Anyone ever heard of this place and know what pizza joint they bought and moved?
I had some friends that moved from Detroit to NC that were asking me about it and I had never heard of it.
From their website:
We got our start in the Buffalo New York area in 1997 when we decided to buy the pizza & wing place we had been working at while in college. Over the next five years we strengthened and developed our menu (and a strong dislike for snow!). So in 2002 we headed south and opened up a small place in Cary, North Carolina. Two years later we opened on Capital Boulevard, adding a few more Western New York favorites along with ribs, burgers, salads, and soups. We are working hard to keep our menu fresh and exciting and we hope you enjoy.
My buddy lives in NC, he goes there from what he tells me. Food down there is NOTHING like Buffalo food, actually food is crappy everywhere compared to here as far as pizzeria food goes. So anything with a Buffalo flare or style always does well down there. Ive never been to Buffalo Bros or even heard of the place up here in WNY and ive been in the pizzeria biz my whole life. Ive had friends tell me to move our operation to NC, SC, FLA, and Vegas and they swear id be a millionaire in no time. Hmm.
I’ve been to both of them many times. Great buffalo chicken pizza. Chicken finger sub is pretty good. Wings are meh. Chicken Wing dip is pretty good but that’s hard to fuck up. They have pizza logs too which are pretty good.
I have heard its something with the water that screws up the dough. you would think bocces could setup shop and be rich in no time. and for some reason, every wing I have seen down south is tiny as shit.
Agreed. Thinking next time I drive down to Nashville I might have to make a stop at Rootie’s along the way.
I still drive by the spot in Getzville when I am in town and shake my head when I see a bank there.
As another lifetime pizza guy I just cant understand why people cant make buffalo things outside WNY as they say. I’ve heard the hard water stories and not sure how much I believe that either. Worse case scenario is you ship the ‘hard water’ from WNY. Batch of dough uses approx 3.5 gallons of water. pretty sure you could mix 1gal NC water with 2.5 gal Hardwater and not screw it up. So 5 gals of hard water could make 2 batches of dough or give or take 100 large pies. Average ticket order that would include a large pie is easily $20. You could use the same dough to make 2 smalls as well. I’d say its about a 50-50 split if people get wings with a pie so those #'s may even be a little light. Lg pie $14 lg pie+ wings $24 2 Small pies $18 Small pie+ wings $28. So the $20 number is a very solid estimate if not a tad low.
So 5 gallons of hard water should earn you give or take $2000 in sales. So 25 gallons of hard water should get you $10K in sales or somewhere close to those numbers correct?
Remember in these figures you dont have subs, wings, fingers, mozz stix, pizza logs, salads etc etc.
So safe to say you need approx 25 gallons or 200lbs of WNY water to make approx $10k in sales a week. 99% of pickup trucks built could carry 800lbs of water safely for a 500 mile trip.
so 800lbs of WNY water = $40K in sales. Heck make it safe say $1000 lbs or 25 5 gallon jugs…
Once a month drive, find a buddy, use a ny-fl company to bring it down to you. Whats the most it could cost you? $500?
Gas $3.00 a gallon 3.05/gal here at Rez. $2.75 in NC. 500 miles divided by 15= 33 gallons or $200 round trip. and dont tell me you wont avg 15mpg a gallon. only if you’re going 100mph. And remember you’re empty half the time.
could keep going on here but you get the idea.
Derek
It’s about business. 85% of the customers will NOT be from buffalo. Truth be told, people NOT from wny, don’t like wny pizza. Plain and simple. There is a MUCH greater market here for NYC style pizza.
Buffalo Brothers isn’t bad, but I am sure that they have come to realize that only 1 in 10 or 20 tables is from WNY. Hell, I went in there a few weeks ago and they had the Carolina Hurricane playing on the large projector, and the Sabres playing on only a few smaller TV’s. That is also proof enough that the majority of customers don’t give a rat’s ass about buffalo food.
I’ve never been in their kitchen (obviously), but I would also question the type of pizza oven being used. In WNY, the majority of pizza ovens are those horrible conveyor belt types.
Surprisingly, the closest I have found to good WNY style pizza is at fucking Costco.
Jnky is right and it goes for wings as well. Outside of Buffalo when I lived all over I can not believe what people preferred. On a side note a guy from Kenmore had a pizza place in Tacoma washington that was pretty spot on and delicious. Also in Charlotte NC IIRC the ame was nickel city grill and it was phenomenal as well. Even had roast beef on weck.
lol. That seems like quite a bit of work to get hard water. If you own a restaurant, chance are you can get calicium carbonate and magnesium sulfate pretty cheaply to make your own hard water.
I only did that as a worst case scenario. I think the water would be fine but everyone is so set in their their thoughts that I would show them the way around it.