Author - Scot

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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Worker Blues?

The Workforce Blues

Workforce Blues seems to be the biggest complaint from restaurant owners all over the country today.  What happened to the youth of Amerca is a common question shared with me from others in the industry. Employers have watched the quality, integrity, and desire to do a good job go down the toilet these past few years. Personally, I remember starting a restaurant back in the early ’90s and how different it was! We were in Staten Island New York (one of the 5 boros of NYC) and “it was so different then” said my brother Scot., “People would come in every day looking for a job and the kids would keep checking in to see if any jobs opened”.  I remember that also and the kids at that time had great initiative and took great pride in doing a good job and not having to be told what to do or ordered to do the job constantly. Creativeness ran high and the staff was excited to come into the Original Goodfella’s Brick Oven Pizza and be part of a great scene. World Champion Goodfella's pizza

Founders Marc and Scot Cosentino front of Goodfella’s Pizza

Flash forward to 2019 and the workforce has become a “give me”, “it’s not my job”, “as soon as I’m done texting” “I can’t make it in today my goldfish died” insanity. What happened? I don’t think I have all the answers nor do the experts but some things are obvious. We live in society that despises the word responsibility. Spychiatriac school curriculums and the media have destroyed simple ideals such as doing the right thing, being proud of a good job and working hard to make a living and have made the good guys into the bad guys. Police are bad, religion is bad, successful businessmen are bad. What is good now-hating your country, phones, video games, all kinds of welfare, drugs for every made-up disorder under the stars moon and skies and working as little as possible?

Despite this we must go on producing and providing jobs for the current workforce we have, but how does the little guy cope? Several things stick out. One is hiring fast and firing fast if they don’t work out. Another important thing is to constantly have the ads and signs up for hiring and keeping a good stock of applications. In the workplace, you have to have VERY Clear policy on what is acceptable behavior-like no phones while handling tables or cooking, lateness, and replacement for shift coverage. Even more basic may be common manors that have gone out the window.

You as the owner set the policy and standards, it comes from the top down and your example says volumes. Giving praise for a good job goes a very long way to keeping morale up. Rewarding production is another way of getting production and moral up (quite the opposite of what our government is doing by constantly rewarding people that have become a permanent victim class).

Look for the happy, bright and energetic employee and think about training them instead of hiring a miserable person with “Experience” a little extra work with an eager person may outweigh the old pro.

 

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Brick Oven Pizza Success

Fire Show Revolving Brick Oven

The Amazing Fire Show Revolving Brick Oven

Not all ovens are the same especially when it comes to the Amazing Fire Show Revolving Brick Oven. The Fire Show Series is the industries only rear fired revolving brick oven.

An Amazing Show!

Let’s face it sometimes it’s all about the show and the Fire Show Revolving Brick Oven Series does it best. The rear flame creates the perfect ambiance and visual experience to intrigue your guests while they enjoy the show! This Beautifull oven can cook pizza in as fast as two minutes with temperature ranges up to 800f.

Perfect Pizza And Ease Of Operation.

Let’s face the facts the labor market today is drying up! Restaurant workers and people who truly know what it is to work hard are a dying breed. That is why the revolving brick oven is the perfect answer. It’s Easy to train anyone to cook a pizza in a matter of minutes rather than weeks compared to the training on a fixed deck brick oven.

High Production.

The Fire Show Series Ovens are available in 3 sizes and can cook up to 200 pies per hour. Perfect for cooking bread, chicken, fish steaks and just about anything you can think of.

Super Efficient

The oven runs at a cooking temperature of about 700f  using approximately 60,000 Btus. That’s about 1/3 of the BTUs used by most deck ovens to cook pizza!

Facade The Oven Anyway You Like.

The Ovens come facade ready (or stand-alone) so you can have your own custom look tiles bricks etc to match your decor and ambiance.

Pizza School?

If you have the Ferrari of ovens you better know how to make the Ferrari of pizzas. Check out the Pizza School of New York and see what we are talking about world champion pizza makers teaching the art of pizza to students from all over the world. THE ONLY ONE ON ONE PIZZA SCHOOL https://www.pizzaschoolnewyork.com/

              The Fire Show

 

Fire Show Revolving Brick Oven

Rocking The Pizza World!

 

 

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Pizza Expo NY Brick Oven Co.

Brick Oven Pizza Training Made Easy

Brick oven pizza training made easy with the NY Brick Oven Company’s revolving brick ovens. Yes you can find a skilled and expensive pizza maker and hope that he can over come his own ego and train your staff to do it right. Another alternative is that you can learn the art of working a standard fixed deck brick oven yourself(which takes months) and then teach your staff yourself(which takes months).

Better yet you can get yourself a revolving or rotating brick oven that is either gas or gas and wood fired and save the time and headaches. It’s easy to train people on the revolving brick oven for several reasons.  Ease of operation, training, cost effectiveness and consistency are the main reasons for choosing an Inferno Revolving Brick oven when choosing your pizza equipment.

Let’s look at ease of operation. Having the cooking surface constantly revolving allows you to drop the pie right in front of you and pick it up right in front of you. No more long pizza peels and reaching into the oven for a good spot. No more hot spots and cold spots due to uneven heating. No more loss of cooking surface all around your fire.

Training is as easy as having  your new pizza oven man look a the pie and take it out when it is done. No more constant shuffling the pies around and spinning them to get an even bake.

Cost saving is simple-not having to be stuck to the oven your pizza man can make pizza while the pies bake.

Consistency comes from having a consistent baking temperature, not having to constantly rotate the pies in the oven and having a steady temperature to bake on because the stone is constantly turning and being heated.

Once you look at all these aspects, the reduced costs, the reduced complaints and a world class pizza you too will decide that is a life saver and the only way to go!

 

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NY Brick Oven Co. Inferno Series

Pizza Consistency

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Consistent pizza is key is to return customer success. One of the things that was hard to do  with a regular fixed deck brick oven has been overcome with the revolving or rotator brick oven of the NY Brick oven Co. Because a regular brick oven floor is stationary you can’t help but get uneven heating and bake times. In fact the the hot spots and cold spots if not expertly handled(expensive labor) make it virtually impossible to have the same product pizza to pizza, worker to worker.

Now with the revolving deck brick oven you get an oven that is easy to operate(cheap labor). Because the floor turns, all the cooking surface is usable and brigs the pizza around to the pizza-man.  He no longer has to reach deep into the oven. Besides that he doesn’t have to continually turn each pizza. That gives you a very consistent bake from pizza to pizza and operator to operator. This also relieves the dreaded fade of having the floor get cold in spots because now it is constantly turning and being reheated.  That is why both the fast casual and the mom and pops are reaching for the Inferno series oven.

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Pizza Maker

Top 3 Ways to Fail in the Pizza Business

The top 3 ways to fail in the pizza business are obvious to some but not all operators. Avoid these basic mistakes and it will help you prevent failure.

  1.  Trying to be everything to everybody. You can’t please everybody all the time so don’t bother trying. Pich a style of pizza that you are a master of such as the NY slice style, Detroit style or Brick oven Style and do one style great. The same advice goes for having an incredibly large menu that gives too many choices, requires incredible prep and storage(resulting in waste) and too many mediocre dishes.  Be famous and well known for one signature pizza like the Vodka Pie created by the Original Goodfella’s Brick Oven Pizza on Hylan Blvd, in Staten Island NY back in the early ’90s. Then there is the famous Sicilian(square) pie from Spumoni Gardens in Bensonhurst or the Clam Pie from Peppi’s in Connecticut.  You get the idea and probably have a local pizza place that is famous in its own right for doing something spectacular.

2. Bad location.  This one seems obvious but it is a killer. The things that you should be aware of are No parking, inconvenient to get to, too small a place, too big a place, too much renovation required. Then there are restrictions-like no delivery or no pizza competition. Then there is the neighborhood itself. Is there a lunch crowd, a dinner crowd?

3. Not paying attention to your customers. This one comes in many forms but the bottom line is: Ignore your customers at your own peril.  What does this mean? It means to be courteous and thankful for feedback not annoyed or argumentive. If a customer tells you the bathroom needs cleaning-clean it and keep it clean because he is not the only one who noticed it. Rarely will a customer complain out loud these days so listen and be thankful because most just will simply be upset and not return.  If you keep running out of grape soda-stock more. When customers like a dish-get it on the menu and the opposite is also true if it doesn’t sell improve it or get rid of it.

Just a few things to avoid and

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Top 3 Things to Avoid When Starting a Pizza Place by NY Brick Oven Co.

the best of luck to you.

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