I am still about year and a half from opening my first store. I was really gung ho on doing a triple stack deck oven to pump out Ny style pizza and do by the slice along with delivery.
The more I read the more it seems impossible for me to do the volume in deck ovens with close to consistancy in the pies.
Yet I have never tasted a good ny style pizza out of a conv. oven. Dominos was just plain bad. Pizza Huts while it tasted good wasnt even in the ball park of being called a Ny Style pizza.
I hear the Rotoflex can do the same as a deck and faster. But can it do 15k-20k a week as close to easy as a conv can? Not saying I gonna do 15k-20k right away, but it is a goal.
I did drive in the late 80s early 90s in a dominos that used 2 stack deck ovens and we did it, but the manager was the only one who worked the busy shifts because he was the only one good enough at it, to run it during peek times.
I just dont want to fall into that trap were I got to be there to run ovens ,because of consistancy. Or have such slow del times that i lose customers.
I do want to do by the slice as stated with a NY style crust, but I also want to do the volume to make lots of cash hehe.
I have hit my 16th year in pizza almost all of that in the big 3 from GM to driver. I have worked in one smaller Ny style store, but they didnt deliver just dine in and pick up and did good business, but not massive business. There pizza was exactly what i want to put out.
I guess after my long winded post my main question is can a rotoflex make a pie just like a deck oven and pump out pies like a conv. oven?
My first store is planed to be opened in a smaller town 5k at last count and growing fast close to a big city. Was hoping to open here and get product and system down pat then move into college towns, and near big business areas. Also wanting to do a lot of marketing and discounting to get the home crowd also. My goal here is 5k a week.
The more I read the more it seems impossible for me to do the volume in deck ovens with close to consistancy in the pies.
Yet I have never tasted a good ny style pizza out of a conv. oven. Dominos was just plain bad. Pizza Huts while it tasted good wasnt even in the ball park of being called a Ny Style pizza.
I hear the Rotoflex can do the same as a deck and faster. But can it do 15k-20k a week as close to easy as a conv can? Not saying I gonna do 15k-20k right away, but it is a goal.
I did drive in the late 80s early 90s in a dominos that used 2 stack deck ovens and we did it, but the manager was the only one who worked the busy shifts because he was the only one good enough at it, to run it during peek times.
I just dont want to fall into that trap were I got to be there to run ovens ,because of consistancy. Or have such slow del times that i lose customers.
I do want to do by the slice as stated with a NY style crust, but I also want to do the volume to make lots of cash hehe.
I have hit my 16th year in pizza almost all of that in the big 3 from GM to driver. I have worked in one smaller Ny style store, but they didnt deliver just dine in and pick up and did good business, but not massive business. There pizza was exactly what i want to put out.
I guess after my long winded post my main question is can a rotoflex make a pie just like a deck oven and pump out pies like a conv. oven?
My first store is planed to be opened in a smaller town 5k at last count and growing fast close to a big city. Was hoping to open here and get product and system down pat then move into college towns, and near big business areas. Also wanting to do a lot of marketing and discounting to get the home crowd also. My goal here is 5k a week.
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. I’ve been in love with many things before, but I’m doing some serious lusting after a Rotoflex.