Press Release More Champions from Goodfella"s Pizza School NY

Press Release: For immediate release              June 15, 2018

More Champions from the Goodfella’s Pizza School NY

Since 1992, Goodfella’s Pizza School of Staten Island NY has been training the finest pizza makers across the World.  Today June 13, students from such varying places as Northern Kentucky, Dodge City Kansas, Wyoming and Saratoga NY shared their success with the operators (of Goodfella’s Pizza School) Andrew Scudera and Scot Cosentino within and hour. “It’s no surprise that former students are successful and have won best in state in many areas such as Ohio, Tennessee and even a world Champion from Canada but when four in one day contact you, you have to feel proud of your accomplishments and being able to help others succeed” said Andrew Scudera who runs the school. Todays champions are: Wayne Cherry from Saratoga NY who won “The Best of Saratoga Region” Best Pizza 2018 Award.  Dodge City Brewing who won “The Best of the Best Dodge City” Best Pizza Award 2018 and Strong’s Pizza who won the Northern Kentucky Magazine Best Pizza Award 2018 and Fire House Pizza in Wyoming. 

Contact Scot Cosentino or

Andrew Scudera at Goodfella’s Pizza School Staten Island NY

1718 Hylan Blvd, S.I. N.Y 10305

(178)-987-2422

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 

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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If your starting a pizza shop-read this.

Pawn Stars With New York Brick Oven Co,

Opinions are like bellybuttons, everybody’s got one. The thing that always drove me crazy in school was the teacher explaining things to me that I knew he had no experience with and no real world understanding of. Examples are most prominent when it comes to art or business but it applies to everything. A most recent example was my son telling me about his class where they are starting a businesses and the teacher was giving a class on how it is done and that a farmer may be better to shut his farm down and start a new business if it isn’t working out on paper. I said ” a lot easier said than done” and then I heard my son regurgitating the teacher’s justifications for this. Makes me want to puke to hear this holier than thou armchair quarterbacking from a guy that never ran a successful business or even had the nerve to try to run his own show. It seems that school has become a place where “teaching” is more important than learning how to do something. Titles, diplomas, certifications decide who gets paid most to talk the most. Well the real world is something a lot of people are trying to discover and the popularity of reality TV shows is a bit of an indicator of this. I think people in general are tired of  phony “experts” and want to see the blood and guts of life. Whether it is a successful pawn shop like the one featured on Pawn Stars, an auto mechanic and sales place like Gas Monkey Garage or the big players interacting with up and coming little players on shows like Shark Tank or  The Aprentice, your average Joe knows the truth when he hears it and is tired of posers. The reason I make this statement is that if your looking to open a business the guy teaching you how do so better have some real world success and better not be a textbook hero who never stepped into the arena of life. Even a guy who failed miserably can teach you a lot about what not to do. If you want successful teachers and advice go people like Scot Cosentino and Andrew Scudera at the Goodfella’s Pizza School New York because THEY DID IT and have created very successful students and have helped create very successful concepts. Statistics and actual production are the only true measure-not words and formal titles. Can they do it? Have they taught it? Can you see the results in the physical universe? These are your only questions and when you have someone that can’t answer them-move on and try again. There is  lot of false data on business and the food business in general. There are some shoddy products passing as pizza for sure but that is slowly changing as your average customer is learning about gourmet brick oven pizza and expecting more. Whatever it is you are endeavoring to do, know that is more than the average guy will ever try. Stepping into the arena requires guts and daring and a dream. Don’t dare sell yourself short by following bad or incorrect advice. Do your homework, see what is true for you and be a big success! Happy pizza to you.

Pizza School New York with NY Brick Oven Co.

 

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

Lady Ga Ga Pizza

Lady Ga Ga Pizza by Marc Cosentino NY Brick oven Co. 

I made this pizza in our revolving brick oven at the original Goodfella's Pizza on Staten island as a tribute to Lady Ga Ga some because I was amazed at her ability to capture the media and create a true monster of press and followers. I have huge admiration for her talent to to make this happen. Looking forward to meeting her one day.

Adding pizza to your bar or restaurant?

Pizza = happy customers :)

Brick Oven Pizza 

If you own a bar, pub, amusement park restaurant or deli and have wondered how difficult it would be to make incredible pizza or how much space you would need we have an answer for you. It's easy and only requires a small space of of about 66 square feet for a pizza station and the high production bistro model from the New York Brick Oven Company. Fast, easy brick oven pizza from a one man show-wow! Not only that but you can attend the Pizza School of New York and learn to make pizza with world champion pizza men. Still intimidated? Well there is also consulting available. No excuses. Make the decision and start making dough today. Call now! 1-800-OVEN-053

Brick Oven Pizza

Why are revolving or rotator brick ovens better?

There are many reasons to choose a revolving brick oven over a conventional fixed deck brick oven. First and foremost is the consistency of pizza baked in a revolving brick oven compared to a regular brick oven. In a revolving brick oven you can place your pizza on the cooking surface and let it cook, no need to spin it or reach into a hot oven and rotate the pizza. The heat in a revolving brick oven is evenly dispersed as the stone rotates (some call them rotator ovens). Because the cooking surface is not fixed with the heat source or fire in one place you don’t have to continually move your pizza around the cooking deck to avoid burning and cold spots.

Ease of use is another important feature. Anyone with common sense can be trained to use the oven and handle pizza in a few minutes’ verses the months of training to work a conventional brick oven. This allows owners that are not the pizza men to have much more control and flexibility with staff and avoids having to rely on only one or 2 key personnel to be your experts. Not only that, but your pizza making will be more consistent with less responsibility on your pizza men cooking with the same style and ability.  Next comes speed. You may not think this is as important as it is but if you have ever been stuck on a regular brick oven on a Friday night during the dinner rush you would understand. There is nothing worse than turning away paying customers because your oven has to get hot or it’s too hot and has to cool off. These thigs are completely handled by the New York Brick Oven Companies Revolving Brick Ovens because the cooking temperature is constant and set. The rotating or rotator brick oven cooking surface is constantly reheated resulting in no fade or cold deck. You don’t get hot spots because the entire cooking surface is the same temperature. As an operator this takes a lot of the guess work out and adds a lot of dependability.

New York Brick Oven Company

Now a topic near and dear to most owners is labor. Between wages, insurance, overtime, social security and workers comp every dollar you spend on labor gets multiplied. This adds up really quickly and can make or break your operation. A revolving or rotator brick oven can help save labor because your pizza man is not “stuck” to the oven and can make more pies as his pizzas are baking because he does not have to be at the oven constantly turning and moving the pies. This is a tremendous benefit as anybody who has ever worked a brick oven for any period of time can tell you.

The stress of having to be aware of pizza and a few seconds of distraction can set the whole operation back by having to remake the burnt pizza. 

If you are using wood and gas as a heat source you can regulate the temperature without worrying about having to continually monitor the temperature and add wood since the gas will keep it level. Not only that but the wood consumption goes way down as it is not the only heat source. Now if you have multiple units or are planning multiple units the value goes up proportionately across the board by having a consistently baked pizza from a revolving/rotator oven that is easy to use but more importantly-easy to train your pizza makers on.  This is why the New York Brick Oven Company is leading the industry and quickly becoming the top choice for FastCasual Pizza and start- up artisan pizza places across America. 

New York Pizza School, Revolving Brick Ovens and Gourmet Pizza

         

       

The country is undergoing a pizza revolution which was created in New York by the original pizza kings such as Tortono’s Pizza in Coney Island Brooklyn where when the owner Jerry died in 1994 the New York papers proclaimed “The King of Pizza is dead”.  A huge acknowledgment for the man whose family helped put another New York mainstay-Lombardi’s Pizza on the map. Lombardi’s was the first licensed pizza place in America dating back to the 1905 on Mulberry street New York.  Patsy’s up in Harlem which came on the scene early in the 1930’s and is another famous New York brick oven pizzeria and like Lombardi’s and Tortono’s also featured handmade, hand tossed, fresh mozzarella and fresh homemade sauce cooked in a coal burning brick oven like the ones many bakeries have been using for thousands of years to bake bread. 

Then in the early 90’s a couple of young upstarts from Brooklyn who had been fans of New York’s finest pizza places decided to open the first wood burning brick oven pizza place on the forgotten borough of Staten Island then Brooklyn New York but along with the standard Margarita pizza that the other famous pizza places were doing, they took it up a notch and created a line of unique and truly “gourmet” pizzas such as the original Vodka Pie and the Mushroom Madness made with the relatively, unknown at the time, porcini mushroom. They called their place Goodfella’s Brick Oven Pizza and soon became pizza celebrities featured in all the local media and then international media after winning the World’s Best Pizza contest at Pizza Expo. Now not to be New York biased it would be rude to leave out the left hand coast and the incredible success of California Pizza Kitchen who took the brick oven idea and put the California twist on it with such great pizzas like the BBQ Chicken, Tai and Jamaican Jerk Chicken then built the concept to international status. With the advent of cooking shows and the fantastic popularity of gourmet foods, social media, 24 hour a day television and the increase of public awareness regarding fresh food, the organic craze, celebrity chefs and a demand for new and exciting dining experiences, the stage was set for the current Fast Casual Pizza Trend. The Fast Casual Pizza trend is the right thing at the right time and fills a need for a premium gourmet food item that is both fast and easy to transport without diminishing the flavor and eating experience. Today's consumers, mostly millennials, are looking for a better product in a trendy environment that fits their budget. So the pizza race begins.

Chipotle, the fast casual giant, is currently developing its pizza chain model called Pizza Local and has many industry experts eagerly standing by to see how it evolves with its revolving brick oven for speed and consistency for its fresh made dough. Some other up and coming names to watch out for that are also using the revolvingbrick ovens are Revolve, Spin Neapolitan, Pie Craft and The Pies the Limit. The other big player behind the scene in this game is the Pizza School of New York which has been setting industry standards by training students in an actual restaurant on the latest revolving brick ovens for a real time hands on experience thereby creating many successful operators and local pizza sensations when the students enter the fray with new found skills. This is an exciting time for the pizza world and the consumers are the biggest winners with ever increasing choices and locations to get great pizza.

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 Expo 2015 Las Vegas

For pizza men, pizza fans and pizza eaters from around the world March is an exciting time because the International Pizza Exposition takes place at this time every year. It is a gathering of pizza men, manufacturers, designers, chefs, entrepreneurs, promoters, experts, novices and a host of others dedicated to making pizza. If you are remotely interested in pizza there is something for you here. As a young entrepreneur you can attend seminars with experts from their fields on things like dough making, employee training, food cost,  growth and expansion, profits, digital marketing, branding, pizza making and "So you to want own a pizzeria" with big Dave Ostrander. On top of this you will get to meet some of the top names in the Industry like when Papa John, Big Dave from Wendy's and the Founder of Pizza Hut congratulated the World's Best Pizza Winners-Goodfella's Brick Oven Pizza of Staten Island New York when they won their first contest. Goodfella's in turn became a force in the Pizza World after winning the title of World's Best Pizza a whopping three times with subsequent expansion of their concept across the country. Exposure and experience is why all entrepreneurs should attend and compete in contests from local up to international because as the saying goes "You have to be in it to win it" and the press you can receive for winning is truly priceless. Beyond the contest is an overview of pizza trends such as brick ovens, fast casual, take and bake and others to be seen this year. One of the Hot trends catching fire and made prominent by the New York Brick Oven Company is their Revolving Brick Oven which is becoming a staple in the industry for ease of use, training and consistent baking. Another trend is the fast casual market with concepts like Spin Neapolitan, Revolve and Pizzeria Uno putting their hat in the ring. On top of this you get to see the latest in pizza boxes and maybe run into a real pizza aficionado like Scott Wiener  who runs the Pizza Tours of New York and has the worlds largest pizza box collection. All in all this a an overwhelmingly fun time for pizza lovers and is highly recommended for all levels of pizza makers and pizza fans.
      Looking forward to seeing you there.
      Marc Cosentino Co-founder of Goodfella's Pizza

Goodfella's Brick Oven Pizza Founders Marc And Scot Cosentino with Giant Pizza Box

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 :)

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.

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

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.

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

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FAST CASUAL PIZZA-THE RACE FOR A PIECE OF THE PIE IS ON

Scot Cosentino of Goodfella's Pizza, the original Fast Casual/Quick Serve Pizza Concept

The latest "Gold Rush" in the multi-billion dollar food industry is Fast Casual Pizza. Fresh ingredients, made to order and delivered quickly in a casual setting is the model being followed, with tremendous interest and investment from the such contenders as Chipotle, Blaze, Live Basil, 800 Degree, Uncle Maddio's and a slew of other contenders. What they are hard at work on is re-inventing Goodfella's Brick Oven Pizza- the original East Coast leaders in Fast Gourmet Pizza and New York Brick Oven style pizza, having defined the category decades ago. "A Revolving Brick Oven from the New York Brick Company is how we create our award winning pizzas at a super fast pace while retaining a consistently perfect product" said Andrew Scudera from Goodfella's. 

The emerging concepts are following a basic format and design of how the products are ordered, assembled and cooked. The main differences is the type of pizza, dough, sauce and oven design with the more high end companies going for the now standard brick oven and the the future minded entrepreneurs jumping on the New York Brick Oven Companies Revolving Brick Oven for authentic pizza with high production potential.

After major contenders failing abysmally in the red hot New York City market, many are taking it slow and are wisely playing it safe with much concept development on the west coast before attempting to take on the capital of pizza." What is to be seen is whose concept will stand out, be easy to reproduce and have staying power in what will be an area with huge potential and fantastic competition" said Marc Cosentino co-founder of the Goodfella's Brick Oven Pizza chain. brickovensforsale.com

Scot Cosentino  with his International pizza trend setting "Vodka Pie" www.goodfellas.com

Lone Survivor 2014 January

The devil is in the detail, a popular saying that comes in handy when you run a business. In some industries the amount of competition is much larger than in others and the pizza industry is one of the big ones with fierce competition. For example there are 1163 pizza places in my home town of Brooklyn New York. How crazy would you have to be to compete in this market without paying attention to the basics let alone the details? What are the basics? First: How to make pizza? Second: What kind of oven should I use?

These questions are key but how about your type of pizza, your location, decor, promotion, marketing? Now we get into the details. The Pizza School of New York can help with making pizza and the The New York Brick Oven Company can provide you with the industry leading revolving deck brick oven then all you need is staff training and some trial and error and you too may be one of the Lone Survivors in the pizza making game. Happy pizza to you and good luck making the dough.                

Beer and Pizza, the new Brew Pub and Brick Oven Trend

An example of the new trend is the Radius Brew Pub currently under construction in Emporia Kansas of all places. From the look of the place it is going to be hip and neighborhood friendly with its exposed brick, high ceilings, distressed steel, elevated stainless steel vats and a wood burning revolving deck brick oven to boot.

Rumor has it that the boys are heading to New York City to attend pizza school with the World Famous Goodfella's Brick Oven Pizza Crew to make sure the pizza can stand up to their magnificent Stout.

Check them out on facebook as they update the progress and be sure to stop by and try a beer with Gus and the fellas if your in Emporia!