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I prefer no pan or screen. Only way to do ny pizza in my opinion. 🙂

After using several different brands over the years I fell in love with marsal and sons deck ovens. I would highly recommend giving them a look.

Maybe I need to rethink the training then. They have no problem getting the pies looking the same but small details still jump out with the finished product.

That is the number 1 problem when hand stretching pies. I’ve had customers come in and tell me they know I had the night off because the pizza came out different… It’s not something you can train.

I’m actually now leaning towards a ventless hood system instead due to the volume issue. One of our huge sellers are wings and i’m not sure the ventless fryer would keep up even off peak times.

I’ve found the same thing, even the guys that can hand stretch it don’t know how to do it off a pizza peel.

Hello, I was hoping to get more information on ventless fryers, The new location we are looking at is becoming a challenge to pipe out the exhaust and started looking at this option. If anyone has one or has used one can you give me an idea of how they compare to a floor mount fryer? Capacity...

I’d have to agree it sounds like too much flour on the peel, you shouldn’t have to sweep out the oven after each load. I generally do it once at the end of the night and that’s it.

I would second that. If you are lucky you won’t make anything the first year or two. If you’re unlucky you will lose money. Take a job somewhere and learn what you can then decide if it’s what you want to do.

I’m confused by the first sentence when you say “most of my customers are Hispanic”. Is that relevant or am I missing something? To answer your question offering delivery would require a driver and that’s about it. Yes it’s easier when you have a pos and other things but not a requirement.

Honestly for your first time I wouldn’t go with an open flame type oven like pictured on the website. They are tricky to use and not great when it gets busy. The price point you mentioned makes it harder to decide but knowing what I know I wouldn’t start out like that. Maybe someone else will...

Agreed, leave them on. Even if you manage to save money it’s a matter of a few cents anyway.

Yep, Only the strong will survive. Buckle up!

Being from NY you should look into Harbortouch. We’ve been using it for the past 2 years with zero problems. Bonus is there is no upfront cost. You just have to use them for CC processing which is right inline with most everyone else. You pay a monthly service fee depending on how many systems...

Do you have any issues with customers not wanting to wait that long for wings?

Why not just pick up another deck oven so you have a double stack, would be much cheaper and meet both your requirements.

I agree with the above post, I bought a pizzeria because this is what I’m good at and enjoy doing. I open everyday and close every night, couldn’t imagine sitting home all day…

Light sprinkle of flour only, Hate the mess of semolina.

Big gas guzzler ford expedition here. It doubles as a catering vehicle when we need the extra space.

Halloween was by far the best day, super bowl is busy for 3 hours then it’s over. same numbers as a typical Friday night for us.