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?
There is no possible way to answer this as asked. What kind of location is it? Put this on a dirt road in the country and you can expect to sell zero slices. Put it on fisherman’s wharf in San Francisco and you might sell 500 per hour. Then, there is capacity? How big is the place? How much can your ovens turn out? Do you have the room for 4-5 cashier stations to do hundreds per hour or are you running one lincoln impinger with a single cash register?