My store is 2000 sq. ft. I have ten four-top tables and five 2-top tables. The secret to getting this much customer capacity out of this much space is this- Because I use a parbaked crust, I was able to cut the space for my kitchen in half. Don't need a walk in refridgerator, no dough mixers, no deck or conveyor oven. I use a double convection oven (five racks on top, five on the bottom). My kitchen, because of it's size is super efficient.When ordered, the pizza goes from prep table, to oven, to cutting station, to customer in about thirteen minutes or less. Because of lowered bake and prep time, I can get the customer served and out the door, to free up tables much faster over conventional methods= about 30% more business per day. Location is everything! We very carefully looked for just the right spot in just the right center. We are at a right angle in front of SAFEWAY (grocery), in a center that is about two years old. I have done NO advertising! No competition close by either! The average house hold income? $122,000.00 in surrounding area. SWEET... We did ALL our homework in advance. Now the pay off is here.