Everybody knows that New York City has a ton of pizzerias. And yet, new ones are opening up all the time. Why do we need more? And how is there still money to be made? On this episode, we speak with Andres Xenopolous, Evan Xenopolous, and James Shields, three restaurant entrepreneurs that recently opened up Xeno's Pizza, a shop close to the Bloomberg offices in Manhattan. We talked about everything from location scouting, to the cost of ingredients, to oven technology, the state of New York City, and how any given establishment differentiates their brand in the hopes of making money by selling what on the surface looks like an abundant, commoditized market.

Read more:

https://www.bloomberg.com/news/articles/2025-08-01/5-top-new-york-city-restaurants-to-try-right-now-summer-2025?utm_medium=referral&utm_source=podcast&utm_campaign=odd_lots&utm_content=article
https://www.bloomberg.com/news/articles/2025-07-31/shake-shack-shak-slumps-on-weak-third-quarter-revenue-outlook?utm_medium=referral&utm_source=podcast&utm_campaign=odd_lots&utm_content=article

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