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Do any of you know of any studies that show where Italian food ranks as far as favorite food for take out /delivery ?

I would like to get your guys opinion on your ideal pizza Thin Pan - (if so how thick?) Hand Tossed - (if so how thick?) Thick - (if so how thick?)

Thanks Daddio, I am in the planning stage and I am trying to figure out staff requirements for a shop

how many staff do you need to operate a takeout/delivery with one oven? how many pizzas should you be able to produce with one oven? how many staff do you need to operate a takeout/delivery with two ovens? how many pizzas should you be able to produce with two ovens? Again Thanks

For those who make a Sicilian pie… do you offer Sicilian square & regular round? If so which is more popular? Is there such a thing as “thin” Sicilian pizza? in Sicily? Is your Sicilian pizza real Sicilian, just sauce & Romano cheese, or do offer regular toppings with mozza etc. Thanks

For those that have dine in/take out/delivery… What can I expect as a table turn over rate? 2 Italian seat down restaurants in area of 30,000 households 10 pizza delivery in area seating for 50 - 60 seats casual Italian Restaurant with liquor - average check $15 per and for fast food...

For those that serve pasta - Is Your Pasta - Fresh or Dried? Please share experinces with both - for a take out/delivery biz Thanks

Do any of you sell “fresh pasta” ? Not fresh pasta as in soft just made pasta but non baked pasta? If so - is it a good item? Do you pre cook it a liitle bit to quicken the prep time? Thanks

Do any of you sell only square pizza? If so is it only Sicilian style - regular style? Thanks