What can you make in a Brick Oven?

The versatility, speed, and consistency of revolving brick ovens are why they have become the choice of pizza men around the country. World Champion Pizza Men from Goodfella's Pizza give a quick demonstration of the New York Brick Oven Co. Revoling oven.

http://brickovensforsale.com/revolving-brick-oven-cooking/

Amazing Brick Oven Pizza in Montana

NY Brick Oven in Bozeman MT

Cam from Tarantino's in Boseman MT said:
"people are loving the shit out of the pizza in this oven! Check out the video at 2:00am on Saturday, click on the youtube link. Also some pictures attached. We’ve almost doubled our business since we got your oven installed!" NY Brick Oven Co. makes the oven you need. brickovensforsale.com 

https://www.youtube.com/watch?v=8L_soLQhsWI&feature=youtu.be

Brick Oven Pizza from NY Brick oven at Tarantino's Bozeman MT

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.

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!

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 

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

Opening a Fast Casual Pizza Concept?

Many people about to embark on the Fast Casual Pizza adventure are wondering should I or shouldn’t I? When asking opinions remember that:

Opinions are like belly buttons-everybody has one so the best advice is to do it your way and follow your own vision. Ultimately you are the person putting in your monies and sweat equity so being the chief cook and bottle washer gives you the final say-good or bad.

A couple things to look at though are as follows:

1) Does your location have enough potential traffic to warrant a fast casual concept? In other words, is it in a place with people that need to eat fast and (usually) inexpensively?

2) Is there a potential for foot traffic and a lunch crowd verses a destination location that people will have to drive up to? If they have to drive to your location, is there ample parking?

3) Is the size of the space conducive to fast casual and laid out to facilitate easy entry? Service? Exit?

4) Do you have the proper oven and recipes for fast production?

5) Is your potential customer base and product in sync?

6) Do you have a trendy design?

7) Is your pizza any good or is just something to fill up on?

8) Is your model workable without wait staff?

If you have already looked at these questions you are way ahead of the game and stand a good chance of competing in the fast casual race. If you haven’t then you may want to consider speaking to someone with experience or going out and making the rounds to see what is and what is not working in different areas and environments. Personally I feel that a quality product delivered in a nice environment by a pleasant, courteous, professional staff will always find an audience if you can promote and survive long enough for word to get out. However most people are looking for the elusive “sure thing” which is mystical and not real because most of the successful places have had huge research, trial and error before they found the “formula” for success. Persistence, hard work and the ability to think and change on your feet will get you far but following what the big boys are doing and have already figured out will eliminate some of the trail and hopefully most of the error. For those about to jump in the arena-I salute you.

Here are some places you may want to visit in your quest and some contacts you may wish to make:

Revolve Pizza, Blaze, Pizza Locale, Spin Neapolitan, Pie Five, Piology, Fired Pie, Fuel Pizza, Goodfella’s Pizza School New York, Cucinova, 800 Degree, Papa Pancho, Pizza Studio and a host of others. The reason I mention Pizza School New York is for those who have no idea about pizza or brick oven pizza and want a first-hand view of a live pizza operation featuring the Mack Daddy of ovens from the NewYork Brick Oven Company for training. Many roads lead to Rome but as any tourist can tell you the easiest and simplest direction is best for strangers. Happy Pizza! May you roll in the dough and enjoy the adventure.

Chipotle and other Giants Join the Fast Casual Pizza Game

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

Courtesy of NY Brick Oven Co.

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. 

Pizza Baking Temperatures for Brick Ovens

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

Brick Oven Pizza

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

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

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

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

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

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

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 :)

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.

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

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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