Thinking about adding a "Take and Bake" option to my menu. What are some pros and cons? What materials would I need to implement the idea?
I suggest that you register and pose your questions to the membership of the PMQ Think Tank at http://thinktank.pmq.com/viewforum.php?f=6
. Tom Lehmann, of the American Institute of Baking, has written extensively on this subject and should be able to address the questions you raised. I researched the subject some time ago, mainly to learn the science and technical aspects of take-and-bake pizzas, and I made a few pizzas based on what I learned. If you do a forum search, using either the forum's Advanced search feature or the Google search feature, you should be able to find my posts on the subject. You will also find examples of take-and-bake (and bake-to-rise) dough formulations at the PMQ Recipe Bank at http://www.pmq.com/Recipe-Bank/?additionalinfo=Pizza+Dough&areaname=&searchcustomdata=
. You can also search the PMQTT archives, using the different spelling versions of take-and-bake (with and without hyphens, for example, and also TnB and Take N Bake).
I wouldn't automatically rule out a take-and-bake option in your case, but only if it is an extension of a current pizza business. As a standalone business, take-and-bake can be a treacherous business, given that just about every major supermarket sells take-and-bake pizzas and at low price points. However, there are many pizza operators who have extended their current product line to include take-and-bake. It doesn't have to involve a new dough formulation or cannibalize regular sales. An existing pizza can be sold as take-and-bake without changing the current dough formulation. The added equipment is not extensive. It's mainly plastic shrink wrap equipment, Pactiv or equivalent take-and-bake trays (or a cardboard/parchment paper combination), and written baking instructions.