MM:
- I also think that a half ounce variation here and there is a realistic expectation for creating good-looking pizza. I know there will be arguments, but we cheese by eye. I spot check, and if someone mis-cheeses, they occasionally go back to weighing for a bit to calibrate.
Ya would think so, intuitively. It’s reall a fallacy of small numbers making you think that. Let’s look at some numbers for a small shop:
< < <NOTE: this is my personal philosophy that others may not buy into . . . please discard and move along if not your slice of pizza> > >
16" pies . . . . 3700 count
12" pies . . . . 3100 count
10" pies . . . . 3500 count
all sizes 10,300 count
10,300 x .5 ounces = 5,150 ounces variance
5,150 / 16 = 322 pounds x 2.00/lb = $644
How early in the year will you hit 10K pies? $644 is far and away enough for me to buy a couple make-line portioning scales that will keep me saving/making money for years. This is just cheese . . . doesn’t count sauce, mushrooms, and artichoke hearts.
If $600 is an acceptable loss over 10,000 pizzas, whatever the time frame, then you’re good. Another way to look at this half ounce is in percentages:
16" pie . . . 10 ounces . . . 5% variance
12" pie . . . 7 ounces . . . . 7% variance
10" pie . . . 5 ounces . . . . 10% variance
Some would argue that half the customers would get the lesser portion and balance it out. I am uncomfortable saying it’s OK because half the customers are getting ‘cheated’.
