...and those are only the boxes that our team and our customers can see. There are just as many (maybe more) stored in a back closet. These are boxes that came flat packed and were assembled by our team during quiet times at the shop. From the looks of it, we have A LOT of quiet time.
A little back story: about a month ago, we got the keys to the pizzeria from the founder who has had a fantastic track record over the past 12 years. She's awesome. But there are some things that we feel could be done easier, faster, and with less wasted time/effort.
The current problem: The founder insists that making boxes on the fly is too stressful during our dinner rush, and that the eyesore of the boxes is worth the ease of packing the pizzas for take out. We're not so sure. Although the giant box mountain has some charm to it, it's cluttered. And not an efficient use of the limited space that we have (about 1,000 square feet including our walk-in, prep tables, 4-table dining area, bathroom, dish pit, eat-in counter, and exposed kitchen/oven).
We're thinking of building cabinets to store 20 pre-made boxes vertically with a reach-in slot on the bottom. The boxes could be pulled out, one at a time from the bottom, almost like napkins from a dispenser. The cabinet door could be opened periodically to put more boxes into the cabinet.
What we'd really love to see is how others in tight spaces have organized their tools and supplies, especially boxes! Or do most places make their boxes on the fly?
