Recent content by StreetzaPizza

Good point Tom. Actually in most cases, you need an individual permit / license / board of heath inspection from each city and yet another one for each county. Festivals and carnivals by nature most often integrate a city temporary permit into their fees. And if you cross state lines, you’ll...

Hello BrickStoneOven. Before we rolled out about a year ago, we spent over a year researching all of the questions we had. Only to find out that there was about 200 additional things we hadn’t even thought of. Between Steve and I, we had 7 years of restaurant experience (pastry chef) and 10...

I’ll be honest. Starting a pizza truck is no easier than opening any other new pizza restaurant. In fact, in many ways it’s even harder. Finding a nice abandoned pizza carry-out place and writing up a new lease would have been a bit easier, and potentially less expensive. Your first instinct is...

We make from scratch at our commercial kitchen. Store them in the truck in various coolers and freezers. There there are 4 proofing and baking steps each pie goes through. We don’t deliver, or bake while driving. Too big of a hazard. We set up shop in the busiest places in Milwaukee and sell...

We have a commercial kitchen where we make everything. If only we could fit a 30 quart Hobart mixer on board. 🙂 The Streetza truck is essentially a big mobile oven. And, thank you for the welcome. Wish I knew about this site about 6 months ago. Lots had to be learned via trial and error.

Hello PMQ Think Tank. javascript:emoticon(’:)’) I found Streetza mentioned in one of the think tank discussions. Thought I should register and see what kind of helpful information is on the forum. We have been pretty fortunate in the amount of success and publicity we’ve received over the past 5...