Saturday, October 11, 2014

Slice Out Hunger is a Fast Casual Pizza Party Success For the NY Food Bank

Pizza places from all over New York City and surrounding areas came together for a fantastic night of fun and eating to raise money for the New York City Food Bank. The yearly event is called Slice Out Hunger and was founded by Scott Wiener to incorporate his love of pizza with a fun way to provide meals for the New York Food Bank. This years event was attended by a whose who of New York Pizza from the world renowned Goodfella's Brick Oven Pizza of Staten Island to new comers such as Pizzetteria Brunetti, Table 87 and even Tony Boloney's from Jersey were on hand along with about 50 other restaurants to make this fund raiser a fantastic dough raising event. Lines formed early and went for blocks around the event hall in SOHO and were responsible for donating enough to provide 150,000 meals to those in need. "I have never seen so many happy New Yorkers  in one place" said Marc Cosentino of the New York Brick Oven Co.

Tuesday, October 7, 2014

Best Wishes to our Friends at Spin Neapolitan

A new store is about to open in Oklahoma!

The crew at New York Brick Oven Co. extends it's best wishes for success to our friends at
 Spin Neapolitan Pizza.
That pizza looks good :)

Wednesday, September 24, 2014

Super Pizza Recipe from Northern Italy for Fast Casual

The flavor leaps from this simple pizza!
This pizza was prepared in Trento Italy in by our friend Albert in a 140 model revolving brick oven at approximately 750 degrees.  

The best things in life are sometimes easy too.

First- you will need an easy Neapolitan dough for a base which is then generously covered with fresh buffalo mozzarella broken in pieces and a very light spattering of tomato sauce.  Then (and this is key) after it is baked to perfection you slice fresh sopressa and gently fold it over your pizza in a delicate blanket. Next comes the artichoke hearts and finally the Gaeta olives.  The savory meat, delicate crust with hints of yeast and the tangy olives combine with rich cheese and artichokes to delight the pickiest of pallets.
Sauce can be substituted by a drizzle of extra virgin olive oil if you prefer but as with any delectable dish-you can only get out of it what you put into it, so use the best available ingredients, then bake to perfection  in your New York Brick Oven.  I you need to learn the Art of Pizza please contact the Pizza School of New York, they can make it easy for you and get you started on the right foot.

Wednesday, September 17, 2014

Pizza Concept Trends

An Exciting Time For Pizza

The New Wave of Entrepreneurs have hit the ground running.

Fast casual, locally sourced, artisan pizza, organic and build your own are the buzz words being tossed about and of course there is the "Chipotle of Pizza" dream being expressed by the media but some ingredients are universal in the latest "Gold Rush" of pizza. First and foremost is the idea of building your own or designing your own pizza. Although it's not  a new idea to such Industry standards as Goodfella's from Staten Island New York which in known for it's Vodka pie, the open counter display of ingredients through a glass partition where the customer choose the toppings, thus "building" his own pizza" is now the predominant part of many of the new concepts.  The artisan part of pizza making is being reinterpreted to mean choose your toppings and hand made instead of hand made dough which is then hand stretched and cooked by a skilled pizza man in an authentic brick oven but customers are not that choosy yet as the competition is still evolving. Speed is foremost at this time but is not making it necessary to sacrifice product at places using the revolving brick ovens to cook hand tossed dough at such  an amazing rate of speed and consistency that it would make a Neapolitan Pizza Man smile. Organic ingredients are a bonus for some places looking to offer a healthier pizza, while local growers are being utilized as an incentive to be part of the community. Trendy places with exciting themes are taking the place of the old mom and pop slice places and offer somewhere different from the typical Pizza Franchise to take the family on pizza night. With the market share of fast casual pizza increasing by leaps and bounds it is anyone's guess as to who will be the "Chipotle of Pizza". Regardless of who dominates the market it is a win-win for all pizza lovers. 

Thursday, August 21, 2014

Fast Casual Pizza Injury Prevention Tips

Food service has many areas of safety from storage to cooking at correct temperatures. Most municipalities and schools cover the prevention of food contaminants and  bacteria control but even more basic to food prep is location safety.

An alert and aware staff that is trained on what to look for is your best bet. Minimally your managers should should know these basics.
1) Does everyone know to immediately handle spills by blocking the spill with a sign, chair or their body while they get help cleaning it up?

2) Does your staff know to NEVER pass hot beverages, dishes, pizza or especially soups over heads of customers?  This may seem like common sense but sadly it is not not. Make sure you tell them.

3)Are doors clearly marked for Public or authorized personnel only?

4) Are floor floor mats and carpets clean, secure and flat?

5) Are steps clearly lighted? Slip proof? Do they have proper railings? Do you have caution signs?

6)Is your sidewalk, entrance way and parking lot in good repair and well lit?

The above are just the bare bones but will go a far when implemented to prevent injuries.  You can add anything you observe to the list that will help prevent injury and then post it for all your staff to see.

Monday, August 11, 2014

New Trends in Pizza-The Gourmet Pizza Brew Pub Arrives

The Gourmet Pizza Brew Pub Arrives

Having recently visited the extremely well executed Radius Brew Pub in Emporia Kansas featuring wood fired brick oven pizza from a revolving  brick oven that is part of a wonderful open kitchen design, I realize a new player/category is emerging -The Gourmet Pizza Brew Pub. To begin, select craft beers such as Watermelon Wheat and Milk Stout are being brewed for customers in one of the nation’s first completely visible and walk around electric micro-breweries as the Chess Masters Blues tunes set rhythm to  the mood. A unique sampling of six delightful ales and  stouts arrives at the table in a signature hand-made split level server( which takes up less room while making for a wonderful display) is brought to the table with each of its individual glasses glistening with cold condensation to start. Details, details, details, a pleasant Midwestern staff and a completely unexpected menu are a welcome surprise to see in this small town on the prairie but when the Scotch eggs with homemade Dijon mustard and butter washed Pretzel bread featuring a homemade cream cheese and Cheddar spread arrived, I was sold. Then the Mako Shark with adobe spiced French potatoes was placed in front of me I had visions of my home town- New York, this was a piece of paradise or an oasis on the Great Plains (pinch me). As if all this was not enough for this kid from Brooklyn, the next dish was a broccoli pancetta pizza delight cooked in a revolving wood burning brick oven built by the New York Brick Oven Company.  I had to hold back the tears.  Radius brew pub has raised the proverbial bar on pizza and set a new standard for brew pubs while homing in on a new food trendsetting idea.   This long time restaurateur   feels Gourmet Pizza Brew Pubs will be of the importance and demand attention on par with the fast casual trend for quick eating. It is fantastic to see young entrepreneurs bringing their best game and hitting it out of the park. Marc Cosentino