Joined Oct 29, 2012
I am in the process of co-opening (as chef) a small pizzaria in a medium sized city. The owner and myself want very much to have a gyro spit because we love a real gyro sandwich carved off the spit (aka the cone).

But the owner feels that we wouldn't sell enough gyros for the cone to maintain properly. He thinks that, without almost constant carving, it would become over-cooked/dry/burnt.

Is that a realistic concern or can you turn the flame down once the cone is fully cooked and the restaurant isn't busy, i.e., 2-5pm?
Joined May 5, 2010
From what I remember, the cone stays on the heat all day, albeit at a very low temperature. I recall that the cone was removed from the unit each evening, allowed to cool down, then into the walk-in it went
Joined Nov 18, 2016
A guy in my old home town had a live fire spit and two hundred people out the door on Saturday nights. He'd slice the meat off when it's perfect and rest in a gastro pan. to serve he'd reflash on the griddle... no problemo.
Joined Jun 27, 2012
Good luck with your opening.

My first piece of advice when someone is unsure of a menu item is to run some blackboard specials to get some kind of stats to study.

My Grands can eat pizza for every meal but me not so much.

I just go along to get along most of the time and appreciate a good sandwich offering (not just the usual wings and bagged salad) so if I were you just breaking even on the dish would be a good thing if it got more butts in the seats.

Gyros make perfect sense in a pizzeria.

Trims can be used for a house specialty pie .... sauteed onions...mushrooms...something a bit spicy... a tomato sauce but less acidity...something with a beefy back note.

Just thinkin' out loud.

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