Re: Night # one of our biggest week
Gsstage 3, hop on a plane and come on out. After 9 years owning this and plenty of years in other pizza shops I don’t doubt that there are some things I can teach you. If you have been doing this for a while, I would guess you have some tricks up your sleeve that I could learn from.
The slice location is open from 10-4. The numbers there yesterday were just short of$3000. Most of that is done between 11 and 2 but the whole day was busy. All prep is done at the slice location. Staffing is #1 from 9:30 to 4:30, #2 from 10-4, #3 from 11-3 and #4 from 11:30 to 2.
At the delco we had a steady day and did about $500 by 4PM and then hit $4000 at 7PM, locked up the phones for an hour to catch up and then later did several hundred more.
One thing to understand about our business is that our ticket average is better than $30 which helps the driver count considerably.
Other questions asked:
Competition for the delco: Dominos, Pizza Hut and five other indys that deliver. Only two of those indys are delivery specialists though. The market size is about 10-12K year round and this week about 15K visitors. Second home owners are another few thousand, but there is no way of counting how many are here on a given day. Call it 30K total.
The MM ovens are a stacked pair of double-wide conveors. They can take 16" pies side by side. (could take 18" but we don’t make them)
We buy from Sysco and US foods. Two deliveries per week from both. Yesterday we took deliveries of just under 5K in food. We have a large walk-in and about 500 square feet upstairs for storage. The POS system is Prism by mocroworks. Three touch screen order stations plus make, driver and manager. We have touch screen on the manager station as well so that can be a fourth order station when needed.
At the delco, staffing is manager in at 10, additional prep at 12 another at 2 and two more at 4. Three phone girls come in at 5 and another cook. Our pie counts are not as high as the low price folks but with white sauce, pesto sauce, BBQ sauce in addtion to red sauce. Mozz, Feta, Ricotta and Parm and 6 kinds of sausage we make some pretty interesting pies and we can charge good prices for them. We make fresh dough every day and use good veggies etc.
Somebody made a comment about minimum wages… one can only wish. My cooks make $11. My key guys make a base of $12 and about $3-$5 an hour in bonuses on top of that so last night, for example, I had three phone girls at $9 per hour, two cooks at $11 per hour, two key guys making $19 an hour last night and one general manager making $25. Bonuses vary by pay period. In the off season the key guys will be making $13-14.
The central business challenge (after getting the phone to ring and making a good product) is to deal with staffing. We go from a low of around 5K per week with only the delco open in the off-season to this week in 5-6 weeks. We keep a good core of people employed but we need to hire and train for this each season. The good news it that it is predictable when it will happen. On the other side of the slope, we have to ramp down costs pretty fast when the tide goes out.