That sounds like a 20 year age group gig and who could make any money with NYC rents?? Labor to profit is a huge difference in the way of the owner if you do it right with a good size crew vs 2 people. 2 people will continually be torn in too many directions to make it any fun. Answer phones, take walk in orders, open pies, bake pies, restock the rail, clean up, prep,..... I am 63 and do most all our prep and make all the pies and manage the ovens. I have 3-5 very part time college student helpers through out the day with my wife also working the phone, register, now need 2 extra people per shift to do curbside (all we do) and phone orders, to make a decent living. We keep labor between 10-15%
