Proposal | napoletana3

GLOBAL CONSULTANCY PROPOSAL

The goal of the consultancy offered by our Company is to make available across the world all necessary knowledge for opening a pizzeria (Neapolitan or any other artisan crafted style), covering every step from the layout of the restaurant to the opening. The global plan has been divided into 3 phases, each one operating individually.

1) Construction Phase

The first phase of the process will be focused on the basic concept of the creation of your restaurant, analyzing all the aspects involved in cooperation with your design and construction staff. Once you find the right location of the business, we will help you:

Explore the proper layout of the space, proposing different solutions to be properly evaluated in order to optimize space usage and design the optimal space layout for the new restaurant.
Help you choose the proper equipment, analyzing all potential machinery in terms of regulations and technical performance of the different equipment.
Contact the right equipment producers, finalize the sale and follow up on the shipment and the installation.
Find the right source for fresh ingredients (either locally produced or imported).
Analyze and develop the menu, finding the right items from the best of the Neapolitan tradition.

2) Technical Phase

The second phase of the consultancy aims to provide strong technical support and expertise for the production of a traditional Neapolitan Pizza, which will be the key to the success of your restaurant. In order to constantly produce a high quality Neapolitan Pizza, made in a classic and traditional way, you need to have a staff perfectly trained on the use of top equipment and ingredients.

The technical aspect of the training program will guide the pizza staff to focus on the production chain, starting with the correct use of tools and equipment, the right preparation of the ingredients and, finally, the proper technique of making dough, including the proofing time, the portioning, the manipulation, and stretching.

The next step will include the topping of the pizza and the cooking technique, using correct temperature and timing, guaranteeing the consistency of the final product.

We will ensure that the new hired pizza maker staff will pass several levels of rigorous instruction before they are ready to cook on the production line.

Below is the 8-step process of technical training:

Introduction of all the attendees to the instructors and review of their working culinary experience.
Introduction to the world of the Neapolitan Pizza, with particular emphasis on historical significance, in order to give to the students a strong and deep understanding of the product and its value.
Familiarization with all of the equipment and technical production method to understand why their utilization makes a difference in the quality of the final product.
Identification of the basic ingredients and differences between similar ingredients in terms of obtaining a better final product.
Preparation of the dough by hand and with a mechanical mixer, forming of the dough balls through the correct method, and storage at the proper temperature.
Instruction on the correct way to handle and stretch the dough in a classic and traditional way that will help optimize the process, maximize the time on the production line, including the proper way to put topping over the pizza disc and minimize the excess helping to low the food cost.
Instruction on how to bake a pizza in a traditional wood (or gas) burning oven that keeps a constant high temperature, how to spin it correctly, and how to manage more pies at the same time.
Identification of the right time when the pizza is perfectly cooked and ready to be removed from the oven and served.

3) Opening Phase

The last step of the consulting plan will be the opening and development of the working schedule, during which the new staff will become familiar with their every day tasks and responsibilities in the most efficient way. We will also train and select the staff, assigning to each member of your new team the most suitable position during the opening of the restaurant. Rotation of positions of all the staff will allow for best optimization of the entire production line, resulting in a final product consistent in quality and look.

At the end of our consultancy service, we will have trained and staffed an entire pizza crew ready to perform independently, and we will provide all the operational material, including special recipes and specific production methods for the entire pizza production.

Pricing

Please contact us for plans and pricing.

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Explore the proper layout of the space, proposing different solutions to be properly evaluated in order to optimize space usage and design the optimal space layout for the new restaurant.

Help you choose the proper equipment, analyzing all potential machinery in terms of regulations and technical performance of the different equipment.

Contact the right equipment producers, finalize the sale and follow up on the shipment and the installation.

Find the right source for fresh ingredients (either locally produced or imported).

Analyze and develop the menu, finding the right items from the best of the Neapolitan tradition.

Introduction of all the attendees to the instructors and review of their working culinary experience.

Introduction to the world of the Neapolitan Pizza, with particular emphasis on historical significance, in order to give to the students a strong and deep understanding of the product and its value.

Familiarization with all of the equipment and technical production method to understand why their utilization makes a difference in the quality of the final product.

Identification of the basic ingredients and differences between similar ingredients in terms of obtaining a better final product.

Preparation of the dough by hand and with a mechanical mixer, forming of the dough balls through the correct method, and storage at the proper temperature.

Instruction on the correct way to handle and stretch the dough in a classic and traditional way that will help optimize the process, maximize the time on the production line, including the proper way to put topping over the pizza disc and minimize the excess helping to low the food cost.

Instruction on how to bake a pizza in a traditional wood (or gas) burning oven that keeps a constant high temperature, how to spin it correctly, and how to manage more pies at the same time.

Identification of the right time when the pizza is perfectly cooked and ready to be removed from the oven and served.