Author Topic: Opening soon, Donaldo's Casa de Pizza  (Read 22522 times)

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buceriasdon

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #25 on: February 29, 2012, 09:33:08 AM »
Lol Jimmy. Once the sign is done, perhaps today, no one could miss the place. Trust me. I also plan on offering several slider type sandwiches with three types of salad and can't find a mini bun pan so in the spirit of my nature I cut down aluminum beer cans to use as molds, much better than muffin pans. I do have to come up with a way to more quickly cut them. Perhaps some PVC tube slipped inside and cut in a fine cut miter saw.Sorry for the dark picture, I will be making more today though.


Offline pizzaneer

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #26 on: February 29, 2012, 03:34:43 PM »
I like your slider molds! Very creative.  Nice smooth cutting, even without a PVC form.  When you have time, could you share your bun recipe?

My favorite slider of all time has to be from the White Castle chain.  When I was a kid in the mountains of Maryland, going there was a special treat.  They were made simply, but with a consistently wonderful taste, close to the In-N-Out burger.   Beef, onion, pickle and cheese on a small soft roll.  I think they steamed the sandwich over the onion pieces. 
I'd rather eat one good meal a day than 3 squares of garbage.

buceriasdon

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #27 on: February 29, 2012, 07:28:19 PM »
pizzaneer, At the moment I am experiment mode, but I am very close to having a recipe nailed. Or two ::)
Don

buceriasdon

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #28 on: February 29, 2012, 07:38:06 PM »
Ok, Some forward movement, finally..........I purchased the massive 3/4 horsepower 10 liter mixer I was looking at as well as a much better deck oven today. This mixer is one serious piece of machinery. I will have to hire a couple of guys to put it in place or friends ;D. The oven has all stainless exterior and can reach 350 Centegrade, bake four 14" at a time, much better than the first I looked at. As I bought both I got a 32% discount and they will deliver free. Progress.    http://articulo.mercadolibre.com.mx/MLM-78170081-batidora-industrial-10qt-uniworld-nueva-super-precio-_JM
Don
« Last Edit: February 29, 2012, 09:01:23 PM by buceriasdon »

Offline jeffereynelson

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #29 on: February 29, 2012, 09:36:42 PM »
Pretty sweet setup. I have been following this thread and always check to see if there are pictures. Keep posting.

buceriasdon

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #30 on: March 01, 2012, 08:19:56 AM »
Update Thursday morning: I forgot to mention the name has been changed slightly, it will be called Donaldo's Pizza Hogar(home) at the suggestion of my GM. My sign painter had a quick job to do yesterday, hope he's done so he can get back on mine. A very important day as far as establishing the business as a legal identity, getting the name changed at the federal electric company. Once I have that in my hand I can get my business account at the bank set up, as well as my tax and restaurant licenses. Fairly full afternoon of meetings with the Coca Cola rep., the man making the door to the restroom, and getting at least two estimates from carpentry shops for the front counter and wait station. At one time I thought about building them myself but common sense tells me I have more important issues to address. My oven will be delivered by perhaps Monday and I have to learn how to operate it and teach my help at the same time. I am having some problems locating screens but I have located a supplier for pizza boxes, yay!!!
Don

buceriasdon

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #31 on: March 01, 2012, 04:29:44 PM »
Sign completed today. I love it. Reefers delivered on Friday afternoon. The two carpentry shops said two weeks for the front counter so I'm doing it myself starting tomarrow.

buceriasdon

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #32 on: March 03, 2012, 07:59:49 AM »
It took four trips and a couple of hours of taking a number and waiting in line but I finally have my contract with the electric company. Yay! ;D Now I can get my restaurant and tax licenses the first of next week armed with a pile of copies of everything I can possibly think they will want. ::) I also built the sink table yesterday, long day, and today is more of the same with the construction of the table for the mixer, microwave and blenders. The blenders will be used to make licuados : http://en.wikipedia.org/wiki/Licuado   Busy day.
Don

Offline Jet_deck

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #33 on: March 03, 2012, 08:10:51 AM »
All sounds great Donaldo.  Will the licuado's and Cokes be served cold or with ice?  A previous trip to Culiacan, SN reminded me about the whole ice situation...

Do you have an idea if your business come from mainly tourist or locals?  Keep us posted.

Will any "breakfast" items or take-and-eat (already ready) items be on the menu ?
« Last Edit: March 03, 2012, 08:12:33 AM by Jet_deck »
Her mind is Tiffany-twisted, she got the Mercedes bends


Offline Bill/SFNM

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #34 on: March 03, 2012, 08:53:33 AM »
Don,

The sun/pizza logo is brilliant! Great to see everything coming together for you.
Sometimes I use big words that I donít fully understand in an effort to make myself sound more photosynthesis. - @itjenlawrence

buceriasdon

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #35 on: March 03, 2012, 08:54:16 AM »
Morning Gene, I have an ice truck that will deliver during the week and from what I've seen locally the licuados are made with ice. My location is too far off the tourist trail so my target market will be predominately Mexican. I don't want anything on my menu that competes with any other resorante in the area so no breakfast or tacos, what have you. I will be offering some slider type sandwiches but they are different than others close to me. I am presently working on a way to grill precooked in vinegar potato chips as I refuse to have a deep fryer in the place. I am very close to refining my slider buns so they can be baked without a mold, right now I want them a bit lighter
Don

buceriasdon

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #36 on: March 03, 2012, 08:57:29 AM »
Thanks Bill, The painter did a wonderful job with my rough drawing. One of the reasons for the change to Pizza Hogar was to have the same number of letters.
Don

buceriasdon

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #37 on: March 03, 2012, 06:22:24 PM »
I made a second supplier contact today. Gentleman stopped by while I was building some work tables to give me a price list for shredded mozz and other supplies for restaurants. Turns out he supplies just about everyone making pizza in the North Bay area. Fair prices and they deliver. If I understood him correctly there is a bit a buzz in the area about myself opening a place here in Bucerias.
Don

Offline FeCheF

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #38 on: March 03, 2012, 06:38:24 PM »
I forgot to say my two girlfriends/partners loved the Focaccia di Recco with Oaxaca cheese and it will be on the menu. Also with chicken. Thanks

Hey Don, Is your last name Juan Demarco by any chance?  :D

Offline Matthew

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #39 on: March 03, 2012, 07:13:44 PM »
Congratulations Brother!

Matt

Offline Woodfiredovenpizzero

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #40 on: March 04, 2012, 12:41:48 PM »
Mucho Exito Don. Esperamos ver mas fotos pronto.

Edgar

buceriasdon

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #41 on: March 05, 2012, 07:37:36 AM »
I decided to begin fabricating the front counter with storage shelves below yesterday, making some good progress. I needed to get a better picture of how much space it would take up as well as it's placement in relation to the dining area and the kitchen. I had placed masking tape on the floor to delineate tables, oven, reefer, etc. however there is no replacement for displacement and several ideas I had changed. Pick a flower, move a star. Came home and worked on the recipe and workflow for mini tuna melts. I tried a cheaper brand of mayo for the chipotle/mayo sauce for comparison and threw it out, not worth the savings. They need lettuce also.
   Today I'm off the get the restaurant license at the county seat here, hoping it goes better than getting the contract with the electric company. ::) It took several trips to get the correct papers required.
Don


Offline Bill/SFNM

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #42 on: March 05, 2012, 07:51:04 AM »
Today I'm off the get the restaurant license at the county seat here, hoping it goes better than getting the contract with the electric company. ::) It took several trips to get the correct papers required.
Don

Don't underestimate the effectiveness of a 200 peso bill attached to your paperwork!  ;)

You'll enjoy this video:

« Last Edit: March 05, 2012, 07:52:52 AM by Bill/SFNM »
Sometimes I use big words that I donít fully understand in an effort to make myself sound more photosynthesis. - @itjenlawrence

Offline Ev

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #43 on: March 05, 2012, 07:55:49 AM »
Very exciting, Don! I love the sign work. Can't wait to see more! :D

Offline Jet_deck

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #44 on: March 06, 2012, 12:11:13 AM »
Donaldo,
 I understand your will to not compete on breakfast items with your neighbors.  I however wish that you offer a Chorizzo and Oaxaca focaccia with a coconut/mango/habinero dipping sauce for the early passers-by.

 'Break a leg'
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline JConk007

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #45 on: March 06, 2012, 06:29:08 AM »
Bill that was great video!! Just like the NJ DMV!
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

buceriasdon

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #46 on: March 06, 2012, 06:33:45 AM »
Yesterday didn't go according to plan, I realized I did not have the water company paperwork so the owner of the building has to once again write a letter of permission for me to get it in my name. I'll see what today brings. I almost completed the front counter but ran out of wood so this morning I am off to Home Depot to pick up some more. That leaves me the matching wait station podium to build. I'm shooting for Friday to start varnishing. After a great amount of soul searching I've decided to postpone additional items to the menu and concentrate only on pizza at this time. I can add other items later but I have a new oven and mixer coming to learn how to use and training my staff as well. I need to stay focused.
Don

Offline Grimaldi

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #47 on: March 06, 2012, 07:26:44 AM »
I'm intrigued by your adventure. Mexico must have changed a lot since I used to frequent there - 'going to Home Depot' ;]

I think you are smart to focus on pizza and add menu items later as things progress. 

buceriasdon

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #48 on: March 06, 2012, 07:46:39 AM »
Yes, Shopping at Home Depot here is different. Once you go through the checkout line ten feet away you hand the ticket to a security guard who then checks everything you just purchased and stamps it. How anyone could shoplift in ten feet is beyond me.  ::) Thank you for the reinforcement of my decision. All things in due time.
Don

I'm intrigued by your adventure. Mexico must have changed a lot since I used to frequent there - 'going to Home Depot' ;]

I think you are smart to focus on pizza and add menu items later as things progress.  
« Last Edit: March 06, 2012, 07:50:04 AM by buceriasdon »

Offline Bill/SFNM

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Re: Opening soon, Donaldo's Casa de Pizza
« Reply #49 on: March 06, 2012, 07:55:09 AM »
Yes, Shopping at Home Depot here is different. Once you go through the checkout line ten feet away you hand the ticket to a security guard who then checks everything you just purchased and stamps it. How anyone could shoplift in ten feet is beyond me. 
Don

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.
 
Sometimes I use big words that I donít fully understand in an effort to make myself sound more photosynthesis. - @itjenlawrence


 

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