Who will be the Chipotle of Pizza?

Brick Oven 

Brick Oven

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. 

Brick Oven Pizza