Brick ovens and you

Thinking of getting your own brick oven? Well, there are definite benefits to adding one to your business or replacing a conventional oven with one. To start with there is the aesthetic aspect of the revolving brick oven and showcasing the flames in it. There is nothing quite like having the dancing flames which can be seen by the customer. The outside of the oven can be decorated in any fashion that you choose to give your business that personal touch to match your motif. With that personal touch and flame going, the next part of the equation is the wood. There is nothing like the smell of fresh burning wood in the oven to pique one's sense of hunger.

Ok, now that you have decided to own a brick oven what can you do with it? Well the obvious place to start with is pizza. Why start with pizza, because it simple and a universal food. Have you ever heard of anyone that did not like pizza? Well if you do-stay away from them :) The revolving brick oven like the ones NY Brick Oven Co  makes will make your life and pizza making a pleasure. They take the skilled labor out of working a brick oven, they make perfect pizza every-time because you don't have to continuously move and rotate the pizza but more importantly, you don't have to monitor the burning wood since it is gas assisted and maintains the perfect baking temperature for your application. Not only that but it gives the pizza man the ability to make pizza, place it in the oven and go back to making pizza while it bakes-something you can't do with a conventional oven because you have to rote and spin the pizza to avoid burning it and cooking it evenly. Not only that but those guys at NY Brick Oven Co. set a world record at pizza expo making 200 pies in 51 minutes in one oven! When you are ready to make a move, get a life saver for pizza men-the revolving brick oven from NY Brick Oven Co.

Going to Pizza Expo to get some Pizza School?

It's that magical time of year again when all the pizza men and women from around the world join together to share in the pizza experience of a lifetime. 

 From world champion pizza makers to suppliers of brick ovens, pizza experts to pizza eaters, it's all there.

 If pizza is in your blood and can't get enough of it. If you love being around your fellow pizza makers and enjoy the company. If

 If you love being around your fellow pizza makers and enjoy the company.

If you want to see the latest trends and get inspired, come see the pizza expo in Las Vega on March 23 and visit the boys from NY Brick oven Co,  Pizza School NY, and The World Champion Gooodfella's Brick oven Pizza New York. We would love to see you! Booth N2528

Brick Oven Pizza For Bars and Pubs

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

1-800-OVEN-053
nybrickoven.com

 

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Pizza Start Up-top 10 tips for success.

Brick Oven Pizza from NY Brick Oven Company

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

Chipotle and other Giants Join the Fast Casual Pizza Game

Once Fast Casual Giant Chipotle bought into the Pizza Local Fast Casual Pizza concept many foodies took notice, then came Wetzel Pretsel's with Blaze and Sparro's with it's new concept called Cuchinova and the floodgates for many franchise holding groups were open. They began looking for new concepts and started creating new concepts such as Revolve with namesake revolving brick ovens from New York Brick Oven Company pumping out brick oven pizza faster than can be assembled. What is the attraction? Why is Fast Casual Pizza Exploding across the US? What defines the category and who are the real players behind it. Well the pizza segment has always had it's share of the market with giants such as Pizza Hut and Domino's still dominating but what the attraction is, especially for millennials, is that it's fast, hot and fresh in a trendy atmosphere at reasonable cost. Factor in the entertainment value of watching your pizza prepared and cooked in under 5 minutes and you get the picture. Another very important part of the equation is lunch. What does that mean you may wonder since pizza was always available for lunch in most sit down restaurants with table service or slice shops dominated by players such as Sparro Pizza in a mall near you. Speed is the answer, most busy towns and commercial areas with a working clientele could not wait for a conventional pizza place to take an order, bake a pie and then serve it in the limited lunch break customer's had. Once you factor in getting to a location you see how pizza, especially gourmet pizza did not fit the equation. Then came the brick oven revolution with pies under 3 minutes and then the revolving brick oven revolution which made it possible to be even faster but more importantly to able to make a consistently perfect pizza without a highly skilled work force. This high speed production combined with a low food cost was the ticket to a successful model along the lines of a Chipotle or Panera bread. Now take this model and add  a reduced labor cost cost with a reduced  labor force since table service is not needed and less pizza men with revolving brick ovens and your set to crack the fast casual pizza code. Another big factor behind the scene has been the Pizza School of New York training and helping set up franchises, conversions, new concepts, brew pubs, pizza trucks and traditional mom and pop pizza places all over the United States and the world with tremendous results. Whatever your part in this brave new world of Fast Casual Pizza is, you are in for a big treat. From new contenders with dreams of bringing their concepts to the foreground to the small town mainstay looking to mix it up a bit there is plenty of room for everyone and the biggest winner will be the consumers with the ever widening choices being offered and a super healthy dose of competition to keep everyone on their toes and the pizza fresh. 

Courtesy of NY Brick Oven Co.

Pizza Wars and the Neapolitan Connection

New York Brick  Oven Style Pizza

Most of the pizza in the world is made and sold in America to Americans. In the same way the Italians perfected that pasta they borrowed from the Chinese so too the Americans perfected pizza they borrowed from the Italians and made it into one of the world’s largest food segments.   Respect to those brave ground breaking entrepreneurs from Pizza Hut and Dominos who knew the masses would go for this new food and  the Italian American classics like Lombardi’s, Tortono’s and Patsy’s  who brought pizza to America early on creating an interest for those who followed and added their own American twist. There are too many to mention but some of the big players along the way that contributed were Uno, Bertucci’s, California Pizza Kitchen, Goodfella’s, Sbarro, Papa John, Uncle Maddio, Little Cesar’s  and the other hundreds of chains and independents in every town across this great land. Pizza is both territorial and universal at the same time because when all is said and done a pizza is dough, sauce, cheese and toppings cooked in various ways at various temperatures in various ovens. To think there is group of people from another country coming to the land of the free and the home of the brave with the nerve to say pizza can only be made one cookie cutter way, with one flour, with one type of mixer, one type of cheese and cooked at one temperature in one type of oven is bad enough but to force a pizza man trying to make ends meet to pay a monthly fee for a certificate to make pizza and buy an exclusive flour from only one company is a bit much for any red blooded American, besides being a bad business choice, since all the competition will be making the same exact product. Diversity is what makes America the place everybody wants to come and live. Whether you are on the West Coast like California or Hawaii and want pineapples and ham or maybe you are in Chicago looking for a deep dish or even New York City looking for a slice -we salute you and as the great Burger king says “have it your way” and eat more pizza, because it’s all good.

Micro Breweies, Brew Pubs and Fast Caual Pizza Get the Perfect Pizza Oven

The Fire Show revolving brick oven has been unleashed on the Fast Casual Pizza world by the New York Brick Oven Company. The industries demand for speed, consistency, ease of operation and training has finally been met. The Fire Show series ovens feature a rear burner along with the revolving brick oven deck which also has it’s own seperate patented heating system which will ensure you can avoid the dreaded brick oven “fade” or slowing of your cooking time on conventional ovens with slow recovery time.  The rear fir presents a warm display for locations that are only using gas fire but want a brick oven show. They offer several size options complimenting the Inferno series wood burning  revolving brick oven line. With such an easy to use oven that turns out the highest quality brick oven pizza it is easy to see why so many new Fast Casual concepts trust and are turning to the New York Brick Oven Company for their pizza making needs. New York Brick Oven Company www.nybrickovens.com 1-800 OVEN 053

Adding Pizza to your Bar or Brew Pub Menu

Adding Pizza To your menu is easier than you think.

The pizza "Gold Rush is on and with pizza rocketing to become America's favorite food it's no wonder entrepreneurs  from all sectors are jumping in with both feet. Although Fast Casual is the word of the day and attracting most of the pizza press a growing segment of brew pubs, bars and amusement parks are also cashing in the continued interest and attraction of the pizza eating public and increased awareness of the gourmet pizza trend. Making it an easy plunge are outfits like the Pizza School of New York that trains a complete novice to expert in no time flat(why would you train any where else but NY?) and the New York Brick Oven Company which provides the industries top revolving brick oven for ease of training and operation while making incredible gourmet brick oven pizza at the same time. Beer and pizza is another natural and that is not surprising since the founder of Pizza Hut got his start making pizza in the kitchen of a local bar in Kansas, as the story goes. Many micro breweries and local taverns are having tremendous success adding pizza to the menu since it is an easy item to prepare and produce with a low food cost, an added benefit is that it keeps customers from leaving to dine elsewhere when the establishment does not offer any food items. Bowling alleys, amusement parks, mini golf and hotels are also joining in on the pizza party since there is no need for a skilled "chef" extensive labor or extensive kitchen space required to present a noteworthy product which depends mostly on fresh ingredients and a quality bake for results. If your looking to expand your menu or start one this is sure fire way to go.

Pizza Baking Temperatures for Brick Ovens

Every body loves pizza and it the word evokes a completely different picture depending on where your from and the type your used to eating. So what does a different temperature do to the dough and what temperature should you bake at?

Brick Oven Pizza

Well this can be a loaded question depending on who you ask. That being said I always feel that any pizza is better than no pizza so here are some observations based on using the same dough(which is a mixture of semolina and flour) baked in the same revolving brick oven at several different temperatures.

One: we bake at about 650 which takes about 4 minutes and allows the top of the pizza adequate time to dry while the dough has time to set up and bake slow and even. This allows for a very consistent crust with a chewy texture and softer consistency for your outer crust with a nice bottom cook similar to the smooth New York Style type of pizza which is usually baked in the 500-600 degree range. This temperature is ideal for heavy toppings and multiple toppings or heavy sauce pies since it allows for drying of the extra moisture associated with this type of pie.

Two: We bake at our favorite temperature of about 740 degrees which takes about 2 and a half to 3 minutes bake time.  This happens to be our choice for what we call a New York Brick Oven Pizza. At this temperature your getting a consistently golden colored crust across the bottom of your pie and a slightly crisper outer crust that has time to rise and set up. This pizza is best when evenly topped without overloading the pie with toppings to allow for some drying of ingredients such as roasted peppers or a high moisture content fresh mozzarella.This temperature also creates a pie that is well suited for pick up and delivery.  At this temperature you can still make a well done pie that is not burnt or charred or covered with the black blisters of the next category.

Three:This is the hottest Temperature category and the traditional Neapolitan pizza comes in this range. Using the same dough as before we get a different type of pizza here because the temperature is so high that you get a quick delicate rise of the crust. The dough is airy and the traditional charring occurs creating a bottom with uneven very dark spots and an outer crust that is charred and blistered. Toppings need to be very light and sparse as you usually see in this pizza due to short cooking time and intense top heat. Also the lighter crust consistency and lack of bake time to evaporate moisture in this pizza makes it not well suited for pick up or delivery since it will get soggy very fast. Traditionally Neapolitan style pizza is made from a very fine flour and greater hydration content and would result in a much lighter pizza than the ones tested, this type of pizza requires a knife and fork to eat because it get floppy quick.

Regardless of bake time each pie was very well received and enjoyed thoroughly by the participants in this project.  Depending on your location you can visit many types of pizza places using many kinds of ovens and dough and then begin to narrow down the type of pizza you would like to make from the type that you think you and your customers would enjoy. Of course you will have to experiment a bit to create your own recipe and see what temperature, moisture contentand toppings work best with the oven you choose but that is half the fun of it. Happy Pizza to you.

The Bronx is Burning! New York Brick oven Company Brings Inferno to the Bronx

The Bronx is Burning! View this email in your browser

New Revolving Brick Oven Installed at "The Bronx is Burning" in NYC NYC Fireman installs New York Brick Oven Company's Revolving Brick Oven The soon to open Pizza Place will be featuring the Inferno Series oven to handle expected demand. Talk in the big apple is centered around the controversially named eatery which has been under fire since  putting it's hat in the ring with a name that is still a sore spot with local politicians who remember the term from the hostile environment of the Bronx during the 1970'S. But as soon as the doors open and the pizza starts flying all complaints will fall by the wayside and pizza harmony will prevail. Stay tuned for more data and the opening date.

The New York Yankee Pizza. Battle for the pizza of a city.

New York Brick Oven Co. Re-Energizes Pizza Profits with Revolving Brick Ovens

The New York Brick Oven Co. Re-Energizes Pizza Profits with Revolving Brick Oven Technology

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Who knows more about making prize-winning pizza than the people who sell it? And who knows more about the kind of oven it takes to get that pizza out there?

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The Cosentino brothers of Staten Island, N.Y., that's who. After decades of making pizzas and building restaurants across America the brothers, Marc and Scot – founders of Goodfella’s Brick Oven Pizza – have now turned their experience and expertise towards making the brick ovens that produce these delicious pies.

Aside from being voted the world's best pizza several times, they also have the Pizza School of New York. Here they teach people from all over the world how to make gourmet brick oven pizza at the original Goodfella’s of Staten Island.

But the way the brothers got into the oven business was very simple. “We were using other people's brick ovens and weren't happy with them,” says Marc Cosentino. “They would all slow down at the peak of production. So we started building our own, which evolved into the revolving brick oven. The revolving brick oven is the ultimate solution for brick oven pizza made easy. They started building them for their own places and eventually for others.

“The demand became too great to keep up with so we found a great company in Italy and partnered up with them to manufacture the ovens to American specifications. “Recently at Pizza Expo, we set a world record – 201 pies in 52 minutes in one oven! It was very impressive”.

Cosentino said his company's revolving brick oven stands out above the crowd because you can get a “gorgeous pie with minimum labor and skill. “It's perfect for fast-casual pizza chains and individual owners who want to have a consistent product and ease of operation.

The oven can save you thousands in labor and make perfect pizza every time. The value of the oven is priceless to all operators.

You don't need a long pizza peel, you don't have to move the pizzas once they're put in the oven. You can let it go round a couple of times and take it out.”

There are tremendous labor savings, he adds. “You don't need a trained pizza man holding you hostage because he's the only guy who could do it. You don't have hot spots or cold spots. You don't have to regulate the temperature, and we also have a patented heated floor. This will allow your oven to keep up with any demand.

Cosentino notes that operators can produce their signature pies easily and consistently because the oven has high thermal mass, gas or gas and wood fuel options which gives chefs control of baking temperatures. “You can also vary the speed of rotation and the direction of the cooking surface to customize it for your pizza man.

Cosentino says the company's ovens are being used to make everything from Neapolitan pizza, New York Style Pizza, calzones and specialty breads.

“You can turn the temperature up to 900 degrees to create Neapolitan pizza like there's no tomorrow”. The ovens come in 4 sizes to meet the demands of any size operation.

In addition, the ovens can be used for, steaks, chicken and vegetables. “Anything you can cook in an oven, you can cook in our brick ovens.

Restaurants are using the ovens in all kinds of ways. “We have a Greek fellow up in Northampton, Mass., doing Greek foods in the oven. He has it decorated with columns on it. And we just put one in a brew pub in Kansas. We're getting tremendous feedback, it's simple and Cosentino says fast-casual restaurants particularly go for the oven. “They need to serve pizza that's fast, easy to make, with speed and consistency. And what's nice for them, a real bonus, is it saves a lot of space in the kitchen area. You don't have to have the long pizza peels with guys ducking in and out to avoid being hit.”
Venting is simple. Most installations are direct-vent, double-wall insulated pipe. The oven can also be assembled on site through any 36” door way.

The company also offers a full warranty on all electronic parts for a year and on the oven dome for seven years. They also have an installation team, and national repair service.

“What's so attractive to our customers is that you have a team of experts who are world-champion pizza makers, restaurateurs, master oven builders, and they know what it takes to make good pizza. We also have decades of experience in all aspects of the pizza business. We know what's necessary to run a successful pizza business, from creating the pizza at a reasonable price to ensuring a minimum amount of labor. There's virtually no question a dealer or consultant or operator can ask us that we haven't experienced in some way, shape or form.”
So Join The Revolution with the New York Brick Oven Company.

- See more at: http://totalfood.com/articles/the-new-york-brick-oven-co.-re-energizes-pizza-profits-with-revolving-brick#sthash.JNgTGgEm.dpuf

Pizza-a Neighborhood Institution

On the way from the church to the reception, a young couple "had to stop for pie"at Goodfella's Pizza Staten Island.

Growing up in Brooklyn there was a pizza place in every neighborhood, and it seemed like every other block had one.  Our local pizza man's name was Frank. Frank was there all through my childhood and teens and I just took it for granted, like he was part of the scenery. Pizza has always been part of my life, from celebrating little occasions to first dates and quick slices. Any pizza is better than no pizza. When I run into Old timers and talk pizza I get a little nostalgic, especially when I try a place far from the old neighborhood and get a pleasant surprise of an authentic Brooklyn style pie. I had just such an experience the other night when I met Lou of Keyport Pizza and found out he learned his craft as an apprentice, and has been true to the recipe for over 30 years.

Big Lou-Keyport Pizza NJ

We talked of the good old days and "banging out" 500 pies in a night and how these young kids are in awe to this day when Lou takes over during a rush and spreads that dough at a mind boggling pace. As most place are doing now he asked me about Brick Ovens and what is involved in switching over to one to keep up with changing tastes. Although I have been in the brick oven game for decades and swear by them I still love that occasional Old School Slice of New York Style Pizza, Brooklyn Style to be specific.

It's all about the Pizza- Oven in Fast Casual Pizza

Revolving deck brick ovens can be decorated to go with any style as seen at this Greek Tavern,

When you have a pizza place, it's best to have a great oven, so why not make it a showpiece? The oven is your main equipment item and if it is a brick oven you might as well make it part of the show. Fire and pizza men busy at making pies at masterful creation of art enhances the dining experience.

"You can use traditional brick, stucco, tile, copper, brass or stone to design an oven in your own taste with your own flair" said Scot Cosentino from the New York Brick oven Co. pictured above in front of a coal burning oven.

If your going to build a real brick oven, it's silly not to take advantage of the aesthetics and add to the ambiance of your establishment you worked so hard to create.

So before you put your concept together for the fast casual market, a remodel or a neighborhood bistro, take a little time to incorporate your brick oven into the space and proudly display it for all to see.

Thermal Mass, Revolving Brick Ovens and Fast Casual Pizza

Mass

What does thermal mass have to do with making brick oven pizza? Well, let's start with the definition:

Thermal mass is a concept in building design that describes how the mass of the building provides "inertia" against temperature fluctuations, sometimes known as the thermal flywheel effect.^[1] For example, when outside temperatures are fluctuating throughout the day, a large thermal mass within the insulated portion of a house can serve to "flatten out" the daily temperature fluctuations, since the thermal mass will absorb thermal energy when the surroundings are higher in temperature than the mass, and give thermal energy back when the surroundings are cooler, without reaching thermal equilibrium. This is distinct from a material's insulative value, which reduces a building's thermal conductivity, allowing it to be heated or cooled relatively separate from the outside, or even just retain the occupants' thermal energy longer.

So when you have a brick oven, such as The New York Brick Oven Company's revolving brick oven, that is dense and thick(several thousand pounds) you have a higher thermal mass than the routine pizza ovens which translates to having consistently cooked pizza and a more energy efficient design. Having a thick revolving deck aslo uses thermal mass to hold oven heat and cook evenly without hot and cold spots due to the continuous rotation. This was proven out in real world trials at the Iconic Goodfella's Brick Oven Pizza of New York when they replaced one of their fast casual pizza concept's 8 ft. interior surface standard brick ovens with a New York Brick Oven Inferno Series revolving brick ovens. This one change made for more consistent and faster production allowing them to realize about a $40,000 a year reduction in labor. The labor saving came from no longer needing to use the second 5 ft. standard oven for the rush and reducing the number of employees during non- peak hours with the revolving brick oven. Not to mention less fuel with operating a single oven as opposed to two ovens.

Bad Pizza?

Well if your not using a revolving brick oven I can give you a scenario:
It's Friday night and you have a line out the door, deliveries off the hook and you are short staffed. You have an a guy working your oven who is not your best. He miss calculates moving a pizza and one burns. He has to handle that and delay the guy making pies, the guy making pies has to remake that pizza, then he lets the oven cool cause it is too hot and now the pies are not cooking on the bottom but burning on top, remake the pies, line gets longer deliveries now delayed upsets customers. This is an all too common scene across the country with a traditional brick oven. Can you afford to lose even 3 customers a night, have them spread the word? If they only spent $35 a week each over the course of a year and stopped 10 customers from walking in with bad word of mouth, well do the math. This easily becomes thousands of dollars in lost revenue. Eliminating hot and cold spots, having to regulate the temperature, not needing a skilled oven man-that's what a revolving brick oven saves you. Ease of operation, perfect product, money saving with not needing the skilled labor. This adds up quick. Your oven is your single most important piece of equipment when you make pizza. Make it a smart choice. Make it a show piece. Be proud of your pizza and enjoy working your oven. Order your New York Revolving  Brick Oven Today! 1-800-OVEN-053

Opening Bid on de Blasio Fork: $1000 by New York Brick Oven Company

Scot Cosentino, Frank  Siller, Marc Cosentino, Andrew Scudera

The New York Brick Oven Company Makes $1000 bid on fork from Forkgate Scandal. "It was only a natural since one of our ovens was responsible for cooking the infamous slice of pizza" said Marc Cosentino." It's all for a great cause" added lead instructor of the Pizza School of New York Andrew Scudera  a partner of the Original Goodfella's S.I.N.Y.

• The fork that made headlines around the world after Mayor Bill de Blasio used it to eat pizza can now be part of your kitchen.
  The Staten Island based nonprofit Tunnel to Towers Foundation began its charity auction Thursday of the infamous fork on its website. Marc Costentino, the co-owner of Goodfella's Pizzeria in Staten Island where de Blasio was caught on tape famously eating pizza with a fork, handed over the utensil to the organization Thursday. The starting bid was $1,000.
  John Hodge, the director of operations for Tunnel to Towers, expects that it will sell for much higher when the bidding ends on Feb. 21.
  "This fork is now a piece of New York history," he said. "Decades from now people will talk about this moment because it is one of those quintessential New York moments."
  All proceeds will help fund Tunnel to Towers programs, such as its annual race to Ground Zero, Superstorm Sandy relief and veterans home renovation initiative. Hodge said it has been in talks with the mayor's office and they fully support the auction.
  "We're having a lot of fun about this and Mayor de Blasio is being a big sport about this," he said.
  Log onto tunnel2towers.org to participate in the auction.

  Related

  Urbanite Jon Stewart doesn't approve of de Blasio's pizza-eating method
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The Infamous Pizza-gate Fork Has Been Bagged And Tagged And Is On Display at Goodfella's Pizza on Hylan Boulevard Staten Island

The alleged fork that was used by Mayor De Blasio in the pizza with a fork scandal has been "invoiced" as evidence and currently being safeguarded in the evidence locker at the World Famous Goodfella's Pizza on Hylan Boulevard in Staten New York. The evidence is being secured by Marc Cosentino a former sergeant with the NYPD and co-founder of Goodfella's. Viewing can be arranged if your so inclined and are not easily disturbed.

Pizzagate at Goodfella's Brick Oven Pizza Staten Island NY with Mayor De Blasio and the New York Brick Oven Co.

Having Mayor De Blasio enjoy a fresh pizza with his favorite smoked mozzarella right out of the the Revolving Deck Brick Oven at the world famous Goodfella's Pizza was a lot of fun. He now joins the tradition started 20 years ago with Mayor Rudolph Giuliani and his "pepperoni connection" with Borough President and former US congressman Guy Molinari who was threatening the secession of Staten Island(The Forgotten Borough) from new York City at the time. Rudy even brought his staff to Goodfella's on the day he was  re-elected because he liked Goodfella's so much.

"While we won't say pizza was the reason for the peace, it sure makes hungry Italians much more agreeable" said Scot Cosentino.
 

Then mayor Bloomberg began to follow suit, knowing that the predominately Italian borough of Staten Island enjoyed this community oriented fast casual eatery. Through three terms he could be seen eating and having his Goodfella's delivered, so it was no surprise when Mayor De Blasio made the pilgrimage after just 10 days in office to try one of their award winning pizzas. "Having had twenty years of successive New York City mayors enjoy pizza from The revolving  deck brick oven is priceless, and if we have to add New York Style pizza eating to our pizza school to avoid another scandal with the mayor using a fork-so be it" said Andrew Scudera the three time International Champion Pizza maker from Goodfella's.