Store Order Form.Xls: Fill & Download for Free

I worked for one of the major chains for several years.30 minutes was the typical quote for dead-slow times. Afternoons, between the lunch and dinner rushes, for example.During rush times, it would usually go to ~45. Sometimes more, depending on a few factors:Prep time. Dough has to be formed/stretched. I’d usually prepare several in anticipation of the rush, but you don’t want these things sitting out for long. Then, it goes down the line for topping.Some of us were madmen on the make line. We were a blur of flying toppings, and could prep the pizza faster than the oven would move. Others… not so much. And if we had certain managers, we would have to use the measuring cups, and apply the exact correct amount. Slows us down, and means the customer gets less of each topping. But good for profit.Cook time. We had a conveyor oven, took 5 minutes for a regular bake. We could put 2 regular pizzas side by side. XLs could be a hassle, as they could only go singly. Nothing we could do to make this go faster.Cut and box. Once again, we had some speed demons here. Could go from one pizza to the next in a fluid dance. Paddle to oven to screen stack - paddle to pizza to box - cut, add extras, close box, put on warming rack - repeat. Others… could not do that fast enough to keep up with the oven.Sadly, our speedy toppers were usually our speedy boxers, so it was tough to have speed at both positions.Delivery. BY FAR the longest part. Unless we’re in a big rush, there’s usually no more than 10 minutes between order entry and boxing. But we only have so many drivers, and my store had a fairly large area.Sometimes, you could get lucky. The driver would anchor his run on the oldest order. But maybe your order is near that one, so it might leave the store before some older orders. Or, you could get unlucky. Your order is not close to any others. It stays in the store until it become the oldest order, and the next driver makes it his anchor.A lot of the slowdowns can be attributed to staffing. I wasn’t paid much when I got to manage that store. $7, maybe $7.50 an hour? Granted, that went a bit further 20+ years ago, but it was still insignificant. The real money came in bonuses. If you wanted to maximize your bonuses, you had to maximize profit. So, you try to operate with minimal staff, minimal waste, etc. I knew managers who worked 70–80 hours per week, largely off clock, trying to hit numbers.Do I need a phone operator, or can my drivers/dough guy handle that?Do I need someone on the make line, or can the dough guy do that?Do I need someone manning the oven, or can the guy on the make line/drivers handle that?I would love to have dedicated people at each position. I would love my drivers to do nothing but pick up their orders and go. But the store is usually not busy enough to justify that many people on the clock. And sometimes… unexpected things happen. Maybe a random Thursday sees 25 more orders than usual. Somebody has an event that needs 10 pizzas, and they didn’t schedule ahead. Rain hits, and people decide they don’t want to go out.If that happens… maybe I can get someone to come in. But I have to have them on for a minimum of 2 hours (had a manager get in trouble for scheduling people for 30 minutes…) Is this rush enough to justify someone working for 2 hours? Can I get someone in here fast enough to help?If things go wrong, the backups start to compound. One of our good guys has to switch stations, which means his previous station is now moving slowly. Maybe a driver has to spend a few minutes on cut/box or phones, delaying all of his deliveries (this was before online orders, so the phone was everything.) The whole system slows down, and it takes an hour for you to get the pizza that was made with 7 minutes of effort.But, there’s a way to avoid this: Pick up. Pick up orders almost always got priority. Even during rushes, they were usually done in 15 minutes. So if you’re concerned over the time, come on in and pick it up yourself. You’ll get it at peak temperature and freshness, won’t get a delivery charge, and won’t have to tip.

As an owner of an Amazon store (Sells Books and More), I use Excel mainly for the following:When I send in a shipment of books, movies or video games to the Amazon warehouse, I download the list of items in the shipment using the link provided by Amazon. This file is not in standard .XLS format, but rather is a .TSV file, which I need to convert to .XLS. In order to do that, I just open Excel, click File Open, change the default filetype from .XLS to All Files, select the file I just downloaded, work with the file until I am done modifying it, then save it as a regular .XLS file.I also use Excel to calculate my total sales and cost of goods sold prior to filing my income tax.

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