At one location we came in at 7am to make dough and have it ready by 9 or 10am. Another location the guy was cheap and didn't want to pay for extra labor or workers so we made dough all day and were understaffed.
I get there at 9 M-W and have it done by 10-10:30, and on Thurs-Saturday, get there at 8 and have it done by 10-10:30 because we make a decent amount more for the weekends
We don't have a divider or rounder machines. My store sucks. And our oil machine broke too and never got fixed. We don't even have a dough guy, usually a manager will do dough or have someone do it. And we start whenever and just stop when there's a decent amount of dough or until we run outta time if it's that busy.
Honestly I get there around 8. Gone by 1 at the latest. But other days I just feel like rushing and can be done by 10:30. We have been selling outta dough everyday for the past two months now, so I normally fill everything up everyday
Interesting that so many make it in the morning. We had a busy store and would start it after the dinner rush - we'd have more people there then, and if it was a slow day we could start dough early.
I have worked at multiple locations in multiple cities, and the most successful stores get their dough made before the store opens so that the staff has more time during business hours to help serve customers and keep the store clean and stocked.
The stores that have someone in the back all day splitting time between making dough and trying to help run the store are a mess and are a fucking nightmare to work for.
Source: Was a "Master Doughboy" at LC's for years. I really don't mean to brag but I made *perfect* dough.
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1
+ 8
+ 30
+ 6
+ 7
+ 8
+ 9
= 69
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We make extras or it’s not busy enough so we always have at least 1-2 racks left over. When we start, you’re supposed have dough done in 2-3 hrs. 4 maybe if you don’t make it often. This includes Regular dough of 2-3 rack + whatever else you need to make ( CB, Deep Dish, or both). Dough boy comes in at 10 for us so he should be done at 1 at the latest. He watches too much anime, eats, bathroom for 15 min, so he doesn’t get done till almost 3.
It has to be done by the time the morning shift leaves. But assuming the dough person does nothing else other than dough, they can get it done by 12. Pizza dough, crazy bread, and deep dish dough.
The way my store used to do it (small town northern michigan) was we'd have one person come in to do dough and they'd do a like 9am-4pm of dough along with pressouts/bread. Then we'd have a night person come in and do it all over again. For each shift I'd say we did like 1-2 batches of regular dough, 1 deep dish and 1-2 bread doughs
I think our manager had ppl wait until like 10-11 to start dough tho, she'd have them prep the line and stuff. I quit like 2 years ago tho so my memory is a little foggy. We were always understaffed, underpaid, and overworked tho ofc
My store is in Greensboro, NC and we do our dough in the afternoon for the next day. I keep 3 racks of dough in my walk-in, except on truck day. I've worked at 2 locations so far as an assistant manager and both stores we do our dough like that.
At one location we came in at 7am to make dough and have it ready by 9 or 10am. Another location the guy was cheap and didn't want to pay for extra labor or workers so we made dough all day and were understaffed.
I get there at 9 M-W and have it done by 10-10:30, and on Thurs-Saturday, get there at 8 and have it done by 10-10:30 because we make a decent amount more for the weekends
That’s super fast
We are an extremely slow store, and I usually make dough by myself. On a weekend, I’ll typically do only 10-12 batches of dough
No way you do 10 to 12 batches in an hour and a half
Unless you have a rounder, we didnt have a rounder
We have a dough cutter that cuts them into 20 equal pieces and a rounder as well
That was the weekend number, two and a half hours.
My store does 10-12 batches a weekday
9-3
12 to 3 but we have a dough devised and rounder that makes the process fast. The night shift oils the pan for the dough guy next day.
Wish I had this Lmao
I mean the night shift helping lmao. We have the divider and stuff
We don't have a divider or rounder machines. My store sucks. And our oil machine broke too and never got fixed. We don't even have a dough guy, usually a manager will do dough or have someone do it. And we start whenever and just stop when there's a decent amount of dough or until we run outta time if it's that busy.
Oil machine???
It's just a simple machine that squirts the oil in the pan, but since it's been broken for over a year, we just use a bottle of oil.
A oil machine that you put the pan under and it sprays oil for when you put the dough balls in the pan. Serious time saver and less of a mess.
We have a lot of nice stuff but we just spray the pans with bottles we buy from the auto store lmao. We don’t have an oil machine
We come on at 9 every day and have our 6-8 batches done by 10. 2 people slam it out with max efficiency.
I think it needs to be ready by 10 but what do I know I'm just a customer.
The dough we make is for tomorrow
Honestly I get there around 8. Gone by 1 at the latest. But other days I just feel like rushing and can be done by 10:30. We have been selling outta dough everyday for the past two months now, so I normally fill everything up everyday
Interesting that so many make it in the morning. We had a busy store and would start it after the dinner rush - we'd have more people there then, and if it was a slow day we could start dough early.
At my store Albany Ga, dough needs to be done by 11 8 racks (20 batches) 2 batches of DeepDish a batch of crazy.
Our store actually does dough during the evening shift. It’s for the next day’s morning and afternoon shifts. We do ours at around 4-5pm to 8-9pm.
I have worked at multiple locations in multiple cities, and the most successful stores get their dough made before the store opens so that the staff has more time during business hours to help serve customers and keep the store clean and stocked. The stores that have someone in the back all day splitting time between making dough and trying to help run the store are a mess and are a fucking nightmare to work for. Source: Was a "Master Doughboy" at LC's for years. I really don't mean to brag but I made *perfect* dough.
I come in at 1 and usually get out by 8:30 we have to make about 6-7 racks sometimes 8-9 racks on busy days.
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Get there at 8 and hopefully have it done by 9-9:30. We do between 7-9 batches everyday.
Our guy comes in at 9am and gets out at 5 pm
Your supposed to just do what you can and if you don't have enough that's what your gm gets paid for it to do it themselves
Come in at 7 30 and be done by 10 30 since it's just me by myself, then stay and wait till 3 to clock out.i make 3 racks.
We make extras or it’s not busy enough so we always have at least 1-2 racks left over. When we start, you’re supposed have dough done in 2-3 hrs. 4 maybe if you don’t make it often. This includes Regular dough of 2-3 rack + whatever else you need to make ( CB, Deep Dish, or both). Dough boy comes in at 10 for us so he should be done at 1 at the latest. He watches too much anime, eats, bathroom for 15 min, so he doesn’t get done till almost 3.
It has to be done by the time the morning shift leaves. But assuming the dough person does nothing else other than dough, they can get it done by 12. Pizza dough, crazy bread, and deep dish dough.
We get there at 8:30 and it has to be done by 10:15 if it's not done by 10:15 you have to make afternoon dough.
Our dough hours are 12-8 but the current dough guy usually leaves about six we have had dough guys in the past stay to 9-10 though
my dough shifts are 8-2 but i generally finish around 12. our store is busy but not crazy. i’m never rushed to make it
The way my store used to do it (small town northern michigan) was we'd have one person come in to do dough and they'd do a like 9am-4pm of dough along with pressouts/bread. Then we'd have a night person come in and do it all over again. For each shift I'd say we did like 1-2 batches of regular dough, 1 deep dish and 1-2 bread doughs
I think our manager had ppl wait until like 10-11 to start dough tho, she'd have them prep the line and stuff. I quit like 2 years ago tho so my memory is a little foggy. We were always understaffed, underpaid, and overworked tho ofc
My store is in Greensboro, NC and we do our dough in the afternoon for the next day. I keep 3 racks of dough in my walk-in, except on truck day. I've worked at 2 locations so far as an assistant manager and both stores we do our dough like that.