grasp.
if your employees only last 9 nine either your an asshole or you don't pay enough... one thing you know for sure, if you have high employee turnover you aren't paying enough flat out. . .
@@PainlessTrader-h1u in the state of Michigan if you are on or applying for unemployment and have to submit job searches for recertification of benefits. Those are people who just apply do the interview and waste your time with never having the intention of accepting the job. The prospective employee obviously doesn’t disclose they are only applying to meet the requirements for unemployment but at the end of the process it’s evident. No I’m not an asshole and my cooks start at $20/hr which is $5-6 more than our market. We get people who lie about their experience because they want the $20/hr. It has to do with pay but not the lack of compensation. It’s because we pay so well compared to our market dishonesty is the path of many who try to secure a better paying job. It’s hard to verify a cook’s experience and work history. That’s why they are hired and given a 7 day probational period to prove they can preform next to my main cooks who have been with me for 16 years and make $28+/hr. Oh, and my dining room manager will end her year over $90k after bonuses.
@reservationmanager2240 bs if you're having a high turnover of employees you're absolutely doing something wrong. Great restaurants with great owners and management don't have a high turnover rate. In fact they'll have people waiting for openings instead of your bs excuse of the area of Michigan. 😂😂😂 you're doing something very wrong
Times have changed. I started working at a Supper Club in Upper Michgan in 9th grade and worked there until I joined the Navy right after 12th grade. My family had been eating there for just about as long as I can remember before I started working. They had the same staff working there for the better part of 14 years at least. Nobody quit, nobody was fired. Every waitress, cook, dishwashers, etc. cared about the customers and the business. Times have REALLY changed.
Literally 3 years since I walked into a Pizza Hut. We have a local chain called Your Pie. Made to order while you wait. Pick your toppings. Cooked in a brick oven . It's thin crust. 8 minutes later you have your Pizza. 7", 10" or 14". They sell the 14" with as many toppings as you want for $20.
Definitely! A lot of restaurants should focus again on quality. A lot of chain restaurants closing and blaming on the economy instead of the fact that their food quality has gone downhill and tastes like garbage
Logo of the business + contact info on the inside of the cover of the pizzaboxes, so that once "every customer takes a photo" the logo + info is included. This whole thing is brilliant well done dude.
Was that your idea? Smart. Because people are different now.. Social media....selfies... ("look at me having fun"). I would still like to see a phone option, as a customer but whatever... great little operation.
@@cotdd he has part time staff on the weekends and the phone orders could be mostly processed with that "press one, press two" automated crap. Why lose customers Spend a hundred...make a thousand.
@@cotddand the point about making a pizza and the customer never pays adds up over time. I’m sure he has saved tons of money through this and not paying a cute girl to answer the phones
I have seen a LOT of pizzas in my life, but the ones he makes look like they are on a whole other level. It's amazing that Aaron does this pretty much all by himself. This man is a huge inspiration!
I grew up and have lived here on the South Shore all of my life. I can’t think of any shops with that particular version of pie. I wish the owner of “The Edge” all the success!
I grew up in a family owned pizza business in small town Ontario Canada back in the late 60's. Back then everything was made from scratch because there were no alternatives. I love what this guy has done and I love Detroit style pizza. Congrats
I actually love this! I’d like that he’s got this cute little clean, open shop he’s there he does everything himself he occasionally has help and he doesn’t take phone calls. It’s either walk in or online orders. I would not mind having a little business like this at all. I think like he said when you get too big you can’t be in all these places and I think quality control is a big issue and when you are spread too thin, I think it’s just inevitable that the quality will go down. I think no one‘s going to run your business like you would, it’s your livelihood, it’s your business. I think this guys got a great little pizza shop, and I would love this one man show!!
"why not have employees?" Only a person who has never owned a business would ask this question. Three worst parts of owning a business: 1. employees 2. employees. 3 employees.
I have not had the best luck of finding employees for my food truck. I still haven't given up but definitely it's not a priority I would love to have a business where I can just oversee rather than work Hands-On everyday, but I'm happy that I have a brand that people enjoy the food. There are great cooks out there. There are just the other things like showing up on time, motivation and ego that gets in the way
@@NicksDynasty I think it has to do with the hiring process itself. Where you advertise for potential employees, how you filter the applicants down, and finally the actual interview / decision process. Along with the training methods. Might want to consider those types of topics.
If I were to open a restaurant, it would be a pizza place with a consistent format and style. This idea brings back memories of when I used to run a concession stand. I quickly learned that having more workers didn't always lead to better overall results. I realized that focusing on quality food and building relationships with people was more important than just trying to serve as many customers as possible. Much success to you!
@@scottt5484 - I quickly realized the same when I red a concession stand. When the people came and talked, I enjoyed the people's company. So much to the point the concession "business" took care of itself. I would do everything in the world to keep it about the people, small places, great products, and offer a consistent product! Have a great Weekend!
This is awesome, I've wanted to open a small restaurant for a long time that i can run by myself but wasn't sure if it could be possible. Definitely inspiring
Food costs are generally 30-40%. His overhead - electricity, rent, water, taxes, have to be pretty reasonable. Probably clearing $150,000-$200,000 a year.
I live about 45-60 min away and was searching the internet the other day for square slices near me. This place was the closest that came up. One of these days im going to make the trip.
Very smart guy. He doesn't need employees because he has a system down and he is efficient. I did construction for a long time by myself after having a lot of employees. The extra time and stress managing employees, filing reports, government compliance etc isn't always worth it. Kudos to him
2 місяці тому
The only down side is if he gets sick or wants to take a 2 week vacation his store has to close ...
Had a business for 35 years and employees have always been one of the biggest problems. I have seen more people give up a small business and go it solo because of this. Not my kind of pizza but admire your fortitude. I can see why you'd only go four days a week though. Good luck.
This guy reminds me of Elon Musk who asks questions about the processes involved in his cars and space vehicles. The guy in the video has reduced making good pizzas to a simple process. I can't see how it could get any simpler. He and Musk must be brothers. SpaceX was using a $500 latch in one vehicle and Musk looked at it and asked why and told them to find something cheaper. They found a latch that worked perfectly well for 75 cents at Lowes. Musk is a vicious cost cutter. Less expensive and more efficient processes drive him. Common sense stuff. Read his biography by Isaacson.
I owned a franchise pizza shop for many years and always said if I could only do this myself I would be a lot happier. But we were required to deliver as the rules governed into the franchise and have neatly if we didn’t deliver we would not of survived very long. 5he key word is for a one man band is location location location. Good luck and keep up the good work
The owner has that Introvert Dog in him. He's a lone wolf. Gets shit done own his own,No drama and doesn't tolerate his privacy and mind peace. Wish him all the best
I love the Edge. My family has a house nearby and we visit often in summers. We discovered this guy's Sandwich location and I was blown away. You can tell he's running a streamlined operation. If there's two things I love, it's pizza and efficiency. I was and still am very excited that the Plymouth location is up and running and wish him tons of success. One note on the dough though -- last time we ate it was way under proofed. Toppings were great, but dough was off; no airiness, all density. Probably had to rush some pies out because it was 4th of July weekend. I'm sure he'll adjust.
Sat here at midnight wathcing this in the UK, and its got me to thinking I want to open a pizza joint tomorrow! Everything just looks right where it should be and works just as it should do. Absolutely fair play to that man!! The one thing I would ask. With a one-man show, what happens if/when that one-man goes down? Is there a contingency plan? Is there perhaps another person who could step in some days and keep the ship afloat in the same way?
we dont know where his hands have been by health standards he needs to use gloves to protect the people paying all that money get those gloves on how hard is that and he advertises it we know they have been in his ass and maybe intoimate places
Absolutely a great guy! Used to go to his old location located in Sandwich before he moved to Plymouth. Please check his place out. Great product and great location as well!
Buying the doughballs pre-made is interesting. I'd like to know the cost difference vs. making them in-house. It would save a lot of time in prep to buy them already made.
I think shops that specialize in specific items like these, will always offer a unique experience taste wise. Even if their food isn't one of the "best" they almost always leave you with a positive impression of their food.
I got a little spooked wene you said is it haunted, i thought i saw someone pearing out the window behind you lol until i realised it was your shadow 🤣🤣🤣
Kudos to Aaron, he enjoys working and creating a great product, too many business owners think they can simply hire ppl to do all the work and not do anything themselves, for the most part this leads to an average product and service.
Wasn't expecting to see Plymouth. I'm normally there about every 2 months for work (but its been a while longer recently). I look forward to trying your place next time I'm there.
Very smart guy kudos to him. Pizza 🍕 is an extremely high margin business and with 1 FT employee he is easily making as salary $150,000 per year. Great business model.
No, pizza is NOT an extremely high margin business. Food costs have skyrocketed, rent has skyrocketed, insurance has skyrocketed, labor has skyrocketed. I have 3 friends, all of whom have owned their own pizza shops who've got out of the business over the years, some of whom had operated for decades.
Pizza the FOOD is high margin, especially compared to say burgers or BBQ or something like that. It probably costs him $2-3 to make each pie, and he's selling them for $16+
@@jasonpayne8960rent/ingredients/lights/ ac etc etc he's not killing it but it's definitely a continuous stream of revenue and within like 4 or 5 years he'd be killing it
I guess the Algorithm showed me this because of your WDW content. This is great stuff!! As a bbq content creator I thought the bbq commenters were unhinged but after reading the comments on this video Pizza brings in the crazies too! This pizza looks amazing and I love what this guy is doing!
If I ever got to the point where I could own and work my own pizza place. I like your setup and the idea of working by myself. That is brilliant idea and concept. Plus my favorite style of pizza is detroit style.
I was a night manager for a coach tour bus business and had 14 to 20 employees to manage. I work mostly by myself in construction trade, way less stress working by yourself. 😊
@simplyblessed7036 Honestly, learn everything, work a year or more, with as many trades as possible. Some just break you down. But learn em, earthworks, underground stability and utilities, concrete forms and concrete for foundations, framing electrical sheet rock or equivalent, and framing is wood and metal, texture paint flooring plumbing hvac, Honestly there alot 😆, start by learning everything about everything, sorry never got asked that before
You think the magic is how it's cooked inside those trays. All the grease oozes down around the edges and underneath the dough and just makes crispy flavor explosion all over the bottom of that pizza
Man this guys needs to run a country. The level of efficiency is insane. Very astute business minded individual. Kudos to him. And many more success to come to him. 🎉
I'm pretty sure most people can think of someone that ran a country for 4 years, but this guy probably pays his vendors and hasn't gone bankrupt multiple times or committed fraud to secure loans@@IsaidQUIETnHERE
I feel like if someone was passionate about being an owner of a franchised version of this shop it could work - but the thing is, someone who is really passionate about the product would just open their own without franchising. Maybe family is the exception.
Looks great....But how does it taste?? I saw all the reviews about how he runs a good business...Maybe I missed it, but didn't see comments on taste/quality..
Owned a business for 15 years, for those who have not managed people- it can be incredibly rewarding and it can also steal your soul. He is clearly making a comfortable living, putting out a product that he can be proud of- don't rock the boat. Love it. Congrats
So true, it can take a long time to find good people.
100% too many people over complicate everything chasing more profit and end up with less value at the end of the day.
I've worked in restaurants off and on for my entire working life and I can honestly say that hiring/retaining good employees seems like the most difficult part of running one.
At 5/600$ a man per week add up 3 employees per month, holy comoly that 9k at 40 hours per month, im fixing up a restaurant to be a hotdog joint, me and my 22 year old boy is it , i get this guy as a business owner
I owned a brothel for 22 years & I agree. Very satisfying!
As a restaurant owner he has achieved every owners dream. No drama, no scheduling issues, no shortcuts, no drug addicts, no alcoholics, no interviewing 37 people for 1 position who quits 9 days later, no missed orders, no missed deliveries, no misses on inventory, food is always stocked and ordered, no dealing with courts and child support payments, no dealing with sheriffs on garnishments, no dealing with law firms for vehicle repossessions.
Those who haven’t worked in a restaurant do not have the slightest clue how difficult this industry is. It’s rewarding and there are great people. But 98% of them will suck your soul from your grasp.
if your employees only last 9 nine either your an asshole or you don't pay enough... one thing you know for sure, if you have high employee turnover you aren't paying enough flat out. . .
@@PainlessTrader-h1u in the state of Michigan if you are on or applying for unemployment and have to submit job searches for recertification of benefits. Those are people who just apply do the interview and waste your time with never having the intention of accepting the job. The prospective employee obviously doesn’t disclose they are only applying to meet the requirements for unemployment but at the end of the process it’s evident.
No I’m not an asshole and my cooks start at $20/hr which is $5-6 more than our market. We get people who lie about their experience because they want the $20/hr. It has to do with pay but not the lack of compensation. It’s because we pay so well compared to our market dishonesty is the path of many who try to secure a better paying job. It’s hard to verify a cook’s experience and work history. That’s why they are hired and given a 7 day probational period to prove they can preform next to my main cooks who have been with me for 16 years and make $28+/hr. Oh, and my dining room manager will end her year over $90k after bonuses.
100% correct
@reservationmanager2240 bs if you're having a high turnover of employees you're absolutely doing something wrong. Great restaurants with great owners and management don't have a high turnover rate. In fact they'll have people waiting for openings instead of your bs excuse of the area of Michigan. 😂😂😂 you're doing something very wrong
Times have changed. I started working at a Supper Club in Upper Michgan in 9th grade and worked there until I joined the Navy right after 12th grade. My family had been eating there for just about as long as I can remember before I started working. They had the same staff working there for the better part of 14 years at least. Nobody quit, nobody was fired. Every waitress, cook, dishwashers, etc. cared about the customers and the business. Times have REALLY changed.
Pizza Hut should be less worried about the old trademarked name they no longer use and more worried about the crappy pizza they currently make.
Facts.
No doubt and what the hell happened to their basic breadsticks and cheese? Those breadsticks used to be FIRE. Now, garbage.
Their pizza is better than the other chains
Literally 3 years since I walked into a Pizza Hut. We have a local chain called Your Pie. Made to order while you wait. Pick your toppings. Cooked in a brick oven . It's thin crust. 8 minutes later you have your Pizza. 7", 10" or 14". They sell the 14" with as many toppings as you want for $20.
Definitely! A lot of restaurants should focus again on quality. A lot of chain restaurants closing and blaming on the economy instead of the fact that their food quality has gone downhill and tastes like garbage
was trying to raise money for a shop like this and everyone thought I was nuts. It is a great idea and works so well!
This guy has thought everything through, incredible efficiency.
Small shop and good business
For a shit pie.
everything except pizza taste and quality lol. Give me a true fresh pizza made by a pizziolo any day
@@microchrist6122 my thought...wanted to cry as i saw the dough
@@microchrist6122 its almost as if its called a detroit style and not sicilian style
His success is he doesn't have anyone to help him and keeping it just big enough to manage it all alone
And no competition
It will hurt the growth but that's how some people prefer it
@@sendyboyz7976 stressless way of doing it
The personal service offered can be more rewarding than hiring out help.
17:40 talking about the pizza being visually appealing while im sitting here drooling over how amazing the pizza looks, you're not wrong.
I’m a successful sole proprietor and I appreciate the reasons he likes to keep his pizza shop with just him and maybe a helper. Lot of hard work!
Logo of the business + contact info on the inside of the cover of the pizzaboxes, so that once "every customer takes a photo" the logo + info is included. This whole thing is brilliant well done dude.
Was that your idea? Smart. Because people are different now..
Social media....selfies... ("look at me having fun").
I would still like to see a phone option, as a customer
but whatever...
great little operation.
@@MrJimmysez he wouldn't have time to get anything done if he was taking calls
@@cotdd he has part time staff on the weekends and the phone orders could be mostly processed with that "press one, press two" automated crap.
Why lose customers Spend a hundred...make a thousand.
@@MrJimmysez it still wouldn’t work because his orders are prepaid so that he can guarantee sales and efficiency.
@@cotddand the point about making a pizza and the customer never pays adds up over time. I’m sure he has saved tons of money through this and not paying a cute girl to answer the phones
This owner is a genius!!!! Love the video!! It really opens your eye to a different way of having a pizza shop.
I have seen a LOT of pizzas in my life, but the ones he makes look like they are on a whole other level. It's amazing that Aaron does this pretty much all by himself. This man is a huge inspiration!
Come to Detroit and go to Buddy's Pizza.
The Alibi is way better than buddies. Hell even Jets is
I grew up and have lived here on the South Shore all of my life. I can’t think of any shops with that particular version of pie. I wish the owner of “The Edge” all the success!
My man opened up a Detroit Pizza shop in the heart of south shore bar pie territory. Good job. Wishing you the best!
Straight forward.
Efficient.
Quality.
Thanks for sharing!
That’s an incredibly smart man with a Humble Spirit. I know someone like that 💚. I wish nothing but the Best for him. 🍕 yummy 😋!
Such a calm likable person
I grew up in a family owned pizza business in small town Ontario Canada back in the late 60's. Back then everything was made from scratch because there were no alternatives. I love what this guy has done and I love Detroit style pizza. Congrats
Nice! I grew up in S. Ontario and now I make my own dough from scratch! My wife will not let me order delivery anymore! A labour of love!
@@thinker8699 What the heck do Canadians eat??
What an unexpected and brilliant video to come up on my feed. Great concept, excellently implemented.
I actually love this! I’d like that he’s got this cute little clean, open shop he’s there he does everything himself he occasionally has help and he doesn’t take phone calls. It’s either walk in or online orders. I would not mind having a little business like this at all. I think like he said when you get too big you can’t be in all these places and I think quality control is a big issue and when you are spread too thin, I think it’s just inevitable that the quality will go down. I think no one‘s going to run your business like you would, it’s your livelihood, it’s your business. I think this guys got a great little pizza shop, and I would love this one man show!!
"why not have employees?" Only a person who has never owned a business would ask this question. Three worst parts of owning a business: 1. employees 2. employees. 3 employees.
I have not had the best luck of finding employees for my food truck. I still haven't given up but definitely it's not a priority
I would love to have a business where I can just oversee rather than work Hands-On everyday, but I'm happy that I have a brand that people enjoy the food.
There are great cooks out there. There are just the other things like showing up on time, motivation and ego that gets in the way
Man.. makes me wonder who is hiring the employees that end up being so bad.
@BrianHoff04 I would have had employees real quick and expanded.
I have had bad employees but it's a numbers game. The right ones will come
It’s because you can’t pay them enough and most people won’t be as passionate as you are
@@NicksDynasty I think it has to do with the hiring process itself.
Where you advertise for potential employees, how you filter the applicants down, and finally the actual interview / decision process. Along with the training methods.
Might want to consider those types of topics.
If I were to open a restaurant, it would be a pizza place with a consistent format and style. This idea brings back memories of when I used to run a concession stand. I quickly learned that having more workers didn't always lead to better overall results. I realized that focusing on quality food and building relationships with people was more important than just trying to serve as many customers as possible.
Much success to you!
Well said, I appreciate your comment. 💯
I run a pizza shop in Chicago. I like to say, I’m in the people business not the restaurant business.
@@scottt5484 - I quickly realized the same when I red a concession stand. When the people came and talked, I enjoyed the people's company. So much to the point the concession "business" took care of itself.
I would do everything in the world to keep it about the people, small places, great products, and offer a consistent product!
Have a great Weekend!
man now I wish I was closer to this place, looks great, he is proof that when you make good stuff the business grows itself with mouth to mouth
Mouth to mouth?
you don’t need it hit the gym stop trying to take the comfortable road
This is awesome, I've wanted to open a small restaurant for a long time that i can run by myself but wasn't sure if it could be possible. Definitely inspiring
This guy is killing it, profit-wise, with an 8 x 10 pizza for $17.00.
Some of them were $19 on the menu
Food costs are generally 30-40%. His overhead - electricity, rent, water, taxes, have to be pretty reasonable. Probably clearing $150,000-$200,000 a year.
I live about 45-60 min away and was searching the internet the other day for square slices near me. This place was the closest that came up. One of these days im going to make the trip.
gotta do it this weekend bro and get back to us with how it was
@@xJDMWaRRi0Rx fr lol
I like how he just keeps working while he's being interviewed.
its as if he has a 5 year old running around his legs asking the same questions over and over.
Very smart guy. He doesn't need employees because he has a system down and he is efficient. I did construction for a long time by myself after having a lot of employees. The extra time and stress managing employees, filing reports, government compliance etc isn't always worth it.
Kudos to him
The only down side is if he gets sick or wants to take a 2 week vacation his store has to close ...
He has "helpers" which means he's paying cash.
Had a business for 35 years and employees have always been one of the biggest problems. I have seen more people give up a small business and go it solo because of this. Not my kind of pizza but admire your fortitude. I can see why you'd only go four days a week though. Good luck.
Great advice there. Start small, scale slowly. Solo operator doing it right.
Absolutely!
But now he's wore
This guy reminds me of Elon Musk who asks questions about the processes involved in his cars and space vehicles. The guy in the video has reduced making good pizzas to a simple process. I can't see how it could get any simpler. He and Musk must be brothers. SpaceX was using a $500 latch in one vehicle and Musk looked at it and asked why and told them to find something cheaper. They found a latch that worked perfectly well for 75 cents at Lowes. Musk is a vicious cost cutter. Less expensive and more efficient processes drive him. Common sense stuff. Read his biography by Isaacson.
I owned a franchise pizza shop for many years and always said if I could only do this myself I would be a lot happier. But we were required to deliver as the rules governed into the franchise and have neatly if we didn’t deliver we would not of survived very long. 5he key word is for a one man band is location location location. Good luck and keep up the good work
Nice dude! Never had that style of Pizza. Greets from Germany!
What makes it good is it's deep dish and of course quality ingredients.
Nothing about that is deep dish. Nothing.
The owner has that Introvert Dog in him. He's a lone wolf. Gets shit done own his own,No drama and doesn't tolerate his privacy and mind peace. Wish him all the best
I love the Edge. My family has a house nearby and we visit often in summers. We discovered this guy's Sandwich location and I was blown away. You can tell he's running a streamlined operation. If there's two things I love, it's pizza and efficiency. I was and still am very excited that the Plymouth location is up and running and wish him tons of success. One note on the dough though -- last time we ate it was way under proofed. Toppings were great, but dough was off; no airiness, all density. Probably had to rush some pies out because it was 4th of July weekend. I'm sure he'll adjust.
Random question, is that part of town is it busy all year around or just during tourist season like summer?
@@frankvalentino1121 it’s seasonal for sure, with a huge summer concentration, but doesn’t turn into a ghost town off season.
WOW!! What a great piece once again! Thanks Bruce! Love your content.
Thanks again!
I love the boxes!!! Oh man! Id love to find where he buys the compostable take out boxes!
Sat here at midnight wathcing this in the UK, and its got me to thinking I want to open a pizza joint tomorrow! Everything just looks right where it should be and works just as it should do. Absolutely fair play to that man!!
The one thing I would ask. With a one-man show, what happens if/when that one-man goes down? Is there a contingency plan? Is there perhaps another person who could step in some days and keep the ship afloat in the same way?
He has everything figured out easy to see
I love this. He has thoroughly thought out this process as a one-person shop.
Being born and raised in Detroit, i didn't think Detroit style pizza was a big thing outside of Detroit. I love your business. I will visit one day
Your channel keeps popping up, been watching for a few weeks, just subscribed. Goodluck man!
Welcome aboard!
I love to see a guy running his business the way I do. I’m in a completely different business but run it solo too. Totally understand this way.
His business model is Genius !!
I love this channel! This was very cool! Hugs from Texas!
That is why a lot of people go into the food truck business, 1 or 2 people can run it and no employee nightmares.
Bless this man and his business! I pray he stays true and keeps the greedy corporations away.
Great video very resourceful and conversations 🤘
This guy is seriously a legend
Nice owner- spotless restaurant -hard worker -best of luck-something to be proud of- best of luck
i like a ower that has a passion for his work
we dont know where his hands have been by health standards he needs to use gloves to protect the people paying all that money get those gloves on how hard is that and he advertises it we know they have been in his ass and maybe intoimate places
that frico (fried brown cheese) on the sides of the pizza looks soooo yum. Great video.
So good!
Ive walked by this place a few times and really want to try it! Hopefully soon!
Absolutely a great guy! Used to go to his old location located in Sandwich before he moved to Plymouth. Please check his place out. Great product and great location as well!
You went to the chicken coop!?
@@perotinofhackensack2064 ?
this guy is awesome, id apreciate his advice on a range of topics
Buying the doughballs pre-made is interesting. I'd like to know the cost difference vs. making them in-house. It would save a lot of time in prep to buy them already made.
Pure genius. My Nana used to make Italian Bread. Dough, tomato sauce and Parmesan cheese. Taste better than any pizza I ever had.
I love this guy, building, decor and I wish I was close enough to eat the pizza. He has the touch! (Texas)
From Louisiana. Looks Great ! Thanks.
drama free
props to this man
I think shops that specialize in specific items like these, will always offer a unique experience taste wise. Even if their food isn't one of the "best" they almost always leave you with a positive impression of their food.
I got a little spooked wene you said is it haunted, i thought i saw someone pearing out the window behind you lol until i realised it was your shadow 🤣🤣🤣
Kudos to Aaron, he enjoys working and creating a great product, too many business owners think they can simply hire ppl to do all the work and not do anything themselves, for the most part this leads to an average product and service.
This channel brings more value then Dave Port review videos
Trying to
yea tons of free advice and real experiences that you wouldnt be able to get to
This guys a genius, or at least very thoughtful and calculated.
Wasn't expecting to see Plymouth. I'm normally there about every 2 months for work (but its been a while longer recently). I look forward to trying your place next time I'm there.
I love your concept, I can't find the pizza boxes that you are using, do you have a link for the 8 x 10 clamshell boxes?
Just stick with being a working stiff clearly you can't overcome small problems
Very smart guy kudos to him. Pizza 🍕 is an extremely high margin business and with 1 FT employee he is easily making as salary $150,000 per year. Great business model.
No, pizza is NOT an extremely high margin business. Food costs have skyrocketed, rent has skyrocketed, insurance has skyrocketed, labor has skyrocketed. I have 3 friends, all of whom have owned their own pizza shops who've got out of the business over the years, some of whom had operated for decades.
Pizza the FOOD is high margin, especially compared to say burgers or BBQ or something like that. It probably costs him $2-3 to make each pie, and he's selling them for $16+
@@jasonpayne8960 thank you Jason - some others here really dont seem to know much!!!
@@jasonpayne8960rent/ingredients/lights/ ac etc etc he's not killing it but it's definitely a continuous stream of revenue and within like 4 or 5 years he'd be killing it
@@jasonpayne8960The cheese alone costs at least $2.00 and probably closer to the $3.00 range.
I guess the Algorithm showed me this because of your WDW content. This is great stuff!! As a bbq content creator I thought the bbq commenters were unhinged but after reading the comments on this video Pizza brings in the crazies too! This pizza looks amazing and I love what this guy is doing!
Bbq content creator😅😅
I agree with his assessment of local business and quality of life. 💯
That is the coolest thing I've ever seen. 1724. Omg
If a grandma from thae land of pi, gives you a hug, because of your products, you have done it properly, good job, send me a multi cheese😂
If I ever got to the point where I could own and work my own pizza place. I like your setup and the idea of working by myself. That is brilliant idea and concept. Plus my favorite style of pizza is detroit style.
Looks gooooooood. I'll have to ask my Massachusetts friends if they have tried it and if not I'll suggest they do when they get a chance one day.
Could you post who makes your pizza boxes ? I think I could use them for take out bbq. They look good quality!
I was a night manager for a coach tour bus business and had 14 to 20 employees to manage. I work mostly by myself in construction trade, way less stress working by yourself. 😊
do you have any advice for someone who is wanting to get into the construction trade?
@simplyblessed7036 Honestly, learn everything, work a year or more, with as many trades as possible. Some just break you down. But learn em, earthworks, underground stability and utilities, concrete forms and concrete for foundations, framing electrical sheet rock or equivalent, and framing is wood and metal, texture paint flooring plumbing hvac, Honestly there alot 😆, start by learning everything about everything, sorry never got asked that before
As a former pizza cook, this guy is a hero.
Nice dude all the best for him and his business
🙏
This would work well using a Food Truck or Trailer. Simple product that is easily portable. This would sell well in many venues.
I would do the same thing, just a helper once in a while on Friday and Saturday😂
I have a feeling his business just doubled
You think the magic is how it's cooked inside those trays. All the grease oozes down around the edges and underneath the dough and just makes crispy flavor explosion all over the bottom of that pizza
Pizza Hut's pan pizzas work that way.
This guy has the idea. You don't need to scale every business. A business making 500 pizzas a day isn't the same business as shop doing 120 per day.
What a great idea. Love the Volvo P1800 on the wall
ripoff very small and hes a slob w no gloves w all the covid and ecoli disease
hats off to this man ..that is one amazing individual..i'd love to do something like that, but i don't think i could pull it off on my own ..
Man this guys needs to run a country. The level of efficiency is insane. Very astute business minded individual. Kudos to him. And many more success to come to him. 🎉
I can think of someone who already did for 4 years
I'm pretty sure most people can think of someone that ran a country for 4 years, but this guy probably pays his vendors and hasn't gone bankrupt multiple times or committed fraud to secure loans@@IsaidQUIETnHERE
Elon and Musk are probably hiring people just like him.
smart simple straight forward ... very nice business model
incredible work
That is so cool good job !!!! Happy for you!!!!!!!
I feel like if someone was passionate about being an owner of a franchised version of this shop it could work - but the thing is, someone who is really passionate about the product would just open their own without franchising. Maybe family is the exception.
Where did you source the pizza boxes, brilliant.
Everyone is asking same thing people don't share trade secrets
Bless this man
I like this guy smart and knows what he wants.To the point!
I know pizza hut had the edge pizza in Canada .. not sure if they still do .. google shows they brought it back in the US in 2022
This man thought out this pizza shop step by step
I absolutely love it when local man does great! Pizza Hut, Dominoes and Little Ceasers are now gnarly!
I really like the owner too, cool guy
I love to hear stories like this
Love this man! This was an awsome video.
The Owner is very personal and great guy with good pizza.
alot of food places ive seen use gloves handling the worst is touching meat and sticky gloves a must why not
Looks great....But how does it taste?? I saw all the reviews about how he runs a good business...Maybe I missed it, but didn't see comments on taste/quality..
He's selling a ton of pizza using fresh ingredients I see common sense isn't for you
@@sifer5913 lol, was just wondering....So have you eaten there?
@pennywise804 I'm not the one complaining about taste and quality either try it or dont
this guy is a genius!
Awesome. No employees calling sick or complaining and fearing that you cannot operate if they don't show up.
If he gets sick or hurt it can't operate...
Employers have always the been the problem. Biz owners are all weak and insecure
Employers complain more than employees. By far actually. Go take a nap.