square sbarro ♪ ♪ here today an gone tomorro i want you bac times square sbarro ♪ ♪ here today an gone tomorro i want you bac times square sbarro ♪ ♪ here toda gone tomorro i want you bac times square sbarro ♪ ♪ here today an gone tomorro i want you bac times square sbarro ♪ ♪ here today an gone tomorro i want you bac times square sbarro ♪ ♪ [ cheers and applause >> jimmy: we've got a fun show tonight. >> steve: really >> jimmy: michael douglas is here tonight, everybody. [ cheers and applause kathryn hahn is here tonight [ cheers and applause and we've got great music from jenny lewis, everybody [ cheers and applause jenny lewis. >> steve: wow. jenny lewis always brings it there she is on a horse. >> steve: oh, it's a horse >> jimmy: yeah >> steve: oh [ laughter ] not -- [ cheers and applause where's your wig [ light laughter ] [ cheers and applause >> steve: like mark weiner >> jimmy: jenny lewis is here. where's she from [ cheers and applause >> steve: i think she's from california >> jimmy: can you zoom in, just to the album jenny lewis is here. she's been here a couple times >> st

sbarro is fake.watched the robot video, the toppings can be messy, barbecue chicken and things like that you still need 70 to watch the machine in case it gets jammed up and gets messy with the tomato sauce. >> no actually, the system is quite consistent. that's an advantage we consistently put the ingredients on in the system you see is a prototype and getting better all the time. that's the exact pizza we meet at the stadium for the mariners fans this year. >> i have to ask a basic question, this means pizza will become very cheap. will this create an obesity crisis as we get these things cheaper and cheaper and better and better. [laughter] >> i will tell you, it doesn't get any cheaper than our office where we make a lot of pizza. everyone that comes in and assess it for gaining weight, no one is tired of pizza yet, i don't see much of a problem. were reducing the upbringing cost for operators, it's a good thing because tough times out there to be a pizza operator with labor shortages and rising