No Pizza Background: Now Has Two Pizzerias (How To Do It)

Rick, the owner of OakCraft Pizza, discusses the operation and costs of owning a pizza business. He shares his plans for franchising and the criteria for opening a franchise. Rick also demonstrates the pizza-making process and highlights the importance of hard work and research when starting a business.

Chapters

00:00 Introduction and Background
01:22 Description of the Business
04:52 Cost of Opening a Location
06:24 Propane Machine for Dough
08:21 Busy Workflow and Capacity
10:18 Pizza Making Process
12:03 Oven and Cooking Time
13:00 Plans for Future Locations
15:09 Criteria for Opening a Franchise
16:08 Advantages of Franchising

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[juancervantes]

Why do they keep comparing it to chipotle, when its clearly a MOD pizza knock off

[itr]

Awesome video. Owner seems like a great guy. With that being said in this chipotle/subway pizza category I think it’s hard to beat place like blaze pizza. Ive been to several of these types with my family because its easy to share 2-3 pies. The speed/price/taste, blaze is my top in this category. Even in super touristy areas blaze was still affordable compared to others.

I remember we went to a pieology down near Kissimmee, Florida and I think for a kids, but it was almost $13! But at blaze it was less than $8.

I feel when you get over a certain price point then you might as well go to an actual legit pizza joint of your choice.

[somethingforsydney]

I reckon the nice brick oven should be a centrepiece of the store and not at the back to show the customers what they are really paying for in their pizzas.

[frankflex]

instant pizza, instant coffee, instant heartburn

[davidmack]

did he say 35.00 per sq. ft??? or 3-5? 42k must be his lease per year.

[saucemademillionaires]

how do a regular person afford 400k to open a business? im lost

[mr.chris]

Unfortunately costs are to high! Rent, staff and overhead and building out! This business will fail unfortunately the process is slow and even with the technology the pizza sizes are all different some don’t even fit in the box. 10 staff? This dude is selling the franchise not a profitable business

[frankflex]

so totally unItalian the honey and all of it.underwhelming

[Aohhdjdl]

This guy is not in the business of making real good pizza. He just wants your franchise money. You are welcome.

[bennyceca]

Pizza stretching is not that hard, 7 to 8 seconds is what someone with a bit of experience can also do, in even less time most of the cases! What happens if the machine breaks down?!

[pizzeriabufala]

Hmmm not sure how I feel about the OPERAPRIMA machine. The role of a pizzaiolo is a dying art which is why it became UNESCO protected. I think it’s important to continue passing down the skills or we’ll lose them. Lovely pizzeria though and great video! 👍🏼

[solo]

He probably put his hard earned money into his business. I wish him the best, but for me I am in love with Neopolitan style pizza. Soft n crunchy !

[Peetzza]

The overhead at this shop is unreal, I know a pizza place where the owner makes all the dough, all the toppings, and every single pizza all day, he is a pizza machine. It's operated by 3 people and they pump out 160 pizza for lunch and close at 4 PM. :D

[AJSwart]

It seems pretty similar to Blaze's Pizza

[tomikuzmanic]

Never has issues with my (Gozney) oven and recovery time. Know loads of people that use same oven for business and getting Napoletan style pizza. So its all in good planning and practice.

[r.llynch]

We use a Pizzarella and it works great, NO heat, NO oil just flour and it does 12". It's much less cost than this one he uses. I see he has to still stretch the dough out for the machine. With the Pizzarella just place the dough ball in the center and pull lever down for approx 3-5 sec and done!! It's around 11k but so far so good.

[cappymccappy]

I have been thinking of one day opening a pizzaria. I make a pretty good pie so people say who come to my home.

[desun]

The owner seems tired. Maybe he should have an extra day off during the week.

[frankflex]

wow, robo pizza. Almost better than frozen from costco

[whymindsetmatters]

MOD pizza out of Seattle started this business model for pizza. Now they're everywhere