I largely have experience with personal size pizzas made to order, but am very interested in the economics of the slice model. Unfortunately, I have no idea where to begin. While 500 pizzas on a busy night sounds right for personal size pizzas, I have no idea what to expect with whole pies and slices. Can anyone provide some insight? I’d really like to get some ballpark numbers on how many pies vs slices I could expect to sell for lunch and dinner periods, and the difference between slow periods and busy periods. I also assume the food/beverage split is much different in that model?