WHAT OUR CLIENTS ARE SAYING

FEEDBACK FROM THE FIRE WITHIN PIZZA CATERERS

Your attention to helping us grow our business is a real difference and much appreciated.

Charlie

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!

Sabert L

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

The ovens look great. Thank you for the amazing customer service. You are really doing things right.

Michael

I think the first farmers market was a success! We cooked some steaks and pizza for Mario Batali on Saturday at a private fishing picnic, also a success! Thank you again for a wonderful product.

Brigitte B

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 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!

Cody

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

Thank you for coming up with this concept. It brings my family close. The oven looks great after a year of events, although I garage and polish it frequently. We get so many compliments on it. Not as many as our pizzas though!

Ron A

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

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