Author Topic: FLIRTING WITH FIRE ! (Read 44344 times)

JConk007 · « **Reply #320 on:** June 10, 2012, 11:41:04 AM »

another Hi Jacker alert !

Not sure where I jumped in and asked for name suggestions but I got it here on the forum from member Pizza Police and let him know I was grabbibg it some great Ideas from felllow pizza people!
John

Woodfiredovenpizzero · « **Reply #321 on:** June 10, 2012, 09:15:53 PM »

John:

Always great to see your successful events. You're my new benchmark!

Edgar

cnkymnky · « **Reply #322 on:** June 10, 2012, 09:55:16 PM »

Another inspiring event from "da man".....you have me green with envy that we aren't up and running yet...conrats on a very successful even my friend. Pizzas look awsome...some day, yes some day
Ray

JConk007 · « **Reply #323 on:** June 11, 2012, 08:19:46 AM »

Thanks all,
Rest up now Ray, and Get ready ready for the Ride ! Whats the ETA on your Oven and how long was the wait ?

Edgar Go For it I have said it before "Dont dream your life live your dream"

John

jeff v · « **Reply #324 on:** June 11, 2012, 08:53:41 AM »

Hey John-very cool what you are doing! Also very cool that you gave the money to a cause, but I'm sure you'll get some private bookings from it. That's one of the things that intrigued me about that business. You can do a big or small public event that basically advertises your private party service.

Breaking even or making a bit of money while marketing-what a concept!

Take care,
Jeff

cnkymnky · « **Reply #325 on:** June 11, 2012, 09:01:31 AM »

Whats the ETA on your Oven and how long was the wait

ETA is should be completed around the 2nd week in August then wait for the delivery. So by the end of August is the estimate. About 10-12 weeks from time order was placed...a very long 10-12 weeks

pizzablogger · « **Reply #326 on:** June 11, 2012, 04:43:21 PM »

145 pies in a day at your stand....you're an ANIMAL!

Love it, love it. You've become a hero to me!

JConk007 · « **Reply #327 on:** June 11, 2012, 05:27:15 PM »

Ray,
Hope you can get a few months in before winter? add in the well we had a few delays in the paint shop and your into September ! start looking now for apple picking location doing hay rides, kiddy maze ... halloween gigs ... go present your concept once you start it may hopefully become too busy to where the Marketing Hat

Kelly- yes a personal record I did 3 display pies early 1 of each which held up very good and really worked nice so people could see it was not some greasy slab. I dropped 1 going in and oven man mashed 1 few dough balls trashed on the way out ... oh Love thy neighbor! Took care of the neighbors both side dunkin donuts , iced coffe all day and munchkins

and the other side Kosher deli with Hot pastrami they loved it.
so from 12-5 yep sold about 130 and made 145 pizzas a record for this animal. I still have leftovers .
hmnn 5day ferment in the fridge YUM!

JOhn

Pizza Napoletana · « **Reply #328 on:** June 14, 2012, 03:17:05 PM »

Quote from: JConk007 on June 10, 2012, 10:41:56 AM

BIGGEST DAY EVER! A record 145 + pies for me yesterday at Wyckoff Day. . . .

Way to go, John! 145 pizzas is a big number. You're the Don Giovanni of WFO, who flirts not with women, but fire!

BrickStoneOven · « **Reply #329 on:** June 14, 2012, 05:50:00 PM »

Quote from: Pizza Napoletana on June 14, 2012, 03:17:05 PM

Way to go, John! 145 pizzas is a big number. You're the Don Giovanni of WFO, who flirts not with women, but fire!

Man that picture is so trippy.

Chicago Bob · « **Reply #330 on:** June 14, 2012, 05:53:01 PM »

Stop trying to hyp-mo-tize me!!

Alligator · « **Reply #331 on:** June 14, 2012, 07:21:39 PM »

Quote from: BrickStoneOven on June 14, 2012, 05:50:00 PM

Man that picture is so trippy.

That *is* a trippy picture. If you put that on a business card does it have the same effect?

rumper · « **Reply #332 on:** June 14, 2012, 10:12:55 PM »

Awesome John. Did you say that the floor lost some heat as the day went on? Were the pizzas taking longer to cook towards the end and about how long were people waiting for there pizzas when it was really busy? Sorry for all the questions but these are the issues I have, my first gig we got swamped totally unprepared for how busy we were and customers waiting up to 40 mins to get their order. Getting better now doing a private function for about 80 tonight and another for 110 next weekend, just me and teh wife lets hope we are still married come the end of the month (she can't understand why I enjoy it so much)>

weemis · « **Reply #333 on:** June 15, 2012, 09:27:52 AM »

Quote from: rumper on June 14, 2012, 10:12:55 PM

lets hope we are still married come the end of the month (she can't understand why I enjoy it so much)>

this is why my wife doesn't help. we value our marriage too much to sabotage it like that. she stays with the kid, and i find someone to help. for our sanity, it's better this way!

JConk007 · « **Reply #334 on:** June 17, 2012, 05:47:37 PM »

rump Hey great stuff 100+ people is big!! and yes your wife will divorce you if you donrt get some help $10 hour have saved my ass this year and yes, I tip very well! dependingon party You need at least 4 people to do production 2 Make , 1 good oven, 1 slice serve clean and answer questions. at least get 1 more it worthit just to move the stuff arounf tables . colloers ... I habve a bad back and NOWAY I wouldbe doingthis on my own. My wife only comes along when she can collect Money

bt shes very supportiveand a great sales person
Floor maintains heat fine I mentioned when the cooking slowed down thats when the borroms burned because there was not that constant pull of heat fron the hearth. Get in the zone and go with it !!
Keep it fun!

JConk007 · « **Reply #335 on:** June 17, 2012, 05:51:42 PM »

So I did a local Party nice not to have to drive but 10 min!

set up and ready to cook in 1:15 from stone cold Beautiful day !! Great Pizza, Really getting a feel based on outside Temp when to pull the dough. so it does not blow out I take the first 3 racks out about 3+ hours when I get there 1 1/2 hrs early I grab 1 more out then look touch watch usually warm so after #2 pull 3+4 and so on .. I Can not express again how import to the overall operation and outcome the dough is. This is the biggest difference between Back yard Bob and and a successful mobile business. I am down at straight 60% now with 10% HG 90% Caputo and I have found zone!!
heres the set up and dough

JConk007 · « **Reply #336 on:** June 17, 2012, 05:58:10 PM »

A new addition too the line up welcome Bacon Jam !! Bacon Marmalade ! WOW
New #1 for the gang . See you next week 75 people Graduation Party yeah Ha
JOHN

cnkymnky · « **Reply #337 on:** June 17, 2012, 09:38:40 PM »

Once again, an amazing job John. Do you supply the tables and chairs for these events? Counting, counting, counting the days

JConk007 · « **Reply #338 on:** June 17, 2012, 11:54:45 PM »

Thanks! The Tables and chairs are generally supplied by the owner, I have Never done that, but hey, If theres a buck to be made, I know who and where to call to get the rentals delivered right to the gig.
John

wheelman · « **Reply #339 on:** June 18, 2012, 09:08:58 AM »

nice work John!
what is your doughball weight?
bill