I am looking for some advice on how to handle rushes. Since covid 19 happened our sales have doubled and we have gone from doing 3k fridays to 6k fridays and it has been a rough transition.
We are a delivery carry out pizzeria and currently our setup is, order comes in and gets printed at two stations. station 1 is the make line and station 2 is the cut table. Currently on fridays we have one main person making the tickets and then a secondary person who is assisting them with either grabbing and making accessory items, things like subs, salads, making stuffed crust pizza. At the cut table we have a similar setup with one person getting most of the items out of the ovens and a secondary person adding the finishing items, lettuce, tomato and mayo to subs as an example, while also grabbing items out of the oven as needed.
We have a double stack edge 3260 and we do these 1500 hours where it just feel impossible to deal with. We are running hour pickups, 2 hour deliveries, and its just chaos. I know some people on here are doing as much and some are doing far more. What is the operations setup to try and get a handle on this.