Author Topic: Mobile WFO operators...  (Read 2976 times)

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Offline Chaze215

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Mobile WFO operators...
« on: April 22, 2013, 02:08:21 PM »
Are you the one to make the pies or do you man the oven? I know it can get pretty hectic when orders start to come in. Stretching the skins is as important as the baking. So then I guess my follow up question would be, is it easier to train someone to work the oven or stretch/prep the skins? Just curious. Thanks!

Chaz
Chaz


Offline wheelman

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Re: Mobile WFO operators...
« Reply #1 on: April 22, 2013, 02:54:05 PM »
when i'm in a hurry, i make two pies at a time.  I stretch the skins, helper dresses them and pulls them onto the peel and i load and man the oven.  probably easier to train someone to do the benchwork than the oven work.  I have a hard time not doing both because i've spent years figuring it out and i hate to comprimise.  some help is better than other!
bill

Offline Chaze215

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Re: Mobile WFO operators...
« Reply #2 on: April 22, 2013, 05:10:53 PM »
Bill, so do u usually bake 1 pie at a time and it's usually just you and 1 helper?
Chaz

Offline JConk007

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Re: Mobile WFO operators...
« Reply #3 on: April 22, 2013, 06:16:38 PM »
Come on up here friday Night (could use help ) or Saturday ( please)  I have Gigs both Days and I will show you how it works. Oven man much easier to train IMO  Learning stretch 60% + dough takes years to master or at least a few 100 pies. I have trained oven same day not perfect but better than the crazy thick thin holes messes ... Is not as easy as it looks ! I see you poking around the mobile forums also  ;) you pulling the trigger Chaze?
John
« Last Edit: April 22, 2013, 06:18:43 PM by JConk007 »
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Offline Chaze215

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Re: Mobile WFO operators...
« Reply #4 on: April 22, 2013, 06:42:23 PM »
Come on up here friday Night (could use help ) or Saturday ( please)  I have Gigs both Days and I will show you how it works. Oven man much easier to train IMO  Learning stretch 60% + dough takes years to master or at least a few 100 pies. I have trained oven same day not perfect but better than the crazy thick thin holes messes ... Is not as easy as it looks ! I see you poking around the mobile forums also  ;) you pulling the trigger Chaze?
John

John, Ive been waiting to see your schedule over the next few months. I would love to see your operation and get some tips/pointers/words to the wise etc... Where is your gig Friday night? I would have come up Saturday, but I have plans to go into NYC; celebrating my Dad's 5th anniversary of his kidney transplant. Actually, I have exchanged a few emails with Antoine over the past few days with regards to a mobile unit. Do you have any suggestions? Thanks!
PS...How was the pizza party Sunday?
Chaz

Offline JConk007

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Re: Mobile WFO operators...
« Reply #5 on: April 22, 2013, 07:04:14 PM »
I will be glad to discuss the mobile options  with you Chaze
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline Chaze215

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Re: Mobile WFO operators...
« Reply #6 on: April 22, 2013, 07:33:23 PM »
Thanks John,  I appreciate it.  Where and what time is your gig Friday night? I usually work til 4. PM me when you get a chance.
Chaz

Offline JConk007

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Re: Mobile WFO operators...
« Reply #7 on: April 22, 2013, 08:06:08 PM »
In waldwick 10 minoff rt 17  Party Not til 7 pm First pie out 8 pm going in with 75  :chef: could use the help
Thanks John
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Offline Chaze215

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Re: Mobile WFO operators...
« Reply #8 on: April 22, 2013, 08:50:27 PM »
I will help you out on Friday. PM me the details.

Chaz
Chaz


Offline csafranek

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Re: Mobile WFO operators...
« Reply #9 on: April 22, 2013, 09:48:59 PM »
Wow I wish I could help. Way tooooooo far away. I would love to get a mobile up and going someday!

Offline wheelman

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Re: Mobile WFO operators...
« Reply #10 on: April 23, 2013, 08:40:16 AM »
Bill, so do u usually bake 1 pie at a time and it's usually just you and 1 helper?
I usually do it all myself.  I can do two at a time by myself no problem but it's faster if I get someone to dress the skins.  I don't think I can keep up with John's pace but I like to control both ends of the deal! it's usually fast enough for parties of less than 30. 
bill

Offline JConk007

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Re: Mobile WFO operators...
« Reply #11 on: April 24, 2013, 06:07:02 PM »
Oh yes the  address is 17 pine view drive waldwick nj
 :chef: john
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline Chaze215

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Re: Mobile WFO operators...
« Reply #12 on: April 24, 2013, 06:26:15 PM »
Oh yes the  address is 17 pine view drive waldwick nj
 :chef: john

Be there by 7? Anything in particular I should or shouldn't wear?
Chaz

Offline JConk007

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Re: Mobile WFO operators...
« Reply #13 on: April 24, 2013, 10:12:19 PM »
yeah, The Hat in your Avatar  :-D
No just neat see you friday appreciate it ! Happy to show you the show , should be fun
ciao
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline cnkymnky

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Re: Mobile WFO operators...
« Reply #14 on: April 25, 2013, 01:45:01 PM »
I man the oven, my wife and our daughter stretch and make the pies.....works great for us...and heck what guy doesn't love playing with the fire  ;D for larger public events we also have a girl that works for us taking orders and another who slices the pies and gets them out, we have done as many as 100 pies in an hour with this setup.....but it definately keeps you on your toes...lol

Offline derricktung

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Re: Mobile WFO operators...
« Reply #15 on: April 25, 2013, 04:41:08 PM »
I'm going to start by saying I have no experience yet as our oven is on it's way.  (It actually arrived today at the house, and then the delivery guy said he wasn't equipped to take it off the truck, and then drove away... I'm not even going to tell you how frustrated I am).  In any case, with our mobile business starting in about one month, here's what I've planned:

Lighter smaller markets - Two to three folks.  One to stretch dough and dress the pizza, one on the oven and handling cash.

Larger busier markets  - Three to four folks - One to stretch.  One to dress.  One to man the oven and cut.  One to handle cash. 

You don't want the cash person to touch food (otherwise, they have to wash their hands between each time they handle cash and food) so better to stick that person with oven work or just handling cash/orders.

While managing the oven and stretching the dough are the most important pieces for the quality of the pie, stretching the dough is definitely the biggest learning curve... which is likely why I'll be doing that portion when I'm around. 

We'll see if my theory pans out, but from what others are sharing here, it sounds about right...

Offline Chaze215

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Re: Mobile WFO operators...
« Reply #16 on: April 25, 2013, 05:52:26 PM »
yeah, The Hat in your Avatar  :-D
No just neat see you friday appreciate it ! Happy to show you the show , should be fun
ciao
Oh John, don't make me bust out my chef hat I got in Mexico after our cooking class!

So in a market setting, what size pies do u make and what do you charge? Limited toppings?
Chaz


Offline JConk007

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Re: Mobile WFO operators...
« Reply #17 on: April 25, 2013, 09:18:08 PM »
Yep 2 -3 choices thats it 12" $10 Bucks  add $1  for topping 9" $7-8 add $1 for topping
chnky hows it going ??? what size  pie you doing @ 100 per hour? man thats cooking!
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline Chaze215

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Re: Mobile WFO operators...
« Reply #18 on: April 25, 2013, 09:26:59 PM »
Yep 2 -3 choices thats it 12" $10 Bucks  add $1  for topping 9" $7-8 add $1 for topping
chnky hows it going ??? what size  pie you doing @ 100 per hour? man thats cooking!
John

About 275g doughballs for 12" pie?
Chaz

Offline JConk007

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Re: Mobile WFO operators...
« Reply #19 on: April 25, 2013, 11:57:09 PM »
I do 255-260 G
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Offline cnkymnky

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Re: Mobile WFO operators...
« Reply #20 on: April 26, 2013, 12:25:25 PM »
John, it's going incredibly well....man are we busy!....we do 10 inch pies. The one time we did 100 pies in an hour was a special event we did to feed the homeless, we only did 3 kinds of simple pies, a pepperoni, a sausage and a cheese, so dressing was simple...it was however quite the chore to keep up with the oven, had that 48" forno bravo packed to the gills, most of the time had 9 or 10 in at a time, that will definitely keep you on your toes...lol....would not want to do that all the time, but was a great day at the homeless shelter, we fed over 200 people in an hour, thought the line would never end ;D Had an event last night at a local brewery, another tonight at a very busy brew pub with a huge outdoor patio and then tomorrow the Wulapalooza Music Festival at Willamette University past history has shown there to be about 1000 people attending this event, we are the only food vendor, should be fun :-D...the Sunday back at the brewery. Then Tuesday back at Willamette University  for a private event for 60 people in the Environmental Development Department  Then it all starts back over next Thursday with basically the same schedule except Saturday being a local Flower Festival where again we will be the only food vendor. No rest for the wicked, the weary or the new business owner. Hope all is going well on the East Coast, wish you weren't so far away would love to pay you a visit and work an event with you. Good luck to you and keep that oven hot!

Offline Chaze215

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Re: Mobile WFO operators...
« Reply #21 on: April 26, 2013, 12:55:21 PM »
John, it's going incredibly well....man are we busy!....we do 10 inch pies. The one time we did 100 pies in an hour was a special event we did to feed the homeless, we only did 3 kinds of simple pies, a pepperoni, a sausage and a cheese, so dressing was simple...it was however quite the chore to keep up with the oven, had that 48" forno bravo packed to the gills, most of the time had 9 or 10 in at a time, that will definitely keep you on your toes...lol....would not want to do that all the time, but was a great day at the homeless shelter, we fed over 200 people in an hour, thought the line would never end ;D Had an event last night at a local brewery, another tonight at a very busy brew pub with a huge outdoor patio and then tomorrow the Wulapalooza Music Festival at Willamette University past history has shown there to be about 1000 people attending this event, we are the only food vendor, should be fun :-D...the Sunday back at the brewery. Then Tuesday back at Willamette University  for a private event for 60 people in the Environmental Development Department  Then it all starts back over next Thursday with basically the same schedule except Saturday being a local Flower Festival where again we will be the only food vendor. No rest for the wicked, the weary or the new business owner. Hope all is going well on the East Coast, wish you weren't so far away would love to pay you a visit and work an event with you. Good luck to you and keep that oven hot!

Sounds like you guys are doing great out there! When did you start up? I'm going to be working an event with John tonight. I'm looking forward to it. I don't know how much help I will be but it should be fun!
« Last Edit: April 26, 2013, 12:57:57 PM by Chaze215 »
Chaz

Offline cnkymnky

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Re: Mobile WFO operators...
« Reply #22 on: April 26, 2013, 01:04:24 PM »
Chaze, we started up for a limited few events last October, officially started up this year in February, haven't slowed down since. Wish i could be there with you and john tonight, i'm sure you guys will have a blast. And good luck to you in your new venture, you will have tons of fun, but be in for tons of work and long hours as well. Don't know if i could be of any help to you in any way, but i'm here if I can.

Offline csafranek

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Re: Mobile WFO operators...
« Reply #23 on: April 26, 2013, 01:16:14 PM »
Curious do you all have a three compartment sink on hand at your events or how do you all handle that? Thanks, Chad

Offline cnkymnky

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Re: Mobile WFO operators...
« Reply #24 on: April 26, 2013, 02:14:16 PM »
not required to have a 3 compartment sink at events, must have at commissary, which we do....must have hand wash facility at event, and enough utensils on hand at event to have extra in case needed due to dropped or whatever may happen that would render a utensil unusable without washing....at least that is the law in Oregon for a Class 3 mobile food cart which is how we are licensed.


 

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