Author Topic: Wood oven throughput  (Read 187 times)

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Online dmaxdmax

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Wood oven throughput
« on: August 27, 2015, 03:20:44 PM »
I asked a related question about 2 months ago but it's stale so I'll start again

I'm considering opening a fast casual franchise but have a major concern regarding throughput. Successful Fast Casual chains (not pizza) average $1.5 - $2.0 million a year. Chipotle is the king at $2.4mm. (the true King in $/unit is Jason's Deli though I don't remember the number)

Let's consider $1.2mm which the pro-forma says is close to break even after debt service and modest owner salary. Individual pies range from $7.50-$14.00 with beer, wine, espresso and salads filling out the check. Assume $14/ticket. (that's a wild guess. franchisor says it's too low but I figure there's plenty of lunch folks who share one and have sodas.

$1.2mm/year = $100k/month = $3,300/day

At $14/ticket that's 236 diners per day. Everyday, including Tuesday, rainy days and ice storms. It means some days should have to do 300 and a lot of that would be during lunch and dinner hours.

Can 2 ovens, each with 3 pizza capacity, turn out enough product to support that? Can assemblers, pizziolas and cashiers who are efficient, yet not superhuman, keep up?

My heart wants to do it but my head has to be convinced.
Thanks
 
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Offline SPCo.

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Re: Wood oven throughput
« Reply #1 on: Yesterday at 11:44:25 PM »
I would say yes. My crew of 5 can push thru an average of 85 an hour. Mind you we are a completely mobile operation and have the elements to deal with, in a controlled environment we could probably top 100 an hour. We have spent a long time and many many hours and dollars refining our process, but I think that sounds doable. Do you have the customer base to support it is the question.

Online dmaxdmax

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Re: Wood oven throughput
« Reply #2 on: Today at 10:00:08 AM »
Thanks, SPCo,

Location, location, location, and throughput.  I'd want a business and student population to support lunch and a residential population to support dinner.  Near the local university would be ideal since there isn't killer pizza anywhere nearby.
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Offline TXCraig1

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Re: Wood oven throughput
« Reply #3 on: Today at 10:07:18 AM »
Thanks, SPCo,

Location, location, location, and throughput.  I'd want a business and student population to support lunch and a residential population to support dinner.  Near the local university would be ideal since there isn't killer pizza anywhere nearby.

Not sure where you're located, but in most areas it goes: location, location, location, parking, parking, parking, ...
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Online dmaxdmax

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Re: Wood oven throughput
« Reply #4 on: Today at 10:13:15 AM »

Not sure where you're located, but in most areas it goes: location, location, location, parking, parking, parking, ...

Good point.  Suburbia so the reality is probably parking, parking, location, parking, throughput
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Offline TXCraig1

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Re: Wood oven throughput
« Reply #5 on: Today at 10:39:13 AM »
I think location will always be first. You don't need any parking if you don't have any customers  :-D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Online dmaxdmax

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Re: Wood oven throughput
« Reply #6 on: Today at 10:44:40 AM »
Neither of our lists include flavor.
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Offline TXCraig1

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Re: Wood oven throughput
« Reply #7 on: Today at 11:07:35 AM »
How many times has it been pointed out on this forum that one can make a lot of money with some pretty bad pizza?  :-D

scott123 and I have debated this in the past. He would argue that people would seek out great pizza no matter how difficult, and there is probably some truth to that though it probably also a function of the particular market.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Online dmaxdmax

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Re: Wood oven throughput
« Reply #8 on: Today at 11:49:14 AM »
I think people will travel for great pizza. There's a new Neapolitan pizza place nearby in a horrible location - no foot traffic, not near anything, in an old out of the way factory.   Lines out the door 7 days a week and people drive from 30 miles for it. It has two things going for it - great food and unlimited parking.
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