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I'm assuming OP means a pizza restaurant not a factory? Not a restaurant owner but I'm curious how a pizza place consistently sells 15 pizzas/hour @ 8 hours a

I'm assuming OP means a pizza restaurant not a factory? Not a restaurant owner but I'm curious how a pizza place consistently sells 15 pizzas/hour @ 8 hours a day... let alone more More likely what's going to happen is you have "bursty" rush times where you need more people to scale up and dead times where you have minimal sales?

mapt 3y ago
Pizza places are the factories of foodservice; Competitive, assembly line operations, feed a lot of people every night from a shoebox form factor with little or no seating, very low margin by comparison to other foodservice sectors. The cheese is most of the cost of your slice, and you'll have a hard time beating these prices at home. https://thinktank.pmq.com/t/how-many-pizzas-per-labour-hour/17897/14 https://thinktank.pmq.com/t/how-many-pizzas-per-labour-hour/... "With 2 Edge60 ovens and the right 4 people in the kitchen our best production has been 120 pizzas per hour." "On my best night with 4 people putting them in and 2 taking them out I can do 60 an hour. Granted, we have 4 different sauces and some of our toppings get put on after they come out of the oven, but I’m certain we can improve that number. What more can you tell us about your set up?" "We can get about 250 pizzas per hour done in a triple stack. It takes about 12 Insiders to make this happen. Drivers will also help out while they are waiting for deliveries." "We can get 120 large (16 in) pies per hr using 4 marsal and sons deck ovens. Each oven can hold 6 16 inch pies. We sell smaller sizes too, so we can do a little bit more than 120 including those. ... We do that with 4 people (2 makers, 1 tender, 1 cutter)."
- deleted 3y ago
  [deleted]
- nomel 3y ago
  If you’ve ever worked at a pizza place, or in any food service at all, you’ll understand that these numbers are peaks, during a time called “rush hour”, and can only happen for a few hours a day, probably on the weekends or sports night. These numbers aren’t sustained. And even then, this must be in a metropolis if there’s no seating. I’ve never been to, or seen, a pizza place without seating, outside of downtown SF. Pizza shops are not factories, for the majority of the day. They’re mostly empty.
  - mapt 3y ago
    Peak service throughput: Comment1: 30 pies per man-hour Comment2: 10 pies per man-hour and thinks there's room for improvement Comment3: 21 pies per man-hour Comment4: 30 pies per man-hour My assumption was a bit more conservative to account for that: 15 pies per man-hour, averaged over the course of the workday. Maybe I should have gone with 10 pies and a $1.50 increase? 7.5 pies and a $2 increase? Even with those numbers, my point holds.
    - nomel 3y ago
      This math isn't realistic. Where I am, the legally mandated minimum shift length is four hours. Divide your numbers by three. Divide it by 3 or four again because this peak only happens on the weekends. And, again, I think this assumes some metropolis.

mapt 3y ago

Pizza places are the factories of foodservice; Competitive, assembly line operations, feed a lot of people every night from a shoebox form factor with little or no seating, very low margin by comparison to other foodservice sectors. The cheese is most of the cost of your slice, and you'll have a hard time beating these prices at home. https://thinktank.pmq.com/t/how-many-pizzas-per-labour-hour/17897/14 https://thinktank.pmq.com/t/how-many-pizzas-per-labour-hour/... "With 2 Edge60 ovens and the right 4 people in the kitchen our best production has been 120 pizzas per hour." "On my best night with 4 people putting them in and 2 taking them out I can do 60 an hour. Granted, we have 4 different sauces and some of our toppings get put on after they come out of the oven, but I’m certain we can improve that number. What more can you tell us about your set up?" "We can get about 250 pizzas per hour done in a triple stack. It takes about 12 Insiders to make this happen. Drivers will also help out while they are waiting for deliveries." "We can get 120 large (16 in) pies per hr using 4 marsal and sons deck ovens. Each oven can hold 6 16 inch pies. We sell smaller sizes too, so we can do a little bit more than 120 including those. ... We do that with 4 people (2 makers, 1 tender, 1 cutter)."

deleted 3y ago
[deleted]
nomel 3y ago
If you’ve ever worked at a pizza place, or in any food service at all, you’ll understand that these numbers are peaks, during a time called “rush hour”, and can only happen for a few hours a day, probably on the weekends or sports night. These numbers aren’t sustained. And even then, this must be in a metropolis if there’s no seating. I’ve never been to, or seen, a pizza place without seating, outside of downtown SF. Pizza shops are not factories, for the majority of the day. They’re mostly empty.
- mapt 3y ago
  Peak service throughput: Comment1: 30 pies per man-hour Comment2: 10 pies per man-hour and thinks there's room for improvement Comment3: 21 pies per man-hour Comment4: 30 pies per man-hour My assumption was a bit more conservative to account for that: 15 pies per man-hour, averaged over the course of the workday. Maybe I should have gone with 10 pies and a $1.50 increase? 7.5 pies and a $2 increase? Even with those numbers, my point holds.
  - nomel 3y ago
    This math isn't realistic. Where I am, the legally mandated minimum shift length is four hours. Divide your numbers by three. Divide it by 3 or four again because this peak only happens on the weekends. And, again, I think this assumes some metropolis.