Revolving Brick Ovens are the future of fast casual

When you need a commercial brick pizza oven that delivers.

Get Ready Pizza Boys-Starbuck's is Coming!

Original Goodfella's S.I.N.Y Hyaln Blvd. with NY Yankee Pie

Starbucks has announced it's gunning for you and looking to dominate the pizza market as easily as they have dominated the coffee market.  http://www.travelandleisure.com/food-drink/starbucks-bakeries-princi-pizza? utm_campaign=&utm_content=584de4ff04d301412c7957b7&utm_medium=&utm_source=&xid=TrueAnthem_Twitter It may seem easy to do when you have a billion dollar business with contacts all over the world and the ability to buy supplies low and corner the market on real estate. However it has always been my conviction that a great local mom and pop can always outdo a corporate giant by virtue of not having to follow a cookie cutter outline and corporate dictated policy and recipe. Pizza is a personal experience and open to the incredible interpretation of the many fantastic men and women in the pizza business. There will always be chain pizza places such as Pizza Hut, Poppa John's and Little Cesar's to serve a fast low cost pizza. Then there the more modern chains such as Blaze and Piology serving a fast casual fresh topping pizza from a brick oven, and then you have the top of line, world class gourmet local heroes such as Grimaldi's, Patsy's, Goodfella's ans Tototonno's in New York serving the best, freshest ingredients with traditional Italian gourmet sauces and dough's. There is room for all levels of pizza in the industry and my point is that everyone can have a piece of the pie. The other thing  to observe here is that the American Pizza Industry is huge and of such importance that another giant wants to throw his hat into the ring and see if they can conquer the pizza world.

Kansas City has some Hot Neapolitan Pizza Competition

Seems that the entire country is involved in the current gourmet fast casual pizza war taking place at a location near you. Fantastic how concepts such those mentioned in this Kansas  City Star article: http://www.kansascity.com/living/food-drink/article40322862.html are using revolving brick ovens for fast and consistent pizza.

Spin Neapolitan Pizza featuring a NY Brick Oven Co. revolving Brick Oven

The taste and flavor these hot spots are providing seem to be what the pizza eating public are demanding and this has gotten the interest of some of the big boys in the pizza world who are feverishly retooling and rethinking their concepts to provide a truly "better" pizza than the typical fast-food fare. Thus the rise in fast casual pizza concepts across the land bringing fresh ingredients made in front of the customer and baked in only a couple minutes.

Neapolitan Pizza From NY Brick Oven Co. 

Who would want a premade cardboard pizza when they have the choice to get a wood fired brick oven pie fresh from the oven? The Pizza War is the only war where we all win.

Breakin at Goodfellas Pizza caught on video

Why We Started New York Brick Oven Company

Gotta love these pizza guys.

Starting a Pizza Business?

Revolving Brick Oven For Fast Casual Pizza nybrickovens.com

For the brave entrepreneurs about to undertake their first business venture-WE SALUTE YOU.  Breaking away from the traditional JOB-just over broke requires guts, faith, and dogged determination to overcome the hurdles that lie in the way. Many people spend an awful lot of time dreaming about starting their own business but very few ever pull the trigger and do it. Once you have decided to break away from the rut of a job and take a chance you need to minimize your risk and make your decision work for you. Pizza is by no means a complicated subject and can be quite easy to learn under the right circumstance and training. Brick laying is basic too but requires a proper technique and practice, Where do you find someone willing to show you a simple easy method of doing this? The guys a the Pizza School of New York have been showing entrepreneurs the ropes for years and have turned out hundreds of successful pizza men and women across the country and across the world from New York to San Francisco and from China to NewZealand. They are world famous for helping giant pizza chains, famous chefs and local home-town heroes who are considered top pizza makers and have been rated the top in their city's. Why are they so successful? Because they care and know the business inside and out. One on one training in the world famous original Goodfella's Brick Oven Pizza by World champion pizza men. This is what gives a new pizza man the confidence and understanding to be successful. A genuine working environment brings a deep understanding of not only the process of making pizza from dough to baking but also allows one the rare glimpse into the inside world of a hugely successful groundbreaking pizza icon that has been a New York favorite for decades. The other important  aspect of why so many students are successful is understanding the operation of the industry's top brick oven from the New York Brick Oven Co. This oven has helped revolutionize the brick oven pizza  world by permitting super fast pizza production while maintaining a consistent product. On top of that, you get an oven that is easy to train on and won't suffer from the dreaded "oven fade" (cold spots from heavy use) because of it's world class burner system and patented under floor heating. This one-two punch gives anyone new to pizza a fighting chance at getting a slice of the pie.

Fast Casual Pizza Oven Experts

Alook at some great pizza ovens

Pizza Roto

Pizza Roto featuring the Inferno Revolving Brick Oven

How do you compete with giant pizza chains?

Local Staten Island Favorite Goodfella's Pizza "Home of the Vodka Pie"

Standing up to the big boys requires 3 things: Personality, Great pizza and great promotion. This is an interesting article about David and Goliath: http://brickovensforsale.com/competing-with-the-pizza-chains/

Killer Pizza Oven HD

Revolving Brick Oven Revolution HD 1

What to Avoid in your new Pizza Place

5 Things to Avoid When Starting a Pizza Place

•  August 10, 2016
 
•  By Brick Ovens For Sale
 
•  starting a pizza place
•  0

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.

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!

Importance of training employees:

     Everyone knows that having a well-trained staff can make your life as a manger much easier. When everyone is well trained, and they are doing what they need to do and doing it well, this affords you time to tend to other activities. How often as an owner operator do you get to interact with your guests? It is never enough because there is always a fire that needs to be put out right now. That turns into a constant struggle of trying to fight fires all night long especially during the peak hours of operation.

     Who is it that suffers in the end? It is you the owner/manager of the establishment because of continually having to cope the moral of the staff drops. This in turn spills over to the customer experience and will not want to return to your eatery, plus tell everyone about their bad experience. So how do you break the cycle? That will take a little bit of effort on your part.

     What I have found to be the most successful way to train employees is to make a video of what it is that they are supposed to be doing. In the video include all the principal functions on a tell-them-show-them-method. You can also make a more detailed manual of each position in the establishment that outlines all the activities that are expected of the staff. Now that each person knows the functions of their job, how do you correlate this to the real world?

     An easy way to track this is performance metrics - just monitor how much production each person is producing. For example, a waiter can track his average sale per person. If the overall production is increasing then your training is paying dividends. You can take those fourteen hour days and cut them back some and have a better quality of life.

Michael Cosentino

Three tips to running a successful restaurant:

Three tips to running a successful restaurant:

How to get results

You might be thinking that all there is to managing a restaurant is having a good menu, but I can assure you that there is more to it than just that. Think of how many places there are to eat in any given area; you have your fast food places to your more upscale places. Your restaurant might have the best food in the area. However, this is not enough.

What is it that you see when you first walk into an establishment, it starts even before that. The first thing your customers see is the parking lot and the building itself. It does not have to cost thousands of dollars to have a parking lot that is free from trash nor having a building with a fresh coat of paint on it. Power washing the building can go a long way to improving what the customer sees and thinks. 

Training is key

Another area that deserves your attention is the friendliness of your staff. You could have the most efficient staff that gets everything done quickly. However they lack that friendly smile which makes the patrons want to be there and come back again. This can only be coached-up so far, when you are interviewing someone look for the easy, friendly smile. 

Now to your menu, ask yourself how many different items should I have on it? It is easy to try to do a lot of various entries to try to appeal to everyone. The downside of this is the amount of money it takes to have all the different items on hand which ties up capital. Plus it is very hard to make all the dishes well. Try to simplify what it’s that you are doing. The items that you do put out make sure they are of the highest quality. This simple steps will help you to achieve the goal of a successful business.

Michael Cosentino

Revolving Brick Ovens

Goodfellas Brick Oven Pizza

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The Evolution of Neapolitan Pizza

Neapolitan Pizza has been around for a while and has become a big trend lately in America due the internet, food shows and the millennials desire for the latest trend and a movement for a return to foods that are more environmentally friendly.  Pizza in it's most basic form is a very natural product consisting of flour, water, cheese, tomatoes and seasoning. This puts it in the category of natural when made fresh with wholesome ingredients. Unfortunately many chains in bottom dollar, high production, food control, labor and a need for a standard recipe began prepackaging pizza sauce and shipping frozen pre-stretched dough shells. Now if this is the only pizza you have ever eaten it is probably better than a TV dinner(a heat and serve dinner in an aluminum tray with compartments for things like chicken, potatoes and the ever popular cinnamon apples that was popular in the 60's and 70's). There is nothing as delicious as an artisan pizza made with fresh mozzarella, a really good tomato of the San Marzano type on a hand stretched dough and cooked at high temperature in a brick oven.  Now when you add the smell of a wood fire and some tasty toppings you have a meal fit for a king or as the legend goes a queen hence the name Margarita pizza. My first taste of these incredible pizzas was as a boy growing up in Brooklyn and visiting Coney Island with my brother and grabbing a pie at Tortono's. Who knew it would inspire us to start Goodfella's Brick Oven Pizza and become world champion pizza men training people from all over the world to make pizza in a revolving deck brick oven  at the Pizza School New York. I really appreciate the the skill and art of  a good pizza man working a brick oven. The Italians that brought the skill to America opened the door for the current artisan pizza craze in America and the explosion of great pizza places all across this country of ours. The evolution of Neapolitan pizza is our current gourmet, fast casual build your own pie trend. When my brother Scot and I began Making pizza we payed homage to the old school but put a spin on it by creating things like the "Vodka Pie" which won a national contest and became a national trend itself. Adding a semolina recipe and squares with a mushroom sauce or brandy were non-traditional ideas that we incorporated into the menu evolving the Neapolitan Pizza to what we like to call a New York Brick Oven Pie. One of the points Lead Instructor from Pizza School New York, Andrew Scudera stresses to his successful students from all over the world is to be creative, try different things and see what your customers like and incorporate local favorites into the menu. America was founded by Revolution and it will take all kinds of entrepreneurs developing their own style of pizza to compete in the ever evolving pizza market. We pay tribute to the early pioneers as we eagerly await the latest creations of our friends. Happy pizza to you. Marc Cosentino