In recent years New York is at the epicenter of a new frontier in the competitive pizza business. The explosion of pizzerias that peddle cheap slices of pizza for a buck a pop out of small commercial establishments with little or no seating, have adopted a business plan focused on selling budget variety pizza in volume to go. This is a stark deviation from the traditional pizzeria that offers a plethora of Italian cuisines at market prices.

Pizza parlors are one of the most saturated businesses in the greater New York metropolitan area, with several in almost every neighborhood citywide. The average cost of a plain cheese slice hovers around $2.50.  However, new pizzerias whose target market is customers looking for a cheap, quick, fix are spreading like wildfire in every corner of Manhattan, carving out a large slice of the already aggressive pizza market, no pun intended. From lunch -time until the wee hours of the morning dollar pizzerias have lines of hungry customers that pile onto the sidewalk. They have emulated the business model of an already profiled 99 cent pizza venue that operates from behind the counter of a small storefront on a derelict looking stretch on the west side of ninth avenue between 42nd and 43nd street in the heart of Hell’s Kitchen. This pizzeria has been in business for years and revolutionized New York’s pizza industry. A great story would chronicle how dollar pizza venues, abundant in Hell’s Kitchen, have affected the proprietor of a long time traditional pizzeria in the neighborhood.