Pizza Biz Perspective

I believe this will give us an interesting perspective on how pizza shops around the country drive sales and how sales can be affected by certain ovens, size of pizza and slice sales, ancillory items like wraps, pastas, subs, soups, etc. I am certain that the savvy operators can spit these numbers out instantly! :wink:

For example, i believe my sales are affected during peak times with my Rotoflex. Look at cook times.

STORE SIZE 1300 sq.ft.
SEATS 20
OVEN Rotoflex, large, 4 soapstone shelves, three windows
BAKE TEMP- 535 off peak, 565 peak
GROSS SALES- 13k-15k a week
BIZ HOURS- tues - sat, 11-9
TAKE-OUT vs. DINE-IN 80% vs. 20%
PIE vs. SALES % 35% vs. 65%
LUNCH vs. DINNER 30% vs. 70%
PIE SIZE 16 inch
PAN PIZ COOK TIME 16-17’ off-peak, 19-20’ peak
FRESH D. COOK TIME 7-8’ off-peak, 9-10’ peak
ANCILLORY ITEMS 20%

that should read PIE vs. SLICE %

SORRY!!

PAN PIZ COOK TIME 16-17’ off-peak, 19-20’ peak
FRESH D. COOK TIME 7-8’ off-peak, 9-10’ peak

Are you saying feet or minutes here? If it is minutes that is a long time if not how many minutes does it take?

do you think the rotoflex can’t handle large volumes?

i was just thinking about this oven today, wondering the same thing. how many 16" pizzas, thin crust baked on the stone, can you put out in 1 hour?