Hello all, I know there’s a lot of wisdom to be had in these forums so I’m looking for your advice!
Our pizza journey started with a very successful carryout pizza business. At times even on a random Tuesday we’d end up on a 2 hour wait due to such a high demand for our product that people were willing to wait for. About a month ago we had the opportunity to team up with a local brewery and have our first dine-in concept. Woo-hoo! Only problem is, now when we get a surge of high demand, people are pissed. It’s 90% Dine-In. So if people have to wait anything over 35 min for their food they’re not happy.
I am now forced to reevaluate my entire concept and figure out how to speed things up.
First topic…OVEN. We use a Blodgett 1060 double stack. I love the pizza it makes but it takes me 17 min to bake a fully topped large pizza. (we load up the toppings). I’ve tested my product in the EDGE ovens and it only takes about 7 min. But (to me) it’s not the same pizza. Mainly the crust, I can’t get that crispy/chewy/flavorful crust out a a conveyor. Do I need adjust my dough recipe?
(18 oz dough, cooked in a pan with olive oil. 60%Hyd, 2%Salt, 1%Yeast, 1%Sugar, 3 day fermentation if possible)
Second…MAKE LINE. We use scales (instead of cups) on the make line to ensure every the upmost consistency. But am I slowing things down way too much using this method?
I’ve sure there are many areas I’m missing it in, but these are the first couple that come to mind!
I appreciate anyone’s insight! I want to do better and ensure a good experience for the customer.
Thanks for the help!