We just did our Third event was last Saturday- we brought 100 crusts to a benefit fundraiser that was also selling hot dogs, baked goods and gumbo. Sold out in 2 hours. WOW! It was all zoom zoom push the pies through but so much fun and a great rush! We have one more ‘practice party’ scheduled before our first big 11 day event at the end of the month. We are hoping to sell an average of 300 pies a day during this period, and I am madly making dough and rolling balls for the freezer so we will be prepared. I expect to be exhausted at the end, but we are having so much fun and it’s the best thing my husband and I have ever done together in public. I just booked 5 events in 2 days. Thank you for developing such a GREAT business concept! You guys ROCK!
Are you ready to get Started? There’s no better way…. Get Rolling In The Dough Today – The Business Plan
A mobile food business is not only a great adventure, but a way to make money on your own terms!
Our Rolling in the Dough mobile food business-manual eliminates the guesswork, hassles and frustrating learning curve of operating your own fun, lucrative rolling restaurant. Inside you’ll find the proven, no-nonsense advice on starting a thriving concession business. Plus we’ll reveal the creative marketing ideas that will help you realize the potential of the portable pizza business.
It is a resource of best practices and insider information – as well as a first-hand account of mistakes to avoid. Learn proven processes that work, and pitfalls to watch out for. We’ll show you what you need to concentrate on right now, and what can wait so you can best focus your energy. Our business manual breaks down a complex business into easy-to-digest steps. Comprised of 13 chapters, Rolling in the Dough takes you from the planning stages straight to baking delicious, quality food at a hearty profit margin in just over 200 pages.
Rolling in the Dough also comes with a a digital folder of business plan templates, equipment recommendation spreadsheets, a wood-fired oven recipe book, and a cookbook dedicated to other foods you can cook in a wood-fired oven.
The Rolling in the Dough Manual Includes
Our world-class mobile wood-fired ovens have dramatically changed the business of selling concessions and catering. We manufacture a practical piece of equipment that is efficient, lightweight, and stable to create the safest mobile oven on the market today. We did not invent an oven on wheels– we perfected it.
Making Great Pizza
Pizza dough recipes, We’ve got some of the best on the planet.
Sauce recipes, You’ll want to stay in the kitchen to try them all.
Spices, Learn how to season your pizza to make it the best.
How do we transport and handle pizza dough? What types of pizzas sell best? What are the advantages of selling personal pizzas versus large pizza pies? We’ll answer these questions and divulge secret dessert pizza recipes.
Discover the essential strategies every business owner must know in order to succeed. We start with the fundamentals of owning your own business based on the deep wisdom and know-how that only comes with real-life experience.
Once you get a complete overview of our real-world business strategies, you’ll be able to easily avoid some of the common business pitfalls. Most importantly, this information will keep you focused on the path of success. We’ve included a proven business plan that takes the guesswork out of getting the right business permits, managing supply chains, advertising and much more. It’s as comprehensive as a franchise model, only without the rules so you are in complete control.
Licensing and Food Safety
Learn how to obtain a license from the Department of Health and the steps to get a food license. We also offer advice on preparing necessary legal files with expert confidence.
Intro to wood-fired ovens
The Easiest ways to start a fire
How many pizzas to cook at once
Number of pizzas made in one hour
Firewood to use
We cover these topics and insider tips on how to tell that the oven has reached the right temperature, the three kinds of primary heat sources and we debunk the 900-degree myth.
Festivals, Farmers’ Markets, and Private Catering
This chapter is one of the crown jewels of this manual because it will help you get an edge on the concession business right away. Learn how to find profitable events in your neighborhood, county or state. Save time and money, and benefit from our years of experience in the business—experience you can’t tap into anywhere else.
We’ll teach you how to apply to participate in these events and how much food you’ll need for each different type of function depending on the time of day or season. We give you an outline of the ideal booth set up to create easy workflow, which can save you staffing costs. Private catering pricing recommendations are also included.
In the appendix you’ll find the safest way to tow a trailer, sample festival and farmers’ market applications and more.
Take a look at what clients have said about their experience both as new business owners and also about Wood Fired University
Thanks for the update about the clips. The horse show ended on the 23rd and everything went great. Horse people from all over the country attended and a lot of them said that we had the best food that they have had at any horse show that they have been to. I have already been invited to do this show next year, so that is almost 3 weeks of bookings to count on each year. Also the show manager of the Cleveland Gold Cup has asked me about providing food for a show in September. People were very interested in the wood fired oven as it is a relatively new concept. People also liked the idea of pairing the pizza with gelato. We also offered a caprese salad, a watermelon salad and an italian sandwich where I made the loaf of bread to order in the oven. Overall things went very smoothly considering that this was my first big event. I remember at your seminar that you kept telling us that “you will work it out” when people had specific questions about handling certain situations. That was never more true than at this event. You never would be able to account for all the variables you might encounter at an event as each event is totally different, but as you said I “worked it out”. The gelato side of the business might be something that your pizza oven owners might be interested in to add to their business to increase revenues. Let me know your thoughts. Thanks again for your help and let me know if you have any prospective owners that may want to talk about the business. I would be more than willing to be a referral.
Well we got the trailer and have attended 3 functions in the last 15 days. We sold a total of $16,000 in 6 and 1/2 days and that is with 3 sometimes 4 people. We can put out about 50+ an hour (9 and 16″).The most in a day we sold was 395 pies in a day. Our bottom line profit is about 55% after all is said and done and that includes ALL the associated costs. We have learned a lot and have a lot more to learn. If you are interested I would like to share our knowledge at one of your events. I know others may not want to hear the short cuts we have taken but I don’t think we have compromised the quality at all. Our idea is to make money and we definitely know how to do that.!!!! Also you should be getting a few inquiries from this area about the trailers. We have talked it up to a number of people. We actually have had to turn down quite a few events because we are heavily booked for the next while.
We had a great and memorable first event. We parked the oven just off the front door of the brewery so we greeted everyone entering. The dough was amazing even in the cold weather. The oven worked great and everyone loved the pizza. We offered three pizzas and kept it pretty simple. It started out a nice evening with the sun still shining and it ended snowing 2 inches on us by 9:30. We didn’t have room to setup a tent so we were stretching and topping pizzas in the snow! What a memorable first night. Thanks for all the great tips.
I finally got a chance to come up for air (and count all my money), and am enjoying the local 4th of July festival. Its a 3 day annual event we are working, and not one person out of the est. 10,000 people in town hasn’t heard about the wood fired pies that some kid is slinging out, blowing peoples minds. Things couldn’t get better, but they will. I can’t thank you enough for showing me how to do exactly what I was dreaming of doing. Permanent location coming soon! (and website, and clothing, and business cards, and pictures. I know you feel as excited about this business as I do and hope all is going great for you too!
Can’t be much more pleased with my start–great press, some great early events. Have received excellent customer/client feedback–the pizza has been received glowingly. I am pretty happy at this point with my pizza product and method, but still wanting to improve and learn. No question at this point the product is far superior to anything in my general area and beyond. I would put myself up against anyone in the area for sure. The trailer so far has been great. Been real fun and quite an education learning its quirks and characteristics. Still working on marketing myself in the right places, but continue to get referral and word of mouth bookings.