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.                

2014 Tips for Success -New Years Resolutions

Each year millions of people start the year with resolutions and a great many of us are quite sincere when we make them, so what happens that we don't keep them or start off strong and quit. Usually the target is unreal, meaning the person making it doesn't have the tools, information or ability to keep it. Secondly many of us charge in with fantastic enthusiasm only to hit a wall and fail.

 How do you overcome this? 

My suggestion is make smaller incremental goals toward your overall goals. Some  examples could be hiring new staff, losing 25 lbs. or writing a book. Well the first one could be overwhelming if you just fire all the dead wood and have to handle your whole business by yourself so maybe it would be a little easier to sit down and decide who needs to be replaced as a first DOABLE step. Look at overall performance and decide on one person you want to retrain(yes that is a possibility and always a first choice at Goodfella's Brick Oven Pizza) or replace, then work out a plan to do that and have a win doing so. Losing weight is a killer for most because it is a slow process and requires patients and will power. Well what if you set the goal for 1 lb. in three days  and then figure out exactly what you have to eliminate from your diet or where you could reduce portions to attain the goal? Once you have made the 1 lb. goal you set your sights on 2 lbs. and so forth winning as you go. Writing a book is another big target and having wrote  Routine Patrol I found that years went by until my friend Dan suggested I just write what comes to mind and complete one idea or chapter. This was much easier to do and led to next and so on until I had enough material  to start arranging, editing and putting it together. The small win of seeing the first chapter completed was the inspiration needed to continue. You can take this idea and apply it to any goal or project you can imagine. the key is attainable targets that lead toward your goal. Yes there will be obstacles and set back but just re-evaluate and start fresh. I wish you great health, prosperity and success in this New Year! Best wishes. Start!!!

Authentic Brick Oven Pizza

Brick Oven Pizza is a style of "Gourmet" pizza that usually consists of fresh ingredients on a homemade, hand tossed dough that is cooked an authentic wood fired brick oven. A brick oven gives a certain crispness and flavor that is impossible to duplicate in a conventional oven. Very high temperatures and a fire brick surface are key to making this tasty form of pizza which is sweeping the country.

 The original Goodfella's Brick Oven Pizza of Staten Island NY is leading the industry after winning the World's Best Pizza title several times with it's Revolving Deck Brick Oven from the New York Brick Oven Co. This oven is the wave of the future for the fast casual pizza segment and tops for high production and consistent pizza making without relying on a skilled pizza makers.

Brick Ovens Steaks

Imagine if you will a full cut aged Rib Eye seared to perfection in  wood fired brick oven instantly locking in all the juices and creating an outstanding delicacy for the most picky of carnivores. Well if your lucky enough to live in the tri-state area you can go visit the original Goodfella's Brick Oven Pizza located on Hylan Boulevard in Staten Island New York. Along with being the 3 time winners of the world's best pizza title they make a mean steak in their wood fired Revolving Deck Brick Oven and have a full service restaurant and bar to boot! So come on down and indulge in some of the finest Italian food around.

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.

Industry Leader with new Revolving Brick Oven

The Cosentino Brothers- Marc and Scot of New York Brick Oven Co. have spent over 40 years combined in the pizza industry since founding the world famous Goodfella's Brick Oven Pizza back in 19992. They have opened restaurants across the country and consulted around the world but their passion is making pizza and more precisely "Brick Oven Pizza". It was only natural to want to understand the mechanics of dough, temperature, yeast, various water levels of mozzarella, regional tomato harvest packing methods, olive oil pressing and a host of other minute aspects of pizza, so building brick ovens was only a natural progression after forming the top Pizza School in the world. Research and development lead them to the first heated deck revolving brick oven in the industry. There had to be a way to not only control the overall oven temperature but to maintain a constant temperature of the cooking surface. This was the hardest thing to teach a pizza-man and required not only skill but a tried and true understanding of your own brick oven. Hot spots and cold spots are now a thing of the past, not only that but the revolving deck surface eliminates the need to have a long pizza peel and constantly reach into the oven to turn or rotate your pies as they cook. The revolving oven makes cooking pizza EASY and there is no need to touch the pizza once you place it in the oven, just wait for it to cook and take it out-perfect. If you are serious about your pizza, want high volume production with a consistently made product, then

call the Cosentino brothers today at 1-800-OVEN-053. Happy pizza making.

The First Heated Revolving Deck Brick Oven

It's rare to find genuine innovation that actually improves on an old standard but the folks over at New York Brick Ovens have really done it this time. With over 20 years working with wood fired brick ovens they know a thing or 2 about baking pizza. The innovation was a natural which required adding a rotating or revolving deck with a patented separate heating element under the oven floor to maintain a continuous surface temperature to cook on no matter how many pizzas are cooked or how fast they are cooked. The heated revolving surface plus the use of either wood, gas or a combination of both ensure proper heat from above and bellow making for perfect pizza every time. If you want to experience true innovation, fantastic engineering, high production and of course great pizza call New York Brick Oven Co. and happy pizza to you.

Pizza School NY-Goodfella's Brick Oven Pizza

NY Pizza School is the place to go if your serious about pizza making. This school is run by world famous pizzamen Scot Cosentino and Any Scudera who have been in the brick oven pizza business for over 20 years and have personally opened pizza shops across the country, hand built brick ovens as far away as New Zealand, taught pizza making to students from all over the world, won the World's Best Pizza at  the International Pizza Expo several times and makes sure you completly understand all aspects of pizza making. This is a step by step hands on class which ensures you know how to make the perfect pizza. You will know your dough, stretch your pizza and make your sauce with the best. From celebrities to mom and pop shops this is the place to be. Happy Pizza Making!

How to make the best pizza

Simple as it may sound, you have to use the best ingredients. That is why Poppa John' s was so successful and they only used "better" ingredients not the best. The Original Goodfellas Brick Oven Pizza located on Hylan Blvd. in Staten Island NY  only uses the  best ingredients so it no surprise they won the Worlds Best Pizza title three different times. You get what you pay for. Pride in preparation of the fresh mozzarella, roasting the sweet red peppers daily in the revolving deck wood burning brick oven and making the sauce  with grandma's(nanny's) recipe. It takes a lot to be the best but if you actually start off with the freshest ingredients, prepare them daily with care, without taking shortcuts, you are halfway there. Pizza has become as American as baseball, hot dogs, apple pie and Chevrolet but the true Italians will always have an edge because they are familiar with the Italian basics of cheese, sauce and yes even the dough. I wish you all happy pizza making and be sure to visit www.goodfelas.com and www.brickovensforsale.com for more information.
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