Author Topic: How do you estimate?  (Read 861 times)

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Offline PizzaFlorentina

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  • Location: Tijuana, Baja California, Mexico
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How do you estimate?
« on: August 25, 2013, 04:20:48 PM »
How do you estimate how many dough balls to make?

We are making NY/California style pizzas, between 8-24 each day. So far we have not done any advertising. We are not ready to service a lot of sales, yet. We are still experimenting with our offerings, designing our menu, and remodeling our location. We are making 4 - 14" dough balls at a time in our kitchenaid. As soon as we sell one we make 4 more until later in the evening when we guess how many more we might sell and almost never guess right. We are open every day from 10am - 10pm.

We are not fermenting the dough in the fridge, yet.

Thanks in advance for your help.