brooklyn
Posted in Insight, Milestones, New York Pizza
PizzaMaster 943 Installation & Bakers Pride Y602-BL Removal
One of the most exciting events for a restaurant owner is adding a piece of equipment that makes you more efficient, makes a better product or increases output. This PizzaMaster Oven does all 3! I first spied this oven in 2015 at the Pizza Expo when we just opened and didn’t know our ass from our proverbial elbows.
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brooklyn
Posted in Insight, Milestones, New York Pizza
During the early months of 2017, we experienced growth that looked unsustainable because it was the low season. Turns out it was foreshadowing of the season to come. What were we going to do if it continued? We need a bigger boat and more staff and and and… But first,
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brooklyn
Posted in Insight, New York Pizza, Reviews
Perseverance and fortitude are found by the truckload in people who are very successful! I’d like to share a few of my experiences to normalize what many idea-filled people experience. This picture is of my great grandfather his sons. Great Grandpa Francesco came to America fleeing starvation and seeking opportunity just as those with ideas look to create opportunities for themselves and others.
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brooklyn
Posted in Insight, Milestones, New York Pizza
Gone are the days of stereotypical guidos making pizza in white t-shirts. When companies like Chipotle start backing pizzerias, there is far more thought and science going into the processes than you would believe. Having only been in the game a short time, I have quickly learned that just about any heat source will cook a pizza,
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brooklyn
Posted in Insight, Milestones, New York Pizza
“What a great problem to have!” This was said to me many times in the face of lines out the door, lines before we opened complete with a full parking lot and 30 orders on the board at dinner. On this side of the counter,
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brooklyn
Posted in Insight, New York Pizza
365 DAYS UNDER OUR BELTS! Well, it was back in November, 2015 actually, but time has flown. Yes, we made it one full year and are standing proud given the atmosphere, workplace environment, growth and success that our diligence, perseverance and hard work has fostered! How does one go from nothing to something in one year?
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brooklyn
Posted in Insight, wood fired pizza
Notches on our belt and wounds to heal
How can a business go from just existing to actually thriving? Teamwork, dedication, and of course good food are some main components. Nine months is just enough time in Estes Park to either prove that you can stand tall and handle the crowds,
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brooklyn
Posted in Insight, New York Pizza, wood fired pizza
And we’re off!
What a run! There are days I have to stop and sit a minute just to reflect and felt it was worth writing down the thoughts. The main areas of reflection are customer satisfaction, our progress and musings pertaining to what we’ve learned.
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“Nothing ventured, nothing gained” said a wise person once upon a time. This fact is absolutely true. Along with the risk comes the learning curve. A wood burning oven has a pretty steep curve and has taken some real trial-and-error to produce great pizza. I spent an entire 24 hours early on just rearranging the wood to see the effect on the floor and cooking times.
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The year is about to end and we got a very late start. The toughest time to start a business in Estes Park is winter and of course, that’s exactly what we did. What have we learned?
1- Estes Park has some of the realest people of any town I have ever been in long enough to really get to know people.
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Frequently Asked Questions: I have found that the same questions are asked all the time have included them below.
The frequent questions are:
1- Are you really from New York? Yes, Born, Raised, Trained and Educated.
2- How long have you been here? 15 years.
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