2 ms·
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
by 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 agoPeak 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 agoThis 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.