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Oven, Server, Hot Shelf

Pizza Oven Concepts Program Jan 2009 Pizza Oven Concepts Webinar: Counter top oven, Server, and Warmers Frank Barrett-Mills January 12th. Oven, Server, Hot Shelf. Equipment overview Specific Operational Information Features How To sell Summery. Overview Oven. Oven Cut Sheet 1818.

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Oven, Server, Hot Shelf

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  1. Pizza Oven Concepts Program Jan 2009Pizza Oven Concepts Webinar: Counter top oven, Server, and WarmersFrank Barrett-Mills January 12th

  2. Oven, Server, Hot Shelf • Equipment overview • Specific Operational Information • Features • How To sell Summery

  3. Overview Oven

  4. Oven Cut Sheet 1818

  5. Oven Spec 2020S

  6. 2020 specs cont.

  7. 2020D (double)

  8. 2020D cont.

  9. Counter top ovens

  10. Counter Top Servers-Refrigerated ●CRS systems holds foods NSF Safe temperatures ●Two sizes to fit any needs CSR-8 holds 8-1/6 pans 4 /6” deep pans on the top row, 4/4” deep pans on lower rail angled to prep CSR-4 holds 4/6” deep pans ● Pans with hinged removable tops supplied with the unit ●All Stainless construction ● ½” adjustable legs supplied CRS-4

  11. CRS-8 1/5 hp CRS-4 1/6 hp Both units use r-134A CFC free cold wall systems

  12. Counter top refrigerated servers

  13. Heated Warming Shelf ●Designed to hold product at NSF required temperatures. ●Great for holding Pizza for takeout and slice ●Quickly develop a pizza buffet with combinations of sizes ●Great for staging take out orders, breakfast buffets and anywhere you need surface warming ●All stainless construction ●Warming shelves provide infinite controls ●Rapid pre-heat up to 212F ●Supplied in 5 lengths 24” to 72” in 1 foot increments and 18” deep for large pizzas ●Standard features include 6’ cord, 120vt, and ½” rubber feet Ws-36-48-60-72 not shown but available

  14. Pricing Warming Shelf

  15. The Concept • Small or non-traditional locations • C-Stores interested in starting a pizza program • Schools and Universities multiple use • Senior communities • Concessions • Kiosk programs using new MM4 and 6 platform

  16. Why does this concept work • Cost of entry very low, and easy to show return leased or purchased (see slide to follow) • Can be done in a small area • Can use prepared products • Learning curve short • Quality very good • The ability to start without a hood

  17. Justification of Concept Cost of equipment at 15% above dealer cost ●Oven 2020D (buy up rather than add) $3102.00 ●Counter top cold server CRS-8 $1805.00 ●Warming shelf WS48 $523.00 ●Total $5430.00 Lease Price 5 years (tax benefits) 60 months $135.00 month 48 months $159.00 month 36 months $199.00 month 24 months $283.00 month 12 months $527.00 month

  18. Profit Picture Cost of Pizza 18” ●Sheeted pre-formed redi-rise frozen crusts. $1.00 each (cuts the cost of scratch baked costs. ●Sauce costs 1 cup $.50 ●Cheese, middle quality $2.00 Total Cost Electricity est. $.35 Materials est. $3.50 Labor est. $1.00 Total $4.85 cost Sale price full pizza 18” $9.95 profit $5.10 51% profit

  19. Projection of Profits Full Pies

  20. Slice Profits Slices daily Cost Profit Wk Mt

  21. Slice Profit Brake Whole Pie Profit Break Break evens on investments 1 pie a day covers the lease investment with $61.00 profit a month 1 pie a day breaks even with lease at 153.00 No one gets into this with the expectations of 1 pie a day

  22. Conclusion • Profits are almost given • Increased customer flow • Add on Sales$$$$$ • Additional products can be added easily using the equipment • Use as a stimulus for additional food sales • There is no reason why we cant sell this every day

  23. Competition • A number of ½ sized convection ovens that will not so the job our oven will • Blodgett deck counter top • A number of low end units not designed for pizza

  24. Open Discussion of the Concept Thanks Chef Frank Barrett-Mills CEC/CFP/CFSP Director of Culinary Affairs And Training Foodservice Solutions Group

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