Author Topic: Building a Mobile wood fired oven  (Read 25515 times)

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Offline SELES

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Re: Building a Mobile wood fired oven
« Reply #75 on: December 10, 2009, 10:34:43 AM »
What about serving buffet style?
Seems like there could be a few advantages this way time wise:
(to the experienced, correct me if I'm wrong)
  • 3-4 different lines,
    in this context people expect to wait a little, though with multiple lines they'd have to wait a shorter time. 1 line would make the trickle too slow for people to stay happy, 4-5 lines could make it a little too fast so maybe the happy medium is 2-3. You could always have a table on standby to set up for serving.

  • no food runners
    you wouldn't need any food runners for the pizza but you could set salad and sticks at the tables until it's tim to "come and get it"
  • people can pick the slice they want,
    if you plunk down a cheese when half the table wants pepperoni or whatever it might be too long to wait for another slice, that—hopefully—is a flavor they'll like.
  • less variation
    not a byproduct of the buffet but it could help you out. Maybe do 1 marg, 4cheese, pepperoni, and *pierogi;) pizza at each buffet table.

Just thought, worth about 2 cents on a good trading day.

*have you been to the melt in Lakewood and tried the Parmageddon? It's a really good sandwich.

from the menu:
"2 potato & cheese pierogi, fresh napa vodka kraut, grilled onions, sharp cheddar'

(http://www.seriouseats.com/images/20081007-parmageddon.jpg)

The gears are turnin'
« Last Edit: December 10, 2009, 11:06:33 AM by Hank Trefethen »


Offline thezaman

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Re: Building a Mobile wood fired oven
« Reply #76 on: December 10, 2009, 12:15:29 PM »
i had the Thanksgiving melt , turkey, dressing, and i don't remember what else. unless you want to tip the scales in the 500 lb range you can't eat their to often. i don't give up  on food ,i must clean my plate. are you from that area? five guys is going across the street.

Offline Mo

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Re: Building a Mobile wood fired oven
« Reply #77 on: December 10, 2009, 01:45:55 PM »
What about serving buffet style?
Seems like there could be a few advantages this way time wise:
(to the experienced, correct me if I'm wrong)
  • 3-4 different lines,
    in this context people expect to wait a little, though with multiple lines they'd have to wait a shorter time. 1 line would make the trickle too slow for people to stay happy, 4-5 lines could make it a little too fast so maybe the happy medium is 2-3. You could always have a table on standby to set up for serving.

  • no food runners
    you wouldn't need any food runners for the pizza but you could set salad and sticks at the tables until it's tim to "come and get it"
  • people can pick the slice they want,
    if you plunk down a cheese when half the table wants pepperoni or whatever it might be too long to wait for another slice, that—hopefully—is a flavor they'll like.
  • less variation
    not a byproduct of the buffet but it could help you out. Maybe do 1 marg, 4cheese, pepperoni, and *pierogi;) pizza at each buffet table.

Just thought, worth about 2 cents on a good trading day.

*have you been to the melt in Lakewood and tried the Parmageddon? It's a really good sandwich.

from the menu:
"2 potato & cheese pierogi, fresh napa vodka kraut, grilled onions, sharp cheddar'

(http://www.seriouseats.com/images/20081007-parmageddon.jpg)

The gears are turnin'


buffet with other entree choices is your only hope of avoiding total destruction. Serving an 8-top one 10 inch pizza is also a recipe for disaster. That could only work as an app, certainly not main course. I think if you had two lines (double-sided) with 2-3 entrees, 2-3 salads, 2-3 sides THEN pizza, you would still be slammed, but you could do it. I have served many thousands of people  (over the years) in every kind of banquet set-up and have seen what works and what doesn't. That doesn't mean you have to listen to me, I'd just hate to see you get smoked and still have a couple hundred hungry, disappointed gradutes standing in front of you at the end of the event...whatever you decide, good luck...

Offline SELES

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Re: Building a Mobile wood fired oven
« Reply #78 on: December 10, 2009, 11:09:49 PM »
i had the Thanksgiving melt , turkey, dressing, and i don't remember what else. unless you want to tip the scales in the 500 lb range you can't eat their to often. i don't give up  on food ,i must clean my plate. are you from that area? five guys is going across the street.

Jeeze you could say that again! Cleaning your plate at the Melt is a serious undertaking! I'm not from Cleveland, but my wife and I used to live in Lakewood, my wife is from Sheffield Lake. We've been living in Atlanta now for a few years but we're thinking seriously about getting back up there. NEO seems like a good place to set up a WFO pizza catering outfit and I've been considering it for the past couple months myself, but it looks like you beat me to it! Maybe there's room for the both of us  ;D

Offline thezaman

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Re: Building a Mobile wood fired oven
« Reply #79 on: December 11, 2009, 10:27:21 AM »
i own a pizzeria in oberlin ohio. lorenzos pizzeria , i have been at it since 1982 . the wfo will be an extension of my restaurant . i want to do a wfo restaurant and will someday, but fortunately i am busting at the seams. this is a side business that i can grow at a slow rate . next time you are in the area stop buy you can make your own pizzas .

Offline SELES

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Re: Building a Mobile wood fired oven
« Reply #80 on: December 12, 2009, 09:34:07 AM »
i own a pizzeria in oberlin ohio. lorenzos pizzeria , i have been at it since 1982 . the wfo will be an extension of my restaurant . i want to do a wfo restaurant and will someday, but fortunately i am busting at the seams. this is a side business that i can grow at a slow rate . next time you are in the area stop buy you can make your own pizzas .

Hey thanks! We love Oberlin, next time we're in town I'll give you a heads up. I'd love come see your place and make some pies and talk shop.

Offline PizzaPolice

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Re: Building a Mobile wood fired oven
« Reply #81 on: December 12, 2009, 10:17:41 AM »
Nice website.  The Uncle Augie story is really cool.  Great hook!


Offline crazycarls

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Re: Building a Mobile wood fired oven
« Reply #82 on: December 26, 2009, 10:48:19 AM »
hey guys great topic we are building a mobile wfo on a 47 gmc and we already have caterings lined up and we havent got it built yet we are out here in Colorado.  Our local health codes are very stricked but we will get past them and move on the make money. its a great thing to help the pizza parlor survive the slow times.  we are building it ourselves with a steel structure and the bricks and then elastic stucco for the outside. i think we will have about 2k invested when we r done and thats a cheap business!
You guys r great im new here and I love reading your ideas and stuff thanks for everything

Crazy Carl

Offline PizzaPolice

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Re: Building a Mobile wood fired oven
« Reply #83 on: December 26, 2009, 10:57:37 AM »
I'd love to see pictures.  Let's see the truck as it is now.  What part of Colorado?


Offline crazycarls

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Re: Building a Mobile wood fired oven
« Reply #84 on: December 26, 2009, 11:01:07 AM »
Im in Delta western colorado and I just got the truck and getting it home so i will b able to show pics from the start

Offline SELES

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Re: Building a Mobile wood fired oven
« Reply #85 on: January 08, 2010, 05:20:27 PM »
I'd love to see pictures.  Let's see the truck as it is now.  What part of Colorado?

yeah let's see some pics!

i want to see some of yours too Larry, have you gotten back from the vocational school yet?

Offline crazycarls

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Re: Building a Mobile wood fired oven
« Reply #86 on: January 09, 2010, 09:09:39 AM »
for some reason I cant send a pic it says file to large so can someone tell me how to shrink my pics

Offline Bill/SFNM

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Re: Building a Mobile wood fired oven
« Reply #87 on: January 09, 2010, 09:17:39 AM »
for some reason I cant send a pic it says file to large so can someone tell me how to shrink my pics

Attachments must be 128K or less. How big is it now? Just about any photo editing software can export it to a suitable size. What software do you have?

Offline thezaman

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Re: Building a Mobile wood fired oven
« Reply #88 on: January 09, 2010, 09:54:48 PM »
my oven has just shipped from forno bravo. i should be at the shop that is building the trailer this week. i am also getting a quote from a trailer manufacture on a custom unit built similar to the one in an earlier post.

Offline crazycarls

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Re: Building a Mobile wood fired oven
« Reply #89 on: January 12, 2010, 10:05:05 AM »
thezaman where r u having your trailer built?  What size oven did u get?  We have been thinking about the 44" casa2g. :chef: :chef: