Author - Scot

NY Brick Oven Co.

Starting a Brick Oven Pizza Place

  Starting a brick oven pizza place begins with a dream. You wake up one day and say ” hey I think I’d like to start a pizza place”. Maybe you have business experience and maybe you don’t, but either way, you have to go through a similar thought process. Different people have different motivations but it comes down to a few basic commercial pizza motivations. First and usually the one that drives most entrepreneurs is the idea of having my own business and working for myself. Then comes I can make a lot of money followed by I can make a great product and make a name for myself. Depending on who you are and what type of person you are, any of these motivations can get you started. Your own drive, motivation, perseverance will determine how far you get. Remember this-YOU CAN”T FAIL IF YOU DON”T QUIT! Sounds awfully simple but it is a basic truth in life. That being said how do you get started? Different people have different ideas on this and a lot depends on your access to capital but unless you are taking over an existing business that is successful you will have to make a few decisions. What kind of pizza will I be making? This is a personal choice of course but it may be in your best interest to see what people like in your area or what they are lacking. What type of place will it be? Fast-casual with no table service? Dine-in? Delivery? Perhaps a combination of them. Then comes deciding how large of a place your pizza concept needs. Once you decide that there comes the reality of what is available and what type of location is it.  Is it a stand-alone, strip mall, gas station, or part of a brewery, pub, or bar? Is it a destination location or in a high traffic area? Once that is done next comes figuring out your build costs, equipment choice, insurance, etc. Then come your finance, leasing or buying the place and getting to work! 

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mobile brick ovens

Mobile Brick Ovens For Trailers

Mobile Brick Ovens For Trailers From The New York Brick Oven Company.

So it’s time to go mobile! We have amazing mobile brick ovens for trailers! Our 85 wood-burning and gas combination revolving brick ovens for your mobile pizza oven solutions.

Perfect solutions for fast heat-up times and high production when you need it.

Our 85 Inferno Series is one of the best pizza ovens on the market for speed and production producing perfect pizza with ease. The revolving deck allows for perfect cooking without the need of turning pizzas back and forth shuffling them all over the place and looking for hot spots.

Propane And Wood Combination allows you to maintain high temperatures and have faster heat-up times and consistent baking.  Just set your temperature add some wood to the woodfired door. No need to stack and carry cords of wood and spend hours getting the oven hot and ready.

The oven can use wood or not and still cook perfect Neopolitan pizza.

High production when you need it most.

Lets face it when you need to make pizza fast and the lines are forming you need an oven that can produce. With a heated floor and our advanced burner sytem you can  easily make 100 pies in one hour.  Check out our 69 second pizza vidoe~ 69 Second Pizza The New York Brick Oven Company!

mobile brick ovensKuma AA 017- red fire Tiles

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Pizza Oven Fans For Sale
Pizza Oven Exhaust Fans

Pizza Oven Fans For Sale

Looking For Pizza Oven Fans For Sale? This is arguably the world’s finest line of pizza oven exhaust fans for gas and solid-fuel venting applications. The fans are designed to withstand the high temperatures associated with stone hearth cooking, and creosote production that results from solid fuel burning. The construction of the exhaust fan’s axial vanes creates a self-cleaning effect. Whether venting your pizza oven through a hood or through a direct chimney connection, the GSV is the perfect fan for the job.

We Offer The Best Price On Any Fan!

Call Today 1800 683-6053 For A Free Quote

Pizza Oven Fans For Sale Click Here https://brickovensforsale.com/product/pizza-oven-fan/

Features

  • Not restricted to any type of chimney or grease duct
  • Installation at duct or chimney termination point; vertical or side-wall mounted
  • Heavy cast-aluminum, corrosion-resistant fan housing can be opened for easy cleaning/service
  • Centrifugal impeller in cast aluminum
  • Direct-drive, variable-speed motor – Class H insulated
  • Approved for temperatures up to 575°F (300°C)
  • Maintenance-free, permanently lubricated motor with sealed ball bearings
  • Use
    The GSV is part of a mechanical draft fan for use as part of
    a restaurant kitchen pizza oven exhaust system or grease
    application.
    Description
    Ensures a negative pressure in the entire duct or vent system.
    Discharges vertically (horizontally, if side-wall mounted) at a high
    velocity.
    The fan housing is hinged and the top can be opened for easy
    service and access to stack. The construction of the exhaust fan’s axial vanes creates a self-cleaning effect. The fans are designed to withstand the high temperatures associated with stone hearth cooking, and creosote production that results from solid fuel burning. The GSV model is approved for temperatures up to 575°F (300°C).
    Exhaust fan for installation at the duct or vent termination point, vertical or side-wall mounted.
    MaterialHousing is made of cast aluminum with a thickness of 3/16″ and is corrosion resistant. One coat of grey hammer paint finish is applied.
    Axial vanes are stainless steel, dynamically and statically balanced to assure low noise level and vibration-free operation.

Specifications

Capacities 0-1,750 CFM (0-2,975 m3/h)
Material Cast Aluminum Housing and Stainless Steel Axial Vane
Drive Axial Vane
Motor Variable Speed, TEFC, Class H
Max. Temp 575°F (300°C)
Warranty 2-Year Factory Warranty
10-Year Warranty Against Corrosion Perforation
Listings UL 705 Standard for Power Ventilators
UL 762 Standard for Power Roof Ventilators for Restaurant Exhaust Appliances
ULC S645-93, Standard for Power Roof Ventilators and Commercial and Institutional Kitchen Exhaust Systems
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Pizza Makers-Be Prepared

Pizza Makers be Prepared for a huge amount of business in the very near future. It is always darkest before the dawn and as sure as the sun rises America will pull out of this nightmare. The media is spreading horrible fear and using terms like death counts instead of reporting anything good such as the thousands recovered from this virus. It is very easy to go into apathy about the current scene and that is exactly what you should not do! Remember when you first started this game?  How excited you were to make pizza, open a place and sell pizza. Remember how you were going to do it your way and show the world what you could do?

Goodfella's Captain America Mustang

Marc and Scot Cosentino standing in front of the first Goodfella’s Brick Oven Pizza on Hylan Blvd. Staten Island

Well, keep that in mind. Be strong because you are the leaders in your community. People depend on you. Show them you are still there and preparing to deliver for them. Keep your staff pumped up. Support your local front line workers. Be active on social media and spread as much positive influence as you can. America needs it’s local businessmen now more than ever. Despite everything, set a good example and get ready because once this is over we are going to have the greatest boom in history! God speed to you my friends and I will see you on the other side of this. Marc Cosentino

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Neapolitan Pizzas

Pizza The Quick and the Dead

Pizza-The Quick and Dead.

In this fast-changing world, there is one thing for sure-SPEED of DELIVERY has a huge effect on volume, return customers and viability. How fast can you turn the tables? How fast can you get the deliveries and catering orders out? How many customers drive up and drive away when they see the long lines? How many customers stop ordering because your delivery time is too long? 

This is why so many operators are switching over to the New York Brick Oven Co. and their Revolving brick ovens.  These ovens set the World record at Pizza Expo and have proven themselves in the pizza battle around the country. Fueled by gas or gas and wood these ovens are both fast and consistent while having been compared to a Mack Truck for durability and a Ferrari for speed. The solid construction, heavy mass and Spitfire burner system ensures high output because the extra floor rotates and is radiantly heated evenly. This results in no hot spots, no cold spots and more importantly no having to continually shuffle the pizzas around in a hot oven. Another benefit to your employees is not having to reach into the oven with a long pizza peel because the pizza revolves and is in easy reach.  The trade secret extra dense cooking surface creates the perfect crust every time too.

Be ready to deliver and have the finest equipment in your place that will make it easier for you and your staff.  Since the oven is so easy to use it doesn’t require skilled labor and it is very easy to train new pizza makers to use.  This reduces training times and the need to pay highly skilled pizza makers.  World champion pizza men are using these ovens to make incredible artisan pizzas for their demanding customers so make your life easier and make that pizza faster become more profitable and manageable.

NY Brick Oven Co. Inferno Series

Fast, consistent gourmet pizza! NY Brick Oven Co.

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Commercial Wood Fired  Ovens

Commercial Pizza Ovens

Commercial Pizza Ovens From The New York Brick Oven Company. The Industry Leader In Revolving Wood-Fired And Gas Commercial Brick Ovens. Looking for a high production oven that will save you on labor and produce hundreds of perfect pizzas? Look no further we have the amazing revolving brick ovens that are run on wood gas propane or combinations of both. We offer all types of options with our ovens and they can even be built on site.

The Inferno Series Commercial Brick Ovens

We have 4 sizes of ovens from our 85-centimeter (rotating deck) bistro series oven great for small bars and restaurants for personal pizzas in as fast as 69 seconds. Check out the video https://www.youtube.com/watch?v=7pRpoiIYxXU   Our 105, 125 and our super high production 140 model great for large pies high volume and consistent baking.

We also build on-site and install through a 36 ” door to make the installation prosses easy. The Beautiful Thing about our ovens is the fact that all oven can have a custom look to fit your concept with a simple wall built in front to fit your decor and own style.

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Brick Ovens world Wide
NY Brick Oven Co.

Pizza Business has a Basic Purpose

Fresh from the NT Brick Oven Co.

Fresh, Hot Pizza!

Pizza Business has a basic purpose that can make all the actions involved align and become easily understood and accomplished.  Sell Pizza, simple isn’t it. Unfortunately, business schools, parents, friends and a host of experts make this into a very complicated subject by adding many confusions to “Selling Pizza”. If you are new to the pizza game and thinking of starting this may be of great help to you and if you are a seasoned veteran of the pizza trenches this may validate what you already know. You need a pizza to sell(hopefully a good one) and someone to sell it to.

Yes, that is it. You need a pizza and someone to sell it to. Simple and easy to understand. Now let that sink in for a moment because that is what you are doing no matter how you twist it, color it or flavor it. Every single action that you take will revolve around this simple idea. No matter if you are a champion pizza maker, a Wall Street Guru, a celebrity chef or a Warren Buffet. This is the basic fundamental you build off of. If you keep this in mind-“hava a pizza and someone to sell it to” the rest can be broken down to achieve this. Then your ingenuity, style and ability to get things done will determine your success. 

Each of these can then be looked at as separate and doable target:

Building or storefront to sell from.

Promotion and marketing to get someone to buy the pizza.

A pizza to sell.

Personel to make the pizza and sell the pizza.

Personel to handle the banking, records, ordering and accounting.

Now you can work out what is needed for each of these topics and start making targets to get them done. Future articles will go into greater detail and break down but you get the idea.

By marc Cosentino

 

 

 

 

 

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Pizza School Of New York

Goodfella’s Pizza School Of New York  Is the World’s Most Comprehensive, Hands-on Pizza Schools. The School Teaches All The Practical Aspects And The Art Of Pizza.   Whether you’re brand new and going into business for the first time, or have years of experience,  They have a great program just for you.

From The Pizza School New York!

Our goal is to teach our students to succeed and be confident in creating some of the world’s best pizza creations. Our instruction will instill knowledge and ability in all things pizza, from recipe building to preparation and finally creation.

Our classes are taught at the Original Goodfella’s of New York, established in 1992. This is a real live restaurant environment with nothing but continuous hands-on experience and personal training. Our master pizza trainers are owners and founders, (6 time National and International Pizza Champions) who have taught hundreds of students the art of pizza and have helped them to achieve their goals in being a successful pizzeria operator.

Through the years we have been featured in many TV programs, magazines,  catered on the Presidential Yacht and Gracie Mansion, and have received many prestigious accolades.

Each student works directly with our master trainers (owners and founders), who assure the student understands all that he or she learns and can produce great pizza from start to finish.

We provide compressive workbooks for training, recipes, product lists, equipment needs, and give continuous hard-won knowledge to all our students. Our classes and programs are tailored

exactly to what the student needs.

We make sure they learn all of what they are taught and graduate with confidence. Our classes are fun, exciting, hard work and extremely fulfilling.  After our students graduate, we support them by being available for their many questions during their pre-opening process. Check Us Out At The Pizza School Of New York

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Pizza

Pizza Styles and Types

Pizza Styles and Types

NY Brick Oven Co. Inferno Series

Fast, consistent gourmet pizza! NY Brick Oven Co.

Pizza style traditionally was limited to New York Style Pizza which most of us know as the Giant slice from an 18” pie served at a walk up window or counter.  A great example was the scene in Saturday night fever where John Travolta grabs 2 slices from Lenny’s and places them on top of each other, folds them (as most New Yorkers will do) and then proceeds to strut down 86th street in Bensonhurst Brooklyn.  NY style pizza is usually a hand tossed dough of high gluten flour, sauce spread over the dough from a ladle and then covered with shredded mozzarella and a touch of grated Parmesan cheese. It is still the standard around the country by which most pizza is judged, and hundreds of places promote being NY Style pizza to this day. Then starting in the 1950’s it was emulated by the chains across the county who sold a lot of pizza but just didn’t get it right.

Meanwhile the old Italian Bread Ovens were being used at a couple places such as Grimaldi’s and Patsy’s in NY to make the original Margarita Brick oven pizza. Sadly, this was only available to a few insiders that lived near the local Italian bakery. This was later expanded on by places like the Original Goodfella’s Pizza on Hylan Blvd. Staten Island that brought excitement with things like the Vodka Pie, which became a national trend after they published the award-winning recipe.  Soon the national Brick oven Chains like Bertuccis and California Pizza Kitchen came on the scene giving a whole generation the chance to try Artisan pizza. This was great but only the tip of the iceberg once the internet and the Food Channel hit. Now everyone everywhere became educated on fine ingredients and the flavor of wood burning brick oven pizza. Not only that but places like the Goodfella’s Pizza School of New York and others began training world champion Pizza Makers that brought brick oven pizza to small town USA and around the world.

During this time, we can’t forget some of the regional pizza delights that burst on the scene with a bang. We had Chicago deep dish made famous around the country by Pizzeria Uno and the now rapidly gaining ground Detroit style pizza which has crispy bottom layer made in square pans. Now look at the incredible amount of wood fired chains popping up and you can see that the style and variety is about to go into hyper drive all to the delight of the pizza eating public!

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