doughbriks was not ready to open 

It really seems like he realized his name could be a pizza pun and so opened a pizza store.

It warms my heart that someone defaced his storefront with R*PIST. In fact, my heart is probably warmer than his pizzas right now.

As a Jersey girl this “pizza” place is offensive. $22 for 3 slices and a coke is criminal.

5 dollars for one slice of shitty pizza? Just go to little caesar's and get a whole pizza for the same price

Seems being told you're beautiful by a homeless person and getting food poisoning were better than the pizza.

there was so much focus & hype around the ✨AESTHETIC✨ of a pizza restaurant that David Dobrik & his team forgot that they're supposed to be selling good food lmao

Even the logo on the box that David showed wasn't aligned properly. It looks crooked. RU-vidrs are so good at hyping up a below below-average product. It's actually impressive.

As somebody who has worked at a pizza place before you don’t just give people the slices that were under the heat lamps because the heat lamps don’t do enough to keep them fresh you need to actually reheat them before giving them to customers… this is so weird

i feel really bad for the employees here....ive worked at a cafe owned by rich people who have too much money before, and it's really stressful to work in an environment where your job is just a hobby for your boss. No contingency plans, inventory management being a constant problem, you cant solve urgent issues by yourself because your absent boss might chew you out for changing their "baby" without permission.....it's a nightmare

As a former pizza place worker, I don’t even want to imagine the nightmare of sliding a hot out of the oven pizza into a tight round box. Oh no.

I don't believe a round pizza box would be sustainable long-term. You would be surprised at how much more setup and more space it would take.

The fact that they don’t sell full pizzas is a big issue

I grew up in the restaurant industry. Doughbricks is the epitome of privilege. It takes 3-5 years for a new restaurant to turn a real profit. I mean an independent one. Corporate and franchise restaurants are different. I've seen really good people lose everything even though their food was amazing. This makes me so mad and angry at influencer culture

Those doughbrik's boxes are so underwhelming it felt like parody when David and the other guy were raving over it

As someone who has cried multiple times folding square pizza boxes I cannot fathom how dehydrated I would be if I had to fold circular ones

Can we also talk about the location? The space used to be a Starbucks. Think about it, a STARBUCKS couldn’t survive in that spot?! The worst planning.

As someone who literally cooks at a pizzeria for their full-time job i'll say, $5-$6 for a slice is pretty outrageous. I've never seen a slice at an actual pizza shop go for more than $3 (because it's seen as a quick, not high quality item). And the fact they didn't have full pizzas, says they didn't have either a. Enough dough. Or b. People who can confidently cook in the oven without constantly checking it.

I wouldn't care if the food was gourmet-level fantastic; if I walked in and saw even ONE picture of David Dobrik and his stupid grin, I would lose my appetite AND would have to fight off some pretty violent urges.

I’m shocked he wasn’t there. I ran a restaurant and I was there every single day from open to close for the first three months to make sure everything ran smoothly. Even after that, I would take the occasional day off, but I was still there basically every day. How can you expect a brand new restaurant to run smoothly and be successful when you’re not even there to see how things are going and what needs to be modified??

it's honestly kind of crazy that this has been in the works for multiple years now when your experience 100% sounds like this is something they came up with on the spot and failed to deliver

Heating lamps need to be a consistent 140° in order to combat bacteria growth. hope they’re complying with that

I'm so shocked when you said there was no way to buy a full pizza. Poor planning for sure, and with how risky restaurants could be, I wouldnt be suprised if it closes in a year.

I cannot imagine paying $20 to park for a $5 SLICE of pizza that I need to take with me to eat.

I would be so annoyed if they put my slices on top of each other. In fact, I hate when two slices of different kinds of pizza are even next to each other. Also, what if you're a group of 4? Limiting the quantity you can buy is wild.

As a kid, my step dad was a head chef at an Italian restaurant. I use to want to open my own place, but after seeing what goes into it, decided to avoid it. To me, this looks like a rich person that had money to waste, but didn't bother really doing the work or research. They were not prepared at the most basic level. If this was a normal person, they'd be in trouble right off the bat, and I wouldn't be surprised if they closed within a year. But he has money to waste...

what was the entire point of the red box if they wont even sell it to you??? that right there is a red flag to me, i know theyll probably sell them later when there’s less people but don’t focus on it if i cant have it day one.

Thank you for trying cold dry pizza so we don't have to Swell 🍿

Before you described what it actually was, I had just assumed it was doughnuts lol. Like look at a maple bar, that's definitely a little dough brick

As a brand strategist, he positioned Doughbriks so wrong. He basically positioned it as influencer pizza. It's like he didn't take this seriously at all. All of his choices don't make sense. Also, it's crazy that he focused so much on the boxes and not the food. It's a restaurant! Also, his pizza place is giving elevated pizza hut vibes Idk why.

Dont forget he choreographed and monetized off the SA of a fan. Invited her and her friends over, provided drinks even though they are underaged, and made thousands off the vlog where she was SA. When talking about him remember he's a terrible person.

As an epileptic, the interior of that place looks like a living nightmare and a lawsuit waiting to happen. I would like to not die while I'm spending a day's wages on one-third of a pizza.

The fancy boxes never made sense to me, who keeps a dirty pizza box? If you aren’t keeping it why care that it’s so special? Feels like that money would be better routed to the actual product you are selling aka the pizza

I hate it when they don't put the prices down. Like - ok, I get it. You don't want poor people in your shop. If you display your prices and I can't afford it, I'll leave quicker. Win-win.

Terrifying. Honestly the fact that the pizza was barely warm, if at all, when you got to your car is a health/ food safety concern. Too many people want to do food to just say they did. There's so much that goes into it, and just wanting to do it to do it isn't enough to create a great or even decent food business.

That receipt reading absolutely murdered me. We have a family owned buisness in my town that makes **massive** pizzas from scratch for that price. And they're delicious. The fact that my small town pizza shop has better pricing and better service than a business with star power behind it is equal parts hilarious and insulting.

i would not trust david dobrik with my food

As a 40yr old pastry chef, it depresses me to see teenagers being dumb on the internet, getting rich for it, and then opening mediocre restaurants. I dream of having an actual bakery that isn’t in my house and apparently the only way to get that is to be a frat bro…character video ideas forming!😂

I am a chef instructor and I've consulted with a few restaurants. A lot of people who do not have the background or experience don't realize the logistics it takes when planning a production schedule for a restaurant. In order to keep up with something that's supposed to be made fresh to order like pizza or deep-fried items or things like that you have to know how much you can prep and where you can stop in the cooking process in order to set yourself up to be ahead of the rush the next day. And they probably did not hire a consultant on planning and processes in regards to the back of the hous. That's probably why they weren't able to keep up with the demand. Also if they ran out of pizza then they ran out of pizza I don't think it's fair to people to split up pieces when people typically buy them whole. It would've made more sense for him to have a deli ticketing system so that people can take a number place the order and wait for the pizzas to come out of the oven fresh and instead of only serving slices they should've only sold whole pizzas.

Honestly, the thing that astounds me the most is the price? Perhaps it's the "lives in the American South" part of me, but $22 for 3 slices and a drink feels insane. Even the most expensive pizza places around here, $22 can get you a full pie, drink, and like, your 1/4th of the table's breadsticks. Is it just the name on the pizza, or is that consistent with prices in LA?

Shocked to find out anyone was still interested in David dobrick enough for him to be able to open a restaurant I really thought he’d just disappeared into the ether with his lawsuits trailing behind him

Looking at this facility i’m thinking he wound up opening a ghost kitchen that’s reheating something frozen and prefabbed elsewhere.

Working in the food industry as a consultant and in corporate leadership roles including global, I want to point out a few things based on what you shared: 1) The round box packaging is unrealistic for a speed of service (SOS) POV because you need space to slide the pizza off the paddle into the packaging. I think the packaging is just PR hence the regular off the shelf pizza packaging. 2) Not having pricing posted indicates there’s a supply chain issue and they haven’t finalized the menu fully to permanently mount what the prices will be because they are sorting out what ideal cost of sales (ICOS) will be. I’m sure they are testing what sells well then will modify the menu with pricing 3) The location is NOT ideal. Great for driver saturation to see the location, but the set up inside is not guest friendly and very cramped. Even the low budget pizza joints have a better flow. No parking hinders repeat business 4) Selling sliced pizza is okay, everyone does it, but the cost for the pizza is a price grab. What is being offered is much cheaper than what he’s charging. The throughput for the oven… even Blaze Pizza can cook a pizza in 180 seconds when all hot/cool zones are used well. Lastly, he should have worked with food industry experts versus incubator firms trying to market their names on food products. The outdoor logo was simple and not well branded easy to miss, the excessive red leans to Pizza Hut’s origins, and the offerings aren’t transformative like a CPK went after. Thanks for the review. Loved hearing your perspective.

The fact that they do not sell whole pizza is one of my main "red flags". It's a pizzeria. You should be selling whole pizzas.

As someone who worked at a pizza place, I can tell you right now why they're not using David's "specially designed" boxes: they'd be a bitch to put together. Square boxes are design to be folded up easily and quickly. When I worked at Domino's, it took me 10-20 seconds to punch one out, so boxes were easily restocked when we ran low during dinner rush.

Imagine having a full ass family, you wait in line for 45 minutes because one of your kids likes David, just to be told you can only get 3 slices of pizza 😠😠

That pizza base looks like one of those bases that are cooked ahead of time, and then you just stick stuff on and heat long enough to melt the cheese. It's perfectly flat and even thickness. Unless you saw them making the pizzas, I'm going to say that's what they did. It looks like bread more than pizza dough. They even could be buying the bases in bulk from another company.

I can understand a restaurant having to work out kinks like getting the food perfect, not having enough boxes, not having the ingredients for all the food, maybe only selling slices instead of full pizzas (still kinda weird though) but not showing the prices? that's shady at best.

my family owned a pizzeria and if i ever sent out a slice thats just luke warm my grandpa wouldve fired me. you're better off making the customer wait for a hot slice than giving them a cold one

Something i learned working at st*rbucks is theres a world of difference between a test kitchen, where experts and people trained in tasting are refining a product, and the actual store where you have 15-20 year olds that have to make them in less than two minutes for customers . Thats why you need to do soft openings to test what actual service is going to be like, and make adjustments to the products and policies based on the soft open

I think just because he's talked about Doughbricks for a couple years so it's not new doesn't stop it from being a bit of a cash grab. There's talking a big game and actually working to progress something and that difference is huge, ya know? The round pizza box is neat but that logo and name screams "I made a cute pizza pun out of my name and that's the extent of my effort" it's easy to see there was little follow through from the fact that he talked a big game and nothing of what he hyped up was available, not even any brick oven pizza to actually come full circle with his pun restaurant name?? He wasn't even at his grand opening! Yeah, no. This just kinda screams "I have alot of money and I think things are cool" but no amount of money is gonna teach you how to run a business so you're just left with passion and heart and that place didn't even look like it had that.

Even though I totally understand you not wanting to go back, I'd also be super curious to see how it is in say...a year, if it even survives. Not convinced it would survive.

I just found a piece of glass in my dinner I prepared myself from scratch, no idea how I got there but the idea of 21 euros for half a pizza and a coke pisses me off a lot more.

I wonder if the red round box didn't fit a full pie. I feel like maybe they wanted it to be snug like a normal box and either a full pie isn't big enough for the box or its too small.

I would gladly support Nicks place. All I can think about is when David made Nick think he got his dream role in a Seth Rogan movie. He was so crushed, it was so cruel. He deserves to do well. He seems like he’s making a genuine effort.

Always down for any Swell video topic, but reviews of products launched by ✨sketchy influencers✨ is my favorite. 😌

I live in Chicago so it always boggles my mind when these influencer restaurants pop up and people are willing wait hours upon hours for something so mediocre and a borderline health hazard 💀 Props to Angelenos honestly, real troopers when it comes to the food and social scene

The reason the pizza was lukewarm is because heat lamps are not a good way to keep things hot. Real slice shops throw the slices back in the oven for a minute or so. That's why slice shops tend to suck outside new york cause no-one else is willing to do that

As a broke college student the prices not being listed would stress me out so badly omg

Just want to take a moment to say I'm so envious of how well-spoken you are! As someone with severe social anxiety, listening to you speak is incredible. It took me like 10 minutes just to write this comment. Absolutely love you and your videos!

Petition to change the title of the video to “Doughbriks needed more time in the oven” or Doughbriks should’ve stayed in the oven” or something to that effect

I worked in high school at a restaurant that had been open for probably 15 years and was super successful in my hometown. One of the two owners was still there most days of the week. David really should have been there, and I think he just got in over his head without realizing how much work goes into running a restaurant. You can be passionate about food, but that doesn't mean you're cut out to run a restaurant.

There’s a local 1-oven pizza shop in my town that one guy runs and he takes 5-10 pizza orders a day, he releases available pizzas and pickup times the day before and almost always sells out. He couldn’t keep up with demand when he opened originally so he offered limited supply, and this doughbriks gives me a vibe Of having too much demand and dealing with it poorly vs my local guy. They need more ovens

Worked at the Mod pizza in Los Angeles for its opening, it was HELL ironing out kinks, training, etc. Training people to cook was at least a solid month or so, in rotation to get people mildly comfortable with cooking a pizza.

The pizza David advertised and what you got are grossly different.

I love the professionalism you put into reviewing the latest endeavor of a man who hasn't ever given anything his all or given 1 shit for quality in any of his previous endeavors. Treating his pizza place like it's actually a legitimate attempt at producing a good product shows you have way more professional ethics than he does (not that anyone should expect professional ethics from a man who doesn't understand personal ones). Great video as always!

It sounds like you had blue moon ice cream! That's an upper midwest (Chicago, Michigan, WI) delicacy! Subtle marshmallow fruity flavor is the best way to describe it, so calling it like fruity pebbles is pretty close.

I can't believe they're already thinking of making this a CHAIN in major cities! You can't open a chain if you can't handle ONE SINGLE LOCATION and get it to run smoothly : /

Pepperoni falling OFF the pizza? I love pizza and I'm not a huge pepperoni girl so I sometimes pick it off and it's almost always attached to the cheese 😳 I wonder if they just threw some pepperoni on a cheese pizza slice?

As a career cook, my guess is Dobrik, who probably has never stepped in an industry kitchen in his life, has completely fubar-ed both the manpower he needs and the ammount of ingredients he needs to operate properly. Would also guess he has a billion and one steps to do things that should take no time at all. Also, clearly, he has no idea about the equipment you need to run a pizza place (for example: reheating ovens).

"Pseudo-Canceled Cryptid" sounds accurate

I'm 100 times more excited for some Freddy Fazbear pizza over anything by David

As a New Yorker I’d have to die before paying $5 for a slice 😭💀

DYING at you casually feeding the pizza to your dog!! 🤣🤣🤣

I would think that if he hyped up a (admittedly average design) pizza box, he would want his fans to buy it, because, money.

I’ve paid $5 for a slice of pizza before, at a small local place where the slices where huge and extremely fresh bc sometimes we’d get there as they were literally taking the pizzas out of the huge oven behind them. Only offering slices is one thing if your store offers other items and not just pizza. I don’t think this is a cash grab I just think he has no idea how to actually run a continuous project properly.

Did they spend more time on the box than the actual pizza?

I will say regarding the ice cream situation, since David is from the midwest the icecream flavor Blue Moon makes sense, it's a very subtle taste and nobody can ever really make out what it's meant to taste like, but it definitely is very popular in the area

I’m laughing so hard rn lmao 😂💀 Goes at 11 to avoid children, opens at 4 to serve them.

What I love about you is that you don't hate on something to hate on it because of the person or controversy (alleged or otherwise), you actually are honest and give constructive criticism.

the lack of anything behind David's eyes puts him in the same "probably not human" category as Zuckerberg

i like the idea of a pay per slice pizza place for people who eat alone, want to get several different flavours, can’t/doesn’t eat a lot in one sitting, etc. however: you should still have the option to buy a full pizza. completely agree that it suggests a supply and demand issue. edit: I FORGOT ABOUT ROCKY ROCCOCO

There is absolutely no way I'm tipping someone at a register for individual slices of pizza

So is Jonas' Kabobs still open 🤔 cuz that sounds way more interesting than cold pizza. Also, heard Ilya say on a podcast that Chicago would be the next opening for Doughbriks🤣 He better figure it out and come correct here. We Chicagoans love are pizza and will run garbage out of town real quick!

Honestly, if they can't even match Little Caesar's in quality and quantity, they weren't ready. Your food has to be consistently good and you need to be able to make enough food to meet demand. They could do what LC does. People order ahead of time, go get their pizza and then leave. It's really weird to me that you have to go in to order. I can honestly say, I haven't walked into a pizza place and ordered a pizza since I stopped going to Pizza Hut. (like 12 years ago)

As someone who worked at a pizza place, I can’t even imagine the nightmare of folding a ROUND box jesus christ

Couldn’t look more like a frozen pizza crust

So I've visited Doughbricks over the weekend after LA Comic Con ended. My buddies and I arrived around 7. Long line around the building. Once we were inside, they were only serving 3 toppings... pepperoni, cheese, and veggies... and barely any vodka pizza. No Hawaiian, no supreme, etc. We had 1 full box (basically 3 slices for each of us) plus 3 drinks and 1 ice cream. Total was basically $90. Honestly this is the WORST pizza restaurant I've visited. Not getting a full box, full pizza, limited toppings, and insane price tag is just insulting. My friend wanted to go badly.. but i had a bad feeling about it. I'm never gonna come back lmao... PS.. apparently Natalie had visited too and saw her SUV. Then David arrived 2 hours later lolz.

Amanda saying they were “ready for an opening but not ready to open” has the same vibe as Oprah saying “were you silent or were you silenced”

Is anyone else UwU for Swell remembering to give us an end credit clip? 🥺

The reason he cares about the box so much is he probably had a high school level "pizzas are round, the box should be round!! why put round thing in square box!!!" and then he has too much money and is no longer friends with anybody who might tell him his idea sucks. And so now we have shit pizza and shit ops.

That pricing is absolutely insane. I could get like 2-3 whole pizzas for that price around where I live. And the fact that you can't get a whole pizza is bizarre to me. I've never heard of that before.

The only reason why so many people came is because David is known for just throwing out cash and giving away lavish gifts . They don’t care about David they care about free stuff lol.

I had completely forgotten that I was an avid watcher of Views until you mentioned it. I don’t remember the podcast whatsoever but I know I watched like every episode. I cannot stand David and his friends now.

you're always on top of it putting out relevant videos in a timely manner I love it

how you don’t have more followers is beyond be, i’ve been obsessed since i started watching you a couple months ago!! so genuine and un-biased, giving an authentic experience/review, love love love!!❤️

I feel like the number one rule of running a pizza establishment is having full pizzas. I shouldn't be able to walk to QuikTrip and get a full pizza for cheaper than a few slices, a bit of ice cream, and a drink.

Amanda you ARE beautiful and your husband IS a lucky man 😂

The full term is “soulless cash grab”. It doesn’t refer to anytime someone makes money. It refers to when someone cynically does something they don’t believe in and/or don’t care about the consumer. Just trying to grab as much cash as they can and then dip out.

For me, a cash grab means the creator ONLY cares about the money.

This sounds like the very stereotypical (and unfortunate for those who end up working there) situation where a celebrity with no actual business sense nor previous experience working in the restaurant industry... opens a restaurant. I'm in the Austin area so I see this happen all the time, and places like that close within two years easy. Anyone with money can open a joint but it takes real dedication to run it.