Author Topic: FLIRTING WITH FIRE ! (Read 45243 times)

JConk007 · « **Reply #280 on:** May 30, 2012, 09:44:34 PM »

Thanks for thinking of me Peter cool video.
Scott I am with you , but as long as they believe in what they are making ( napolitani?) - its all good, and probably much better than most. and the fact that they are out there doing it for real is the kicker. After people get there forno bravo P60 and make some of the best pizza they have had, and confirm it with a few good parties , many talk and or dream about doing a mobile for years before they actually do it, or bail out completely. I am now involved in several forums where it just a business, many operators do frozen dough balls, par baked, or even premade skins. NOT, NO WAY, and NEVER, for me! But hey thats just me.
PS now after this early season is up and running there is a certain minimum price for my Passion now

I will say it again its a lot of work. After washing the same dough tray for the 100th time you can begin to understand. I strongly predict if you all wait just a few years there will be plenty of Mobiles on craiglist or ebay to choose from. They are already popping up.
I will also say I will negotiate a lower price if it means getting them a taste of something close to Neapolitan pizza I make. ( passion)
But I yes love it, and think I allways will

John

TXCraig1 · « **Reply #281 on:** May 30, 2012, 10:02:15 PM »

Quote from: JConk007 on May 30, 2012, 09:44:34 PM

I will also say I will negotiate a lower price if it means getting them a taste of something close to Neapolitan pizza I make. ( passion)
But I yes love it, and think I allways will
John

John, I will respect you more than you will ever know.

CL

Tman1 · « **Reply #282 on:** May 31, 2012, 09:32:57 AM »

Quote from: Pete-zza on May 30, 2012, 10:53:31 AM

John,

I found the following link over at the PMQ Think Tank and immediately thought of you: http://www.youtube.com/watch?v=rOh4-wR9Itw&list=UUr0Nhp8T96ydA8aYAnyeopw&index=10&feature=plcp. What I found especially interesting is how the profit motive seemed to take a back seat to the love and passion of making the pizzas.

Peter

A lot of good it does to wear gloves & then fix your hair and sunglasses...

I can second the statement about a lot of work. Most only see the actual event time.... way, way more to it than that. Making dough, prepping ingredients, getting it all loaded up, then actually setting up, loading back up after the party, washing dishes, putting everything away. My first big event had 3 times the prep time against the actual event time. I've gotten better and lowered my pre-event time, but still a ton of work.

landras · « **Reply #283 on:** June 01, 2012, 01:07:42 PM »

Hi John, fantastic pizzas, love them. I am thinking about starting something like you have to make some extra cash during the weekends, could you please share which is your profit in a party for 50 for example? I am trying to run numbers to convince wife....
thanks man
nico

thezaman · « **Reply #284 on:** June 01, 2012, 07:36:53 PM »

john, sorry for slamming my pics on your thread,please forgive me.

i meant to just chime in on the work involved.

JConk007 · « **Reply #285 on:** June 01, 2012, 11:12:12 PM »

Just start a Beautiful flame thread so I can slam some pics on there as well

no Biggy Larry you know i love ya. I know you worked so hard , you had to get it out there some where? Problem is I only see 1 pic where the guy is actually working YOU! And theres only 1 of the 3 events ? Where are the others, parties and action shots?
But hey seriously thanks for backing me up on the lot of work thing, People just don't see the behind the scenes work or expenses. The insurance bills on the business, the Truck, oven and equipment,mixers...and all those pesky goodies we need to make this business work just are not noticed.all goes to the bottom line. Good thing is you have a full staff on call and all the equip refrigeration. Good reason you are rested by Monday while I am still doing dishes!

I have a minimum $ and sticking to it. I just turned down a smaller party where the #s just didn't work and I have enough practice at this point.
John

thezaman · « **Reply #286 on:** June 02, 2012, 12:19:16 AM »

glad you are not mad, i have seen both sides of john conklin and i want to stay on the good side. you are from jersey , you sell cement products,and you know my shoo size

Ev · « **Reply #287 on:** June 02, 2012, 08:04:44 AM »

Quote from: thezaman on June 02, 2012, 12:19:16 AM

glad you are not mad, i have seen both sides of john conklin and i want to stay on the good side. you are from jersey , you sell cement products,and you know my shoo size

JConk007 · « **Reply #288 on:** June 02, 2012, 11:06:32 PM »

Larry,
Fuggetta Bout it!

jak123 · « **Reply #289 on:** June 03, 2012, 08:00:42 AM »

Hi There...wondering if you (or anyone) has anything to say about the Doughmate trays and which you prefer to use, Standard or Artisan? Other than size, anything really different. I haven't read any threads on the trays, but i see so many different ones being used, there has to be a preference to some. Thanks in advance,
Josh

thezaman · « **Reply #290 on:** June 03, 2012, 10:32:38 AM »

i use the artisan since they fit into a cambro catering unit.i think it depends on the amount of pizzas you are doing.the artisan fit nicely in your home refrigerator. i usualy put five in each.

jak123 · « **Reply #291 on:** June 03, 2012, 03:53:50 PM »

Quote from: thezaman on June 03, 2012, 10:32:38 AM

i use the artisan since they fit into a cambro catering unit.i think it depends on the amount of pizzas you are doing.the artisan fit nicely in your home refrigerator. i usualy put five in each.

So for home/catering use, go with the artisan, but for restaurant use, seems like the full size makes more sense?

JConk007 · « **Reply #292 on:** June 03, 2012, 09:37:45 PM »

Larry another picture

, thats it ! size 10 right ? Just kidding.. I love the stand that saves you $199 bucks eh ? brilliant ! you built? I still need to come up with a secure system to place and hold the few peels if not grass, they slide all over! and they ain't cheap !
Thanks for posting !
The Dough mate are indestructible! Highly reccomend either size. (and I can get em 4U) some trays are fiberglass and can be damages loading unloading and schlepping around to events some just dont seal well
John

mellowjamie · « **Reply #293 on:** June 06, 2012, 02:46:17 AM »

wow. a big genuine thank you for this thread. i have always wanted to sling pizza. im obsessesd wih doughs and cooking for others. ive been saving for a couple years and have a decent chunk saved.
can you talk figures and margins? if not i understand.
but im curious to what you charge and how you determine.
other costs
thanks for all this again.
i read every post and loved every pic!

pizzablogger · « **Reply #294 on:** June 06, 2012, 03:32:35 PM »

Wow, HTF did I miss this entire thread until now?!

John, your pizzas look tremendous. Hats off to you for some really excellent looking pizzas and your passion and excitement just ooze out of all the posts on this thread, which has been a fun read.

Your stand is really nice. The three tub sink and refrigerated toppings box/cooler are sweet! I'm really envious of your WFO. My LBEs are giving me such fits as I can never seem to get them to bake in a manner I am happy with, no matter how many different 'effing experiments I've done with air deflectors, objects in the lid, etc. The WFO is hard to beat!

Are your pizzas 12" or 10". It looks like the red plastic plates above are large enough to hold your pizzas without too much of a downward slope of the pizza from them resting on the raised edge of the plate. What diameter are the plates and how much do they cost?

Thanks and keep the good vibes and pizzas going!

weemis · « **Reply #295 on:** June 06, 2012, 03:52:21 PM »

Quote from: pizzablogger on June 06, 2012, 03:32:35 PM

Wow, HTF did I miss this entire thread until now?!

John, your pizzas look tremendous. Hats off to you for some really excellent looking pizzas and your passion and excitement just ooze out of all the posts on this thread, which has been a fun read.

Your stand is really nice. The three tub sink and refrigerated toppings box/cooler are sweet! I'm really envious of your WFO.

Are your pizzas 12" or 10". It looks like the red plastic plates above are large enough to hold your pizzas without too much of a downward slope of the pizza from them resting on the raised edge of the plate. What diameter are the plates and how much do they cost?

Thanks and keep the good vibes and pizzas going!

that's not john's photos, that's thezaman ~~hi-jacking~~ sharing his photos on this thread

pizzablogger · « **Reply #296 on:** June 06, 2012, 04:09:47 PM »

Quote from: weemis on June 06, 2012, 03:52:21 PM

that's not john's photos, that's thezaman ~~hi-jacking~~ sharing his photos on this thread

Most of the pizzas are from John in this thread. The lift he is getting in the dough and the pizzas look excellent.

I see thezaman has posted a few of his own recently.....good call. He's got the three tub sink! His pies look very tasty as well....goodness two people cranking out the goods.

--K

JConk007 · « **Reply #297 on:** June 06, 2012, 09:37:34 PM »

Thanks Kelly!! appreciate the kind words thanks for reading !
yeap Larry Jumped right in here. Good thing his pies are as good if not better. He is a good friend of mine So I dont Mind The Hi Jack. I have shot a firm warning acroos his bow

I also have a 3 compartment sink as well under way but I just use a coleman water heater and the 3 sinks. Private catering which is my Niche does not require that. I do have a brilliant Hand washing staion

and thank the important Piece the oven helps a little too !
I am doing Wyckoff day saturday June 9th and will be slapping pies from 12-6 on 1 fooT !
small 40 pie event in OPO( other persons oven) tomorrow then time to focus biggest event ever for me Nervous and excited Gonna be a hoot ! going in with 200 dough balls !!! Margherita, Pepperoni, or sausage. Mostly Family , No gourmet pies here head dowm and go like hell! Hope to sell out by 4 pm estimated attendance is 2000-3000 people Holy crap ! I also have my own Water and old Fashion Glass Bottle soda with my own label (see below ) ! Orange Cream, Pinapple Diet Birch and Grap. Looks really cool and puts the word out thee
I am doing this to hopefully pick some nice local private catering work and donate back to the YMCA and the cause ( not all !)
John

JConk007 · « **Reply #298 on:** June 06, 2012, 10:04:35 PM »

Guys and Gals Here is my new logo any comments will be appreciated . Tried to keep it simple and to the point recognize the oven ??
I am feeling a touch more professional now !

oh yeah Check out that Leoparding !!

added by yours truly !
John

scott123 · « **Reply #299 on:** June 06, 2012, 11:28:48 PM »

I looked at the logo first (before reading what you wrote) and said to myself "There's no way leoparded pizza clipart exists"

I'm guessing the leoparding took some time?

The logo feels a bit busy. You have a lot of information to convey, so I understand that it can't be that simple, but, with everything going on, it feels a little cluttered.

The black cheese shadow squiggles on the pizza have to go. It's the focal center of the logo and right now, it just looks hairy. The leoparding looks great, but the center of the pie needs work. I like the multi-colored stonework, but I think, for the sake of a cleaner look, you might want to try one color for the stone.

The Flirting with Fire text looks a bit isolated. As you look at the logo, your eye tends to zero in on 'Mobile Wood Fired Pizza' more than 'Flirting with Fire.' The company name should have a more central focus.

I like the font, but I think, somehow, a better font might be out there. This is fire-y, but it adds to the busy-ness and also could impact legibility. As the artistry of the font increases, it can be difficult to maintain legibility.

I'm just throwing this out there, but a chimney might give you a stronger, shield like aesthetic and could convey that it's an oven a tiny bit faster. Maybe.