This is our 15th holiday week in business. For every single one of those years the 7 day run beginning on December 26th has been the biggest 7 days of the entire year. It has never even been off by a day.
Our store is a small volume, higher-end delco. Being located in a ski resort with a good amount of summer activity we have two high seasons and two “mud seasons” One of the central business challenges of being in a market like this is the roller coaster of sales. Our sales this week will be every bit of 10-12 X our low season numbers.
I have posted about this for years. This year our trend should make this week and this month the best they have been in several years and 2013 is already the best year we have had in 6 years.
We go to piece rate work for dough prep and get that done early in the mornings as there is too much of it to do during the day. (the daily prep chart calls for 600 lbs of dough, 200 lbs of cheese and 20 gallons of sauce on hand, for us big numbers) for dinner, we have three on phones, four cooks, one “cut”, & 6 drivers. I know for some of you guys that those are not impressive numbers. The challenge for us is that we ramp up to that from much smaller numbers over a 6 week period… each year.
Not complaining… I sure like the bank balance at the end of the month… but it is exhausting. One piece of good news is that once we get through this week, the crew knows how to get it done and the rest of the winter is “easy”.
Happy Holidays and Best Wishes to all for the new year!
Our store is a small volume, higher-end delco. Being located in a ski resort with a good amount of summer activity we have two high seasons and two “mud seasons” One of the central business challenges of being in a market like this is the roller coaster of sales. Our sales this week will be every bit of 10-12 X our low season numbers.
I have posted about this for years. This year our trend should make this week and this month the best they have been in several years and 2013 is already the best year we have had in 6 years.
We go to piece rate work for dough prep and get that done early in the mornings as there is too much of it to do during the day. (the daily prep chart calls for 600 lbs of dough, 200 lbs of cheese and 20 gallons of sauce on hand, for us big numbers) for dinner, we have three on phones, four cooks, one “cut”, & 6 drivers. I know for some of you guys that those are not impressive numbers. The challenge for us is that we ramp up to that from much smaller numbers over a 6 week period… each year.
Not complaining… I sure like the bank balance at the end of the month… but it is exhausting. One piece of good news is that once we get through this week, the crew knows how to get it done and the rest of the winter is “easy”.
Happy Holidays and Best Wishes to all for the new year!
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