Monthly Archives - December 2015

BWD bar 2

The True Value of a Revolving Brick Oven

Many people have advice on many various topics, some of this advice is valuable and some is not. In fact, I would go as far as to say many people’s opinions are not based on fact, experience or results so why bother to listen to them at all? Unless they have valid credentials  and are a genuine accredited source their advice can actually be damaging  . America is loaded with opinionated people who are not experts and whose advice, opinion or direction is actually harmful-just turn on the TV and you will understand. So how do you know who to trust? A friend in the industry is usually a good place to  start.  Researching  and checking out the source is another.  But the best way to determine truth and accuracy is by results.

That being said I will give you some credentials and experience: Our first Brick oven pizza place Goodfella’s Brick oven Pizza is still open and serving customers in NYC after 2 decades of operation. This in and of itself is a great source of pride and an incredible accomplishment in a place where the life expectancy of the average restaurant is based on a 5-year curve. We have cooked millions of pizzas and I have cooked tens of thousands of them myself in brick ovens. We have won international and national pizza contests and have been featured on all the major news networks, CNN and the cover of the New York Daily News and PMQ Magazine. We have built ovens across the country and helped train hundreds of entrepreneurs while consulting on scores of projects with top chefs and pizza chains. I say all this to let you decide if my opinion is valid and if you should even bother to continue reading. So if you’re still with me, here are the reasons why revolving brick ovens are valuable from my viewpoint:

The True Value of a Revolving Brick Oven

Ease of operation.

You do not have to manage a fire while rotating pizza and spinning it with a long pizza peel as you try to avoid the inevitable hot spots and cold spots that develop as you cook on the surface of a conventional brick oven.

Surface utilization. The entire cooking surface of a revolving brick oven is usable without the hot spots and cold spots. You don’t have a fire on the cooking surface(taking up valuable deck surface).  You don’t have an unusable cooking area near the fire since the fire is not on the deck and you won’t burn your pie when it is too close to the fire on an unusably hot surface.

Consistent baking temperature.

If you have had to stop in your busiest hours to let your oven heat up or cool it down from too little or too much fire you will really understand this one and then imagine an inexperienced pizza man and it spells DISASTER.

Ease of training.

Instead of months to train and expensive pizza man to work the oven it only takes a quick demonstration and off you go and yes it is that easy.

$$$ Savings.

With a conventional brick oven, you will always have one man stuck working  the oven if even only 1 pizza is in it, to avoid burning. Less skilled labor.

Consistently baked pizza.

No variations due to different  people working the oven. Your pizza is always baked the way you want it.

No oven fade. Your oven won’t quit in the middle of the rush because the surface got cold.


We set a world record at pizza expo-200 pies in 51 minutes from 1 oven.

I could go on, and will be glad to when you call me ,but just know that you as an operator ,having the peace of mind of a reliable oven, turning out a reliable complaint free product, is priceless!  Happy pizza to you.

Brick Ovens For Sale17

Fast Casual Pizza Sweeping The Nation

 Fast Casual Pizza sweeping the nation!

The Nationwide pizza craze has kicked into high gear with the coming of the revolving brick oven and is the new impetus for  fast casual pizza sweeping the nation.

At the forefront of this movement is the New York Brick Oven Company. Under the leadership of world class pizza men with  decades of experience, they are paving the way for others to easily follow and succeed in opening pizza places across the country.

The biggest hurdle for many entrepreneurs has been the need to find an oven that is both very fast, yet easy to operate and train staff.   Previously  the only way to get any speed was a super hot hand built, brick oven.  But the drawbacks of such ovens  was months of training and inconsistent products(a killer for the fast casual pizza world). This has been the limiting factor preventing rapid expansion for many concepts with the great appeal.   trouble with  consistency  from location to location can be a real killer .

Now with New York Brick Oven Company’s Inferno and Fire Show Series  (the ultimate fast casual weapon)  the true attainment of speed and consistency has finally been achieved.

With a gas or wood and gas heat source choices, along with a patented under the cooking surface heating, virtually all temperature problems have been eliminated.  Especially the dreaded cooking surface “Fade”(when a fixed deck conventional oven gets too cold to produce from too many pizzas continually going in).  That’s right, no more “Fade” and the ease of training with combined  consistency is incredible.  The revolving oven also saves on space with no need for long pizza peels. Eliminating the need to be reaching deep into  the oven to turn your pies is now a thing of the past.

Modern Technology

Modern technology is  the real answer for success. The revolving brick oven  makes it virtually idiot proof. Save labor, make consistent products and let your fast casual concept fly. So come cook with us today and find out why fast casual pizza is sweeping the nation.

So  get your oven today and make your expansion easy!

New York Brick Oven Company’s Mustang

12322853 1067134403307324 2454852753108476925 o

Starting a pizza business

So you are thinking about  starting a pizza business?  Becoming a pizza entrepreneur and joining the ranks of pizza makers around the country engaged in keeping Americans well fed and happy? Fantastic idea and as always easier said than done.  but with today’s opportunities and the internet,  it is a whole lot easier  than it used to be. In fact, it’s night day when you compare opening a place today with opening a place 20 years ago. “How can that be ?” you may ask. Well, consider a few of the following thing.

1. Recipes. There is an infinite amount of recipes now  available on the internet to choose from with sources like Google, Facebook, Youtube and celebrity chef TV and the food network. Anyone with basic skills and desire can get online, look for the hottest trends, find a recipe and get busy. And now there is even an incredible  pizza school.

2. Restaurant type. You can easily take a look at the different types of locations and layouts such as a slice joint, fast casual or sit-down full service or a hybrid of fast casual and full-service combination  . You can also do some research and see if delivery and take out or even a brew pub-bar will fit in with your plans.  you can find places for rent online and understand the market with much more detail.

3. Equipment. It has never been easier to see the different types of equipment being used in successful places than it is now. Currently, the hottest trend is hand assembled brick oven style pizza with places like Revolve, Spin Neapolitan and Pie Craft leading the way with Revolving Brick Ovens and gourmet pizza. Pizza stations, walk-in boxes, and mixers such as the old reliable Hobart are available new and used for the budget minded along with tons of information on sizes, capacities along with many other  industry comparisons.

4.Finance. Today you can basically call up a company like Lease Corp Of America(LCA) fill out your application online and know virtually the same day if you are qualified for a loan. Those of us who remember having to make an appointment with the loan officer, fill out endless paperwork while being scrutinized within an inch of your life under a microscope will attest that the process is light years from where it has been and tell you how lucky you are.

5.Printing. This may seem like something too little to mention but with today’s digital media and the ability to do it all virtually online is incredible.  There is an amazing amount of time, effort and money saved. In the old days, you would have to consult with a printer to make your deal on printing . Then you would have to consult with a graphic designer to do your layout and maybe even a specialized menu designer  to  help you. This took time, from appointments to initial design to a rough sketch. Then you would have to go back and forth on corrections as you finalized your idea. Once that was done you have to have it proofread and hope you and your proofreader caught all the errors. One error I fondly remember was at the First Goodfella’s Brick Oven Pizza on Staten Island. We were all set and made our first huge purchase of several hundred thousand menus for in-house, mailing and door to door delivery but we all missed the “Ground Bee” instead of ground beef on the pizza menu. We laughed about it for a long time since we had to print so many menus to save a few dollars. Fortunately, you don’t have to go through that incredibly time-consuming operation today. Not only that but you can do it all from the comfort of your home.  With computers, digital design, limited run printing options, cheap online graphic designers and still save time without taking the big risk of large runs.

6.Staff. Hiring and finding employees is easier than ever. You don’t have to put a hand a sign in the window and hope someone sees it or spend ridiculous amounts of money on classified ads in the local papers. Graig’s list will get you more applicants than you can shake a stick at in most areas.

7.Promotion. Getting yourself known with the internet makes it simple. Social media, websites, blogs and press releases will get you known and open the door to customers. If you do a great job with your product, service and presentation people will talk. Your signage, uniforms, and design have a lot to do with this.  Yes, people will talk so make sure you do it right from the start with all your ducks in a row and a great pizza. You can call the Pizza School of New York if you are not certain of your product.

7. Marketing. Yes this is different from promoting yourself or your place. This is actually offering your product for sale by way of Newspaper, social media, TV, Radio, mailings, door hangers and however else you can get your product in front of a potential customer and tell them to buy it.

8.Location. Location scouting can be done via many outlets now with many realtors competing for business. With the internet, emails and google earth you can even see a place from a street view and decide if it is even worth looking at before wasting your precious time.

9.Training. With video, internet, Youtube, DropBox etc. there are so many ways to present data to your staff, update recipes and procedures and keep everyone on the same page that even multiple locations become easier to manage when you get to that point.

10.Computerization. The point of sale order taking, inventory, ticket printing, and display have made management a great deal more organized. The systems can track best sellers integrate promotional items and sales while even tracking deliveries and scheduling orders of food or reminding you of upcoming catering or previously scheduled deliveries.

Of course, all these wonderful reasons for it being easier still require the entrepreneur to step into the ring  when  starting a pizza business., and make his purpose known.

My respect and admiration go to you my friends that make the attempt.

I wish you the best of luck.

Marc Cosentino





Social media & sharing icons powered by UltimatelySocial