Episode 101
Powered By ThrivePOS - Pizza Driven Point of Sale
In this episode, George Clark from Pizza Solution/Restaurant Outfitters breaks down the oven decisions every pizzeria struggles with. You get a clear look at electric decks, gas decks, conveyors, and wood fire options. George explains why so many high-volume shops are switching to electric, what operators miss when comparing ovens, and how to match your equipment to your dough, your workflow, and your goals.
You learn how oven choice affects consistency, labor, bake time, recovery, and long-term maintenance. George also shares real examples from shops across the country, the rise of electric technology, and what to avoid when upgrading your setup.
If you want a better bake, faster production, or a smarter equipment strategy before your next expansion, this conversation will help you make the right call.
George Clark
Cell: 859-404-8089
Email: george@pizzasolution.com
Learn More By Visiting ThrivePOS.com/PizzaKing
Roof Top Innovations the leading Roofing Company in Waco, Tomball surrounding areasWant to connect? Send me an email to info@tyrellreed.com
Published on 1 week, 1 day ago
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