Odd Lots How to Make Money Selling Pizza in New York City
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Aug 2, 2025 
James Shields and the Zinopoulos brothers, Alex and Evan, are the culinary minds behind Zeno's Pizza, a new hotspot in NYC. They dive into the competitive pizza scene, revealing how they stand out amid the city's multitude of pizzerias. From location scouting to ingredient costs, they discuss the entrepreneurial spirit required to thrive. They also address the challenges of rising operational costs and the logistics of reliable pizza delivery, all while sharing anecdotes about navigating the city's unique restaurant landscape.
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Long Fermentation Eases Digestion
- James Shields explains their choice of 48-hour fermented dough to aid digestion and reduce stomach heaviness after eating pizza.
- Joe Weisenthal experiences feeling okay after eating multiple slices, realizing why some avoid pizza at lunchtime.
Pizza Market Is Moving Upmarket
- Rising food, labor, and insurance costs force pizza restaurants to transition toward higher price points.
- Many traditional low-cost pizza places face closure due to these increased expenses and market churn.
Pizza Oven and Equipment Challenges
- Evan Zinopoulos shares their $32,000 (now $45,000) electric pizza oven investment and related equipment costs.
- They faced a four-month delay due to a backordered ventilation precipitator needed to open the restaurant.