Awesome to see ya back to youtube brother! I totaly agree that dough management is super important. You two are rockin it!!!! Hope to make it to Florida one day, and can spin a pie with ya😊 Hope you are well. LOVE THE PIZZA GAME!
I can tell by your workflow you are efficient. The whole knowing he didn't have a dough ready for his next pizza, but he was just starting making his pizza so you had time to finish your pizza and still get tge next dough ready for him. Well done. I have a tiny store that pumps huge volume. We were forced to be super efficient we do things same way as you
So nice to see you again. What kind of flour are you using?Your channel will grow now that your back. How can we get a hold of you for mentoring and consulting? Amazing video watching you Kick Ass...
General Mills All Trumps flour and I will do a video explaining what I can help with in terms of consulting. You can reach me at evanfitzLN@gmail.com as well :)
Been a minute. Moving back with the parents isn't a bad thing these days considering the economy after 4 years of a post turtle and his hyena screwing things up fir everyday people. Hopefully the new venture enriches you financially and wishing you well on the book. Keep grinding, dude.
We do about 14k Fridays 3 on pizza The stretcth guy has the easiest job. Its better when he helps make simple pizza like a plain or pepperoni. But he only helps if I tell him too. It gets aggravating constantly having to tell someone dont just stand there The toppings guy has a straight forward job but it does get exhausting. The guy pulling the oven can be challenging but its not bad if you have a good workflow
I see 973 is your store in Jersey I'd love to see it! $14k Friday nights is awesome man, and very rare nowadays you have to have good food to do those numbers! Usually the stretch guy does have the easiest job but I realized doing what a normal stretch guy would do would put as far too long a wait time. I'm trying my best so your words mean a lot!
It is very good partially in thanks to the Rotoflex, I will admit being at capacity makes it tough to achieve longer ferments especially on Saturday and Sundays. Insider secret the best dough you will get at almost any pizzeria will be Tuesday-Thursday. Even with a walk-in full of dough we go through it all on a Friday. The first Friday they were open (I wasn't there) they ran out of dough and had to 86 pizza.
You're not wrong, seeing pros and cons has definitely got me to where I need to be for that, and if I learned anything starting a popup business it's that you just need to get started and figure more out as you go. Thank you for the motivation!
@@tonyp9179 I'm a retired ex floor trader. Floor trader = I worked on one of the trading floors in Chicago during the "golden era" of floor trading. That business, for the most part no longer exists. The screens eliminated 99% of floor traders. Luckily, I was retired before that happened. Make no mistake, I caught a lot of lucky breaks and was in the right place at the right time just because of my age. These days, that's no longer even a possibility since the entire business has changed so much.
Welcome back, we missed you
I miseed all of you too!
Awesome to see ya back to youtube brother!
I totaly agree that dough management is super important.
You two are rockin it!!!!
Hope to make it to Florida one day, and can spin a pie with ya😊
Hope you are well.
LOVE THE PIZZA GAME!
I'm doing better than ever and so happy to be back, missed you man hope you are well too!
I can tell by your workflow you are efficient. The whole knowing he didn't have a dough ready for his next pizza, but he was just starting making his pizza so you had time to finish your pizza and still get tge next dough ready for him. Well done. I have a tiny store that pumps huge volume. We were forced to be super efficient we do things same way as you
Happy to see you’re still doing it
Thank you brother!!
Wow. Thats allot of pizzas. Good to see you back. I hope you still have park. Thank you for the update video.
I do still have Park!!! There are two other dogs at my parents house that he loves so much! I missed you ❤️
Do your own thing man, perfect some ny style good pizza. That place looks like a higher quality blaze
good to see you back man
Yessir I missed my UA-cam fam! Thank you ❤️
Pizza is my life- i would give anything to have my own pizza shop
Same even I am not an owner yet.
Pie til I die!
Glad to see you're back! Saw they're moving the one to a bigger location too!
Yes they are! Thank you!! It feels great!
Id also love to see the expo station...who is at the other end bagging and organizing these orders?
I'll definitely do an oven/garnish/expo POV video, the rest are counters and servers that do an amazing job between organization and customer service!
Glad to see u back..you still in north Florida?
Sign me up for copies of the books
Yours will be signed my friend!!
So nice to see you again. What kind of flour are you using?Your channel will grow now that your back. How can we get a hold of you for mentoring and consulting? Amazing video watching you Kick Ass...
General Mills All Trumps flour and I will do a video explaining what I can help with in terms of consulting. You can reach me at evanfitzLN@gmail.com as well :)
General Mills All Trumps flour!
Email me at EvanFitzLN@gmail.com !
Been a minute. Moving back with the parents isn't a bad thing these days considering the economy after 4 years of a post turtle and his hyena screwing things up fir everyday people. Hopefully the new venture enriches you financially and wishing you well on the book. Keep grinding, dude.
Thank you so much :)
We do about 14k Fridays
3 on pizza
The stretcth guy has the easiest job. Its better when he helps make simple pizza like a plain or pepperoni. But he only helps if I tell him too. It gets aggravating constantly having to tell someone dont just stand there
The toppings guy has a straight forward job but it does get exhausting.
The guy pulling the oven can be challenging but its not bad if you have a good workflow
I see 973 is your store in Jersey I'd love to see it!
$14k Friday nights is awesome man, and very rare nowadays you have to have good food to do those numbers! Usually the stretch guy does have the easiest job but I realized doing what a normal stretch guy would do would put as far too long a wait time. I'm trying my best so your words mean a lot!
@@LevitaNostra My store is in New Hampshire. Vintage Pizza. My screen name on UA-cam was auto generated
Definitely high volume… how is the quality? Recently picked up a pie locally (due to storm), the dough was garbage..definitely QC had fallen off
It is very good partially in thanks to the Rotoflex, I will admit being at capacity makes it tough to achieve longer ferments especially on Saturday and Sundays. Insider secret the best dough you will get at almost any pizzeria will be Tuesday-Thursday. Even with a walk-in full of dough we go through it all on a Friday. The first Friday they were open (I wasn't there) they ran out of dough and had to 86 pizza.
What is the spray you are using on dough for stacking in the dough box? Water?
A spray oil, pretty standard like PAM
Impressive man. How is that possible though…5k/hr that’s like 250+ pies.
It's a combo of pizza, dinner side, and a full bar (bar isn't too much)
Thank you!!
Why are you working for someone else? Get a loan and make your own business. There's no future in working for someone else.
You're not wrong, seeing pros and cons has definitely got me to where I need to be for that, and if I learned anything starting a popup business it's that you just need to get started and figure more out as you go. Thank you for the motivation!
What do you do? if you don't mind I ask
@@tonyp9179 I'm a retired ex floor trader. Floor trader = I worked on one of the trading floors in Chicago during the "golden era" of floor trading. That business, for the most part no longer exists. The screens eliminated 99% of floor traders. Luckily, I was retired before that happened. Make no mistake, I caught a lot of lucky breaks and was in the right place at the right time just because of my age. These days, that's no longer even a possibility since the entire business has changed so much.