Google's AI figures that doing pizzas assembly-line style, a pizzeria can make about 30 pizzas per employee per hour.
Unless the Academy is hitting them with surprise orders, it doesn't sound too challenging.
Anyone here been in this space, to talk specifics?
At least back in 2003-2004 there would be some random thing happen and make it impossible to get the staff on the hill
So they would do these massive dominos orders
Before COVID, for a few years the Dominos in my city had a policy where they'd deliver the pizza to your door in 20 minutes or the pizza would be free. This led to a lot of traffic accidents so eventually they had to stop :+)
Our franchisee held competitions between stores to see how fast employees could make six large pepperonis. Winning times were less than two minutes. And it wasn't just slop, the pies had to met a minimum quality level (proper saucing and cheesing, the right number of pepperoni slices per pie).
I helped out occasionally at a store in Garden Grove by Disneyland that often did ~1500 pizzas on Friday nights. And as a DUMP (Dayshift Manager), did a few 40-50 pie lunch orders by myself, with a couple drivers helping out on ovens, for schools or companies. Stores kept daily records so knew how many employees to schedule based on past sales - pizza sales were surprisingly consistent over time. And we required advance notice for the really big orders so we could schedule appropriately.