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

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.

Pizza Wars and the Neapolitan Connection

New York Brick  Oven Style Pizza

Most of the pizza in the world is made and sold in America to Americans. In the same way the Italians perfected that pasta they borrowed from the Chinese so too the Americans perfected pizza they borrowed from the Italians and made it into one of the world’s largest food segments.   Respect to those brave ground breaking entrepreneurs from Pizza Hut and Dominos who knew the masses would go for this new food and  the Italian American classics like Lombardi’s, Tortono’s and Patsy’s  who brought pizza to America early on creating an interest for those who followed and added their own American twist. There are too many to mention but some of the big players along the way that contributed were Uno, Bertucci’s, California Pizza Kitchen, Goodfella’s, Sbarro, Papa John, Uncle Maddio, Little Cesar’s  and the other hundreds of chains and independents in every town across this great land. Pizza is both territorial and universal at the same time because when all is said and done a pizza is dough, sauce, cheese and toppings cooked in various ways at various temperatures in various ovens. To think there is group of people from another country coming to the land of the free and the home of the brave with the nerve to say pizza can only be made one cookie cutter way, with one flour, with one type of mixer, one type of cheese and cooked at one temperature in one type of oven is bad enough but to force a pizza man trying to make ends meet to pay a monthly fee for a certificate to make pizza and buy an exclusive flour from only one company is a bit much for any red blooded American, besides being a bad business choice, since all the competition will be making the same exact product. Diversity is what makes America the place everybody wants to come and live. Whether you are on the West Coast like California or Hawaii and want pineapples and ham or maybe you are in Chicago looking for a deep dish or even New York City looking for a slice -we salute you and as the great Burger king says “have it your way” and eat more pizza, because it’s all good.

Fast Casual Pizza Brick Ovens

New York Brick Oven Company Revolving Fast Casual Pizza Oven

The New York Brick Oven Company has delivered the Fast Casual Pizza Industry's   ultimate weapon-The Inferno Series Revolving Brick Oven. All the benefits of the ancient brick oven with none of the drawbacks. Leading the Fast Casual Pizza Revolution by enabling smart operators to make the fastest, most consistent gourmet brick oven pizza without the difficulties associated with the run of the mill brick oven was the goal. Some of these issues that the revolving brick oven addressed and handled according to the Goodfella's Brick Oven Pizza chain Founder Marc Cosentino were: 1."The long runway(months) required to train an oven man who may or may not stick around or make the final cut. 2. Always having a man stuck at the oven at all times to turn the pies and rotate them to avoid burning or not getting an even bake. 3. Hot spots and cold spots occurring on the cooking surface from placing cold dough on a surface that is "fixed" and requires time to recover the heat. 4. Maintaining a constant cooking temperature for a consistent product regardless of who is manning the oven. 5. Many operators having to resort to a dough press to par cook and flatten the pie in an effort to get speed without the dough rising naturally creating the bubbles and traditionally chewy crust instead of a cracker crust. 6. Long pizza peels and a very wide opening which ad to the footprint of the pizza station and operating costs. The head of the New York Pizza School Andrew Scudera had this to say about the revolving brick oven verses the fixed deck average brick oven"There is no comparison, it's night and day if only for the ease of training new people on it. You don't need to waste months hoping you'll get a guy who can handle your rush. That is one of the many advantages though, if you have used a traditional brick oven for any length of time the benefits become painfully obvious compared to the old ways. Not having customers complain about pies cooked too lightly or burnt is a thing of the past because your not relying on different pizza men with different cooking methods trying to make the same pie(which is critical in this business to maintain your customer base and expand it).  The pizzas require much less attention and practically cook themselves. The temperature is pre-set so there is no variable from trying to controlling the fire by the amount of wood in the oven or how it stacked etc... This oven is a no-brainer and the fact that it was used to cook an amazing 200 pizzas in 50 minutes at pizza Expo says volumes for the production capabilities of the New York Brick Oven Companies Inferno Series revolving brick ovens and the inherent ease of use. Personally, this oven was a life saver in my own restaurant and has helped many pizza entrepreneurs  enjoy a fantastic edge in starting up their new fast casual pizza concepts around the United States of America, Canad and e South America. So join the revolution-I did.

Join the Brick Oven Revolution of Fast Casual

Introducing the FIRESHOW – This is the new Gas Fired Revolving Brick Oven for super high production and a consistent product-every time.  Features: A Brick Oven Flame centered in the rear of the oven for a warm display, small footprint, high output, easy to use and easy to train on. This oven will be featured at the upcoming International Pizza Expo in Las Vegas Nevada with World Champion Pizza men from Goodfella’s Pizza New York. Revolving brick ovens are the ovens of choice of the Pizza School of New York for easy training and durability. This oven was designed and added to the lineup specifically for brick oven concepts that are unable to burn wood yet still wanted an authentic brick oven flavor, feel and show. The entire revolving cooking surface can be utilized for baking pizza, the patented under floor heating element along with a high thermal mass create an even distribution of radiant heat that ensures consistently perfect pizza every time without the need for skilled labor having to continually rotate and turn each pie as it cooks. Not only that but this oven doesn’t lose heat the way a conventional fixed floor oven does because the floor rotates and absorbs heat from all sides not just the top.  The choice of world champion pizza men, new and established chains looking that are looking for a faster, easier and more reliable way to expand. The New York Brick Oven company was founded by world champion pizza men that have established, owned and operated successful pizza establishments across America and have a deep understanding and respect for pizza making.  Marc and Scot Cosentino’s 50years plus of experience in all aspects of pizza making from concept design, development, daily operations and hands on experience cooking in all types of ovens makes them ideal for answering any questions you may have.

Join the Revolution!  Call the New York Brick Oven Company Now!  www.nybrickovens.com 1-800-Oven-053 nybrickovens@gmail.com we are looking forward to hearing from you.

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.

Why All Fast Casual Pizza Makers Should Attend Pizza Expo

For guys like us, it's all about the experience, the sights, the sounds, the excitement, the food and most importantly-the people. Where else do you get the chance to meet people from all over the world who share the same passion as you. In my years of attending I have made friends from every corner of earth involved in all aspects of the pizza industry. From the top dogs running multi-million dollar franchises to people from small towns in areas I have never heard of let alone find on a map. I have even met people from my home town and old neighborhood at the show. A chance to get away from the daily routine and stress with the ability to get an exterior view of your pizza and concept is valuable. Input from different people making a variety of pizza is fun and stimulating. Seeing the latest developments in the industry such as our Revolving Brick Ovens is priceless because it can prevent you from making costly mistakes due to lack of information and being in the dark because your head is buried int your business. Look for part 2 and why should compete in pizza contests and the incredible $$$ return on investment. Marc Cosentino

Pizza-a Neighborhood Institution

On the way from the church to the reception, a young couple "had to stop for pie"at Goodfella's Pizza Staten Island.

Growing up in Brooklyn there was a pizza place in every neighborhood, and it seemed like every other block had one.  Our local pizza man's name was Frank. Frank was there all through my childhood and teens and I just took it for granted, like he was part of the scenery. Pizza has always been part of my life, from celebrating little occasions to first dates and quick slices. Any pizza is better than no pizza. When I run into Old timers and talk pizza I get a little nostalgic, especially when I try a place far from the old neighborhood and get a pleasant surprise of an authentic Brooklyn style pie. I had just such an experience the other night when I met Lou of Keyport Pizza and found out he learned his craft as an apprentice, and has been true to the recipe for over 30 years.

Big Lou-Keyport Pizza NJ

We talked of the good old days and "banging out" 500 pies in a night and how these young kids are in awe to this day when Lou takes over during a rush and spreads that dough at a mind boggling pace. As most place are doing now he asked me about Brick Ovens and what is involved in switching over to one to keep up with changing tastes. Although I have been in the brick oven game for decades and swear by them I still love that occasional Old School Slice of New York Style Pizza, Brooklyn Style to be specific.

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!!!

Press Release New York Brick Oven Co. Revolving Deck Brick Ovens

For Immediate Release:                                                  

New Pizza Trend: Revolving Deck Brick Ovens

New York, New York (December 14, 2013)-The New YorkBrick Oven Co. company introduces its Inferno Series Revolving Deck Brick Ovens. Pizza has become one of the fastest growing segments in the Fast Casual market with gourmet brick oven pizza leading the way. Industry leaders such as 3 time International Champion Goodfella’s Brick Oven Pizza of Staten Island New York is at the forefront of this new technology, replacing their existing 8 Ft. traditional brick oven with a revolving deck oven. Goodfella’s co-owner Andrew Scudera said “This oven out produces a regular brick ovens hands down. Not only that but it saves labor and makes a consistent product every time which is very important in a busy place. This is the biggest innovation I have seen yet in the pizza industry during the last 20 years”. The Inferno series comes in a wide range of sizes and configurations to suit such places as a small pie making bistro to a high volume location featuring pick-up and delivery in addition to dine-in. The main draw to these new ovens is that they eliminate the need for skilled labor to constantly rotate pizza and understand the mechanics of cooking in a traditional fixed cooking surface brick oven. Once the pie is placed on the rotating brick surface it spins around the oven and is cooked completely and consistently. The innovative patented design feature of an electric heating element below the cooking surface ensures the surface is always hot and augments the wood or gas fire capabilities of the oven while reducing initial start-up time to reach the ideal operating temperature.

Contact: New York Brick Oven Co. www.brickovensforsale.com

Marc Cosentino

phone: 1-800-oven- 053                  email: nybrickovens@gmail.com

Revolving Deck Brick Ovens

Revolving Brick Ovens are the wave of the future. Between new the fast casual chains using the revolving ovens and old school pizza places retrofitting the new revolving ovens it seems apparent that this is the trend in the industry and a big trend it is.

One of the top innovations is the patented electric heating element that augments the wood fire or gas fire of the New York Brick Oven Co. Inferno series. They are using old world brick oven technology with the option of using an incredible modulating gas flame source for heat or wood fire. Between the gas, wood and electric you get the highest production oven turning out perfect pizza every time. The turntable cooking surface eliminates the need for highly skilled pizza men to work the oven. This in turn ensures each pizza once placed in the oven need not be turned as it cooks. This is a huge cost saving as the pizza man can continue making pies instead of having his attention(and head in the oven). One of the top pizza places in America-Goodfella's of Staten Island has been leading the industry with this oven for years. If your serious about high volume and consistent products check out the revolving ovens from the New York Brick Oven Co.   

The Original Vodka Pizza that Became a National Trend

Back in 1993 at the Original Goodfella"s Brick Oven Pizza on Hylan Boulevard in Staten Island New York we created the "VODKA PIE" by a stroke of luck one night. My little brother Scot was enjoying some Penne Pasta with Vodka sauce and dipping some Italian bread in it when he asked " I wonder how a pizza would be with this sauce?" So off to the pizza station we went and began the test. Fantastic we thought but our customers-predominantly Italian did not agree at first. '' What is this orange stuff on the pizza?" "That doesn't look good". "What the hell is that?" and other choice phrases were used to question not only the pizza but our mental soundness. As usual we persisted with sampling and taste tests and it started catching on but once Rudy Giuliani, who was the Mayoral candidate at the time, tried it and started talking about the Vodka Pie at Goodfella's on the TV and radio it went wild! Not only that but it won the best pizza in the East and ultimately the coveted "Best Pizza in America" Wow! Then more TV from around the country and as the saying goes- the rest was history. Back in the early 90's before the internet if you can imagine, gourmet pizza cooked in a wood burning brick oven was a completly unknown animal and the term fast casual was not even coined but pizza is life and word got around so that everyone can enjoy it.

Andrew Scudera International Pizza Expo Champion and great guy!

I have known Andy for 19 years and watched him go from bus boy to driver to chef to pizza-man to manager to co-owner of the Original Goodfella's Pizza on Staten Island to International Pizza Expo World Champion. What amazes me most about this man is his incredible grace under fire and ability to get the job done no matter the circumstance. In an age where the role models in this country are more and more degraded and self absorbed it is becoming rare to find men of integrity who care about others and being a team player. Perhaps it is his wonderful close-knit family or the fact that he, his brother and their dad are all Eagle Scouts but whatever it is he is a man you count on and one that takes great pride in work. If you want to learn how to make the World's Best Pizza or just try some yourself just come on by Goodfellas on Hylan Blvd. and enjoy the wonderful pizza from the rotating wood burning oven. Happy Pizza to you.

Brick Oven Pizza

Brick oven pizza has become a national trend in the last couple of years. When I started in this business 20 years ago with  Goodfella's Brick Oven Pizza,  it was very rare indeed with only a couple of old joints even in a big place like New York City. Tortonn'os Pizza in Coney Island on Neptune avenue not far from Nathan's  was just such a place.  Jerry had a hand built oven and used fresh mozzarella which was an alien cheese unless you were Italian and bought it made by hand in your local Italian specialty store. His pizza was made his way and only a certain amount of pies each day then "get out I'm done". When he died the NY post proclaimed " The King of Pizza is Dead". A sad day indeed but he inspired me and my family to build the first brick oven in Staten Island NY. So www.goodfellas.com was born. At first many people wondered what the white stuff (fresh mozzarella) was on the pizza. This required many a conversation and reassurances that if they try it they will like it. With stiff competition all around us we had to make a good pie or fade away like the others that came and went. Staten Island was a small place and word spreads quick so fortunately the word was we had a good pizza so it was off to the races. We still use the fresh mozzarella cooked in a wood burning oven but even that has evolved over the years. Adding gas burners to augment the wood fire to maintain steady temperature was the first innovation. This made the pizza man's job a lot easier controlling the heat on the pies. The next big  change which ended up being the best decision ever was to put in a revolving deck or cooking surface. Now this was something. We no longer had to "spin" the pizza as it cooked which made the pizza consistent every time. Not only that,you didn't need a long training period for the pizza man and the product was always perfect. An added bonus was saving a lot of money by not needing to have a full time pizza spinner who worked the oven while another person made the pies. The $$$ savings were incredible. Now - New York Brick Oven Pizza Co. at www.brickovensforsale.com  provides these amazing cost effective ovens at a reasonable price for anyone. This oven design would have saved so much $$$ and aggregation over the years but as they say " live and learn". Happy pizza to you!