I do not post very often, but read this forum every day and know that there is a lot of knowlege here. I opened my first store in June in a town of 400 people. I am only open Friday, Saturday, and Sundays from 5- 9 (I am currently employed full time during the week). I really have no competition to speak of. Like every other restaurant, my sales are unpredictable and there are days when I wonder why I opened, and then there are days (like Sunday) when we just get buried with orders. I have only one oven, a Baker’s Pride 351 deck oven, and most of the time (90%), it’s capacity is sufficient. However, it really bothers me when we have to tell people that they’ll have to wait 30+ minutes for their pizza. I don’t feel I’m giving them good customer service.
Should I consider a second oven for that 10% of the time? I think I already know the answer, and the answer is yes - if I hope to continue to grow. I’m thinking also for those times that I see where an oven goes down to have at least one operating oven.
I know you conveyor folks out there will tell me to get on board with you and those problems will go away. There is another issue of space. My store is carryout only, no delivery and I am operating in about 600 square ft of space (Otis, I know you feel my pain).
Any advice, support, etc. is greatly appreciated.
Should I consider a second oven for that 10% of the time? I think I already know the answer, and the answer is yes - if I hope to continue to grow. I’m thinking also for those times that I see where an oven goes down to have at least one operating oven.
I know you conveyor folks out there will tell me to get on board with you and those problems will go away. There is another issue of space. My store is carryout only, no delivery and I am operating in about 600 square ft of space (Otis, I know you feel my pain).
Any advice, support, etc. is greatly appreciated.
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