World Record: 200 Pizzas in One Hour! NY Pizza Brick Oven Co.

How to make Pizza New York Style

How to make Pizza New York Style

Scott Weiner of Pizza Today on Revolving Brick Oven

Goodfella's Pizza Holiday Toy Drive with Brothers Care and the Gifting Treee

Goodfella's Pizza Holiday Toy Drive with Brothers Care and the Gifting Treee

New York Brick Oven And Goodfella's Pizza

Copy of Fast Casual Pizza Franchise Secret they Don't want You to Know

Amazing Revolving Brick Oven cooks 52 pies 19 minutes!

Christmas Surprise Traffic Stop with Lowell Police

Italian review of Goodfella's Pizza New York

12 Acts of Kindness From Police Officers

Wood fired revolving brick oven for fast casual pizza.

Goodfella's Pizza Holiday Toy Drive with Brothers Care and the Gifting Treee

Goodfella's Pizza Holiday Toy Drive with Brothers Care and the Gifting Treee

GoPro on Worlds Best Pizza at Goodfella's Hylan - 900 degree Wood Fired ...

How to stretch a Pizza Dough

Goodfellas Pizza Wolds Best Fox 5 Clip 02

World Record: 200 Pizzas in One Hour! NY Pizza Brick Oven Co.

Scott Weiner of Pizza Today on Revolving Brick Oven

Revolving Brick Ovens are the future of fast casual

The Monster of Brick Ovens for Fast Casual Pizza

Italian review of Goodfella's Pizza New York

Times Square Hot Dogs with Goodfella's Pizza Founders

The Original Goodfella's Pizza of Hylan Blvd in Staten Islandon Good Day...

Goodfella's Staten Island-Thank you Staten Island for Allowing us to Serve You for 22 Years

3 Time World Champion Pizza Men thank the Staten Island New York community for allowing them to be of Service for 22 Years

Goodfella’s Brick Oven Pizza of Staten New York is celebrating 22 year of service to the people of New York at their original location on Hylan Boulevard in Staten Island. Founded by former NYPD sergeant Marc Cosentino and his brother Scot with native Staten Islander Andrew Scudera an Eagle Scout and partner, the men have put the amazing amount of press, news articles, TV, magazine and radio interviews to good use with the unyielding support of a loyal customers. “ Our philosophy of treating everyone like family and helping whenever possible has helped form an army of volunteers and moreover helped raise hundreds of thousands of dollars for people in need and community groups” said Andrew Scudera. One of the more recent events was Hurricane Sandy and their response despite suffering tens of thousands of dollars in equipment and supply losses. “We were flooded and without power for over a week but we got it under control, began the clean with help from our friends and started using our wood fired brick oven to cook for our neighbors while we recovered ourselves”. What did that equate to? Facebook requests and calls for donations to get a tractor trailer set up in the parking lot with supplies, volunteers flooding in from around the country, NYPD and NYFD first responders, teachers, housewives, contractors, students, religious groups, veterans and family members amounting to hundreds strong including the former head of the NYC Detectives Union and a Marine Captain just back from Afghanistan running logistics. “Seeing the desperate state of my friends and customers who were literally left with the shirt on their backs was motivation to work for up to 18 hours a day for months coordinating and aligning efforts between the Mayors office, Red Cross, Churches, VFW, Bikers, Occupy Wall Street( changed to Occupy Sandy), NYPD, Tunnel to Towers, Gyon Rescue, The Marine Corp League and countless people who worked tirelessly behind the scenes despite personal hardships” said Marc Cosentino. “Us Foods dropped off a trailer of ingredients to get things rolling when supply lines were cut, local cops and business men brought food and supplies to donate, the International Association of Scientologists gave us a $30,000 dollar donation to help feed and house the out of town volunteers and provide supplies, the Pentecostal church run by a former New York City Transit Captain became another storage and distribution center along with setting up sleeping quarters for the ever growing group of out of state volunteers, housewives with their infants in car seats were preparing meals and going house to house in the cold and dark to feed the hungry. The Marine Corp League brought out a monster truck and set up a huge supply tent to receive and distribute food and supplies. The volunteers were working without complaint under very tough conditions gutting houses and running supplies day and night. Many times the overwhelming humanity of it all was hard to bear” added Scot. But they were no strangers to making it go right despite the horrendous situation. 911 was a big wake up call, the country was attacked and Goodfella’s went to work 24 hours a day the first weeks running food up to ground zero and supplying food daily to workers at the Staten Island dump going through the debris, despite a drastic cut in business and no financial support resulting in tremendous financial stress later on down the line for months to come. “The money didn’t matter when your friends and co-workers have been murdered and the only way you can help is cook. We started to see the return from our customers and friends that would stop by to thank us and just be part of the effort. It takes a lot of people to coordinate and deliver that amount of food besides the time involved to get to these locations” said Marc. Goodfella’s provided a place to “arrest people” and hold the customers hostage handcuffed to the chairs to raise $10,000 for the Jerry Lewis Muscular dystrophy foundation. They catered the Presidential Yacht in DC to help raise money for the 911 fund. Not only that but Goodfella’s has done fund raising for dine out for hunger, toy drives with United States Marines, hosted autistic children each week making pizza boxes for therapy, donated to bazaars, charity drives, local churches, schools, bowling teams, little league and even arranged to give away 1000 slices of pizza and 1000 cokes at the Staten Island Ferry as a thank you to the people of Staten Island-sadly after all the TV, radio and newspaper coverage announcing the free pizza the ferry crashed with catastrophic results. Goodfella’s gave all the food to rescue workers responding to the scene. The care and help they provide is evident in any one act but when you add up the week in and week out donations to local events, food prep for charities and kids over the last 22 years, the amount of help is staggering. “The message is thank you to all our customers who have been unsung heroes behind the scenes, none of this could happen without you and every little act ads up and helps someone.” Andrew said with a note of encouragement. Please share this be sure to stop by the original Goodfella’s on Hylan Boulevard when you are in town.

Celebrity Chef Visits Goodfella's Pizza for a Slice From the Revolving Brick Oven

www.goodfellas.com

Pascal Rigo, for instance, the entrepreneur/chef who sold "La Boulangerie Bakery to Starbucks in 2012, happened to be in the dining room for lunch on Wednesday. He said he appreciates "good, fresh ingredients" and the passion of the cooks behind it.

"That's why we're here ... because they're passionate and they use good ingredients," said Rigo before biting into a Goodfella's slice.

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.

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 :)

How to Stretch Pizza Dough

Pizza Stretching!

How to stretch a pizza dough is a fantastic introduction to making pizza by the New York Pizza School

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.

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. 

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.

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

How to Promote your Pizza Business by Marc Cosentino Co-Founder of Three Time World Champion Goodfella’s Brick Oven Pizza Part 1

Watching my facebook friend Grant Cardone go on and on about getting known and attracting attention I thought I might as well share some very hard won knowledge on the subject to help my friends just getting started. I’d like to first say that IT IS SO MUCH EASIER TODAY THAN IT HAS EVER BEEN TO GET ATTENTION FOR BUSINESS!!! What do I mean by this? The internet, cell phones, home printing, email, blogs, online ordering, electronic press releases, computers, you tube, facebook, insatgram, search engines and a host of other items that make it so easy to get out there that it may seem overwhelming or too easy.
No matter how incredible your product is, if nobody knows it exists, you will never sell one item and die broke a complete failure. What you need besides a great product is getting it known. I have some experience in this having generated hundreds of newspaper articles, TV news stories, hundreds upon hundreds of pages on ggogle search, lead google stories, 100′s of thousands of hits on youtube videos, twenty years of NYC Mayors visiting my original store, having my pizza bet on the NY Giants by the Mayor of New York when They won the Superbowl, radio and I think you get the point.
SO how did I do it? More importantly; how do you do it? If you do a portion of what I advise you here I guarantee you will succeed in getting your product known. With good management and a consistent product you should start expanding.
1-list out all the people you know and every group, organization and social club you belong to. Note: Yes, work and a burning desire to succeed are a necessity so no crying!
Believe it or not but the people most likely to promote you are the ones you already know so start contacting them and letting them know what you are doing and don’t be afraid to ask for help getting the word out because most-not all-people are good. Email. call, visit, write letters, make post cards, put up signs and contact each and everyone of them. Invite them to your grand opening and tell them to bring their friends. Yes I said it and if you thought for one second “Oh my god how would I ever handle that many people” you need to rethink your promotional philosophy and heres why. A true promoter never stops and never, ever considers delivery, just getting the people in-period. I don’t care how you do it and you don’t care about handling them, that’s another part of the job called production or delivery. Your only concern when you wear the promotional hat is promoting. What is promoting? It’s making things known and well thought of. It’s getting the word out and creating interest.
2-Signs announcing your product. Let’s take pizza

since it is why we are here. You need to tell people you are coming and get your name on everyone’s tongue. Signs on your place, signs on your car, signs on your clothes, on your dog, kids. hats, cards.
3-Everywhere you go, shopping, barber, car wash, doctor, school. little league, diner, dog groomer you talk it up and introduce yourself and give out cards or better yet coupons for everyone.
4-When you open you go and hand out samples to all these people-don’t worry about the cost because it will have a return on investment way over what any paid advertising def: paid offers of your product in various media. WORD OF MOUTH is always your best promotion and will always bring greater results than paid ads.
5-video on your iPhone all of the above and dump it on your new youtube channel, facebook, instagram, twitter accounts your opening in the next step
6-open twitter, youtube, facebook, instagram, linked in and every other social media account you can find. And continually put up photos and videos of your progress and promotion.
to be continued

Fast Casual Comes to New Jersey with a Twist

Papa Poncho of Edison New Jersey has just opened it's doors to rave reviews from from the pizza eating community. This is evident by the lines of new patrons and the number of pizza's flying out of their "Revolving Brick Oven". That's the new twist and the center of the operation- a revolving brick oven which brings new meaning to the term Fast casual.

Revolving Brick Oven

No doubt it's a sure winner, especially with guidance from Andrew Scudera of the World Champion Goodfella's Pizza School of New York and design hints from Scot Cosentino of the New York brick Oven Company. If your over in Edison New Jersey check it out. 

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.

Why All Fast Casual Pizza Makers Should Attend Pizza Expo

For guys like us, it's all about the experience, the sights, the sounds, the excitement, the food and most importantly-the people. Where else do you get the chance to meet people from all over the world who share the same passion as you. In my years of attending I have made friends from every corner of earth involved in all aspects of the pizza industry. From the top dogs running multi-million dollar franchises to people from small towns in areas I have never heard of let alone find on a map. I have even met people from my home town and old neighborhood at the show. A chance to get away from the daily routine and stress with the ability to get an exterior view of your pizza and concept is valuable. Input from different people making a variety of pizza is fun and stimulating. Seeing the latest developments in the industry such as our Revolving Brick Ovens is priceless because it can prevent you from making costly mistakes due to lack of information and being in the dark because your head is buried int your business. Look for part 2 and why should compete in pizza contests and the incredible $$$ return on investment. Marc Cosentino

The shoe maker's kids have no shoes(The pizza oven builder's kids have no brick oven pizza).

I'm sure you have heard the old story about how the shoemaker's children are the last to get shoes, seems the same has been going on for the oven builder. In today's hustle and bustle it' easy to get caught up in working and running around. When you have great pizza every day at work and you make brick ovens for a living the last thing you think about is building your own oven until your wife says " honey don't you think it's time we had our own oven so we can make pizza with the kids?" So my brother and I got busy building a "Mini" oven. This was a garage project and we decided to use miniature bricks to keep it in proportion and just the right size for personal pies. I'll update you as we proceed and look forward to your feedback as always. 

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

Everybody Knows Cooking on a Stone Hearth is the Only way to Make Great Pizza

Yes that is so true that even conventional metal ovens have a "brick lining". Imagine if you could have a brick oven with a revolving stone hearth? Well you can. The guys at New York Brick Oven Company have several sizes available and recently set a world record at Pizza Expo in Las Vegas with Brad Kent,  the head chef from Blaze Pizza stepping up to the oven and putting out 201 pies in a blistering 52 minutes.

World Famous Goodfella's Pizza School of New York

Marc Cosentino of the New York Brick Oven Co.

Revolving Brick Oven at Blue Planet Grill-Ground Zero

Andy Scudera Lead instructor Pizza School NY

From the Goodfella's Pizza School of New York to the Oldest pizza place in Brooklyn-Totono's and all the new fast casual pizza places up and coming, anybody can tell you, "you can't beat a stone hearth for making pizza" .Just ask a pizza lover.

Totono's Pizza Coney Island New York

Coney Island, Nathans, the Cyclone and the Original Brooklyn Brick Oven Pizza

Growing up in Brooklyn South had it's advantages. On a recent trip back to the old neighborhood for a great Italian meal with the family at the famous Gargiulo's on W15th between Surf and Mermaid my brother Scot had to "make the rounds" of the old haunts and reminisce about the places we used to visit back in the 60's, 70's, 80's and 90's.

From little kids riding the carousel and reaching for the gold ring and staring with disbelief at the oddities at the freak shows to preteens riding the Cyclone to taking dates to the World Famous Nathans and the then little known at the time Totonno's Brick Oven Pizza with Jerry and the crew making fantastic Neapolitan pizza and telling complaining customers with his famous Brooklyn attitude " eat the part that's not burnt or get out we're closed". Coney Island is still a great place to visit with it's board walk, beach and the renovated Totonno's with it's original brick oven and asbestos shingles outside from who knows when.

The famous oven.

For the Best Pizza, You Need the Best Oven

Whether  your a single proprietor of a mom and pop store with plans to expand and make a brick oven pizza, building a new location or a multi-unit  franchise owner looking to be faster and more consistent while offering a better product, the revolving brick ovens from the New York Brick Oven Company are something you can't afford to miss. Ease of operation, consistent cooking, steady temperatures, labor saving and higher/faster production are what they offer. Wood, gas, propane, or a combination wood and gas help make the perfect brick oven pizza from New York style to Neapolitan. They even encourage you to try the oven in actual working restaurant. These guys have been in the pizza business for years and have won many international titles so they have a pretty good idea of the needs your facing for various types of pizza and types of locations. They have built ovens across the country in brew pubs, fast casual chains and  neighborhood joints so they can help you too. Call 1-800-OVEN-053 Now.

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.

Goodfella's Captain America P-51 Mustang for Hot Fast Casual

Goodfella's Captain America P-51 Mustang

The latest weapon in the Pizza Wars of New York was revealed by the 2x World Champion Goodfella's Brick Oven Pizza of Staten Island New York. Goodfella's has been a long time favorite of New York's Mayor's Giuliani and Bloomberg in Major sporting event bets such as the friendly mayoral wagers on both the NY Yankees and Mets for baseball and the NY Giants winning the Superbowl against the Patriots. 
The "Special Delivery" Mustang nicknamed Captain Amerca, was designed as a tribute to the P-51 Mustang fighter plane of World War II fame and the 87th Fighter Interceptor Squadron which was owner former NYPD Sergeant Cosentino's old Air Force Unit. Partners Andrew Scudera who runs the famous Victory Blvd. Goodfella's and Scot Cosentino who runs the the original Hylan Blvd. Goodfella's say they are now prepared to deliver the finest wood fired brick oven pizza on earth!
If the constant smiles and thumbs up are any indication this should be a very effective weapon indeed in the continuing battle of pizza superiority in NY.

Between hot delivery and the revolutionary revolving brick oven from the New York Brick Oven Company, Goodfella's is prepared for business.

P-51 Mustang www.routinepatrol.com

Read more: http://rides.hotrod.com/ride/1194020/lilyspony/2005/ford/mustang/#ixzz2ybernAbc

P-51 Mustang routinepatrol.com

How to start a pizza place, part 2 by founder of Goodfella's Brick Oven Pizza Pizza -The Concept

So let me begin by reiterating rule number 1 from my last installment: There are no rules. This is the prime rule and unless your in a perfect world there are  always going to be numerous ways to open a pizza place successfully

and advice will never be in short supply, especially from the un-informed. That being said and having opened a few successful places of various sizes and types in New York I can only speak from my own experience and hope it helps somebody new to this game or thinking about having a pizza place.

I am not a person who get's stuck on fixed ideas and unable to bend if need be but I also know that to get to a goal you have to set it or you can spin your wheels figuring as you go. What I mean by this is that if you start out building a full service restaurant with fine white linen table clothe dining and mid way through decide you don't have the knowledge or staff to make it happen, you may lose a lot of time and money regrouping and building a fast casual place. 

   What is your vision, at this moment we are in the midst of a huge fast casual pizza boom across America with at least one concept starting up in Canada that I am aware of of at this time. Simply put, the fast pizza casual concept centers around low cost, fast, small personal pies, high production where the customers are encouraged to walk up to prep area and direct the people assembling the pizzas as to what toppings they want without having to use a waitstaff to take orders at the tables. Self serve soda and a couple of grab and go items may also be available at the counter. Once the pie is made it is usually put in a wood or gas fired brick oven where it is cooked in under 3 minutes and handed back to the customer who then brings it to the table himself or takes it "to go".  The main contenders you can look at are Blaze, 800 Degree, Live Basil, Pieology, Rev and a soon to be concept in development from Chipotle called Pizza Locale out of Denver. 

  Then you have your traditional mom and pop slice places typified in film as a New York Pizza Joint where they make 16-18" pies in deck ovens and have various toppings on slices displayed at the counter for reheating as the customer orders or you can order a whole pie for the table, pick up or delivery. This is the place you see dough spinning overhead as it is stretched.  The slice joint usually has an a counter with an outside ordering window for walk ups and few tables in very small area. On occasion the pizza joint will have a dining room in the back and Italian staples like spaghetti, meatballs, chicken parm and rice balls on the menu too. 

  Next we have the Neapolitan style with it's strict cookie cutter pizza rules and certificates so that any place you visit should theoretically be like any other. These only use a traditional wood fired ovens, certain flour, toppings and must cook in under 90 seconds. Not conducive to take out and delivery but a favorite in parts of Italy. They usually have sit down table service and range in size and number of seats. 

  Next there your huge full service 200 seat places with a giant menu containing meats, fish, pasta, pizza, salads, drinks etc. These are usually chains and tend to be shopping high traffic areas connected to theaters, supermarkets or in tourist traps. 

  Brew pubs are gaining popularity and creating their own beer identity as they make various types and styles of pizza.

   Pick up and delivery only is what it sounds like in small store fronts with low grade pizza being the usual fair for your discount shoppers not particularly concerned with flavor, freshness or healthy choices.

   Lastly we have my own personal favorite and the places I usually search out when I'm in a new area: casual gourmet brick oven pizza such as the original Goodfella's Brick Oven Pizza On Hyaln Blvd. in Staten Island New York. Before it was called fast casual they were making every pie to order-no slices and allowing the customers to choose their own toppings such as freshly roasted peppers or one of their gourmet delights such as the "Vodka Pie". These places are almost always independently owned and operated, use the freshest ingredients, cook in brick ovens such as those from the New York Brick Oven Co and have menus of various sizes with authentic Italian dishes. This type of place is usually bigger than a slice joint yet more comfortable than a big box chain. Where these places shine is in personal care and ensuring the customer is part of the experience and that he always feels welcome. 

   If you haven't decided on your style yet you still have time for some fun pizza eating research. Go to types of places you might want to open and see what they are doing. Once you decide on the style that fits you(and your budget) you need to determine your decor, name, style of pizza, size of place, furniture, uniform or not, atmosphere, music and if it's self serve or table service. That my friends is your concept which will need to clearly defined for next steps which will be in a future installment. Happy Pizza!

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How to start a pizza place part 1 by founder of Goodfella's Brick Oven Pizza

When asked for a simple plan in starting a pizza place, Goodfella’s co-founder Marc Cosentino had these suggestions for the would be entrepreneur:

First there are no hard and fast rules in this game other than 1) Make pizza and 2) sell that pizza. Everything else involves those 2 rules and can be broken down accordingly.

Some people do a lot of research and can research themselves into never starting if their not careful and make it too complicated and think they will never be able to do it. Some people like m brother Scot and I just decided to jump in 20 something years ago with no knowledge at all about the business but pure drive unwillingness to lose. Most people are somewhere in between and tend to concentrate on the aspects of the business they personally feel are most important such as design, recipe or marketing. This is where having partners with different skill sets come in handy.

One partner may be good at admin and another at cooking or logistics but the key is to be willing to confront whatever obstacles arise as you start the process.

Once you have decided to jump in you’ll need to figure a couple basics such as your type of establishment. This can be a straight small pizza only shop with a couple of tables and counter service, a brew pub, full service restaurant, fast casual made to order on the spot, free standing store in a prime location, strip mall and so forth depending on budget, availability and ability.

Once you have that worked out you can start on a menu which will be important before you design your place because moving equipment and moving walls and equipment to accommodate production gets expensive fast.

Remember, you can always change your mind as you go but a clear target is a lot easier to hit than a vague ever moving one is. I am referring to things like doing pick up and delivery in a place designed for only formal sitting or adding a brick oven instead of a deck oven for a different type of pizza and dining experience. Your design should also reflect your location and clientele. The amount of seating and delivery will also affect your kitchen, storage and refrigeration needs. while your at it you may need to brush up on different types of leases and real-estate offers such as triple net leases and build to suit. Since these will effect your initial lay out. Another option to consider is cost of buying verses operating costs if you decide to lease your equipment. In a high volume, prime location the monthly equipment cost may be worth not having a very high start up cost and try to get an option to buy the property if you can because your landlord will be like a partner after a while always getting his “cut” regardless of your sales or viability.

I think the easiest way to get some reality on this is to use an actual store I set up and the basic steps involved.

Our budget was way, way under what I would recommend but we were young and didn’t think of several things as we proceeded. Being under-capitalized( not having money to promote, pay staff, rent, utilities, attorneys, vendors…) at the start puts a terrible burden on the beginner so after you do the math and figure all your expenses add at least a 20% cushion or more to your business plan to be safe for unexpected delays, permits, construction, shipping and the like. I have seen multi-million dollar restaurants go under in NYC because of this.

You get your rent, equipment, utilities, staff pay(don’t forget yourself in this) insurance, construction, attorneys, carting, small wares, ingredients, packaging, and any other costs you can think of for the location size you plan on acquiring, then add in a marketing budget for ads, flyers, menus, t-shirts or uniforms, cleaning, heat and A/C(if needed) water bills, plumbers, electricians(great if you have friends) and then look again for more costs such as signage, taxes, permits and you get it in the bank-before you start please. Promises can be brake your heart.

end of part one-stay tune for part two- What is my concept? Join the Revolution!