Been in the business for almost 20 years now. I have a new location that’s do amazing, to the point where I have a que of pizzas at dinner rush.I’ve gotten to the point where I take us offline for 30 mins to catch up or it’s going to snowball.
We already have a double stack setup and are looking at getting a third oven but I’m worried about handling the pizzas coming out. We had a really bad day during the first week where one mistake at the cut table led to a domino effect and I don’t ever want to repeat that ever again.
Anyone running a triple stack now? I’m sure a lot are. But my question more, was it a difficult adjustment for the people cutting during rush hour to go from a double stack to a triple ?
Thanks a lot any input would be appreciated.