Pizza Biz Perspective

Discussion in 'The Think Tank' started by Y-yo, Jul 15, 2008.

  1. Y-yo

    Y-yo New Member

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    I believe this will give us an interesting perspective on how pizza shops around the country drive sales and how sales can be affected by certain ovens, size of pizza and slice sales, ancillory items like wraps, pastas, subs, soups, etc. I am certain that the savvy operators can spit these numbers out instantly! :wink:

    For example, i believe my sales are affected during peak times with my Rotoflex. Look at cook times.

    STORE SIZE 1300 sq.ft.
    SEATS 20
    OVEN Rotoflex, large, 4 soapstone shelves, three windows
    BAKE TEMP- 535 off peak, 565 peak
    GROSS SALES- 13k-15k a week
    BIZ HOURS- tues - sat, 11-9
    TAKE-OUT vs. DINE-IN 80% vs. 20%
    PIE vs. SALES % 35% vs. 65%
    LUNCH vs. DINNER 30% vs. 70%
    PIE SIZE 16 inch
    PAN PIZ COOK TIME 16-17' off-peak, 19-20' peak
    FRESH D. COOK TIME 7-8' off-peak, 9-10' peak
    ANCILLORY ITEMS 20%
     
  2. Y-yo

    Y-yo New Member

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    that should read PIE vs. SLICE %

    SORRY!!
     
  3. Daddio

    Daddio Well-Known Member Moderator

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    Are you saying feet or minutes here? If it is minutes that is a long time if not how many minutes does it take?
     
  4. porky's pizza

    porky's pizza New Member

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    do you think the rotoflex can't handle large volumes?

    i was just thinking about this oven today, wondering the same thing. how many 16" pizzas, thin crust baked on the stone, can you put out in 1 hour?