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Starting Up - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Starting Up

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  • Starting Up

    I am new to the Forno Bravo community. I moved to the Jersey Shore two years ago. This is where I had TRUE Brick-Oven Pizza at a place in Bradley Beach, and a few places up in NYC. They used coal...it was a new experience for me, and never want to have an electric oven cook a pizza again.

    To make a long story short, I have had enough corporate ladder, and am ready to work for myself...then I stumbled upon a Maxey, MOBILE wood-fired pizza oven at an event. I'm in.

    As I am familiarizing myself with finances, legal issues, marketing and other aspects of the business, I can see where if done right...it can't fail.

    The obvious questions to starting a mobile vending/catering pizza business are: (I plan to start out mostly at events and grow clients to make it into the catering side.) Ultimately, I want to do Events AND Catering.

    1) What oven to buy (I like the Concessionaire)
    2) What to use for refrigeration?
    3) WHAT VEHICLE TO TOW? Truck/Cargo Van/SUV? don't want traditional "carnival vending vehicle" 3500lbs.
    4) Where to get food supplies (I plan to attend events in multiple states)
    5) What kind of license does the trailer/oven require? I get the run-around from different insurance agencies.
    6) Legal issues to burn/health. Again, this will vary, but the main problems will be health codes and in some places like CA, they are concerned about fire safety, there is the sink issue, and I rent an apartment right now. Any Tips/Hints?

    Thanks!
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