Her Pizza Shop is only 150/Sq Feet and does $500K

In this conversation, Erica Barrett, the chef and owner of Doughboy Pizza Co, shares her journey of creating a smart and efficient pizza shop. She discusses the innovative solutions she implemented, such as using technology to drive efficiency and reduce labor costs.

Chapters:
00:00 Introduction and Background
01:50 Creating a Smart Pizza Shop
03:39 Innovative Solutions for Efficiency
08:06 Adapting to the Changing Landscape
09:10 Success and Expansion
11:00 Falling into the Pizza Business
12:07 Research and Partnerships
14:19 A Day in the Life of Erica Barrett
17:30 Building a Fun and Efficient Brand
20:00 The Importance of Marketing and Operations
24:23 Franchise Opportunities and Costs
25:41 Sales and Growth Potential
27:30 Favorite Pizza and Future Plans
32:01 Efficiency and Technology in the Pizza Industry
33:32 Conclusion and Contact Information

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[rdytrvl]

Wow, bring Erica back for an hour! If you run a successful business....you're good! She is off the chart.

[bbrown]

Marketing!!!! Dont sit in business and wait for customers to walk in... Go!!! OUTSIDE to Promote and Market the FOOD.🔥🔥🔥
AWESOME SHOW !!!

[DEIYIAN]

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! 👌

[AllCoolThingsStoneMountain]

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.

[Pizza-and-weights]

Love this. Im looking at a dailed down 500sq ft place. Just pizza and knots

[bobpattison]

Best content!!! Motivational . Thanks for what you do👍👍

[ahmadghosheh]

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.

[dl]

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

[kelzz]

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

[dexterbrown]

Ms. Barrett is a smart business lady. I like her go get it attitude and acumen. She have an amazing smart concept…

[Jreed-wx]

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

[JavGaracia]

Already made 2million on 16 deals. Wow. I like it.

[chango]

Love this concept and Erica is dialed in - go chef!!

[IAMDPP]

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.

[Hey_me]

Proud of her. At least, she saw an opportunity and locked in on it. Thats the difference betweern a dreamer and an achiever. 👍🏿❤️

[richardray]

This woman has it down. Love the vibe.

[peterzummo]

In 150 sq ft, where do you have room for storage of boxes, dough, sauce, ingredients, etc?

[chrisrussell]

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.

[keithrice]

This is so inspiring!! I love your story. Interested in learning more.

[kristopherleslie]

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