Just got back from doing our first big catering order for a window / door manufacturing company. They phoned last night and asked if we could do 35 large pizzas ( various types of signature pizzas ) for a staff lunch today. The guy is one of our really good customers so I said yes. Forgot that I am half way through renovations in my house with the plumber and electrician coming today to cut floors and walls for piping and wiring. 
Anyway got a staff member in to help roll out, make, cook and cut. Used the cook calculator to work out cook time and everything went well to plan. As they cooked we cut and boxed and stored on top of the oven with the last few going straight into bags. The ones on the ovens were put back under for about 30 seconds ( in open box
) to give tops a blast of heat then into the bags and off to delivery - about 15 minutes away.
All went well ( just a few minutes late due to traffic and heavy rain), but the job needed planning to the “t” to meet the delivery time required. Good start for the day with a $420 order value.
I know this is only a small order compared to some from other posts on this subject and I tried to go with recommendations you guys had made. I think if I did it again I would look at a heater cabinet to keep the made ones hot rather than slot back under - will need to invest in one of these though
Also doing the order on a single MM PS 360 conveyor was not the best option but this is all I have.
To cap it off a guy phoned ans aked if we had a website so he could look at our menu and order 10 large pizzas for his office for lunch. I had to tell him our site is under construction, we don’t have a fax, our menu is not faxable and that we don’t normally open at lunch time, only open from 5pm. Also I said with a couple of days notice we could do special orders out of opening times but today we had a huge order that needed delivery when he wanted his. As it was we couldn’t meet his requirements with this other order - shame.
To top it off I got home and went to have a shave and shower to refresh up for tonights rush (Friday) to find the plumber has the water an gas turned off - thank goodness for deodorant and toyugh skin for a dry shave :lol:
Dave
A

Anyway got a staff member in to help roll out, make, cook and cut. Used the cook calculator to work out cook time and everything went well to plan. As they cooked we cut and boxed and stored on top of the oven with the last few going straight into bags. The ones on the ovens were put back under for about 30 seconds ( in open box

All went well ( just a few minutes late due to traffic and heavy rain), but the job needed planning to the “t” to meet the delivery time required. Good start for the day with a $420 order value.
I know this is only a small order compared to some from other posts on this subject and I tried to go with recommendations you guys had made. I think if I did it again I would look at a heater cabinet to keep the made ones hot rather than slot back under - will need to invest in one of these though

To cap it off a guy phoned ans aked if we had a website so he could look at our menu and order 10 large pizzas for his office for lunch. I had to tell him our site is under construction, we don’t have a fax, our menu is not faxable and that we don’t normally open at lunch time, only open from 5pm. Also I said with a couple of days notice we could do special orders out of opening times but today we had a huge order that needed delivery when he wanted his. As it was we couldn’t meet his requirements with this other order - shame.
To top it off I got home and went to have a shave and shower to refresh up for tonights rush (Friday) to find the plumber has the water an gas turned off - thank goodness for deodorant and toyugh skin for a dry shave :lol:
Dave
A
Last edited: