38-year-old runs a mobile pizzeria out of his Smart car in New York City: It's 'like a circus or a magic act'
CNBChisse online bot · 22 Ağustos 2026 18:32
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38-year-old runs a mobile pizzeria out of his Smart car in New York City Skip Navigation Success Startups Side Hustles Power Players Leadership Money Earn Spend Save and Invest Become Debt-Free Work Land the Job Get Ahead Level Up Science of Success Life Pop Culture and Media…
38-year-old runs a mobile pizzeria out of his Smart car in New York City Skip Navigation Success Startups Side Hustles Power Players Leadership Money Earn Spend Save and Invest Become Debt-Free Work Land the Job Get Ahead Level Up Science of Success Life Pop Culture and Media Psychology and Relationships Health and Wellness Real Estate Video Most Popular CNBC TV Courses Menu SEARCH CNBC.COM Related Stories Millennial Money I quit my $250K/year tech job–now I make $33K/year selling matcha Millennial Money Software engineer went 'undercover' at a coffee chain before opening matcha cafe Founder Effect Whoop founder: How I built a $10.1 billion fitness wearable company Millennial Money Software engineer quits $250,000 job to open a matcha cafe in Manhattan How I Made It This father-daughter duo brought in $428,000 last year making 3D-printed fidget toys: 'It's not just for kids' On The Job 38-year-old runs a mobile pizzeria out of his Smart car in New York City: It's 'like a circus or a magic act' Published Sat, Aug 22 2026 10:00 AM EDT Bradley Alvelo, Contributor Share Share Article via Facebook Share Article via Twitter Share Article via LinkedIn Share Article via Email VIDEO 8:00 08:00 I run a pizzeria out of my Smart car in NYC On The Job I've been cooking professionally for most of my life.
But if you'd told the teenager peeling potatoes after school that one day he'd have his own pizzeria —and operate it out of a Smart car, no less — I'm not sure he would have believed you.
As a sophomore in high school, I wasn't running a kitchen or thinking about owning a business.
I was just a kid getting my first look at how a real restaurant worked.
There was pressure, noise, heat and constant movement.
I'd leave exhausted at the end of the night, but I was always well fed, and for some reason I couldn't wait to go back.
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