“My brother and I had no food experience prior to opening 2 Bros.,” says Eli Halali, one of the citywide chain’s eponymous bros. “Initially, the dollar price point was a promotion to get people in the door -- but from Day 1, the reception was overwhelming.”
Dollar pizza is accessible at all hours, to all demographics. “Where else can you wait in line for a slice with a tourist family from Europe, a broke college kid, a Wall Street banker, and Katie Couric?” asks Halali.
But how do venues like 2 Bros. survive in a pizza town abundant with, um, actually good pizza?
The ingredients. To produce the volume of pies necessary to maintain thin-crust profit margins, ingredient quality varies. The cheap stuff is sourced from wholesalers like Restaurant Depot, a massive foodservice supplier with ground-floor price points.