Monday, October 31, 2016

What to Avoid in your new Pizza Place

5 Things to Avoid When Starting a Pizza Place

Top 5 Mistakes When Starting a Pizza Place by NY Brick Oven Co.

Pizza Start-Up mistakes to avoid are many but here are 5 things to avoid when starting a pizza place, to begin with.
5 Things to Avoid When Starting Aa Pizza Place number 1.
First and foremost is Do Not Go Into A Business Under Capitalized.
Simply put make sure you have enough money to handle unforeseen circumstances, working capital and emergencies.  At first, this seems like common sense but when you are starting a business and don’t have the benefit of past experience it is very hard to predict what you just don’t know exists.  Here are some things new entrepreneurs may not think of. Marketing campaigns, insurance, salaries and the fees associated with them like worker’s comp and payroll, maintenance, natural disasters and the like. Although I personally feel that necessity  will drive you to handle most of these things and figure out clever ways to survive  them but why add the burden to managing your  place? Start out with as much cash in the bank as possible and 20% of your total start-up is a good number to think with.
2.  No Clear Direction.
This is responsible for a lot of failures. If you are making pizza for the first time then go to a legitimate pizza school that can both show you how to make a good pie and give you an idea on how a pizza place is run.  If you are doing a slice joint on a busy foot traffic city street then set the place up with a front counter and a window for easy access. Have the oven and pizza easy to get to fast. Have your most purchased items on display, prepped and easy to heat and go. Have your menu board and prices up. large and easy to read. Have your staff organize all the paper goods and condiments so that they are handy and flow. Next, if it is fast casual concept you after then make sure you have the long counter area, refrigerated toppings, and a high production
Next, if it is a fast casual concept you are after,  then make sure you have the long counter area, too small of a waiting area,  enough refrigerated toppings on display, and a high production revolving brick oven  to handle the demands of in and out gourmet pizza.
If you are creating a destination location then make it one that people are going to talk about. Have a comfortable stylish atmosphere designed specifically for your intended audience and not generic. Have your staff look a certain way to set the tone  and all your decorations, promo and marketing align with it.
3.Bad Location
This can make or break any business but food can be critical. Do a slice joint off the main path or avenue and you could starve. Put a very trendy hipster looking place in the middle American suburbs with no audience and you may starve. Put a sit-down waiter service destination location in a working class, industrial, short lunch break area and you may starve.  And the opposite will at least give you a fighting chance if you have a decent product.  And don’t forget to consider seasonal locations and the fluctuation of visitors in your financial planning.
4. Bad or unwanted product.
This is number 4 but can easily be number 1 of the 5 things to avoid when starting a pizza place. Many would-be entrepreneurs make the fatal mistake of not surveying or at looking at what is needed and wanted in their geographical location. A good pizza example is trying to open a Chicago deep-dish place on a busy New York street in a tiny place where people would have to carry out an impossible to eat deep-dish pizza instead of a slice on a paper plate. Or trying sell vegan pizza in a meat and potatoes neighborhood. See eat the locals are looking for and consider working that into your menu like; pineapple pizza in Hawaii, meat lovers pizza in the midwest or a gourmet truffle oil pizza in a high-end travel destination.
5. Poor Service
Unless you are in  a location with a captive audience and limited choices such as Disney, Six Flags or the only game in town you had better pay attention to service. What is good service?
Good service starts with clean quarters. Is your storefront and parking lot clean? Are the windows clean and streak free? Is the parking lot swept? Is the building painted? Are your signs straight and in good order? Are your bathrooms clean and stocked with paper goods? How about your staff? Are their hands clean? Uniforms? Hair groomed? Are your customers warmly greeted and shown interest? Are the tables off balance? Is your staff rude?
In closing, these are not the only 5 Things to Avoid When Starting Aa Pizza Place or any business for that matter, but avoiding these at all costs will help hedge your bet and give you a better shot at success.

Thursday, October 20, 2016

Revolving Brick Oven for Pizza Franchise

Pizza Franchising or expanding to your next location will be much easier with a Revolving Brick Oven . People run into many barriers when trying to get to next level of success. There are many good reasons to use a revolving or rotating brick oven when you want that authentic stone hearth flavor and bake quality.  First and foremost is the training time in a Pizza Franchise for unskilled employees.  Working a regular old fashioned fixed deck brick oven requires weeks of training and months of working it to get a mastery and the ability to work a Friday night rush. With a revolving brick oven, the training is reduced to minutes with the oven doing all of the work. How can that be?
Well, on a revolving oven the pizzas are placed on the stone as it slowly revolves. Then all you have to do let them bake and remove them right at the front of the oven where you loaded it. This in contrast to needing a long pizza peel(more floor space) and having to reach in the oven. Since the floor is moving all the time it is constantly being reheated(no more oven fade-cold floor). Plus you don't have to constantly spin the pizza or move it around to cook it evenly. You don't have to have a pizza man just on the oven since he can work on the next order as the pies bake(reducing labor costs). A big reason to avoid old school brick ovens is the hot spots and cold spots that can kill your production and pizza quality. Now when you add no longer having to monitor oven temperature and not losing floor heat you get the ability to bake at incredible rates as demonstrated at Pizza Expo where the Pizza Schol of New York and friends demonstrated baking  201 pies in 52 minutes for a world record.
See why revolving ovens will make your life, Pizza Franchise and expansion much easier call 1-800 Oven 053 now!