NicksPizza
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We had a guy who could do that. . . his nickname was Isosceles.
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We use tickets, not labels. The new ticket always goes to the left, the right being the oldest. When you notice that the pizzas are coming out you pull down the corresponding box, cut, and staple ticket to box.
Kinda hard to point it out in those pictures because that is the cutting line… But if you would like, I could take a picture of it just so you can see what a ticket printer looks like.
well you see there’s your problem… a pizza (or even 2) every couple of seconds and it take you 11 seconds to cut and box a pizza do the maths - it doesn’t work does it ? :roll:
my concern with not prefolding is this, I have 4 large deck ovens, one oven guy running all 4 most of the time, I would rather my oven guy be concerned with the quality of the pizzas he is pulling not folding boxes. im with pizzadave on the theory of doing as much as possible to prepare for the rush. there are times when we empty a entire oven at once, that can be up to 13 smalls/sticks, so to have to fold, cut, post top, sell to the expoditer, scrape and reload before the next oven burns seems like your gonna burn out the oven guy. although our setup is screwy as hell since we are a theatrepub.For the 4th time… I use the same system I use when I worked at a MILLION dollar plus pizza shop… On Friday nights we did over 7k and sometimes close or over 10k taking pizzas out every couple seconds, sometimes 2 at a time… We never had a problem (NEVER), so unless you’re doing much more than that, I dont see how you can say your “volume is too great”…
Pizzamancer:
We use tickets, not labels. The new ticket always goes to the left, the right being the oldest. When you notice that the pizzas are coming out you pull down the corresponding box, cut, and staple ticket to box.
Ok, maybe I should have reworded it. You took it too literal (which you’re right for doing so). Obviously not every single pizza throughout the night would come out seconds after another… Of course there WERE times where they did come out that fast though, but majority of the time it wouldn’t be every couple of seconds. You could leave the door open while on that shelf while you catch up, or pull the extra pizzas out and set them aside while you catch up too.steveo922:
well you see there’s your problem… a pizza (or even 2) every couple of seconds and it take you 11 seconds to cut and box a pizza do the maths - it doesn’t work does it ? :roll:
Steveo - on a weekend we typically do 60-100 pie hours - what was this figure in this store?
I’ve never seen the fold after cut method before, so it’s hard for me to actually visualize the process from what’s written here. It sounds like you have people move the tickets from make line, to oven, to cut table in the process. That is a few seconds per ticket move, that the prefolders who put the labels on the boxes don’t have to do. You seem to be saving time on the prefold, but loosing a bit on the manual ticket moves.Pizzamancer:
Kinda hard to point it out in those pictures because that is the cutting line… But if you would like, I could take a picture of it just so you can see what a ticket printer looks like.
We make the pizzas on the pizza prep table (where the ticket printer is), and the ticket follows the pizza… So once it goes into the oven, the ticket goes over the cutting table.
And nope, never had a problem with the staplers…
