I would guess that you would need a more experienced staff to handle the vagaries of managing the fire and baking. This requires a higher skill level that could translate into higher payroll costs.
yes this is true.. but only in the beginning. and with that talent, should bring in more customers..., I am thinking about bringing someone in from Italy so he will be full time, on a short term contract.. basically I plan to learn from him , so I benefit and he benefits..
so I will have my pizziolo teach me all I need to know , the passion will drive me on my own oven
trial and error.. I have cooked pizzas for half my life, but all in an electric oven. so dough, sauce, cheese etc is already down pat..
so the woodfire is my next task...Ive always wanted to learn.. but never had the chance.. Im 35 now.. and I started making pizzas full time from age 16
I really could of been a gun with the woodfired If I was put in front of one.. there was one restaurant in town which had one, and I use to go there when I was about 17-18 years old and just envy the guy at the flame...they were our direct competition we were Italian restuarants , not pizzerias.. but we were more popular than them though overall but man did I wish to be where he was standing hahahhaa
I dont plan on sitting in the office and pushing buttons, I want to be at the oven as much as I can.. this is my passion for now.. ive been away from restaurants for 10 years now, and I feel like thats where I want to be...
I want to be a master of my oven, but also be a businessman later on...
first I want to master the woodfire oven...
of course.. if I go that route...still not 100% decided yet on my concept.. the pizziolo in me says, go PIZZERIA!
the businessman in me says, GO OWN FRANCISE! and spread! so I am thinking.. still a year away yet..
do you guys own your own stores???
any regrets? would you of done anything different?