Pizza has been around since the days when Roman soldiers cooked bread on flat rocks around camp fires and it is finally catching on with the rest of the world. Moreover, in last few decades it has become an everyday item in the United States and with many of the big players now understanding the value, speed and flavor created in a brick oven it is rapidly becoming a phenomena with the lunch crowd in the exploding Fast Casual Pizza segment. The ability to cook fast and consistently in revolving brick ovens has made it possible for many of the up and coming concepts to expand at an alarming rate due to ease of training and operation. In the past old fashioned fixed deck brick ovens required a highly skilled pizza man to operate and were more suited to small operations doing the traditional types of pizza. This was limiting and not effective when expansion required a lot of specialized training and then the success of the concept depended on the skill of a few at crucial employees. The revolving brick oven not only cooks faster and more consistently but it is virtually employee proof with its ease of training and operation. Not only that but with a revolving brick oven you have the ability of avoiding the dreaded oven fade(when the deck of a regular brick oven gets cold from continuous use requiring shutting down the oven to build up heat).These revolving ovens have made it easy for operators to make consistent pizza every time while even though they are baking over one thousand pizzas a day! Yes the revolution is on again in America and the Fast Casual Pizza concept is leading the way.
Introducing the Brew Pub Model 85 Series Revolving Brick Oven
With an ever increasing demand for craft beer and neighborhood breweries comes an increased demand for an easy way to provide comparable quality food selections in a comfortable atmosphere. Enter the New York Brick Oven Companies Inferno Series Model 85. This oven provides a small foot print with a very high production rate for personal sized Neapolitan and gourmet brick oven pizza. In researching the amount of space available to existing bars and restaurants it was found that the average operator had less than 150 square feet to add a food prep and production area to his existing bar or pub. Such a small area dedicated to food prep and production did not lend itself to many if any gourmet food items that could be produced to order in any volume-that was until the New York Brick Oven Company came along. Utilizing a small dough table/refrigerator for prep and toppings and the inferno series oven any operator can now gain an entirely new income stream while keeping his customers in the seats instead of having them to find food at other locations. Not only that, but the wood and gas combination brick oven is capable of producing a world class gourmet pizza that anybody in the pizza industry would be proud of. The high temp oven is also a favorite of the Fast Casual Pizza Crowd for good reason. This small oven is comfortably rated for 60 small pies an hour with larger models being able to bake hundreds of pies in hour. For those of you that are not in the Industry you may want to compare this 90 second pizza to your average pizza oven that bakes about 4-5 pies in 15 minutes. You can see that this is truly high production. The real selling point of these ovens though is the quality of the brick oven pizza they produce with least amount labor and skill required to operate them. As an operator this the area that can make or break you. Now take this oven and add the Pizza School of New York and you get a homerun, out of the park solution to providing your customers with a great pizza while keeping the initial investment down and the satisfaction rate up. The New York Brick Oven Company has been helping pizza men for years and they have World Champion Pizza men on their team waiting to assist you so call now and make your operation more of a success. https://www.youtube.com/watch?v=VjlWtFZt4kE
Opinions are like
bellybuttons, everybody’s got one. The thing that always drove me crazy in
school was the teacher explaining things to me that I knew he had no experience
with and no real world understanding of. Examples are most prominent when it
comes to art or business but it applies to everything. A most recent example
was my son telling me about his class where they are starting a businesses and
the teacher was giving a class on how it is done and that a farmer may be
better to shut his farm down and start a new business if it isn’t working out on
paper. I said ” a lot easier said than done” and then I heard my son
regurgitating the teacher’s justifications for this. Makes me want to puke to
hear this holier than thou armchair quarterbacking from a guy that never ran a
successful business or even had the nerve to try to run his own show. It seems
that school has become a place where “teaching” is more important than learning
how to do something. Titles, diplomas, certifications decide who gets paid most
to talk the most. Well the real world is something a lot of people are trying
to discover and the popularity of reality TV shows is a bit of an indicator of
this. I think people in general are tired of phony “experts” and want to
see the blood and guts of life. Whether it is a successful pawn shop like the
one featured on Pawn Stars, an auto mechanic and sales place like Gas Monkey
Garage or the big players interacting with up and coming little players on
shows like Shark Tank or The Aprentice, your average Joe knows the truth
when he hears it and is tired of posers. The reason I make this statement is
that if your looking to open a business the guy teaching you how do so better
have some real world success and better not be a textbook hero who never
stepped into the arena of life. Even a guy who failed miserably can teach you a
lot about what not to do. If you want successful teachers and advice go people
like Scot Cosentino and Andrew Scudera at the Goodfella’s Pizza School New York because
THEY DID IT and have created very successful students and have helped create
very successful concepts. Statistics and actual production are the only true
measure-not words and formal titles. Can they do it? Have they taught it? Can
you see the results in the physical universe? These are your only questions and
when you have someone that can’t answer them-move on and try again. There is
lot of false data on business and the food business in general. There are
some shoddy products passing as pizza for sure but that is slowly changing as
your average customer is learning about gourmet brick oven pizza and expecting
more. Whatever it is you are endeavoring to do, know that is more than the
average guy will ever try. Stepping into the arena requires guts and daring and
a dream. Don’t dare sell yourself short by following bad or incorrect advice.
Do your homework, see what is true for you and be a big success! Happy pizza to
When you are starting a pizza place there are many things you need to know but this basic list will get you in the ball park to start off on the right foot. A firm idea of where you are heading can make all the difference between success and failure. When you open your doors your customer should know what you are providing and get a clear idea of your brand.
1. What kind of pizza are you going to make? Sounds too obvious but many people jump in without a clear idea of the the type of pizza they are going sell. What do I mean by this? Is it NY Style? Deep dish? Square? Brick Oven? Gourmet? Thin crust? Thick Crust? How about what size? Individual small pies or large family style? How many ounce dough balls will you be using? Some people may argue that this can figured out as you go or once you start but first impressions are long lasting and you only get one chance to make that first impression. The main reason to know your type of pie and how to make pizza is that it will determine most of your design and equipment choices and layout for production. Example-a fast casual pizza place where the customers walk up to counter and choose their toppings and then watch the individual size pizza hand assembled and placed in a revolving brick oven will have a different type of pie than a mom and pop place making a typical 16" Ny Stayle pie cooked in a regular deck oven.
2. What is your concept? Your dough and the size of your pies will have a great impact on the next critical factor and should be in alignment with your concept. The type of restaurant you envision will determine the size requirements of your restaurant and its physical layout. Example-a typical slice place with a small seating area and counter space for about 15 customers will require a much smaller space than a full service gourmet pizza place with table service, a full menu and bar.
3. Where are going to put your concept? Concept design will also be a determining factor in choosing location. If your doing a small takeout and delivery place you may not need a prime location in high dollar strip mall or stand alone building but you may want to be located near that college campus with thousands of dorms or apartments near by. Also if your doing a fast casual concept you will need to have a high volume area with lots of foot traffic and a workers with a need for fast service.
4. Do you know how to layout the space? Seems simple but bad flow lines from order to service and delivery or dine in can make your place a production nightmare. If your in doubt consult an expert or minimally study the successful places in your area or concepts you like that are successful and you think would work with your demographic.
5. Are you really capitalized to make a successful go of it? Did you take into consideration the basics of rent, insurance, labor, promotion. marketing, equipment, inventory, attorneys, signage, contractors, city/town fees, permits, training...
6.Equipment? Do you know what type you need for your concept? For instance, what type and how big of a mixer do you need? What type of oven and how much space does it require-will it be part of the concept design or hidden? How big of a walk in box do you need? How many tables and chairs? What about flatware?
7. Do you buy new or used equipment? Is it better to lease? The main consideration here is initial outlay and cash flow versus the tax savings and continued cost of lease on a monthly basis.
8. Personnel? Do you have the people in place for your opening? Do you need to train them? Are the main chef? Is there a management team in place? Book keeping? Cleaning? Maintenance?
9. Promotion Plan? How are you going to get your place known? Who will you invite to your opening? What local groups and activities will you support? Are you affiliated with the local school, church, sports team?
10. Marketing? This is different from promotion. Promotion is making things known-publicity, talking, signs, shirts, hats and events. Marketing is bringing it to the market-selling it. Handouts, flyers, door hangers, menus, inserts, val-pak, local newspaper, tv(expensive) radio and any other place you think your customers are. You have to offer them your product and tell them what it is, where they can get it and how much it costs. This is an expense and it is part of doing business unless you are in the home run of all locations with enough customers flooding in.
All the above are valid concerns and should be evaluated before you commit to any location. Future articles will take each up in more detail and mention a few others like social media, pizza contests, donations and policies. Good luck and happy pizza!
by Marc Cosentino Co-founder of Goodfella's Brick Oven Pizza
After its first release on Amazon a few weeks ago, Routine Patrol Organic Coffee has been a great hit. Marc Cosentino, owner of Routine Patrol Organic Coffee, decided to celebrate this month with lowering prices on his 11oz. bags of finely grounded organic coffee so that more people could experience the difference an organic cup of coffee makes.
Marc was recently asked why his coffee has been so popular. ‘Coffee lovers are discerning people' he explained, ‘and there is a big differences between conventional and organic coffee. When most people learn about why organic coffee is better and safer, they often make the switch'. He went on explain that coffee is one of the most widely traded commodities in the world, with over 12 billion pounds of it demanded each year. To meet the demand farming methods have developed to maximize production. Unfortunately those methods are often very expensive to human and environmental health. This is the non-organic, conventional coffee that most people are drinking.
Marc wants to the get the word out that conventional coffee is among the most heavily chemically treated foods in the world. The coffee is heavily treated with synthetic fertilizers, pesticides, herbicides, fungicides, and insecticides. Not only does the environment suffer from this overload, but so do the people who live in it. Farmers are exposed to these high level of chemicals while spraying and while handling them during harvest. The surrounding communities are also impacted through chemical residues in the air and water. These chemicals are highly toxic and detrimental to human health.
In the case of Organic Coffee there are no synthetic fertilizers or chemicals used, which means cleaner beans, air, land, and water. The coffee is grown with only organic fertilizers, such as compost or chicken manure. As a bonus, organic coffee beans are richer in healthful antioxidants, and many people can even taste the difference. In addition, Routine Patrol donates a portion of the proceeds to the National Association of Police Organizations Assist Fund. The organization supports police officers and their families who are coping with service-related injuries and hardships caused by natural disasters.
A person's health, and the health of the planet, both get a boost with organic coffee. It is truly a win-win.