Hi all, I have been reading the forum for a few days and I decided to switch from being a lurker to active member due to the great conversation and informative topics I have been reading. Thank you for keeping petty arguments off the forum, I have dealt with that garbage with other food-related forums in the past and I have grown sick of it and I am glad to not see it here.
So, here is the deal;
We are in the planning process of expanding our catering business into a restaurant location and adding a Neapolitan-style pizza to our offerings. I have not yet decided on which oven we will purchase but I have information coming from several different manufacturers/suppliers. I am receiving information from woodstone (I have used their wood-fired broilers in the past) Forno Bravo, Pacific Coast ovens, earthstone, and a few others I cannot remember right now. Can you make any other recommendations as to other suppliers/builders of wood-fired pizza ovens?
Who here is running a wood-fired oven in a commercial location??? Can we discuss the likes/dislikes of the make/model you are using and why, what you would or could do to improve the operations of the oven Etc Etc Etc.
I am not looking to be VPN certified at this time, and it is not even really a concern of mine for this current venture, but I would consider doing it for a 2nd, or revamped location down the road.
We plan to have an open-kitchen concept with the oven against a rear wall in the dining room, or maybe even by the entrance, it has not been decided yet. I plan to have 2 people building pies, 1 person panning & cutting them when they come out of the oven, and 1 person as a full-time oven tender. Are my theories solid, do you see a problem with this plan? On slower business nights I could probably do this with 1 oven tender and 1 other guy building, and also cutting when done.
What have been the major hurdles some of you have come up against?
2+ decades in the restaurant industry, my pizza experiences were a long time ago but not forgotten. We will continue our catering operation and base it out of the restaurant instead of renting a commissary and cooking off-premise (cooking on-site of the event we cater)
I look forward to hearing your replies, if you would feel more comfortable mentioning sensitive items through PM's as opposed to an open forum, I will respect your privacy and keep any PM messages off the forum for obvious reasons.