Brick Ovens Help Fast Casual Expansion

New York Brick Oven Co. offers rotating brick oven.




With predictions of thousands of fast casual restaurants set to open in the next few years it’s easy to understand the importance and huge impact it will make on the already gigantic food industry in America.

At the forefront of the new trend is the fast casual pizza market. This is basically super-fast pizza being hand assembled in front of the consumer and then cooked at a very rapid rate in a brick oven. The popularity of the new market is based on consumer trends and a preference for high-quality, fresh-assembled items.

Millennials are looking for healthier and more nutritious dining choices and demanding it in a very fast and trendy manner. This has led to a new wave of fast casual pizza concepts being developed to fill the demand.

The reason why pizza is becoming the hot ticket item for the development of such new trendy places such as Spin Neapolitan, Revolve and Blaze is that pizza is truly a universal food with endless possibilities and varieties. When adding fresh, wholesome ingredients to a very basic and nutritious platform of cheese, tomatoes and dough, you get a winner every time.

The trouble with making a successful fast casual pizza operation in the past was always the inability to make a very high quality product in a very fast way with traditional ovens. Now that brick ovens are understood and have become a standard for great pizza, the stage was set for the ultimate in high production revolving brick ovens causing the New York Brick Oven Company to become the industry leaders with its revolving deck brick oven fueled by wood, gas or a combination of the two.

Simplicity in use with easy training and a consistent product at warp speed was the key and has opened the door for many people with a good pizza to expand into this market and become contenders. Revolving Brick Oven-Perfect Employee

Ultimately, the real winners in this new pizza game are the consumers who are driving concepts to be better, faster and fresher in trend-friendly places. When you walk into one of these new fast casual pizza concepts, look for the signature ingredients of a visible assembly line where you choose your own ingredients, hand-assembled pizza placed in an authentic high temperature brick oven and your finished pizza delivered to you in less than five minutes! Enjoy the pizza future. 

To find out more about New York Brick Oven, visit www.brickovensforsale.com.

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Pizza-Stuffed Burrata Isn't Just Weird for the Sake of Being Weird

Like many dishes at The Bedford, this inside-out pizza was designed with Instagram in mind.

Unknown Minnesota Songwriter Pens Hit Jingles for Little Caesars

Todd Millenacker was inspired to write his first song for the chain when he bombed out at a pizza-eating contest.

Survey Finds Italians Don't Limit Themselves to the Classic Margherita Pizza

More Italians like pizzas with multiple toppings.

Nashville Pizza Trio Planning to Expand Hip-Hop Concept to Atlanta

George R.R. Martin Lists His Favorite New York Pizza Joints

While the fantasy author's fans wait impatiently for his next book, the "Game of Thrones" creator dawdles over a cheese slice at Di Fara.

President Bush Liked His Pizza Loaded With Toppings

As America mourns its 41st president, a Houston pizzaiolo reflects on an unlikely but enduring friendship.

How Restaurants Can Use Their Data to Make Decisions

Just like the big chains, smaller pizzeria owners should learn how to use data to boost business.

The Dough Must Go On: 5 Pizza Tips From the Dough Doctor

Tom "The Dough Doctor" Lehmann offers suggestions for achieving the right dough temperature, reducing bubbles and more.

Get Ready for Spaghetti-Crust Pizza From Tony Boloney's

This one-of-a-kind signature pie, inspired by owner Mike Hauke's father-in-law, has oodles of noodles and big, spicy flavor.

PMQ and the U.S. Pizza Team hit London

Fierce competition at the European Pizza Championship and 3rd European Pizza & Pasta Show
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags