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Pizza Restaurateurs - Forno Bravo Forum: The Wood-Fired Oven Community



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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Pizza Restaurateurs

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  • Pizza Restaurateurs

    I asked permission from Peter to start a thread at Pizza Quest for the professional pizza maker. We are opening an artisan coal-fire pizza restaurant here in Louisville, Kentucky. We have been in the food business for the past 24 years but this is our first restaurant. I don't know if there are many of you out there looking to start your own restaurant or have established pizza places but I thought this might be a place we could tap into the pizza community to discuss the various challenges in providing an artisan product at restaurant volumes.

  • #2
    Re: Pizza Restaurateurs

    We received this email link from a guest viewer on Pizza Quest. I thought I would pass this along. I think any restaurateur would be interested in it.


    Thought you might be interested in this podcast from APM's The Story - it's about Detroit Pizza (ever heard of it?) and persistence...

    The Comeback Business — The Story from APM[/FONT]


    • #3
      Re: Pizza Restaurateurs

      Thanks Brad. I appreciate the link.


      • #4
        Re: Pizza Restaurateurs

        I would also like to make a career change. I was thinking of looking for a mentor to trade free labor for teaching me the business.


        • #5
          Re: Pizza Restaurateurs

          Have you tried making artisan style pizzas? I have a college student who sent me photos of his pizzas that blew me away. I don't know if I can upload a photo here but I was floored at what he had accomplished in his kitchen. As a restaurant owner I want that kind of person behind the paddle. If you go to my facebook at Coals Artisan Pizza you will be able to see his pictures. If anybody knows how to upload a photo here I would be happy to do that as well.


          • #6
            Re: Pizza Restaurateurs

            Not sure what you mean by artisan style pizzas. I do make my crust from sourdough if that's what your referring too. I don't need help with the pizza making end or the business of business end, I need help with the successful pizza business end. I guess the do's and don'ts is what I'm missing.

            My partner is from Louisville and was wanting to know what part of town you will be doing your restaurant.


            • #7
              Re: Pizza Restaurateurs

              I am new to the restaurant business so I don't know if I could offer you much in the way of mentoring. We did own an Italian food business for twenty years that serviced customers such as Tyson, Sam's Club and Trader Joe's. What we bring to the table in this venture are systems and Haacp knowledge as well as manufacturing quality foods in large volumes. Fortunately a restaurant is a smaller business model to something we have done in the past. The difference here is that we will be ale to concentrate on every single pizza coming out of the kitchen.

              Small world about your partner! We are opening up the restaurant in St. Matthews at the Old Vogue center.