This Pizza Shop Is Inside a Gas Station… And It’s Selling 300 Pizzas a Day

A pizza shop inside a gas station sounds strange… until you see what Pat has built. His family owned the property, nobody wanted to rent the restaurant space, so he turned it into a takeout-only pizza shop. Now they’re selling up to 300 pizzas on a busy Friday, plus hundreds of slices a day, without DoorDash. We talk dough, King Arthur flour, keeping the operation simple, oven bottlenecks, and why quality matters more than trying to do everything. If you’re in the New Haven area, go check out Pat’s Pizza. Pat's Apizza: https://patsapizza.com/ Chapters: 00:00 Gas station pizza? 00:51 How the pizza shop got started 01:30 Getting people to try it 02:14 Why the business is taking off 02:40 Takeout only and built-in traffic 03:07 Selling 300 pizzas on a Friday 03:23 Why they don’t use DoorDash 04:18 The drive-thru opportunity 04:38 Keeping the menu focused on pizza 05:02 The dough and flour process 06:30 Simplifying dough for consistency 07:19 Fixing dough consistency issues 08:24 The oven setup 08:42 What he would do differently 09:02 The oven is the bottleneck 10:02 Time to try the pizza 10:12 Why this location works 11:14 Pizza prices and final thoughts More From The Slice Community: The Sauce: https://slice.com/community Facebook: https://fb.com/slicepizzaapp Owners Group:   / pizzashopownersforum   Follow Bruce:   / smartpizzamarketing   Slice believes that local pizzerias deserve all the advantages of big chains without compromising their independence. Slice puts technology, marketing, buying power, and support to work for these shops, empowering owners to build profitable businesses and remain at the heart of our communities. Learn more at slice.com.