As an entrepreneur, what is the greatest challenge you encounted on starting your business?

I’m looking to find out some of the real world problems you are running into in the business world, what do you think is key?

What are some of your your solutions, questions or ideas to help some of the new people getting into business.

If you are new to the business game what worries you or confuses you?

People in the food industry are incredibly able, industrious, caring and BUSY!!!! But remeber when you started? Exactly. Maybe something you say here can help someone struggling to get started.

I think the definition of entrepreneur is important here:

a person who organizes and operates a business or businesses, taking on greater than normal financial risks in order to do so.

Please feel free to help and send any ideas you may have on this to brickovensforsale.com  Thank You!!! Marc Cosentino CO-Founder Goodfella’s Pizza and NY Brick Oven Co. 

               Key Reasons for Purchasing The New York Brick Oven Company’s  

                                      Revolving/Rotating Brick Ovens

  Much Higher Volume & Throughput

• A rotating deck eliminates the need for the pizzaiolo to constantly turn pies by hand. The oven does the turning automatically and uniformly.
• One skilled operator can easily manage 100–200+ pizzas per hour (depending on oven size and temperature) instead of the 50–80 pizzas/hour typical with a skilled pizzaiolo in a static deck oven.
• Essential for high-volume pizzerias, stadiums, large chains, or any place that needs to push out pies quickly during peak hours.
1. Labor Savings & Reduced Skill Requirement
• You don’t need a highly trained, high-salary Neapolitan pizzaiolo who can perfectly rotate and monitor multiple pies at once.
• Lower-skilled staff can load and unload pizzas with minimal training, and the rotation ensures even cooking. This dramatically cuts labor costs and staffing headaches.
2. Consistent Results Every Time
• The deck rotates at a constant speed, so every pizza gets exactly the same exposure to the flame and hot spots.
• Reduces burnt or undercooked pies caused by human error—critical when you have multiple locations or want brand consistency.
3. Even Heat Distribution & Faster Recovery
• Many rotating brick ovens are designed with the flame and heat source optimized for a moving deck (often gas-assisted or hybrid wood/gas).
• They recover temperature faster between pies because the deck is constantly moving fresh mass under the flame, allowing tighter pie spacing and higher output.
4. Space Efficiency in Some Cases
• Although the ovens themselves are large, the rotating deck means you only need one landing zone for loading/unloading instead of managing multiple static decks or doors. In very high-volume operations, this can save floor space.
5. Marketing & Theater (in some concepts)
• Customers love watching the pies spin around a live flame. It creates visual excitement similar to a traditional open-flame oven but with higher output.

Typical Users of Revolving Brick Ovens

• Fast-casual chains (e.g., Blaze Pizza, MOD, &pizza, many European chains)
• Stadiums, airports, and large entertainment venues
• High-volume independent pizzerias (200–500+ seats)
• Hotel and casino buffets
• Operations that want authentic brick-oven taste but can’t justify the labor cost of traditional artisanal staffing
• In short: Restaurant owners buy revolving brick ovens when volume, consistency, and labor cost control are more important than absolute artisanal tradition—and in today’s labor market, that’s most growing or high-traffic operations.