Closed Weekends, Sold Out Weekdays: Inside the Perfect Pizza Business скачать в хорошем качестве

Closed Weekends, Sold Out Weekdays: Inside the Perfect Pizza Business

Come along as Bruce visits Florina Pizza, a tiny but mighty 500 square foot pizzeria tucked across from the Massachusetts State House in downtown Boston. Meet Barry, the owner who defied restaurant norms by closing his shop on weekends—and still built one of the busiest pizza spots in the city. In this episode, Barry shares how he accidentally became a pizza shop owner, the power of a great location, how he reduces food waste creatively, and what it's really like running a weekday-only pizzeria. Plus, Bruce gets a behind-the-scenes look at Barry's unique pies, including the surprising Arancini & Sausage pizza. Florina Pizza: https://www.florinapizza.com/ ⏱️ Chapters 00:00 – Intro: The Pizzeria with No Weekends 00:19 – Bruce Meets Barry, Owner of Florina Pizza 01:12 – Barry’s Unexpected Path to Pizza Ownership 02:03 – Why This Location Was Too Good to Pass Up 02:39 – How Construction Workers Jumpstarted the Business 03:19 – The 5-Day Week Model: Open Monday to Friday Only 03:47 – Lunch Rush Strategy and Customer Patterns 04:24 – Turning Leftovers Into a Signature Pizza 05:05 – Smart Waste Control: Arancini on Pizza 05:57 – Delivery Woes: Third-Party Challenges in the City 08:18 – Crafting the Prosciutto Gorgonzola Arugula Pizza 09:21 – Finishing Touches & Balsamic Glaze Magic 17:12 – Bruce’s Taste Test Outside the Shop 17:37 – Final Thoughts: Is This the Perfect Pizza Model?