mozza
New member
Questions:
For a 60-100 seat, take out and delivery shop what would you recommend?
Which ovens? double 3240, 3255 XLTs or double edge60s, other?
Walk in cooler size?
How many POS caller ID lines?
Make table?
Main concern… I don’t want to under size or oversize.
Several bottle necks we are facing in our current shop:
Current ovens, one-24/40 XLT main oven, and one 18/30 PESI
Cold storage - various fridges under prep tables make line etc but no walk-in
POS/Caller ID terminals currently 2 tills/ 2 lines
Tables fill up during lunch and dinner rushes.
Simple menu: pizzas 8in, 12in, 18in, customize-able bread sticks, chocolate chip cookies, beer, sodas, coffee and tea.
Any thoughts on a sweet spot as far as sizing would be appreciated. Thanks!
For a 60-100 seat, take out and delivery shop what would you recommend?
Which ovens? double 3240, 3255 XLTs or double edge60s, other?
Walk in cooler size?
How many POS caller ID lines?
Make table?
Main concern… I don’t want to under size or oversize.
Several bottle necks we are facing in our current shop:
Current ovens, one-24/40 XLT main oven, and one 18/30 PESI
Cold storage - various fridges under prep tables make line etc but no walk-in
POS/Caller ID terminals currently 2 tills/ 2 lines
Tables fill up during lunch and dinner rushes.
Simple menu: pizzas 8in, 12in, 18in, customize-able bread sticks, chocolate chip cookies, beer, sodas, coffee and tea.
Any thoughts on a sweet spot as far as sizing would be appreciated. Thanks!
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