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.

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/

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.

350 Slices Per Second or Exploding Pizza

The latest figure for pizza consumption in America is an amazing 350 slices per second! The average family eats pizza at least once a month and for many it's once a week. That is a lot of pizza. With pizza sales for 2012 at $36,000,000,000 we are talking a lot of dough. With many established chains adding pizza to the line up along with stadiums, bars and convenience stores it's no wonder pizza is one of the top foods in America. Now if your in the industry or considering joining the craze you may want to look at fast casual brick oven pizza since this is where it is all heading now. Gourmet pizza places like Goodfella's Brick Oven Pizza in Staten Island New York has been setting the trend with their Revolving Brick Oven for years along with fresh mozzarella, oven roasted peppers and other choice ingredients. Even the big chains are talking about "better ingredients" make better pizza. People are getting more health conscience and the variety of places catering to the savvy consumer are making for great competition where every one wins.

The Hobart Capatain America Mixer-Made in the USA

In an age wher Made in America is becoming a rare find you can't help but get nostalgic and proud of the old days when things were built to last and perform. We love our hobart mixer so much that we painted him up and call him "Captain America". It may be hard to understand being fond a dough mixer but aside from our revoling deck brick oven and trusty pizza peel, little else is as important to a pizza man. Decades ago we heard from the old timers that the round leg 60 quart Hobart mixer was a machine unrivaled in dependability and famous for being industructable so we hunted down a 40 year old model and aside from replacing a faulty switch this baby has been the rock of Gibralter for us. Year in and year out it keeps going like my old Chevy Nova-just keep th oil changed, gas her up, turn the key and off you go. I guess the real nostaga here is where did the pride go in being great? This country was known for the leading the way in everything from education, cars, construction, music to space. Why is it ok to be second rate? Do the American people really agree with the direction we are going? Is cutting back the standards of acceptance for the masses an American idea or is it some sick socialist thought that is pervading our schools and media to bring everyone down to some base middle ground. Not everyone is the same despite being equal under the law. We at Goodfella's Pizza take tremendous pride in being Italian Americans, making a great pizza and being a vital part of our community. If someone would have told me 30 years ago that being proud of what you do is wrong, policaly incorrect or offensive to underachievers I would have puked. God bless America! If you are going to get a mixer than these tried and true Hobarts are for you!

Back yard brick oven

The ultimate back yard accessory. Grills. BBQs and smokers are gear but nothing tops having your own brick oven. From pizza to steak, baking bread and smoking your favorite cut of meat, the versatility and results  of using a brick oven are unrivaled. There just seems to be an innate satisfaction of controlling fire and working an oven. Not only that but everyone wants get in on the action  from the kids to grandpa. Getting started is easy but for those of you who want to take your pizza making skills to a whole new level:  Goodfella's Pizza School of New York is the ticket. It's taught by 3x World Pizza Champions and covers all aspects of pizza from making the dough to cooking in an authentic wood fired brick oven. The week long class is on the perfect gradient and the guys make sure you understand every aspect from the terminology  to the baking. Students come from around the world to study with the masters and have an incredibly fun and rewarding experience. Graduates are only given a certificate after they are expert in making pizza and can make pizza with  confidence for actual customers. If only grade school was like this. You can visit the Goodfellas Pizza School at www.pizzaschoolnewyork.com and start your new career or hobby right away. Also if you are interested in purchasing the Cadillac of brick ovens visit www.brickovensforsale.com

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