As your pizza consultant my mission is simple!!
Save you Time and Money by having the most control of your pizzeria without letting it control you!
For over 15 years I have owned, managed and built pizzerias around the world.
I have gained valuable insight as to what works and what does not work.
" Don't follow the past, look back respect it and create your own legacy. " Alastair Hannmann "Pizza Buddha"
New and Existing locations from concept creation to maximizing your square footage. Mix use kitchens, Ghost Kitchens & Food Trucks. Having an efficient kitchen is not only important for quality food it also plays a major roll in keeping your labor cost and turnover down.
Can't decide what to buy? Concerned about layout? What size oven to purchase? What style pizza works best in my market? I make a lot of dough and need to source equipment?
I work with many different vendors to find what works best for your operation New or Used.
Are you measuring by volume or weight?
What type of flour works best for your recipe and budget?
Are you recipes written out in manufacturing format?
Equipment is not cheap but if you source the right machine for the correct application it can save you thousands of dollars in labor and legal costs due to work related injuries. Machines such as Dough Dividers, Water Dosers/Meters, Check Weight Scales, Metal Detectors, Packaging Machines, High Volume Ovens, Fully Automated Production Lines, Robotics and More!!
VPN Pizza Napoletana - NY Style - Coal Fired - Tavern Style
Chicago Cracker Thin - Classic American
Detroit Pizza - Chicago Deep Dish - Roman - Sicilian - Cast Iron - Grandma Style
Now you have a great tasting pizza what else should you add to the menu to compliment it?
When it is too many items? Understanding your Back End reporting is just as important as your Dough Formula. Reviewing your Product Mix Report on your Point of Sale system provides valuable information on how to effectively manage cost.