Author Topic: Opening soon, Donaldo's Casa de Pizza  (Read 22963 times)

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Offline Grimaldi

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #50 on: March 06, 2012, 08:24:41 AM »
That is common here in warehouse stores. One purpose is to deter collusion between a customer and a cashier. Loses in many businesses are from employees. But the crooks need a way to get the merchandise out the door. The cashier rings up most items but conveniently "forgets" to scan in the big-screen TV in the cart of their accomplice.

I'm afraid to say that similar scams are common in restaurants. Keep your eye on the cash! As they say in Mexico: "Al ojo del amo, se engorda al ganado". Under the watchful eye of the owner, the cattle grow fat.
 

I believe the reason warehouse stores (like Costco and Sam's) mark your receipt is to prevent people from coming back into the store and grabbing the same item and walking out as if they just bought it for the first time.

It's the rule that you will get ripped off if you do not keep a close eye on the till - not the exception. 


Offline shuboyje

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #51 on: March 06, 2012, 12:13:13 PM »
Atleast you aren't hitting discrimatory red tape.  Last time I was in Cozumel I met an American ex-pat who owned a small company booking tours and fishing trips.  He was in the middle of a multi year legal battle because they wouldn't even let him stand at his booth in town square and book tours.  He was forced to hire Mexicans solely for that job or else be shut down.
-Jeff

buceriasdon

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #52 on: March 06, 2012, 02:18:52 PM »
Jeff, I have the legal status of a citizen although I cannot vote or get a Mexican passport, but anything else I'm good to go here. The other person in Cozumel most likely had a different visa, perhaps a FM3 with a work permit. Immigration is in the process of streamlining the rules presently, however the government here doesn't take kindly to foreigners taking jobs from the Mexican people. I'm the opposite, I'm creating jobs.
Don
« Last Edit: March 06, 2012, 04:03:40 PM by buceriasdon »

Offline shuboyje

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #53 on: March 06, 2012, 06:00:37 PM »
It's very possible Don.  I know there are a few powerful crime families that own a lot in Cozumel, and I always figured he stepped on the toes of one of them with connections in the government.  Maybe that is an overly american view and stereotypical thought process, lol.

Back to the main topic everything so far looks and sounds awesome.  It's gonna be a lot of fun watching you get this place up and going.  You must feel like you are living a dream.

-Jeff

Offline Tscarborough

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #54 on: March 06, 2012, 08:35:25 PM »
Fishing in Mexico is a little different.  We were not allowed to take charters on our boat or book charters from other American boats when we fished Cozumel and Isla Mujares..  We did, but it was all under the table and illegal.

buceriasdon

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #55 on: March 08, 2012, 06:40:10 AM »
My oven and mixer are now in Puerto Vallarta and were supposed to be delivered yesterday afternoon, I waited until 8 last night and gave up, went home. The concept of doing something on time when you say it will be done hasn't quite caught on here. Frustrating. :( These 10 to 12 hour days are wearing on me. It did give me the opportunity to get my wood butchering mess cleaned up. For a guy with a chop saw, circular saw, hammer and a drill I'm happy enough with the front counter and wait station. No fine wood work here. I'll be doing a distressed finish on them today and perhaps get one coat of spar varnish applied depending on how long it takes to complete my application for my tax number. I hope to be able to post some pics in the next couple of days.........
Don

Offline wheelman

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #56 on: March 08, 2012, 09:08:19 AM »
Don,
i just caught up on this thread.  This is amazing!  i can't wait to see a photo of your first pizza served.  Sounds like lots of time and work laying the foundation for a great pizzaria.  Best of luck and keep the updates coming.
bill

Offline Saturday Coffee

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #57 on: March 08, 2012, 11:36:40 PM »
What a fabulous start. The sign is fantastic.


buceriasdon

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #58 on: March 09, 2012, 07:28:07 AM »
Another 10 hour day with a mixture of good and not so good results. Good news I now have my Mexican tax number, bad news, someone at my restaurant supply thought both the mixer and oven were in, when only the mixer came in and called me. Next Wednesday is the new date for delivery. Sigh.........No way I can get open by the middle of March now. More frustration but nothing I can do about it. I have one final license to get today, for the restaurant itself. While in Puerto Vallarta yesterday Alejandra and myself priced out some blenders, table settings, etc. while reordering the screens that didn't get ordered from another supply house, sigh, and came to the conclusion to relook at Walmart today after the application for the final license. Neither of us liked the plates we looked at and we scoured all the places I knew about and the prices for the top of the line Oster blenders were also higher than Walmart. Volume buying I suppose. I'm leaving my room here soon to put the final coat of stain on the distressed finish front counter and varnish later today, another long day. More later.
Don


buceriasdon

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #59 on: March 09, 2012, 06:48:42 PM »
Today was not even a day that I could ever look back on later and have a laugh. Forty minutes driving to the office, locating it, sign was an old sign from a previous different office they didn't bother to change, taking a number, waiting in line for another half an hour only to be told the office I had to go to was in my town of Bucerias. I knew the woman was wrong but couldn't convince her otherwise. So I drove back to Bucerias office, took my number, waited in line, wait, I think you know what happened when I finally was called up, that's right, I'm at the wrong office, I have to back and apply at the county seat office. OK, now I'm bit peeved and decided to just leave rather than have yet another discussion that most likely could lead to my raising my voice. Three hours wasted. Grrrr.

Offline Grimaldi

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #60 on: March 09, 2012, 06:56:27 PM »
Perseverance! It is always a struggle to get anything off the ground - everywhere. Keep focused on getting your punch list cleared.

Soon you will be enjoying 10 -12 hour days in a hot kitchen! 

buceriasdon

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #61 on: March 10, 2012, 07:53:08 AM »
I hear you, I'm lucky not to be required to do many things those North of me would be to get a place open. I'll dutifully march back out to the county seat office early Monday and if once again am denied a license I'll just open without it. Nothing else I can do at this point. Taking delivery of the reefer this afternoon so I'll have a better idea of the kitchen layout and how to optimize the space. Installing some melamine temporary shelving today, hopefully Monday the man doing my two wall tables in the dining area will have them installed and I can discuss a cabinet above the sink being built and doors built for the sink table.
Don

Perseverance! It is always a struggle to get anything off the ground - everywhere. Keep focused on getting your punch list cleared.

Soon you will be enjoying 10 -12 hour days in a hot kitchen! 

buceriasdon

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #62 on: March 10, 2012, 08:16:11 PM »
A productive day in a number of areas. ;D As I was going out to look at my two wall shelf/tables today in any case, I drew up some drawings of a couple of wall kitchen cabinets to be built to get an estimate and a delivery date. The gentleman gave me I think a very fair estimate and said Thursday at the latest. Nothing fancy but functional. I'm very happy Alejandra pointed him out to me. The location lacks any storage of any kind and the kitchen will be in full view except when seated. I got the kitchen sink installed and plumbed, I looked every where for a three basin but had to settle on two , oh well, what are you going to do? The fridge came, on time, and I was glad the front counter and wait station are movable as they had to move forward about a foot and a half. Spoke to the flour supplier and he will delivery on Tuesday. I and Ale went on a shopping spree in the afternoon, she made up the list, and we filled two shopping carts. Oh, and on the way to Walmart I ordered five more woven back and seat chairs, still have to stain the eight of them. Only an eleven hour day but I'm dog tired.
Don

buceriasdon

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #63 on: March 13, 2012, 08:20:43 AM »
My carpenter installed the two wall shelves in the serving area today and I got a coat of varnish on the parota wood. Alejandra, my KM was able to stain and varnish all but one of the wall seating chairs. I'll follow up today with some paintable chalk for the wall to shelf gaps. Later I plan to put tile above the shelves for ease of cleaning. I drew up some plans for a pizza warmer and a wooden peel and gave them to my carpenter for delivery in the next couple of days. The peel is a backup just in case my screens don't come in this Thursday. I think the by slice idea may help generate more sales so I'm going for it.  His crew is coming back today to install my kitchen cabinets after which I can get some lights installed under them. I need lights over the prep table and sink. There are times I think I'm getting my punch list whittled down only to think of more to do but I do see some light at the end of the tunnel. My 44 kilo bag of flour comes today and perhaps the oven and mixer Wednesday. I'll put up some pics as soon as the oven is in.
Don

buceriasdon

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #64 on: March 15, 2012, 07:54:24 PM »
Well progress today. The oven and mixer arrived and put in place. I bought the oven unseen, but looked at some other stoves made by the same outfit. It took six guys to get it place and we broke a sweat in the prossess. All stainless construction including the burners something you don't see much of here. The stones are a pale beige color at one inch thick. The mixer takes two guys to set it on the table I built for it, massive. We'll see how it does in the next day or so.
More on Friday when I fire it up.
Don

Offline norma427

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #65 on: March 15, 2012, 08:17:20 PM »
Don,

Great looking oven and mixer!  ;D

Norma

buceriasdon

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #66 on: March 15, 2012, 10:47:30 PM »
Norma, I am accustomed to my dinky KA and I was shocked at the torque and low speed of this pro mixer. It's going to be a whole new learning curve with this mixer and oven. I'm not very happy with the height of the oven between the stones and the top stainless roof, seems too high to me. I may have to come up with a way to lower the roof with ceramic tiles and a steel structure to support them. Next few days will be telling as Alejandra and I will be making a dough batch for baking on Sunday.
Don


Offline norma427

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #67 on: March 15, 2012, 11:05:23 PM »
Norma, I am accustomed to my dinky KA and I was shocked at the torque and low speed of this pro mixer. It's going to be a whole new learning curve with this mixer and oven. I'm not very happy with the height of the oven between the stones and the top stainless roof, seems too high to me. I may have to come up with a way to lower the roof with ceramic tiles and a steel structure to support them. Next few days will be telling as Alejandra and I will be making a dough batch for baking on Sunday.
Don

Don,

A professional mixer is a lot different than a KA.  You will love your mixer when you become accustomed to it.  It will mix dough so fast.  I donít know what height there is between your stones and the top stainless roof of your oven, but you will see how your oven bakes once you try it.  I still havenít figured out my oven with heat, using different formulations, and where the best place is to bake in the oven.  You will learn.

Best of luck!  ;D Canít wait to see your first pizzas.

Norma

scott123

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #68 on: March 15, 2012, 11:27:43 PM »
I'm not very happy with the height of the oven between the stones and the top stainless roof, seems too high to me. I may have to come up with a way to lower the roof with ceramic tiles and a steel structure to support them.

What is the vertical space between the roof and hearth?  Also, any idea of the BTU output?

It's been a while since you talked about it, but you're catering to a clientele that wants a longer baked pizza, is that right? Golden brown?

If you do fashion a lower ceiling, my suggestion would be to use firebrick rather than ceramic tiles.  The firebricks should still be pretty cheap while being more durable than tiles and give you more thermal mass. That's how the top deck gas ovens in the U.S. do it.

Offline franko9752

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #69 on: March 16, 2012, 06:29:13 AM »
Nice looking oven and mixer! I am feeling the excitment of you firing up the oven today and getting closer to the grand opening. Can't wait to see your first pies.

buceriasdon

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #70 on: March 16, 2012, 08:03:06 AM »
Scott, I'll get the distance measured this morning and get back to you but it's at least a foot. The documentation that came with the oven is extremely poor, I don't like not having operating instructions, and as I have to finish getting my restaurant license this morning I won't be able to call the supplier and tell them I want someone to come back and show me startup until later today. All I found was gas line hookup instructions, big whopee.
Don

Offline Bobino414

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #71 on: March 16, 2012, 09:55:04 AM »

Best of luck with the restaurant.

How much time do you plan on testing the new equipment before opening your doors?

Regarding the license, your local firm of Mordida y Mordida could probably speed the process along.

buceriasdon

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #72 on: March 16, 2012, 10:43:43 AM »
I just found the instructions for preheating the hearth stones, low heat for three days in a row, which is fine as I have to now have a stove island built as I miscalculated the size of the oven so no room for the stove top. So no pizza baking until Monday. Whoops, hate it when that happens. It looks to be next Friday for the soft opening.
Don

buceriasdon

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #73 on: March 17, 2012, 08:41:26 AM »
Scott, The inside oven height is 11 inches from the top of the hearth tile to the ceiling. Not optimum by any means so I'm going to contact a metal shop today and have a frame/ceiling with steel legs built that I can slip in the door and set firebrick on to get the gap down. I've got three days of stone curing ahead so I'll have some time to get it built. Always something. I was able to download and print out a manual for it, I wouldn't have had a clue where the pilot was without it.
Don

scott123

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #74 on: March 17, 2012, 07:08:25 PM »
Sounds good, Don.  One other thing to be aware of, which, considering your experience, you probably are, is that you probably want the lightest/least obtrusive frame possible so you don't impact air flow too much. I would also put sizable gaps between the firebricks (maybe 2") for the same reason. The big guys attach the firebrick frame to the ceiling, which get's it away from hot air coming up the side vents and down towards the pizza (like an M pattern), but I think that's more trouble than it's worth for your setup.


 

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