There are many unanswered questions here so it is hard to give any sound advice.
What is your target market?
What does your clientele expect of your staff?
What are your expectations on the style of jeans bootcut, skinny, baggy, etc.
If you are talking about this video http://www.pmq.com/July-2015/Cooking-with-PMQ-John-Arena-makes-sfincione/
100% flour
62% water
1% oil
2% salt
0.25% yeast
Using 3lb of flour you would use (by weight) 1.8lbs of water, 0.48oz of oil, 0.98oz of salt and 0.12oz of yeast
I look at my 13 years of history for the busiest Monday and that is what I plan for on Monday, then I look at each day of the week the same way. There are exceptions such as when I have catered an event I adjust for the difference.
I simply plan for the busiest I have been on a given night of the week and add 10% for good luck. Sometimes I am close and others I am not even in the ballpark.
What type of docker are you using. My understanding of the use of a docker is to press the top surface to the bottom surface of the dough. It is to “spot weld” the two surfaces together. If your docker is penetrating through the dough you need to find one that doesn’t.
I had a customer yesterday that complained about not having free delivery. I asked him if he would expect a discount for picking up his order. Of course he said yes he would expect a pickup discount. My response was “So it is not the fact that it costs to do deliveries, it’s the fact I don’t...
I think the reason your processor was so happy to do it for you is he likely gets a cut of the charge. I had a processor try to get me to do a charge for using my portable machines on deliveries. His take was 20% of the extra charge.
I sell them for the same as a 10"pizza with the same toppings. I weight all the toppings for all my pizza so the difference is the cost of the dough vs the cost of the foil container.
I pay every second Thursday. The cutoff is the previous Friday. I chose this method because there is a legislated maximum number of days from cutoff to payday. By paying on Thursdays the bank is not as busy for the employees to deal with their needs.
In house tips are pooled and about 4 times a...
There are more things to look at besides time and temperature.
What is the finger configuration? You need to know how the airflow in you oven is cooking your product. It sound like you need more air coming from the top.
Make sure you visit @WhollyStromboli in Ft Lupton just north of Denver. Melissa is an amazing person and has a very unique location.
https://www.facebook.com/WhollyStromboli/
The first thing that comes to mind is the reduction of mistakes. A hand written special instruction that is hard to read can cost time and money. Adding up the bill wrong is another one that can cost you money.
I have found when the airflow changes (staff using fans in the kitchen) it has an effect on how the pizza cooks. Other things to consider are dough handling process, air temperature and oven maintenance.
