About this episode
Powered By ThrivePOS - Pizza Driven Point of SaleIn 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: 859-404-8089Email: george@pizzasolution.comThe Fresh Patch Podcast - Where Good Pets Get It. Welcome to the Fresh Patch Podcast where we talk about everything, from dog...Listen on: Apple Podcasts The SafeWork Advantage PodcastMost workplaces react to violence—SafeWork Advantage shows employers how to prevent it.Listen on: Apple Podcasts SpotifyStarting a Podcast? Try Riverside freeDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the showJoin our free community on Skool https://www.skool.com/tyrells-group-9324/about Free Tools and Courses for Pizzeria Owners & Managers Email: info@tyrellreed.com Upcoming events and appearances: Pizza Expo Las VegasOn the show floor recording podcast episodes
