Chapter 31
Chapter 31
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Translator: penny
Chapter: 31
Chapter Title: Feedback (3)
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I coordinated the schedule with the pizza shop. They said it was fine to come anytime since they had no customers anyway, but I couldn't bring myself to go on the weekend, so we set it for a weekday.
"Should we just film this in vlog style too?"
"Yeah. I'll film some, get shots of the surroundings, and the same when we film the owner."
We only had one camera for filming, so we had to be careful not to miss any important scenes.
This was our first time shooting in this format, so Sister kept repeating the camera angles to herself.
Maybe I should get another camera while we're at it.
When we were just filming inside the house, it didn't take much effort for Sister to handle the camera.
But now that we were going outside and needed various angles, she was working really hard.
Once the feedback content wraps up, I need to think about it.
Our YouTube channel had grown quickly, and we'd made some decent money. It might be time to invest again.
We got in the car and headed to the pizza shop.
We parked in the lot and got out.
"Hello, subscribers. This is Kim Haneul. Today, we're doing the feedback content I mentioned before."
We didn't head straight into the pizza shop.
Even if it was just tweaking their recipes, the ultimate goal was to boost the shop's sales.
To increase sales, we needed to analyze the local business district and the customers, then adjust the menu accordingly.
Places popular with young people called for flashy vibes and bold flavors. Near schools, small-slice pizzas worked well. For older crowds, sticking to original recipes without alienating anyone was key.
"Our appointment's at 3 p.m., so we've got about 30 minutes left. Let's take a quick walk around the area."
The pizza shop was in a neighborhood full of new buildings. Young people came for dates, and students in uniforms hung out too.
"There's a high school nearby, and apartments too. Great spot for a pizza business. But... there are a lot of pizza places."
Just walking for 30 minutes, we spotted over three. Factoring in delivery zones, they'd be competing with even more.
Especially the one about 15 minutes from the subscriber's shop—it was so popular, there was a line.
"This isn't good, right?"
"Yeah. Lots of competitors, and some have already staked their claim."
The subscriber's pizza shop had been getting "tasteless" reviews for half a year now. Even if neighborhood chit-chat had died down, those complaints must have spread.
"Time to head over."
"We've still got some time left? Shouldn't we film a bit more?"
Sister was right; walking more would allow for deeper business district analysis and more footage for editing.
But it was freezing outside. This alley had an especially strong wind.
Her nose and ears were red—I couldn't make her wander longer.
"This is enough."
"Okay? Then we can focus the editing on the business district analysis."
"Exactly."
We chatted about editing as we arrived at the meeting spot.
[Pizza's Standard]
A plain name. But selling Hawaiian pizza under a "standard" banner felt off. If they tried that in Italy, the place might burn down the next day.
Ding.
"Welcome."
A middle-aged woman in an apron greeted us.
After a quick interview and short chat, we got down to business.
"Let's start with the menu."
Normally, we'd check the interior decor and operations too. But this video focused on recipe tweaks, so we ordered first.
We opened the menu.
The lineup was similar to what we'd seen on delivery apps.
Signature: Hawaiian pizza. Others included pepperoni, combination, cheese, and so on. I pondered for a moment, then asked Kim Haeyeon.
"What's the bestseller here?"
"First up is our signature Hawaiian, then bulgogi and pepperoni."
"We'll take those three."
We couldn't taste every pizza and give feedback. For running a shop, signature items mattered most, so we ordered those.
Now it was time to watch the kitchen prep.
"Editor?"
Sister grabbed the camera and followed into the kitchen, focusing on Kim Haeyeon cooking.
I'd asked her during scheduling to just do things as usual. Overacting because of us would ruin the feedback.
Clunk. Clunk.
She pulled pizza dough from the fridge, kneaded it once, stretched it out. Added tomato paste, cheese, toppings, and into the oven.
I watched the process closely.
"Where'd you learn to make the dough?"
"Just tried various recipes online."
"Tomato sauce—you picked it yourself?"
"Yeah. This one's the least tangy."
I spotted several issues during the cooking.
I mentally organized the problems, considering the kitchen setup and tools. Couldn't tell them to install a wood-fired oven in this tiny space.
Soon, the three pizzas were ready.
"About 30 minutes. Even accounting for multiple orders and small sizes, it's not fast. Is this your usual speed?"
"Normally a bit quicker. I'm nervous today. Here they are in order: Hawaiian, bulgogi, pepperoni."
Sister filmed the pizzas up close.
Now, time to eat and give feedback.
"Thanks for the meal."
The visuals looked good. Golden cheese, pepperoni, assorted veggies.
If only not for the pineapple chunks on top.
I grimaced slightly, picked up a slice, and cautiously took a bite.
Crunch. Crunch.
Every chew brought salty pepperoni, overpowering cheese, and pineapple flavor. A taste that had no business in pizza drew a deep sigh.
Me, who'd lived in Italy for years learning pizza, now tweaking a Hawaiian recipe.
"How is it?"
I hesitated on how to answer Kim Haeyeon.
Suddenly, a devil with wings popped up beside me.
-Look at that mashed-up pineapple. What's the difference from baby food? No juicy burst when you bite—just soggy sawdust or fibrous trash. And the dough? Did you erase "fermentation" from your brain? This isn't bread; it's a cursed rock designed to pay your dentist...
I agreed inwardly. But saying that outright could cause trouble.
No need to be that harsh to someone trying hard.
I rinsed my mouth with cola, then softened my words as much as possible.
"Typical Hawaiian pizza appeals to its fans. Its charm is the sweet-salty pineapple-pepperoni combo, with juicy fruit bursting on the bite."
As a chef, even if I disliked Hawaiian, I knew its appeal. Plenty of fans nearby too.
"But this one lacks that. Pineapple's chopped too fine—no juice, just dry and crumbly texture. Dough didn't rise properly, so it's tough. Tomato sauce is too mild on acidity."
Kim Haeyeon gulped. Before more feedback, I checked just in case.
"Why make Hawaiian your signature? You know opinions are divided on it, right?"
She fidgeted, then nodded.
"I know. But I thought standard menu couldn't compete, so I targeted niche fans..."
"Then you should've nailed the Hawaiian taste. I see the efforts, but they're pointless."
"So what do we do?"
"Make the divisive Hawaiian true to form. Add uniqueness to other pizzas for signatures."
I tried the others before finishing.
Pepperoni and bulgogi—both below average.
Underfermented dough was tough; weak tomato sauce failed to cut the richness of toppings. No balance.
"People misunderstand: pizza's core is dough, sauce, toppings. If they don't sync, no point making it."
I rolled up my sleeves and stepped into the kitchen.
"Today, two things. First, enhance Hawaiian appeal. Second, craft everyday signatures. Follow me."