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! 👌
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.
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.
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
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.
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
@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.
@@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.
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.
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.
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 😂
@@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!
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
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.
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.
@@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.
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
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.
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.
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.
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
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.
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.
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."
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.
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
You had a full interview, but you never show how those things work those pizza machines were a loose time just blah blah blah everybody knows those blah blah words
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.
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.
Omg so so proud of her no Jk but is it me or did her Ummms drive you nuts my lord! I'm so sorry someone help this smart lady speak with out ummmmmms pls
Something is off with this business and interview. I am not trying to hate or wish her bad luck, but I think “I am a chef” and the fact she’s buying her dough from Europe is contradictory. All great pizza places say the dough is the most important thing in a pizza, and she cuts corners with the dough. All the technology talk is vague and I think it’s a way to take away the focus from the quality of food. “Everyone is talking about their pizza awards, I want to talk about technology “. I know for sure which pizza place I would choose to go to. She’s seems to be an entrepreneur and has an eye for business though.
![[UNCUT] The Loyal Pin ปิ่นภักดิ์ EP.15 (3/4)](http://i.ytimg.com/vi/IVwR87OH0_A/mqdefault.jpg)
Wow, bring Erica back for an hour! If you run a successful business....you're good! She is off the chart.
Seconded!
Marketing!!!! Dont sit in business and wait for customers to walk in... Go!!! OUTSIDE to Promote and Market the FOOD.🔥🔥🔥
AWESOME SHOW !!!
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
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! 👌
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.
Best content!!! Motivational . Thanks for what you do👍👍
I appreciate that!
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
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.
Ms. Barrett is a smart business lady. I like her go get it attitude and acumen. She have an amazing smart concept…
Absolutely!:)
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
Proud of her. At least, she saw an opportunity and locked in on it. Thats the difference betweern a dreamer and an achiever. 👍🏿❤️
Love this concept and Erica is dialed in - go chef!!
Already made 2million on 16 deals. Wow. I like it.
16 x 25k franchise fee = 400k
Turnover is vanity profit is reality.
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.
This woman has it down. Love the vibe.
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
Oh she is in my city! I’ll have to check it out!
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.
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.
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.
This is so inspiring!! I love your story. Interested in learning more.
Sounds like a real nice pizza with some MAYBE dry wings, but crispy and with great sauce...
I'm in!
Her business acumen is good and refreshing to see ❤
great interview shes really autherntic i loved all her responses. they helped see an unfiltered side
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
"We Focus on the Pie"
Thats got slogan all over it :-)
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.
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.
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 😂
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.
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.
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
She's so humble...
Very Smart and Creative Congratulations 🎉 I love BLACK WOMEN OWNING BUSINESSES ❤❤❤
Why specifically coloured women?
Busines name : Dough boy
- don't even make the dough
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.
Where do you get your pre made pizza bases?
She is Awesome 👌
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.
Smart Lady! ❤🎉
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.
very smart, good for you lady
Amazing and no threat to traditionalist and not pretending to be traditional.
I enjoyed this episode Bruce 🎉
Thank you
Could you let me know where to get or order the ovens that appear in your back in the video?
Please, thanks
❤❤❤❤❤Congrats Doughboy
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
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
Amazing !
Thanks!
Is it an annual franchise fee? She built a 1-3 person operation. Franchised and hired a team. 🤔
Would love to see one put in Orlando Florida .
How do you knock out big orders?
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.
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?
I love this idea and I absolutely love pizza 🥰🥰
God bless her heart ❤
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?
Was there any picture of a pizza in there ?
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...
good interview
@@njjjjjjjjhhhs thank you
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
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.
“master bathroom pizza shop” Please don’t say that again.
Cringed when she said it.
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.
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.
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.
Why is her smoke alarms chirping 😂😂😂
So basically nothing in your pizza shop is proprietary .
Best tasting pie??
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."
Lots of advertising on the front of the jacket…. On the back is her other side hustles… Storage units, Towing, and Accounting.
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.
what happened at 9:30 ? 😬
A big ass dog that looked creepy after 😂
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.
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.
Not enough of this video was spent on working in such a small space. This model seems similar to food trucks.
Prebaked dough and sauce, I can’t do it.
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
I'm watching this day 1 of ports on strike
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.
Im interested in buying a franchise!
Email me. I’ll connect you
Her websites are broken.
Smart Pizza Marketing
You had a full interview, but you never show how those things work those pizza machines were a loose time just blah blah blah everybody knows those blah blah words
She’s very vague with giving details about how it works.
Her smoke alarm needs new batteries
Third party handling my, imported dough.
That’s right sista!!!
Why close down a business that’s doing well before you open another one…🤔?
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.
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.
Omg so so proud of her no Jk but is it me or did her Ummms drive you nuts my lord! I'm so sorry someone help this smart lady speak with out ummmmmms pls
WHAT THE BRAND OF THOSE OVENS ?
Donna Italia
The smoke alarm is too much!! The easy bake oven is too hot!
Something is off with this business and interview. I am not trying to hate or wish her bad luck, but I think “I am a chef” and the fact she’s buying her dough from Europe is contradictory. All great pizza places say the dough is the most important thing in a pizza, and she cuts corners with the dough.
All the technology talk is vague and I think it’s a way to take away the focus from the quality of food. “Everyone is talking about their pizza awards, I want to talk about technology “. I know for sure which pizza place I would choose to go to.
She’s seems to be an entrepreneur and has an eye for business though.
150 is huge
It's very small
I love pizza ..and hamburgers...wouldn't a hamburger pizza be amazing.
How does she get to use the name Dough Boy? That alone is a show.
Where's the link to her insta and website??