What’s your story?
I relocated to Syracuse and noticed no one was doing mobile wood fired pizza. I spent a year obsessing about ovens, materials and ingredients to figure out a way to get my dream off the ground and on wheels. In 2015, Toss ‘n’ Fire was born.
I’d say don’t be afraid to take measured risks when you are in the restaurant business or in the food business in general. Don’t be too quick to take risks, but also, don’t wait around and not do it. It’s kind of my thing.
The biggest thing we sell is our salt potato pizza, since those ingredients are Syracuse’s claim to fame. We mash the potatoes and put them on pizza with bacon, cheddar and mozzarella. It’s become our signature item.