This guy has zero employees and makes over $1M/ year making pizza every night. Here's exactly how he does it and how much profit he makes. His name is Aaron. His restaurant's called Edge Pizza. He sells out every week. How much culinary training does he have? Zero. He... used to weigh 365 pounds. Then he got gastric bypass surgery, lost 160 pounds, and he couldn't eat as much. So he had to make every single bite perfect. And that obsession turned him into an amazing chef with an amazing restaurant. Isn't it interesting how profitable obsessions can be? He's got 40 pans that he cooks pizzas in using an old Subway bread oven. Not a $20,000 pizza oven. His dough takes three days to prep, and he parbakes it before the shift even starts. That's the key. The dough's already half cooked, so when customers arrive, he can pump out orders fast. Himself, no employees. His sauce, one ingredient, tomatoes. That's it. His dough, four ingredients. No complicated recipes or secret formulas. Simple quality ingredients done right and good processes. The restaurant is in a 300-year-old historic building. People drive hours to eat there. He only has 16 menu items. Limited menu equals faster service equals less waste equals more money. So how many pizzas does he make a night? 150 pizzas at $20 each. That's $3k/ a night, five nights a week. That's $15k/week. Which is $750k in annual revenue BEFORE all of his other food revenue, which gets him to $1M. No payroll, no drama, no turnover. Overhead is tiny: Rent Ingredients Utilities. You don't need to be innovative. You don't need to be a chef. You just need to execute simple things well on repeat.show more

Chris Koerner

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