Norma: That is great you experiment so much. I am austic like in many ways and sometimes think I am on the high end of that spectrum with the ability to function socially pretty well. I figured my pizza dough about 25 years ago and it really hasn't changed much. The sauce/cheeses haven't changed much either. The forum has been a great place to read about others ventures like yours but I like my formula enough to still be excited by it and the few experiments I have tried that I found here didn't excite me to mess with my formula. My wife says I am nuts. I eat the same breakfast everyday, the 2 slices for lunch, and if she doesn't make diner, I will make one of my 4 or so recipes I like. I could eat the same breakfast, lunch, diner, everyday with no problem. She thinks that crazy but I like these items so why change? Thanks for the compliments on my operation. I find the details stay in my head pretty easy. The part I struggle with the most is the paperwork I have to do with money taken in, spent, and the balancing of the books. This stuff does not interest me at all but I am having to get it figured out or the district treasurer has threatened to shut us down. Schools are audited every year and our club, which allows us to earn money, is now the top earning club in the district. This includes athletics and band/orchestra. I can't believe we are earning more than the sporting events because sports are big here.
I think it wise you stay within your limits of space and production. That is what kills most every successfull place. They get greedy and spread it out so thin the quality goes down via unskilled people having to move into production to meet the bigger demand. Then they realize the bigger space costs more so the quality is usually compromised to make more money........... I figured that number with the pizzas as my goal based on how many doughs I could refrigerate, mix, with our current space limits. I have tons of dishwashers/cleaners working all day. My lower functioning kids love doing this and are imaculately anal cleaners.
Making more pizzas would be pretty easy. I am now starting to take in some kids from what we call The School Within The School Program. These are kids that are doing so bad achievement/behavior wise that they are not going to graduate if not somehow turned on to school real quick. The teacher is given a lot of creative freedom and we have teamed up. I have 1 of his students and he is a super hard worker and has natural culinary talents. With a couple of these kids around the lunch hour we could easily knock that number out. Also Denison University requires all its students to do community volunteer work and I have tapped into this. I now have 1 girl doing deliveries and another volunteering every Wed. This number will only go up as time goes on. Denison has an entire dept dedicated to the volunteer component complete with vehicles the students use. I teach hand stretching and if they get good at it, tossing. Young people are the best workers when they are inspired. They follow me blindly and mimic my moves to the T. We also might start selling pizza at the basketball games this year. Our team has been state champs and the gym gets a thousand people or more for games. Things continue to unfold at a pace that is exciting but not overwhelming to often. It sounds like you are on the same groove. I wish your town was on our route back to NJ. My wife has a bad back and the 10 hour direct ride really taxes her. Walter