WHAT OUR CLIENTS ARE SAYING

FEEDBACK FROM THE FIRE WITHIN PIZZA CATERERS

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.

Scott M

I am crazy busy again this week hoping to hit $20,000 this month. I had a 10K catering gig last week. Also became official pizza for the local high school. Have BB King and Adele concert this week and a private gig plus soccer tourney starting tomorrow so doubling up on 2 of the days. I’m freaking exhausted but loving it.

Dave K

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.

Rob

I’m sure I will dream up more scenarios on where I can cook and I’ll have more questions when I wake up in the morning! Thanks for all your help…I appreciate all the time you spend in meetings and on the phone to make the experience on my end really awesome!

Monica M

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.

Sharbel

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.

Peyton

I haven’t burned anything down yet!!! I’m just getting used to the heat, like we were talking about I think its trial and error and eyeing it is the best way. Instinctively knowing and testing by hand is the best way. I am understanding the oven more every time I fire it up. I have a gig next Sunday so we will be on cue for that. Thanks.

Teddie C

There are things about this trailer that you wouldn’t think about if you tried to build onenyourself.

Jacob C

Follow your dreams- never accept someone’s else’s bs- be in charge of your life-Whatever you’re waiting for…if you have the vibe and gumption- it will work! Just believe in your self and work hard! Do it!

Jim King

We had our second event last night, a birthday party for my nephews’ daughter and son, about 40 pizzas. Lots of fun. We are both so pumped about how the oven and our pizzas are being received. 

Nancy S

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