Walchef Michelle Smart Christopher Heffernan □ Michael V. I’m also interested in learning how to leverage ezCater for more orders, if anyone has suggestions! I’m at #fstec next week if you want to meet up to talk about tech, pizza □ and robots □. This is the 4th time this client has ordered, but she told me yesterday that when our new kitchen opens in Oceanside, they’ll order much more often! I wish we had more orders like this, but we’re located on the outskirts of San Diego and everything is a mission to deliver. My only wish to improve the process would be a direct integration from ezCater to Toast, but it’s a minor inconvenience to deal with. The driver arrived promptly with professional delivery gear in hand. One person stretched (through automation), sauced and topped (partial automation), cooked and boxed those pies. I made roughly $1450 after (extremely reasonable) commission fees for an approximate $1200 gross profit. My cost to manufacture, including ingredients, labor, equipment lease cost and cook time, was $4.32 per pizza. We keep our pies hot and crispy because their drivers a) use pizza catering bags and b) we use Perfect Crust Pizza Liners in every box. Two orders to the same client, one at 5am and one at 4pm. I don’t know which I like more - getting these big catering orders from ezCater or the profit margins from my automated workflow… Clayton Wood John Coad Grace McDonald Jimmy Frischling Michael “schatzy” Schatzberg Steve Green PMQ Pizza Magazine Marsha Edmands Pierre-Emmanuel Perruchot de La Bussiere #automation #restaurant #pizzaria #subscriptioneconomy The pieces are all there to do it the tech deck is complete but will be evolving as our growth opens more doors to us. The long term plan is to open a dozen units in the next 18 months, and then grow exponentially from there with even more units it’s crazy, but it doesn’t take an inordinate number of units to hit $100 million in revenue. Ads are up to hire two people to operate it, and training planned here at my restaurant. Pizza Roboto is the new company, the SAFE documents are created (thanks Adam Chain) the website is being built and the menus already created for Toast and with DoorDash (thanks to Sydney Sivils for fixing it, again). Although I’m still working on the location of my second pizzeria, I’ve ordered and started setting up what will be the flagship pizza automation store.
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