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


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Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
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Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
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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?