Discussions

Where will you be located?

Excellent news!  
 
Please have a gluten-free crust so my husband can have some, too  
 

village_idiot said "Excellent news!     Please have a gluten-free crust so my husband can have some, too     "

Gluten - Free crust ---  
 
please provide a small and a medium size crust and at a reasonable prices. I want to take family out for a break but I do not want to pay your hydro bill for the whole day on one tiny special pizza.  
 
Also cheese Garlic bread I want to know I am eating Garlic and I want it cheesy. Pizza Hut has good bread but not Garlic enough and needs a bit more cheese please.  
 
Shrimp is a must please!  
 
To the edge means make the toppings and the cheese to the edge not 1/2 inch away!  
 
Thanks for Reading!  
 
Please train your staff well! An empty coffee cup can hurt the tip. A slow meal delivery without an explanation is not being kind especially if there is a small child at the table.  
 
Let your customers know if you demand your waitresses to tip share, or if you automatically add tip to say a table of 8 or more! What happens if a large table has separate bills? Put a plastic coated card on the table to explain your tipping policy please.

Yay!  
Could I suggest fresh mushrooms (vs canned), and having anchovies as a topping option?  

Jamie said "Fired - a new Wood Fired Pizzaria is slated to open up in late January!     We're eager to hear some suggestions, feedback and comments from potential customers.     So tell us what you think and we'll be keeping a close eye on the thread for ideas!   "

What sort ofa pizza joint will you be, what class of toppings and freshness will you strive for? Everything made in house?  
 
House made dough, housemade marinara or pizza sauces?  
 
What calibre of ingredients will you utilize? Arugla, prosciutio?, sun dried tomatoes?  
 
Or go with the typical ham, pineapple from bags and cans.  
 
I'd love to see a place here with 100 percent fresh ingredients and scratch made everything and the recent push in the market will probably echo my sentiment.  
 
Theres some guys in winnipeg that do a real good job of pizza at a high end albeit coal fired and not wood fired.  
 
http://www.carbonecoalfiredpizza.com/wp-content/uploads/2015/11/food_menu_2015.compressed.pdf

Double post.  
 
Edited by Flutterby, 2015-12-07 15:30:48

One big deal for us is having the option of an authentic whole grain wheat (not white, not whole wheat) crust.  
 
Something else that we would like to see in a pizza is attention given to real & fresh food ingredients minimizing or eliminating: synthetic preservatives, artificial flavors and artificial colors. More people are becoming aware of what they are eating and are eliminating these things.  
 
All of these things would make it taste like our homemade pizza, only with wood-fired perfection.  
 
Hmmm...thinking more on crusts...a choice of flavored (with real spices)  
crusts would be good...or sourdough, biscuit, foccacia, crusts or something similar would be a nice change.  
 
Considering Sharon's request...some ideas might be to have various appetizer options hunger pangs in check or simple activities besides the common placemat & crayons to keep kids occupied while waiting if it is an eat-in establishment.

Souris has an INCREDIBLE restaurant called the WoodFire Deli. If you havent had woodfire pizza before. They have a website and Facebook page, with menus. So awesome.. I tend to stop there on my way to or from Brandon.

Is it by the same people who run the one in Souris?

I had a pizza in Winnipeg a couple of weekends ago and it had ham, pineapple, shredded coconut and slivered almond. No tomato sauce, it sauce might have been more of an olive oil base.  
 
SO GOOD though. I love when pizza places have unexpected and different topping combos!  
 
Good luck with your business!  
 

Please oh PLEASE make a diabetic friendly pizza.Instead of using wheat flour use coconut flour! Want a recipe? Please see pintrest, you can get a recipie there. You would be the only restaurant in Brandon that has diabetic friendly pizza!  
 
PULEEEEZZZZ!!!!!!  

Whole wheat and multigrain would be great!

Really? You want cheap pizza? Pick one up at the grocery store. Also, It is none of your business if they have a tip pool or not. Next, I have never been to a restaurant that has a plastic coated card with a list of their policies on it. People are not in business to break even. There are hydro bills, water bills, mortgages or rent,taxes, both locally,federally, and provincially. There is employer cpp, ei, the list goes on and on. If you are not prepared to pay good money for good food, cook at home. You get what you pay for.

Took the words out of my mouth!

I meant that just because a glutton free option is considered a speciality item, it does not have to cost an ridicule high price for a tiny 1/2 plate offering!  
 
I am not looking for a cheap pizza but a reasonable priced one!  
 
The plastic tipping guideline idea is just that a suggestion. They can be bold ( if they dare) and make things clear. Hide nothing, be honest, makes everyone happy!  
 
I know there are waitress grumpy over losing their tip money to cover "tip outs" for their customers bills who did not tip enough. If customers understand where that tip is spread to, then they may see and understand that (3% or 2.00) does not cover it.

If you want to bring in a wood fire pizzeria, then go for the gusto and make it an experience everyone will come back for more. Fresh veggie toppings, unique meats and cheeses, authentic sauces and one most important thing...... cooks that love their food. I'm sorry to say that a teenager out of high school does not make a fantastic pizza, a pizza chef makes a fantastic pizza. Make the wood fire oven a centrepiece and allow the customers to view the cooking experience. Italian music, wine, fresh salads. Don't make it into another low budget 2 for 1 pizza place. I agree that there does need to be some gluten free and other health options.

well said, CBS  
 
Edited by Weizen, 2015-12-08 05:47:31

I think its important to have fresh ingredients and to locally source produce, chesses and if possible in house or local charcuterie (bacon, ham prosciutto ect). It makes a huge difference in the taste of the pizzas. Good luck in your venture.

Jamie said "Fired - a new Wood Fired Pizzaria is slated to open up in late January!     We're eager to hear some suggestions, feedback and comments from potential customers.     So tell us what you think and we'll be keeping a close eye on the thread for ideas!   "

Am I the only one that finds it kind of weird that Jamie comes on here and announces a new restaurant, asks for feedback, and then has been silent? The first reply was asking the location. This has yet to be answered! If this was my new business, I would be watching this thread like a hawk, and replying to everything - getting as much info out to the public as possible. Just my thoughts.

Not everyone has time to sit on the computer and answer questions 24/7 especially if planning for a new restaurant (possibly working full time and caring for a family?) Let's allow time for responses before passing quick judgement. The post was less than a day ago. I'd like to believe the thread's responses are being watched and the original poster is gathering as much info for well thought out answers!

Where it is located, what the name is. Keep the public informed

Although the pizza oven is closed for the season their menu is fantastic.  
I wish you well and it will be great to be able to have a wood fired pizza in BRANDON.

Hi GoWheatsGo - we are certainly watching the thread and absorbing all information and feedback provided. Rather than derail the great feedback coming in - we're listening to the consumers and discussing ideas that may incorporate with our existing plan.  
 
Fired! will be located in the former Vern's Pizza location at 2430 Victoria Ave. Our phone number upon opening will be 204.717.FIRE. We'll be featuring wood fired pizza, fresh & healthy concepts and interesting renditions on street food concepts (quick and creative items). We will have seating in the front but will not be a traditional dine in establishment. Instead focusing on take out / delivery while at the same time providing guests that choose a comfortable place to grab a seat over lunch or during a stop in.  
 
We will most certainly have a gluten free dough option. While emphasis will not be on creating every item from scratch we are committed to using the best ingredients available to us and will be anything but a traditional low budget pizza shop.  
 
Thanks for the feedback  
Keep it coming!  
Jamie

My biggest deal breaker for a pizza restaurant is a greasy crust. Otherwise, a variety of toppings would appeal to all tastes.

Jamie said "Hi GoWheatsGo - we are certainly watching the thread and absorbing all information and feedback provided. Rather than derail the great feedback coming in - we're listening to the consumers and discussing ideas that may incorporate with our existing plan.     Fired! will be located in the former Vern's Pizza location at 2430 Victoria Ave. Our phone number upon opening will be 204.717.FIRE. We'll be featuring wood fired pizza, fresh & healthy concepts and interesting renditions on street food concepts (quick and creative items). We will have seating in the front but will not be a traditional dine in establishment. Instead focusing on take out / delivery while at the same time providing guests that choose a comfortable place to grab a seat over lunch or during a stop in.     We will most certainly have a gluten free dough option. While emphasis will not be on creating every item from scratch we are committed to using the best ingredients available to us and will be anything but a traditional low budget pizza shop.     Thanks for the feedback   Keep it coming!   Jamie "

Disappointing that your are not going with a bigger location, but I understand that you are starting a new concept so it's likely best to start small. My strongest suggestion is steering towards offering some unique meat, cheese and herb pizzas. Best of luck and looking forward to your opening day!!  
 
Edited by CBS, 2015-12-08 20:28:13

Local sourced ingredients, some vegetarian options and maybe even a vegan (gasp) option would be pretty amazing, it would be the only vegan pizza in town that I know of

Fresh ingredients and some healthy pizza toppings/options!

Thanks for involving folks in the process.  
There's obviously a certain amount of planning that's already gone in so not sure if this is quite up your alley or not, but would love to see someone do a takeoff of these guys...  
http://www.blazepizza.com  
Sort of a Subway/Qdoba meets pizza and damn tasty to boot  
 
Edited by Adam, 2015-12-08 21:16:42

Hi Adam,  
 
Thanks for the great feedback. Places like Blaze (if i'm following correctly) and most certainly ZA Pizza Bistro in Winnipeg do a quick, fired, custom on the go pizza. It's not a wood fired pizza - but it is certainly a very fast, tasty pizza. Fired! will offer that same speed, customizability and authentic wood fire. Our concept lends itself well to the on the go consumer and in fact - you will certainly find Fired! equipped with personal sized pizza options that will be comparable in price and wait time as places like Qdoba & Subway are for quick stops and take out. We're very excited to launch our concept and give you two thumbs up on the suggestion!