Give me some video's you'd like us to make or pizzerias you'd like see.
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This guy sells out before he opens.
Robert runs Millie’s Pizza in the Pan in Chicago.
He makes 65 pizzas a day.
They’re all sold out before the doors unlock.
Here’s why it works—and how you can use this in your own shop:
1. Fixed capacity + preorders.
He caps production. He doesn’t chase volume.
Customers buy online. Choose a pickup time. Prepay.
Robert knows exactly how much money he’ll make before he makes a single pizza.
2. A tight 6-item menu.
No wings. No sides.
Just 6 pizzas he does better than anyone else.
Smaller menu, smoother operations, better margins.
3. Fully online.
No menu boards. Online ordering only.
Customers order how he wants them to.
Because his pizza’s that good.
You don’t have to copy all of it.
But ask yourself:
What can you take off your menu?
How can you control orders instead of reacting to them?
How can you run your pizza shop your way?
Build a shop that makes you happy to walk in.
The customer experience will follow.
Math:
65 Pizzas a day
Open Wed-Sun 4-9
Pizza cost on average $28 (Their deepish dish)
= $450,200 / year aprox.
It's just him and one other person.
👉 Want more breakdowns like this?
37 - 1
Went to Mamas Too a couple weeks ago. New video on Franks new location coming soon. Where esle should we go?
28 - 1
💡 What I Learned From Visiting a $3 Million Pizza Shop That Runs Like a Machine 💡
I’ve been talking to pizza shop owners for over 10 years.
But when I actually visit the kitchen and see how the operation flows, it’s a whole different level.
In this new episode, I break down everything I learned from Blue Square Pizza. This shop does $3 million a year from a takeout-only location. No dining room. Just one dough recipe used to make four styles of pizza.
Here’s what I share:
✅ The exact kitchen layout that keeps staff fast and focused
✅ How Troy pulls off Detroit, NY, Grandma, and Tavern styles with one dough
✅ Why a smaller space can mean more profit
✅ How systemizing the shop allows him to scale to six locations
🎥 Watch the full recap
25 - 0
You want to open a pizza shop. Maybe you’ve dreamed about it. Maybe you just love pizza. Maybe you think it’s easy.
It’s not.
This isn’t some Instagram fantasy. It’s a grind. It’s 16-hour days, blistered hands, burned dough, broken ovens, broken spirits. But it can also be beautiful—if you do it right.
I’ve talked to over 500 owners. Walked through 75 kitchens. I’ve seen the real success stories—the ones not chasing likes, but chasing legacy. They’re not the busiest, flashiest shops. They’re the ones where the owner still wants to show up every morning. The ones that know exactly who they are and who they’re not.
No bloated menus. No trying to please everybody. Just focused food, built on systems, purpose, and people.
If you’re serious about opening a pizza shop—watch this. Not for the fairy tale. But for the truth.
This is what it takes.
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I’ll be at the Pizza Expo. Want to see what’s happening there?
Anything you want to see most?
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New video coming soon. Any guesses where we are?
28 - 3
Which one are you taking?
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Where we headed in the near future.....
Las Vegas
Dallas
Chicago
LA
What pizzerias should we hit in these cities?
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We just hit up Flying Saucer Pizza in Salem, MA – a sci-fi-themed pizzeria that gets absolutely mobbed during Halloween! But what happens the rest of the year? We sat down with the team to find out how they keep the business thriving, their award-winning pizza, and how they use smart marketing to stay busy even when the crowds die down.
🔥 Plus, we got to try some next-level pizza creations (Crab Rangoon pizza, anyone?!) and checked out their insane decor filled with Star Wars, Star Trek, and Doctor Who references.
👉 Watch now: https://youtu.be/7yM73bB03Hw
Would you try a sci-fi-themed pizza shop? What’s the wildest pizza topping you’ve ever had? Drop your thoughts in the comments! ⬇️🍕
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We help teach how to start and operate pizza restaurants. If you want to start one or have already started this is the channel for you.
7 September 2015