Fast Casual Pizza

Revolving brick oven fast casual success

Fast Casual Brick Oven

Fast Casual Brick Oven for Success!

Today fast-casual pizza is taking the country by storm especially fast causal brick oven concepts.  The New York Brick Oven company along with The Pizza School of New York have been leading the way with nothing but great success for their clients.  Having the correct equipment, training,  design, and knowledge is all part of your success.  Check out fast casual solutions http://brickovensforsale.com/fast-casual-pizza/

Fired Up Fast Casual Success

Neapolitan Pizza RecipeFood Presentation for PizzaFire Show Series with custom Facade .make your concept your own! No matter what style of pizza  you are cooking the revolving oven will make it better

 

 

 

 

The Revolving Brick Oven.

The Inferno Series ovens and the Fires Series are the solutions and the ultimate oven for fast casual brick oven success.

Why?

  Ease of operations Let’s face it in today’s labor market you want to make it as easy as possible. The Revolving brick oven is the easiest oven to train employees to cook perfect pizza.

Fast Casual Brick Oven

Consistent Products = Success

 

Consistent Products  Are the key to success. Depending on employees to rotate pizza all around an oven and look for the perfect bake is silly, especially when the oven can do it. The revolving oven will make pizza 100% more consistent during peak and non-peak hours. Whats that worth?

 

Labor Savings.  No Specially Skilled operators needed. The revolving brick oven is a simple solution to train employees in a day rather than weeks.  Cooking woodfired pizza has never been so simple. Modern technology and old world tradition has finally come together to help operators produce great pizza and save thousand in labor every year.

 

 

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Pizza Place Start Up

Pizza Place Top 10 List for Starting Your Own

Top 10 reasons to  Open a Pizza Place? Now is the best time for a Start Up Pizza Place and this is why:
#1 Recipes. There is an infinite amount of recipes 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. Why reinvent the wheel when you can easily what is popular in the food world and duplicate it?
#2  Restaurant type. You can easily take a look at all the different types of locations and layouts such as a slice joint, fast casual or sit-down waiter service. 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. Size of Piza Place and type of pizza will be a factor in determining  if you do sit down, fast casual pizza with an assembly line or just slices.
#3  Equipment. It has never been easier to see the different types of Pizza Place 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 mixers are available new and used for the budget minded along with tons of information on sizes, capacities along with 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 loan officer, fill out endless paperwork while being scrutinized within an in 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 on line 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 designee 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 got through that incredibly time consuming operation today. Not only that but you can do it all from the comfort of your home and 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 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 is easy and 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.
#8 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.
#9 Location.
Pizza Place Pizza Start Up

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

Location scouting for a Pizza Place 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.
#10 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.
Bonus Reason- Computerization. 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 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
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Pizza Expo 2018

Fast Casual Pizza Success

Looking to Rock The Pizza World and Have Fast Casual Pizza Success?   Join the Fast Casual Pizza Expert Team .

Today’s hot concepts choose the New York Brick Oven Company for Success . If you’re looking to make your concept fast and easy while producing perfect pizza, we have you covered.

Great ovens, great training, and complete concept success is what we offer .  Fast-casual pizza is now easier than ever .  The Rotating oven is one of the easiest ovens in the industries to train your staff with.     You can train a person to make perfect pizza in a matter of hours as compared to weeks in a standard brick oven Most importantly you get a consistent bake. No more hot spots no  more cold spots and no more rotating pizzas around the oven desperately trying to get an even bake.

Come and cook with us we would love to show you what we can do for you.

If you’re new to the business check out theThe Pizza School of New York . Hands on one on one on one  training with world champion pizza masters live in a real restaurant environment. Learn from the best and don’t make costly mistakes that can cost you your business.

Make your success easy and Join the Revolution ! The New York Brick Oven Company is Leading the Way for Fast Casual Pizza Success!

Call Today We Will Be Glad To Answer all Your Questions and help you any way we can  https://youtu.be/bmxmhLNAFSU

 

 

 

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Pizza Equipment-Revolving Brick Ovens

Revolving Brick Oven

The Revolving Brick Oven Speed In Reading the incredible Scott Wiener’s Article Speed vs. Quality Pizza  (you can see it here :Speed Verses Quality)

It really brought home the fact that the Revolving Brick Oven is the only  answer to making great products simple and fast!  My own years of experience, owning many high volume pizza shops  (very high demand shops) that required us  to build a  gigantic 12-foot wide brick oven.  And even adding ovens in the basement after realizing that we cant just keep up with the production  .   We realized years ago that there had to be a better way. The training , the work, the burnt pizza, the under cooked pizza the high cost of skilled labor. It was enough to get the wheels spinning  and the Pizza!    That’s when we started looking at building  revolving brick ovens to make it easy and fast  to produce fast consistent products. The challenge was  to maintain the incredible quality expected from our loyal clientele that have been patronizing us for generations.  So to keep a long story short we  derided that we had to get better at what we id and deign ovens that would handle the demand .

The Revolving Brick Oven.

Revolving Brick Oven

The Revolving Brick Oven

A decade ago no one would have thought about it being a smart way to go. There were so many new brick oven places begin to open and all the new owners were correct that this was the way to be better. But they did not have options nor did they know the work involved and skill needed to manage a brick oven. Now the existing operators understand and so many of them are now switching over even removing older ovens  from their existing locations. They do it with some hesitation but the truth be told once they operate the revolving oven life gets easy!

No more training staff for weeks, no more being held hostage by skilled labor just great consistent products made easy. So why suffer when you can join the revolution and be a success story too! Today we make it simple!

Revolving Brick Oven

 

The Inferno Series Wood Fire and Gas oven.

                 Speed 200 pies per hour!  

                 So Rock The Pizza World! 

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Pizza Kitchen

How to Start a New Pizza Place

Pizza Expo with World Champion Goodfella's and the New York Brick Oven Co.

Pizza Expo with World Champion Goodfella’s and the New York Brick Oven,

Starting a new pizza place from scratch!

There are many great books to read  on how to start a new pizza place,  and many resources that will help and many are available on the web and the truth is you can never know enough in this business. One of my favorite resources is Restaurant Owner .com a great resource page that can provide you with all types of forms and even start-up business plans.  Some of the things I have learned from opening many successful places are: The guys and gals with the real passion  and a well thought out plan always find a way to make it work. What does that mean? Simple, when someone really wants to do something he goes out and learns all about it, practices and builds his knowledge and confidence and  knowing above all that he doesn’t know it all.

Don’t know it all!

I have personally witnessed many a failure because the operator “knew best” .  That lead them to be “hard headed” and wind up not being able to truly create his concept correctly or  evaluate  his market . 

 Example: Classically trained pizza man from Naples opens a place in the South where the consumer is used to a big 18″ pie cut in slices with sauce, processed shredded cheese and lots of meat toppings. What does he make- a tiny fresh mozzarella pie with minimal toppings that is burnt to hell in the consumer’s eye-total failure and no clue why. Example: another “pizzaman” takes his typical cheap conveyor belt white flour, processed cheese, and canned sauce pizza to an upscale Brooklyn neighborhood with half a dozen high-end gourmet pizza shops all around him making a super artisan pizza. Aside from having too much competition he also has to battle a superior product at every turn not a recipe for success.  These are kind of obvious to an outsider  such as you or me.  But when you are personally involved and have fixed ideas  it can be hard to see what the real scene is . People have different ideas and prejudices which can easily lead to bad decisions and bad  ideas. The point I’m trying to make is simple  that none of us know it all, and we can all learn something,  in some area or another so read on and learn.

Location, Location, Location ,Location!

How many times have those words been thrown around? What does that really mean ?

It might not be the first thing on your mind, but truly it will be one of the most critical and could make or break you . Of course, you need great  products, too, but how will anyone know about that product unless you get them through the door?”In the brick-and-mortar retail world, it’s said that the three most important decisions you’ll make are location, location, and location,” Careful determination , evaluation  for you new site is critical.

Demographics Study!

Making these determinations can be as simple or as complex as you make it. There are, for instance, sophisticated location analysis tools available on the web  that include traffic pattern information, demographic and lifestyle data, and competitive analyses. For a price, a retailer can get questions answered that are key . What ‘If I’m looking to add a store to a particular market, what’s the optimum level of traffic as it relates to the specifically targeted trade areas? What is the overall type of traffic age, occupation etc.? what do consumers spend on eating what is the Avg income in my area ? How  many homes are there in a 3-mile area? what is the traffic count  How many competitors are in my market?

“Do your due diligence, Get a demographic overview of the area you’re looking at age, income, households, etc. Many major companies spend a lot of time and resources doing this. Sometimes you can follow one who does this already.  In addition, you should look at neighborhood traffic generators, such as other similar concepts big box stores  that draw people to the area, like  industrial or office parks, power malls, schools, colleges and hospital complexes hot nightlife areas.

You’ll also want to look at both highway and foot traffic.  If the number don’t work walk away. Unless the location has big  future potential expansion such as major chains malls etc being built nearby and  most importantly  you must have the cash and staying power to wait it out if that’s your strategy . Sometimes those projects take a long time even when approved and cause traffic pattern disruptions  etc.

“REVIEW”  Your Competitors!

Many experts agree, though, that the answer to where you should locate is more straightforward than many entrepreneurs make it. “Quite simply, the best place to be is as close to your biggest competitor as you can be,” By being in close proximity to your competitors, you can benefit from their marketing efforts.” Example if your looking for a fast casual location and your city has companies like Chipotle you can be sure they have done a good study of the market. It might behoove you to open as close to them as possible. Take into consideration also that the marketing of many big companies, who draw clients to your area is something that you can benefit from. Why?  Because  your competitors chose their locations based on the ideal demographics of a particular area, In many cases, they’ve also devoted large portions of their advertising budget toward driving traffic to their locations. “Why  spend the money when they are already  spending  it for you?” it’s that easy.” Just be sure that you are visible with good signage and lighting.

Being located near your competition can  give you more recognition in the consumer’s mind “Competition is good, “It makes you better and competition breeds more business, more traffic, and that’s a positive thing . If your confident in what you do just gout there and crush the competition if you think not then get better fast!

Of course, it’s still a smart  idea to make your own evaluations of a particular property, even if your competitors seem to be thriving in the area. Staying ahead of the game in this regard will help your business grow should you decide, for instance, that you later want to open another location.

The lease is Key and- is your asset
Your job just begins when  you think you’ve found a good location . Negotiating a good  lease that works for you and your business is just as important as the location itself.

“It’s very important that you have a good real-estate lawyer who can negotiate your lease- though that’s another cost,”says Tartt. Your attorney can help you look at things like the term of the lease, build out allowance, hidden small print,  your sale of the business, options for more years just to name a few. Your attorney should be a real-estate attorney and also knows his business . If need be he  can help you talk to the landlord (or do the talking for you)  so you can  ask the right questions.

Get to know the landlord?

It’s good to talk to other tenants, find out as much as you can about your prospective landlord .   Don’t take anything for granted and never go on any verbal agreements or promises its just bad business you must  get it all in righting first.  “You’re marrying your landlord for a long-term contract agreement . There are a lot of unscrupulous people  out there that only care about them, not you. It’s a two-way street you going to be paying them $100,000 of thousands through the lease terms  so make sure your ok too. As for personal guarantees perhaps a year or so. Don’t get in over your head. And don’t be afraid to ask for things like key money landlord improvement credits, several months for free etc. Start high and settle for what you need. He needs you too!

You  and can and should make use of a local real estate professional who understands your customers and the markets you are looking at  you .  They should know what’s available some histories on locations as well as what is going to be available .Depending on what type of place  you’re opening  I believe that in every market  there is some real estate guru a professional who knows his  city backward and forward, deals that are coming and insight that he or she only has.

Business Plan!

Having someone help you with your business plan before you even begin the location search can be invaluable as well.  This will let you understand costs and get you grounded with a reality of things .  It is a great practice and quite an eye opener for some people. Your plan should be detailed well  and give you a picture with several scenarios of all your cost and all  future projections of sales with several scenarios good and bad .

Being aware of all location costs involved (and there are many that can and will be overlooked by first-time entrepreneurs )with starting your business will do wonders for your ability to weather any storms that might and likely will come your way.  Underestimating the costs and being underfunded  as well as not understanding the time involved with launching a new  -is one of the most common startup mistakes and one you can avoid if you plan properly.If you take into account everything from a broker, attorney, engineering and architect fees to zoning and planning hearings, you can see that both the costs and the time to startup can vary widely.The best advice? “Talk to other people in the business , people in the area you looking at, learn from them  listen to them and find out what they’ve experienced. They can tell you what some of the pitfalls are and what things to look out for.  “You’ve gotta do your homework, you have to be willing to learn all you can and strategically plan yo succeed . You can and must  protect yourself, be diligent s your success depends on it.

Some basic questions to consider :

Is the location  zoned properly for your type of business? Ask this first, getting a variance for zoning can be a long had and sometimes not even possible process .

Is the location the right size too big, or too small for what you plan on doing  enough for your business? Does it offer room for all the storage equipment , office, prep stations sinks refrigeration counters handy cap ramps and bathrooms? Does it have enough electrical service does it have big enough gas service. Does it need more air conditioning ? Is it easy to vent, Venting can be costly and tricky, talk to a local reliable venting  companies!
Does it meet your layout requirements too many walls to narrow?
Does the building need any repairs? foundation roof etc look, look ,look.
Are the lease terms and rent favorable? Be honest just because you love the location run the numbers make sure you understand the sales volume you need to do.
Is the location far from  where you live? Travel time and cost can dampen one’s spirit. remember it’s going to be your lifestyle.
What about labor is the market high? Are there employees readily available this can be a challenge in some markets.

Does your clientele live nearby,  Is the population density of the area sufficient for your sales needs?  how big is your market area?
Is the area heavily dependent on seasonal business tourist, colleges ?                                                                                                                                                                                                                                       Will  insurance be prohibitively expensive? Flood zones fire etc?

Do you need a beer and wine license ? Are they available and at what cost? Some towns have to give approval by committee you should get that done first or have a contingency plan in your lease.
If you choose a location that’s relatively remote from your customer base, will you be able to afford the higher advertising expenses? They need to know you are there and be reminded all the time. Social marketing is good, direct mail, etc but takes money and time.
Is the building  and other stores in your area  consistent with the image and brand  you’d like to maintain?
Is the building  located in a safe neighborhood with a low crime rate ? Is the area  improving or changing for the worst?
Can you put up big signage? Signage is sometimes limited to the square footage of the building front. Some landlords won’t let you use specific colors or lighting check the lease. Is exterior lighting in the area adequate to attract evening shoppers ?

Are neighboring businesses doing good ? Are they likely to attract customers who will also patronize your business?
Are there any competitors located close to the facility? If so, can you compete with them successfully what makes you better?
Is the facility easily accessible to your potential customers?
Is parking space available and adequate?
Can suppliers make deliveries conveniently at this location?
And so- on! You can never have enough questions.

There is a lot to think with and a lot to learn .

So be aware of your location and the expectations of your local consumers. Then make sure you have your overall concept planned out well to provide whatever type of pizza you expect to produce in an appropriate space for that style of pizza .  Your concept can be full service,  or  you may consider setting up shop like the new fast-casual pizza concepts.  Be sure to use a  high a production revolving brick oven so you can make the operation simpler and fast . If you happen to be off the beaten path you may just go the traditional route with full service and a comfortable dine-in atmosphere a “destination” place. If you are new to the game I highly recommend you do lots of  research and visit as many places as you can  take notes . You truly need to determine what type of place will best suit your dreams and needs first.  Then find the location that fits it.   

Pizza school of New York

To learn the art of pizza we recommend attending pizza school at the Pizza School of New York. You can never learn enough!  

Good Luck and Enjoy the ride!

 

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Revolving Brick Oven Solutions

Revolving Brick Oven Solutions

Revolving Brick Oven Solutions

Special Delivery

Revolving brick oven solutions are fueling the fast casual pizza trend. The new fast gourmet pizza trend is  moving fast with such players like Revolve Pizza Kitchen  ,Spin Neapolitan Pizza, Fresh Fired, PieCraft, PizzaFire, 1000 Degree,  and so many others. They are now  easily expanding due to the ease of operation and consistent products that are produced with the  revolving brick oven solution  .

Ease Of Operation

In the past, it was virtually impossible to get a consistent pizza from regular brick ovens due to the variations in cooking styles, temperatures and skilled labor among pizza makers even in the same concept or restaurant. Not only that but the requirement of extensive training and finding skilled labor was both time and cost prohibitive. The answer was beyond simple for savvy operators looking to make a better product with fewer errors. A fast and effective expansion is always a problem for any operation team . When you add variable requirements difficult training it becomes quite difficult  for the manager on the ground running the show . Especially when he has to depend on a one or two key employees for both production and training.

“The revolving brick oven solution solved  this problem and saved me money,” said Andrew Scudera of Goodfella’s Brick Oven Pizza. “Not only that but it made my life easy, as it really was a no-brainer” he added. This is the kind of report we get time after time from people using the revolving brick ovens.  We even have one on a food truck in Canada doing a really high production job of making pizza at fairs.

Being able to set your cooking temperature with ease also adds to the ease of baking consistently. Not having to use long pizza peels ( as with stationary brick ovens) saves room and accidents . Basically, you get all the benefit of a brick oven with none of the drawbacks.  ForRevolving Brick Oven Solutions take a look at some our videos to see for yourself and make your pizza life easy.

New York Brick Oven Delivery Girl

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The True Value of a Revolving Brick Oven

The True Value of a Revolving Brick Oven

The True Value of a Revolving Brick Oven

The brew pup solution for fast gourmet pizza

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.

Speed.

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.

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Fast Casual Brick Oven

Fast Casual Pizza Sweeping The Nation

 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

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Starting a pizza place

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.

Starting a pizza business

Starting a great pizza place

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.  http://pizzaschoolnewyork.com/

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

 

 

 

 

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