WE BROUGHT 15 PIZZAS….THEY WERE GONE IN 1 HOUR

Added: 2026-06-02

[00:00:00]Well, we're at the truck here, you guys, and good news, bad news, okay? Good news is that we sold out.

[00:00:11]Uh bad news is we did it in like an hour and we don't have any more dough balls, literally. So, we like I said, we've been testing, we brought 15 and we are down to one last ball. And literally, we've been here for less than an hour. So, daylight here.

[00:00:27]I'm going to take you guys on a quick little tour around here, you guys.

[00:00:31]So, there's a burger joint that's kind of right up front of us, right here.

[00:00:37]Highway right here, very very very busy intersection. This is where all the tricycles over here stop and go to different barangays over here dropping people off, but very very busy busy little joint over here.

[00:00:52]But, it's Sunday and I think people are kind of uh uh you know, they're out and about and you know, where they stopped in and then sold us out pretty quickly. So, really really good news, really fun for us, obviously, but you know, it's kind of too bad we only brought 15 dough balls, you know, cuz we could be here for another another couple hours probably, you know, selling stuff, so.

[00:01:20]But, yeah.

[00:01:21]I'm going to get on the oven here quickly so we can move some more pizzas here and then we're going to go home and make dough for tomorrow, I think. If you're coming tomorrow, tomorrow's Monday, I don't I don't know if we're going to come, but we didn't come yesterday, so we might try to make up for it.

[00:01:35]But, I don't know if you guys can I think there is some flour on my on my screen.

[00:01:46]This is she's doing some some illegal stuff over here, man. There's There's pineapple and pepperoni, all kinds of different stuff going on, but yeah.

[00:01:56]Well, yeah, So, it's 6:30.

[00:02:00]We have only one dough ball left, just a small one.

[00:02:04]So, uh if somebody does come by here next couple of minutes, we're going to make this one last one and call it a day.

[00:02:13]Um I think for next Sunday what we're going to do is come here during the day.

[00:02:18]>> Yeah, I think early early >> Yeah, because it's church day and a lot of people go out for lunches and things like that, so after church. So, I think that uh for next next Sunday we're going to be here maybe just after lunch, 12:00, 1:00 or something like that we're going to come.

[00:02:39]Um I'm going to answer a couple questions that people have asked, you know, like um is this worth it for us? Like all this work to sell, you know, 15, 20 pizzas.

[00:02:52]Um well, we're you know, this is a startup, right? This is a brand new business. We've been open for a week. We haven't done any kind of advertising at all.

[00:03:02]Um and you know, we're we're going to scale up, right? Like our goal is not to sell 15 pizzas. We're not going to be coming here with 15 pizzas all the time. At the moment we are.

[00:03:17]Uh I think maybe for tomorrow we'll try to make 20. Definitely for next weekend we'll come out with It would have been nice to have had like 10 more balls today. Uh just to kind of see, right?

[00:03:27]But you know, um our cost right now is about 30%, right? So, that's uh that's what it's costing us for our ingredients.

[00:03:39]Uh propane is you know, it's cost 1 3 right now. It's costing 1 3 or 1 2 8.

[00:03:48]And that's lasting like That's a loud exhaust.

[00:03:54]Um That's lasting like that's lasted already you know, 6 days. I think this is our 6th day.

[00:04:01]I think we got about half still left.

[00:04:05]Probably last like couple weeks I'm thinking this propane that's 1 3.

[00:04:09]And then rent on top of that, right? And then electrical. So we haven't really, you know, figured out all the numbers.

[00:04:16]But at the end of the day like our goal is to sell more than 15 pizzas, right?

[00:04:22]Like we're hoping to sell 30, 35, you know, to be averaging 35 pizzas would be nice per week, right?

[00:04:30]Once we figure out the size correctly, right now we're selling it for 240.

[00:04:35]Once I figure out that size correctly, once I am am able to stretch it out to that 11 in we're going to sell for 280.

[00:04:44]Right? 280 we're also thinking about adding something else on like bubble But if you're just thinking pizza itself you know, selling 30 pizzas averaging 35 a day a day is what kind of the goal [clears throat] is.

[00:05:02]You know, we would be at you know, around 10,000 pesos.

[00:05:06]Oh oh oh the end we only have one pie left. We have we definitely have somebody that's coming through right now.

[00:05:15]And all we can and they have there's like five five of them and all we can all that's so sad.

[00:05:21]And we can only offer them a small We only have one pizza left.

[00:05:33]>> Well, we can try this one.

[00:05:34]>> No, I don't know if I want to try that one.

[00:05:37]We have it all Yeah, it's like so soupy.

[00:05:41]>> Okay, let me clean this first.

[00:05:45]>> So yeah, we're we're trying to scale up this thing, right? So, right now, if we're doing uh 15 pizzas in a day, you know, we're obviously this is not how we're going to make a living, right?

[00:05:58]But until people know that we are here and we're here consistently and everything else like that, we have some signs up, we're posting stuff on, you know, Facebook every day, on TikTok and things like that. We are trying to, you know, get that 35 pizzas average, you know, a day. On weekends, maybe more, right? But you know, if we can do 35 pizzas a day, that at 280 pesos, but once we once I get those measurements right and I can start making 11-in pizzas again consistently, um you know, they'll the price will go back up to uh 280.

[00:06:39]We brought it down from 280 to 240 just because they're like uh 9-in pizzas.

[00:06:44]Now, they're consistently 10-in pizzas.

[00:06:46]So, we're going to get that uh extra inch out. And yeah, so if we do 10 pizza or 35 pizzas on the average, that's going to be a little over 10,000 pesos. That's without, you know, doing our coffee or anything like that. So, if we're making 10,000 pesos, 30% of that is cost, right? Uh our materials and everything.

[00:07:07]So, that's uh 3,000 and 7,000 for us, right? Now, if we we're going to be doing this, right? Now, 20 days out of the month, right? We're going to be taking 2 days off a week.

[00:07:20]So, we're going to hit that 20 days. And if we can do 10,000 pesos a day, uh times 20, that's 200,000 pesos, right? Um minus the 30% for uh our materials. But we're still say bringing in, you know, 140, 150,000 pesos a month that we would take home.

[00:07:42]That's not bad, you guys, for, you know, a living in the Philippines that you can definitely live off that, right?

[00:07:47]Especially if you don't have a you don't have a rent, you don't have a mortgage payment, you know, you don't have anything like that, right? The house is built and all these things that we have is property tax, which is which is not very expensive here in the Philippines, you know.

[00:08:03]But that is only doing it 20 days, right? If we can then find a couple of people that we can train up and get them doing this, then maybe we can take, you know, a few days off and things like that and we will be running 30 days out of the month, right? So that would be 300,000 pesos, right? So we're looking at it that way, not just, you know, coming over here, is it worth it to sell 15 pizzas? It's not. It's not. The answer is definitely no. But if we can double that number, which I think is very, you know, uh I'm not going to say easy, but it's definitely doable, right?

[00:08:43]Like I said, this is today was, you know, we would have been here earlier, I think we would have done much better if we were over here at, you know, noon rather than 4:00, right?

[00:08:55]Uh And yeah, like I said, that's really just without doing anything else. That's just doing our pizzas. We do want to add bubble tea to this, you know? So if we kind of do have a couple of extra hands that can come and help out and things like that, make it a little bit easier on us, then, you know, we'll expand a little bit more, right?

[00:09:19]So and it's not, you know, it's not impossible to sell 50 pizzas, 60 pizzas out of this truck. That's that's definitely, you know, uh I know a guy on that school kind of I got all this idea from peddling pizza. You guys might want to check him out.

[00:09:37]He's got similar, you know, uh set up as mine.

[00:09:42]Uh he's he's he's an excellent pizza pizza maker.

[00:09:45]>> Was this the same guy?

[00:09:47]>> Oh, nope. Nope. Nope. That's good. I thought it was the same usual customer was going to come and uh Oh.

[00:10:02]Yeah, we're sold out. Sorry, buddy.

[00:10:06]You're going to get a burger, I guess.

[00:10:07][laughter] You know, Come back tomorrow. Come back tomorrow, brother, okay? We will be back here tomorrow for sure.

[00:10:17]Yeah.

[00:10:19]Yeah.

[00:10:19]>> [laughter] >> Yeah, there you go, you know. So, we would have done a few more pizzas just now, you know. Like I said, it's only just past 6:00, you know, so but we just weren't prepared for this.

[00:10:32]We were not prepared to get hit so hard as soon as we opened that. People were lining up everywhere. We didn't even have our ovens on and they saw us coming, so some people took our phone number and everything else so they can just, you know, give us a call and uh make sure we're here and just order. So, that's that's all pretty good news, you know. But yeah, like I said, you know, we're we're thinking a little bit bigger numbers, you know, if if we can do bigger volume, this is totally going to be worth it, you know.

[00:11:02]Like I said, if we can For now, if we're going to do 20 days and, you know, we can get those 35 pizzas out on a daily, then like I said, we would be around 200,000 pesos, you know. Once we get up to 30 days, you know, that's 300,000, you know, that's you know, you're you're starting to make some pretty solid money here in the Philippines when you're making that much a month. So, you know, the numbers are there. Like I said, we are just, you know, this is just a startup, right? This is just our first few few days over here, really.

[00:11:35]You know, this was our first week, so still dialing things in, still dialing that recipe. And and once we have it dialed in really well, you know, we're going to you know much more worry much more about who who's coming, who's seeing us. And you know, with food it's you know, really good to advertise on you know, Facebook and Instagram and TikTok because people watch that all the time and people in Philippines watch cell phones more than anybody else in the world, I think.

[00:12:06]It's It's pretty crazy. So, you know, that and you eat with your eyes first, right? So, if you're uh seeing pizza on you know, while you're scrolling and things like that and you know, it's over here, you know, it's totally different pizza than anyone else is making around here. You know, there's another guy that's making it uh uh Basilio's, you know, and uh he's got really good pizza. Uh he's a buddy of mine, but he you know, because he uses Caputo flour, which he brings in from from Europe, uh you know, by time he's done with just with his flour, each each one of his dough balls is like 200 pesos. You know, our pizza's 240, right?

[00:12:44]So, he's selling pizzas at like between 6 and 900 pesos, right? So, we are you know, 1/3 1/3 of that price. So, but yeah, so that's kind of how uh you know, things have been going. I don't Another question is why am I cutting my pizza with scissors? Well, the reason we do that is because we we have like a Neapolitan style pizza with a really really big heavy crust, very airy. So, and again, I learned that from uh from uh Vito. You guys check him out on uh on on uh uh YouTube as YouTube as well. Vito Ioppelli, I think that's his last name is.

[00:13:28]Uh so and that's what he does. Well, you know, I I learned my pizza through YouTube University.

[00:13:35]And he's during COVID, he's the one who I started following and that's what he does. He cuts it with the scissors to keep that crust the same size cuz if you're going to take your pizza wheel through it, you're just going to destroy that crust. It's just not going to be the same anymore. So, that's why I cut it with the scissors. And a couple of people said, "I've never seen anybody doing that. I live in New York where the best pizzas is. I've never seen that."

[00:13:59]Well, you know, that if you're living in New York, you're eating New York style pizza, right? So, you're not eating this style Neapolitan style pizza. So, you just haven't seen it. But a a lot of people do do that. A lot of pizzerias do do that.

[00:14:13]Somebody else mentioned had a really good comment that, you know, when you guys get busy, you're not going to be able to do that. You're not going to be able to cut it with scissors when you have so many pizzas. And you're right about that. You're right about that.

[00:14:25]We you know, once we get there, we're going to get there and we're going to figure it out. Maybe I'll just use a wheel then at that point. But we obviously have pizza wheels and you know, we have everything. We have absolutely everything for the pizza business. But that's kind of why I why I do my thing.

[00:14:40]That's why I'm cutting uh the pizzas with scissors because it it keeps that integrity of that big heavy crust, you know?

[00:14:50]But yeah, for now, that's it. We're taking off. We're already going to go home cuz we have no more pizzas, right?

[00:14:56]So, But yeah, it was a good day.

[00:14:59]Like I said, I wish I would have 10 more dough balls and we would have been here 2 hours earlier. I think that we would have probably sold all of them we would have been here earlier. So, we learned that for next Sunday, right?

[00:15:11]Munchkin Munchkin is look at this. She's all packed up while I'm still trying to trying to chat away over here, you know? But yeah, so we're just packing up. We're going to be heading home now. Uh we have some poolish already made pre-made. So what I do is make my poolish 2 days before and then when I get home now, I mix my dough.

[00:15:33]And then I goes in the fridge for another 24 hours. So our dough takes 48 hours. It's in the fridge most of the time.

[00:15:39]And then we ball it and then after we ball it, we do our service. You know, a few hours later we do our service. So uh it does take us two over 2 days to make the pizza.

[00:15:51]Uh a lot of it is uh in a fridge because that, you know, temperature is just so high over here. You can't You can't keep it out at room temperature.

[00:16:01]It just over proves immediately and, you know, it turns into bread.

[00:16:05]You know? But anyways, thanks for watching you guys. There will be more updates coming up. Look at her. She just She wants to do everything right now.

[00:16:13]We're leaving right now, she says. All right. So we're out of here. Peace out.