With an ever increasing demand for craft beer and neighborhood breweries comes an increased demand for an easy way to provide comparable quality food selections in a comfortable atmosphere. Enter the New York Brick Oven Companies Inferno Series Model 85. This oven provides a small foot print with a very high production rate for personal sized Neapolitan and gourmet brick oven pizza. In researching the amount of space available to existing bars and restaurants it was found that the average operator had less than 150 square feet to add a food prep and production area to his existing bar or pub. Such a small area dedicated to food prep and production did not lend itself to many if any gourmet food items that could be produced to order in any volume-that was until the New York Brick Oven Company came along. Utilizing a small dough table/refrigerator for prep and toppings and the inferno series oven any operator can now gain an entirely new income stream while keeping his customers in the seats instead of having them to find food at other locations. Not only that, but the wood and gas combination brick oven is capable of producing a world class gourmet pizza that anybody in the pizza industry would be proud of. The high temp oven is also a favorite of the Fast Casual Pizza Crowd for good reason. This small oven is comfortably rated for 60 small pies an hour with larger models being able to bake hundreds of pies in hour. For those of you that are not in the Industry you may want to compare this 90 second pizza to your average pizza oven that bakes about 4-5 pies in 15 minutes. You can see that this is truly high production. The real selling point of these ovens though is the quality of the brick oven pizza they produce with least amount labor and skill required to operate them. As an operator this the area that can make or break you. Now take this oven and add the Pizza School of New York and you get a homerun, out of the park solution to providing your customers with a great pizza while keeping the initial investment down and the satisfaction rate up. The New York Brick Oven Company has been helping pizza men for years and they have World Champion Pizza men on their team waiting to assist you so call now and make your operation more of a success.
If you own a bar, pub, amusement park restaurant or deli and have wondered how difficult it would be to make incredible pizza or how much space you would need we have an answer for you. It’s easy and only requires a small space of of about 66 square feet for a pizza station and the high production bistro model from the New York Brick Oven Company. Fast, easy brick oven pizza from a one man show-wow! Not only that but you can attend the Pizza School of New York and learn to make pizza with world champion pizza men. Still intimidated? Well there is also consulting available. No excuses. Make the decision and start making dough today. Call now!
Whether you have been in the business for years or if your new to the Brick Oven game there are a couple of questions that can be helpful when choosing a brick oven for your business. Your first question might be what is the capacity of the oven-not how many pies you can fit in it-but how many pies can it produce in an hour? Some ovens can hold a large amount of pies but suffer the dreaded oven fade and have a very slow recovery time due to a too wide opening or not enough thermal mass(density of floor and walls). So holding 10 pies at once may not be such a big deal if the oven floor loses heat and can’t recover after the first hours worth of cold dough has hit the bricks. This is where a revolving brick oven shines because the radiant heat is spread across a constantly moving surface significantly aiding in recovery time. Second may be; Can it be assembled on location or brought in through a conventional door? Third could be; What is the burner made of? Is it Heavy gauge stainless steel or just some pressed metal like a typical stove? Fourth; can it burn wood, gas or a combination of both? Fifth; Can I cook different types of pizza and bread in it? Sixth; is it easy to use? Seventh; Is hard to train someone on? Eighth; will I need a special high dollar pizza man just to work the oven? As you can see there a few basic questions you should be asking along with your own observation and understanding of what difficulties you may have had or anticipate handling.
There are several areas that are key to success and while all these areas are important any one is not the end all and be all to a successful formula. I’m sure you can think that local chain that has the worst pizza in town and yet you see their delivery vehicles everywhere you go. My own personal mystery was a pizza place in Brooklyn that was run by a guy with no personality that I am sure inspired the soup Nazi years later with his disrespect and rudeness to his customers. Aside from the pizza makers smoking while they made pizza, he would tell you to eat the unburnt part of the pie if you dared to complain. How about the places that are so far off the beaten path you need a guide to find them or better yet they have no name on the joint? You can’t make this stuff up but it gives one hope that there is room for all of us to succeed. I want to qualify this as my own personal opinion from working with, knowing and visiting with hundreds of pizza men and women all over the country. By no means is this THE BIBLE OF PIZZA or to be taken as law but it will give you a pretty good idea of what to concern yourself with if your new to the game, stale or in deep trouble.
1) Location, Location, Location-the best way is to be the only game in town or be in a tourist location where there are no other options available or the ones available are of no consequence due to being very expensive or a different and specialized category like a fish house. Some the most successful places specialized in malls, theme parks, schools, military bases or small town USA.
2) Make the best pizza known to man or there about. If you are making a really top notch product people will find you and not only that, people will talk. Word of mouth is the best advertising it has been said. The reason for this is that people will trust the opinion of friends and family over silly unfounded claims of the best pizza in town and such advertised in the local paper.
3) Be unique. Examples of this are everywhere but they may not seem apparent. Like making a Chicago pie where there never was one, having a wood burning brick oven, using insects as a topping or having a pizza drive through like OL Jose’s in Pineville West Virginia where they are using a revolving brick oven.
4) Be a social maniac. Take pride in being part of your community. Before there was social media, there were social men and women. These wonderful people actually cared about the people they met and considered customers as friends to share joys and sorrows with. One very moving example of this is when people would come to Goodfella’s Pizza in Staten Island on their way home from work in the days after 911 just to get out of the house and be with people who cared in a friendly and safe environment. There are many examples I can think of; like the guy who coaches the local little league, the girl who hosts local heroes with pizza parties, the place that supports boy scouts, the place that sponsors Special Olympics or the guys that collect donations for slices to feed the homeless. There are so many ways to build good will in a community and give back while earning respect and loyalty that I could write a book about it but you get the idea.
5) Service. Run a tight ship that gives service and shows genuine care for the customer’s experience. I don’t know about you but when I am ignored, the host is not pleasant, the server acts like he is doing me a favor, the table is dirty when I am seated or my unfamiliarity with ordering and the menu is treated with impatience, you have lost me, and more importantly, any future income my patronage may have brought. This may seem like a given but if you are not on top of this and setting a good example for your crew it will never happen. A little thing like a smile or help and directions can go a long way in building a relationship with your customers. One terrible example I won’t forget was having my little daughter with me in a new town when she had to use a bathroom so we walked into a place and we were treated so rudely I swore I would never visit that place. I understand the old “Bathrooms are for paying customers” routine but sometimes being human and having discretion can earn you a great deal of loyalty. In other words, if it isn’t costing you anything to be kind-always be kind. Believe it or not but this also includes salesmen wasting your time. Those salesmen are not only people but potential customers with family and friends that also eat.
While no list will guarantee your success, if you follow these points your odds will greatly be increased and if you earnestly follow point 5 you will contribute to a better world by treating your fellow citizens with courtesy. Happy pizza my friend and best wishes.
As a pizza lover, a pizza expert and brick oven builder, I really get excited about the fast casual pizza movement. To see the industry moving along at such an incredible pace, great pizza , (much better pizza then ever) being available nationally and the popularity of brick ovens growing in leaps and bounds it’s just wonderful (especially if your a true pizza lover!) Growing up in Brooklyn New York, (I would say “it was the pizza capital of the world at the time”,) with so many great mom and pa pizza shops ran by immigrant Italians and their families. It was pizza heaven . Although there where many great pizza places and every body had their favorite slice place a few pizza joints stood out in my mind as exceptional, due to the fact that they use fresh home made mozzarella and cooked the pies “well done” all the time. Place like original “Patsy’s” in Harlem or “Tortonnos” in Coney Island and several other not so famous truly inspired me to make great pizza and use fresh mozzarella, and cook them hot and fast and to build great ovens.
Now the art of great pizza has been introduced into the ” fast casual” world and it makes me happy to see “Great Pizza” being available in so many places like Oklahoma City “Revolve Pizza, Kansas City, “Spin Neapolitan Pizza “Pie Craft” out of Rochester New York, “Tossed Pizza” Utah Strong’s Pizza Cincinnati, all cooking amazing pizza and all cooking hot and fast in one of our brick ovens.
Our goal was to make great pizza making easy, and that’s why we introduced the revolving brick oven to the fast casual pizza world. Now any one without the skills of an artisan baker can make great pizza in minutes with hardly any training at all. Of course you till need passion and great ingredients, to make great pizza! but you can let he oven take the guess work out of it all. Amazing ovens that can produce 200 pies an hour cook with wood or gas the perfect combination for any fast casual chain or restaurant.
So we invite any one who is looking to dominate the pizza market to come cook with us and we will show you how its done. That’s why we are the fast casual pizza leaders !
BriefingWire.com, 4/24/2015 – The Tompkinson’s From Canada’s Stoked Embers are utilizing Mag Trucks to build super high production mobile pizza truck featuring the Revolving Brick Oven from the New York Brick oven Company. After Completing Goodfella’s Pizza School New York the Canadians decided to outfit their concept truck with state of art equipment to handle the expected high demand for the World Class Pizza they are trained to deliver.
Looking for speed and heat? No need to go any further. The Tomkinson team from Canada has built the big daddy of pizza food trucks and it goes by the name of Stoked Embers. This rolling oven has arrived with a big entrance.
The Vehicle had the following requirements:
World’s Fastest Wood Fired Pizza Oven
Audio Visual System Package
Stainless Custom Cabinets
Stainless Custom Countertops
Stainless & KemLite Walls
Oversized Serving Window
Oversized Viewing Window
Pizza Oven Insulation Covering
Hobart Mixer Mount
Lon Coin Flooring
Full High R Value Insulated Walls
8KW Diesel Generator
100 Amp Electrical Package
Decal Design Package
Custom Paint Color
Custom Lowered Side Skirts
Fire Suppression System
A doughy wonder heading from K.C. to Canada that the Mag Truck team is stoked to deliver. This food truck is the combination of an intuitive design and quality fabrication.
The New York Brick Oven Company has delivered the Fast Casual Pizza Industry’s ultimate weapon-The Inferno Series Revolving Brick Oven
. All the benefits of the ancient brick oven with none of the drawbacks. Leading the Fast Casual Pizza Revolution by enabling smart operators to make the fastest, most consistent gourmet brick oven pizza without the difficulties associated with the run of the mill brick oven was the goal. Some of these issues that the revolving brick oven addressed and handled according to the Goodfella’s Brick Oven Pizza chain Founder Marc Cosentino were: 1.”The long runway(months) required to train an oven man who may or may not stick around or make the final cut. 2. Always having a man stuck at the oven at all times to turn the pies and rotate them to avoid burning or not getting an even bake. 3. Hot spots and cold spots occurring on the cooking surface from placing cold dough on a surface that is “fixed” and requires time to recover the heat. 4. Maintaining a constant cooking temperature for a consistent product regardless of who is manning the oven. 5. Many operators having to resort to a dough press to par cook and flatten the pie in an effort to get speed without the dough rising naturally creating the bubbles and traditionally chewy crust instead of a cracker crust. 6. Long pizza peels and a very wide opening which ad to the footprint of the pizza station and operating costs. The head of the New York Pizza School Andrew Scudera had this to say about the revolving brick oven verses the fixed deck average brick oven”There is no comparison, it’s night and day if only for the ease of training new people on it. You don’t need to waste months hoping you’ll get a guy who can handle your rush. That is one of the many advantages though, if you have used a traditional brick oven for any length of time the benefits become painfully obvious compared to the old ways. Not having customers complain about pies cooked too lightly or burnt is a thing of the past because your not relying on different pizza men with different cooking methods trying to make the same pie(which is critical in this business to maintain your customer base and expand it). The pizzas require much less attention and practically cook themselves. The temperature is pre-set so there is no variable from trying to controlling the fire by the amount of wood in the oven or how it stacked etc… This oven is a no-brainer and the fact that it was used to cook an amazing 200 pizzas in 50 minutes at pizza Expo says volumes for the production capabilities of the New York Brick Oven Companies Inferno Series revolving brick ovens and the inherent ease of use. Personally, this oven was a life saver in my own restaurant and has helped many pizza entrepreneurs enjoy a fantastic edge in starting up their new fast casual pizza concepts around the United States of America, Canad and e South America. So join the revolution-I did.
The pizza “Gold Rush is on and with pizza rocketing to become America’s favorite food it’s no wonder entrepreneurs from all sectors are jumping in with both feet. Although Fast Casual is the word of the day and attracting most of the pizza press a growing segment of brew pubs, bars and amusement parks are also cashing in the continued interest and attraction of the pizza eating public and increased awareness of the gourmet pizza trend. Making it an easy plunge are outfits like the Pizza School of New York that trains a complete novice to expert in no time flat(why would you train any where else but NY?) and the New York Brick Oven Company which provides the industries top revolving brick oven for ease of training and operation while making incredible gourmet brick oven pizza at the same time. Beer and pizza is another natural and that is not surprising since the founder of Pizza Hut got his start making pizza in the kitchen of a local bar in Kansas, as the story goes. Many micro breweries and local taverns are having tremendous success adding pizza to the menu since it is an easy item to prepare and produce with a low food cost, an added benefit is that it keeps customers from leaving to dine elsewhere when the establishment does not offer any food items. Bowling alleys, amusement parks, mini golf and hotels are also joining in on the pizza party since there is no need for a skilled “chef” extensive labor or extensive kitchen space required to present a noteworthy product which depends mostly on fresh ingredients and a quality bake for results. If your looking to expand your menu or start one this is sure fire way to go.
For pizza men, pizza fans and pizza eaters from around the world March is an exciting time because the International Pizza Exposition takes place at this time every year. It is a gathering of pizza men, manufacturers, designers, chefs, entrepreneurs, promoters, experts, novices and a host of others dedicated to making pizza. If you are remotely interested in pizza there is something for you here. As a young entrepreneur you can attend seminars with experts from their fields on things like dough making, employee training, food cost, growth and expansion, profits, digital marketing, branding, pizza making and “So you to want own a pizzeria” with big Dave Ostrander. On top of this you will get to meet some of the top names in the Industry like when Papa John, Big Dave from Wendy’s and the Founder of Pizza Hut congratulated the World’s Best Pizza Winners-Goodfella’s Brick Oven Pizza of Staten Island New York when they won their first contest. Goodfella’s in turn became a force in the Pizza World after winning the title of World’s Best Pizza a whopping three times with subsequent expansion of their concept across the country. Exposure and experience is why all entrepreneurs should attend and compete in contests from local up to international because as the saying goes “You have to be in it to win it” and the press you can receive for winning is truly priceless. Beyond the contest is an overview of pizza trends such as brick ovens, fast casual, take and bake and others to be seen this year. One of the Hot trends catching fire and made prominent by the New York Brick Oven Company is their Revolving Brick Oven which is becoming a staple in the industry for ease of use, training and consistent baking. Another trend is the fast casual market with concepts like Spin Neapolitan, Revolve and Pizzeria Uno putting their hat in the ring. On top of this you get to see the latest in pizza boxes and maybe run into a real pizza aficionado like Scott Wiener who runs the Pizza Tours of New York and has the worlds largest pizza box collection. All in all this a an overwhelmingly fun time for pizza lovers and is highly recommended for all levels of pizza makers and pizza fans.
Looking forward to seeing you there.
Marc Cosentino Co-founder of Goodfella’s Pizza