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pizza2007: I’m also not trying to say anything about the way you run your business. All my comments are geared towards what we’re capable of. Clearly, whatever you say you’re doing according to you is working, so more power to ya. I was never trying to make this into a pissing contest on who...

pizza2007: I multitask like a mad man and there’s no chance I could do it all by myself. As mentioned in another post, everything we do is fresh so there is typically a couple hours of prep work to be done daily as well. There’s just no way to run any day with just two people if you’re doing...

pizza2007: I guess different pizzerias work differently, so maybe this was a very ambiguous quesiton. There’s no way I could cut staff. How can you staff 2 people when you do delivery/dine in/pick up. What happens when a pizza needs to get made for delivery and a pasta dish for dine in? Would...

I’m curious as to how other pizzeria’s are doing with their payroll. I just looked over my last 30 days and my net labor percentage is 19.87%. Everyday I have at least 1 pizza guy, 1 phone girl/waitress, 1 cook, 1 delivery/dish guy. I usually have 4 people on Sunday, Monday, Tuesday...

I guess I can say I’m a very lucky guy. We’re a young married couple. I’m 24 she’s 23. We both work about 70-80 hours/week at the pizzeria. We certainly get frustrated with each other from time to time, but it usually stems from the expected stress of running a business. We work extremely well...

qcfmike: Thanks. We’re still contemplating whether or not to proceed with the change. There’s clearly a lot that factors into it. We’re excited though at the prospect.

pizza_garden: And of course, one other drawback is money. I was on the final step of getting 25000 new menus, but I’ve put it off now with all the rennovations, future addition of beer & wine, and most importantly, a possible name change. Gonna have to get new shirts, a new signage, new web...

I wrote out a long post and realized I was rambling. Here’s a basic summary. -Currently operating a relatively successful pizzeria with a few flaws. -We’d like the change the name of our pizzeria as we’ll be giving it a huge makeover over the next few months. -The name sucks and is commonly...

Daddio: Looks very similar to mine. I figured I was close on this one. My bigger concern is the hour to hour.

I think next year. unless business really picks up, we need to do something for the “off season” here in FL. Whether or not we only open for dinner Monday and Tuesday, or if we just close all day Monday, it’s too much doing 7 days a week open-close, especially when that Monday’s are so slow...

Anyone else have this high % from late day vs early day?

pcuezze: I have a soda issue too. We make more money on foods than soda. Doesn’t seem right… One big issue is employees. I make them bring their own cups, but I dont’ really limit what they drink. They can have the fountain all they want, and they guzzle that stuff like water. And we also only...

Bump-a-roni

So I’m assuming you’ve always been open 6 days? I’m curious as to how going from 7 to 6 will impact the other 6 days.

Post happy today, thread #3. I was just curious if anyone on here was open for only 6 days a week. Were you always 6 or did you go form 7 to 6? I’d be curious to see what would happen if in the offseason here in FL we were to close on Monday, our slowest day. It totals about 10% of our week...

I did a post on an hour by hour breakdown. Here is my day by day breakdown: (if all days equal, 1/7th = 14.29%) MON 9.99% TUE 10.24% WED 12.39% THU 13.35% FRI 22.85% SAT 17.40% SUN 13.78% I’d imagine these are probably closer to the norm in comparison to my hourly sales.

If Lunch is 11 to 3 then our lunch is only 20% of our sales. Dinner is about 60% and then the other 20% are those in between or late hours. Here are my percentages for the day: Hour Sales % 11- 4.22% 12 - 7.3% 1 - 4.73% 2 - 3.62% 3 - 4.56% 4- 9.42% 5 - 20.33% 6- 22.59% 7 - 14.52% 8 - 6.76% 9 -...

My breakdown is grossly one sided. I need to do something to get my lunch busier. I’m pulling up a report now to see how my hourly sales breakdown. We open at 11:30. Our lunch “rush” is typically 11:30-2:30. Then we’re slow until 5ish, depending on the day, Friday & Saturday start a little...

I just wanted to reiterate a portion of my last post: “Clearly each situation is much different, but on avg in the pizza delco business, are there a series of #'s to strive for in other aspects, such as payroll/sales, rent/sales, etc.?” And this of course being for independent owners, using...

I just want to make sure I’m clear on how you’re calculating these #'s. It would simply be COGS/TOTAL SALES? At first I was thinking that you were saying your percentage was derived from COGS/TOTAL EXPENSES. I was lost because no one mentioned that maybe you were doing an incredible job on...