Monthly Archives - November 2015

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Who will be the King of fast Casual Pizza

The Race is on to see who  will be the king of fast casual pizza .

The Fast Casual Pizza is happening and the players just keep on coming: Spin Neapolitan, Revolve, Pie Craft, Pizza Fire, Cucinova, Blaze, Chipotle, and Fuel just to name a few. But every day a new concept joins the ranks determined to make its mark. Fast sustainable growth with good ROR(return on investment) is the goal. Simple enough in theory but how to go about it is the rub. Most of the big players are coming in with big guns a blazing- like former CEOs from other successful chains, while some concepts are counting on celebrity power or very deep pockets. Then there are others that are making the move one place at a time and bankrolling each additional store with funds from the last success.

Other are just raising funds with initial offerings while still others are selling franchises at an alarming rate with the hopes of delivering.

Many roads lead to Rome  and there is more than one way to skin a cat as the sayings go. It will be very interesting to see how this plays out. Speed of expansion is always a problem for the guys looking to dominate the market.  The first guys to market seem to  always have an advantage, but in this day and age of social media, instant celebrity, polarized politics, hipsters and Donald Trump, it’s going to be interesting to see who can navigate the waters with success, and who will be just another player in the big game.

Speed, image, ability to connect with customers, a great product, and ultimately smart  management will prevail.

This is truly an  exciting time  to be on the frontier of  the  Fast Casual Pizza race. May the best team and all others have success as well!





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Brew Pub Brick Oven Pizza Made Easy

Introducing the Brew Pub Model 85 Series Revolving Brick Oven

Revolving Brick Ovens

The 85 Bistro series Revolving Brick Oven

Brew Pub Brick Oven Pizza Made Easy . 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 footprint 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. Now 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 to 80 small pies an hour with larger models being able to bake hundreds of pies per 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 . 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.


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Starting a Pizza Place? 10 Tips for success.

BRICK OVENS PIZZA    When you are starting a pizza place there are many things you need to know and consider but this basic list will get you in the direction to start off on the right foot. A firm idea of where you are heading can make all the difference between success and failure. When you open your doors your customer should know who you are providing and get a clear idea of your brand.

 1. What is the kind or type of pizza are you going to make? Sounds too obvious but many people jump in without a clear idea of the type of pizza they are going sell. What do I mean by this? Is it NY Style? Deep dish? Square? Brick Oven? Gourmet? Thin crust? Thick Crust? How about what size? Individual small pies or large family style? How many ounce dough balls will you be using?
 Some people may argue that this can figure out as you go or once you start but first impressions are long lasting and you only get one chance to make that first impression. The main reason to know your type of pie and how to make pizza is that it will determine most of your design and equipment choices and layout for production. Example-a fast casual pizza place where the customers walk up to counter and choose their toppings and then watch the individual size pizza hand assembled and placed in a revolving brick oven will have a different type of pie than a mom and pop place making a typical 16″ NY Style pie cooked in a regular deck oven.

2. What is your concept about? Is it like Blaze Fast Casual or Full service, pizza bar? The type of restaurant you envision will determine the size requirements and its physical layout. Example-a typical slice place with a small seating area and counter space for about 15 customers will require a much smaller space than a full-service gourmet pizza place with table service, a full menu, and bar. A fast casual place can work in 1700 square ft. The idea is to utilize space correctly so you do not pay for extra real estate.

 3. In what location or area are going to put your concept?
If your doing a small takeout and delivery place you may not need a prime location in high dollar strip mall or stand-alone building but you may want to be located near that college campus with thousands of dorms or apartments nearby and lots of families. If you’re doing a fast casual concept you will need to have a high volume traffic area  with lots of foot traffic and local business workers in an area with a  proven need for fast service.
4. Do you know how to arrange and layout space for best utilization? Seems simple but bad flow lines from order to service and delivery or dine in can make your place a production nightmare. If you’re in doubt consult an expert designer check references jobs done. If they are hesitant to give you to them find someone else.  or minimally study the successful places in your area or concepts you like that are successful and you think would work with your demographic.
5. Do you have enough capital to last a few months? Did you take into consideration the basics of rent, insurance, labor, promotion. marketing, equipment, inventory, attorneys, signage, contractors, city/town fees, permits, training. Many people go into a new venture without the capital required. Be sure you get a budget a detailed financial one. Ask others in the field to review it. Being undercapitalized is one thing you don’t want to be.

6.Equipment needs? Do you know what you need for your concept? For instance, what type and how big of a mixer do you need? What type of oven and how much space does it require-will it be part of the concept design or hidden? How big of a walk in box do you need? How many tables and chairs? What about small wares? Get a detailed list together and shop it around for budget planning.    Will it be new or used equipment? Is it better to lease? The main consideration here is initial outlay and cash flow versus the tax savings and continued cost of a lease payment  on a monthly basis.

8. Is labor available in your market? How many staff do you need to open ? You must hire double that amount because many won’t show up and many will not work out. How extensive is the training? Is there a management team in place? Bookkeeping? Cleaning? Maintenance? Think it through and be ready!

 9. Is there a Marketing  plan and budget? How are you going to get your place known? Who will you invite to your opening? What local groups and activities will you support? Are you affiliated with the local school, church, sports team? Handouts, flyers, door hangers,  menus, inserts, val-pak, local newspaper, tv( expensive) radio and any other place you think your customers are. You have to offer them your product and tell them what it is, where they can get it and how much it costs. This is an expense and it is part of doing business unless you are in the home run of all locations with enough customers flooding in daily  .
10, Be diligent do your home work  when Starting a Pizza Place!
These tips are designed to get you looking and help avoid some pitfalls . Future articles will take each up in more detail and mention a few others like social media, pizza contests, donations, and policies. Good luck and happy pizza!
by Marc Cosentino Co-founder of Goodfella’s Brick Oven Pizza
Team Andrew

How to open a fast casual pizza chain

The fast Casual pizza world is growing in leaps and bounds. With all the successes out there with companies like Chipoltli ,  Smash burger and new comers like Blaze pizza it seems to be a no -brainer for many entrepreneurs  to take the plunge and the challenge.

Lets face it ease of operation limited skilled labor and hopefully a great product to sell like pizza “should be” easy! With national sales of about $40,000,000.00 that’s a lot of zeros (and pepperonis)   it’s one of Americas favorites when it comes to fast food.  So what does it take to make it happen.?  First and foremost it takes the commitment. Some people don’t realize the amount of energy needed weather that be financially,  mentally and of time I assure you its all the above and it can be pleasure or not.

Capital is always important being properly financed is the way to go. The first thing to do is a business plan.  That’s correct a business plan to see what it will cost to open how many pizzas do i have to sell to break even, whats my food cost what my labor   and crunch those numbers

If you can get a great business plan template it will cover all the bases. It will provide you with important things like  your costs for equipment, real estate, renovations, signage, plumbing, electric, deposits for utilities, insurance avg ticket per person food cost, labor taxes, sales forecasts, how many seats  and  all types of things you might not be thinking with or budgeting. There  is nothing worse then running out of monies when pursuing your dreams.

After you have a grip on the numbers, investments, and been enlightened. You might want to go visit some successful concepts and see what you see!  Why are they busy?  what do people purchase? ,what are the price points? what about the location the brand identity? You need to think! .

After you decide to make the commitment  (take the plunge)  your going to need  a great location and a good strong lease  ( and  negotiation skills that will will allow you to have good terms and not problems) with your land lord.  Your lease should always  be reviewed  by your attorney because the fine print is their for the land lords sake not yours.   You have heard location, location ,location before. Well that is because it’s usually all  about location location ,location especially for a fast casual pizza place!  Many people make the mistake of the cheaper rent trap. They don’t realize that it takes people traffic,  volume and at the same time limited competition or you can say alternative dining choices to win the fast casual game. They say we have this location its pretty good about a couple miles away from  the main action the rent is a little better and I think  people will come and drive. I say not!  Higher rent  like 1000.00  or more can mean 50 people more a day lets say $15,000 in sales more a month as an example verses just breaking even or not even that.  When your looking around you should realize that the people have to be eating somewhere nearby and you want to take away a bunch of that business no matter who it is and that’s what your going to do!

That’s when you put together “who you are”. A great logo, a great color scheme, some great graphics and your culture all this is said by how you portray yourself in all areas, and  of course some great pizza!!  You might want to hire a good consultant who can provide you with what you need on interior design and an restaurant designer who knows how to design restaurants not just a local Architect

That’s also  when you say to your self “can I really   make better pizza then them? Or “How can I learn to do that? ” We always recommend professional one on one training  from the  The Pizza School of New York  They help launch more fast casual concepts then anyone in the pizza business. If your going to learn you might as well invest a few dollars in the best training  money can buy!

The road is long and some times takes much longer then one would think. Getting permits good contractors and architects who can work together to get things done is crucial be  sure you have dead lines and hold them accountable for delays or you will be paying rent in know time adding cost and stress to you budget.

A note on equipment  shop around find the best deals you can bulk deals can usually  get you better prices with equipment dealers and getting most of your stuff from one reliable source can make your life a lot easier when it comes to installations and timing.

Avoid used regeneration its usually winds up costing you more in the long run the its worth. The only used equipment that i have seen last for ever is a Hobart Mixer Refurbished is best they last for ever!  Talk about service warranties, installation cost and remember one thing you get what you pay for! .

There are a lot of great web sites out there to help but a good consultant can really help you too!   We get a lot of calls from people who want to purchase an oven and want to open a fast casual pizza chain etc. They love to talk about their dreams and tell me all about the concept. I think it’s great and I always  engage them to tell me what they are doing  and see what they are missing or thinking ! A lot of times it’s the” estimated budget” that they don’t have correctly, or the ability to make great pizza that’s a true concern. they will talk all day about there ideas and dreams and I always love to hear it!  We always invite them down show them how to cook and test the oven too. Its a great time for the pizza world!

Scot Cosentino

President New York Brick Oven Company





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