Josephine wrote:The thing is, Burt makes the dough ahead of time, and when he runs out, he runs out. So, with the bump in orders lately, he may be anticipating his capacity for the evening just a bit earlier than before.
While he is anticipating the increase in business with larger batches of dough at the outset, he is still making fresh batches throughout the night. The problem comes with the dough needing to proof and set repeatedly before it can be used. At some point, even if he makes that extra batch of dough, it will not be ready for use in time to make any appreciable difference.
Josephine wrote:Apparently the SAVEUR effect is in full swing, with new customers from as far away as Alaska. One recent patron sent an assistant over from a private jet to pick up Burt's pizza and take back to New York. MOVE OVER ORIGINAL RAY'S!
Actually, unless this is a separate incident, those pizzas, along with a sack of Italian Beef sandwiches from Mr. Beef, were headed to L.A.
We are seeing a huge influx of "foreigners"; folks from virtually every state in the union and even a strong showing of international customers. One night, purely by coincidence, we had an Aussie and a New Zealander sitting back to back at the front window booths!
Diannie wrote:The rest of us needed dinner so I tried to call...and tried...and tried. I gave up and went to order in person. They were ever busier than the night before and I understood why they'd take the phone off the hook. One couple in line before me had stopped in to pre-order pizza for a large group and planned to return about an hour later.
And this is where the real problem lies-single callers placing orders for multiple pizzas. When folks are ordering three, four, and five pizzas, frequently XL or even XXLs, two telephone calls and a one third full dining room can tie up the oven for an hour or more.
Let's make it clear that we really do appreciate everyone's business, from the old established neighborhood folks, some of whom we've been seeing for ten years plus, to the more recent LTH crowd that has by and large put us on the map (an extra big Thank You!), to the swarms of Saveur readers who are just discovering us. The thing to remember is that our dining room holds 35 people and no more, there is only one guy in back making all the pizzas, and only one oven that will only hold so many pans at one time.
And therein lies the paradox. If Burt had a staff of people making pizzas in a big modern kitchen with multiple ovens, the pizza wouldn't be the same and we wouldn't be deserving of the accolades being thrown our way. Conversely, if you want the same consistent quality, given the sudden burst in popularity, there will be times when we just have to put a hold on incoming orders so we can give the best possible food and service to the diners on hand.
Even on Saturday nights, with both Sharon and myself working the floor (a task I used to do alone in the pre-Saveur days), there are long stretches where it feels like that "I Love Lucy" episode where Lucy and Ethel are working in the chocolate factory and that assembly line just keeps getting faster and faster and no matter how hard you work to keep up with it, you're still falling behind.
The good news is that we've been through this before in the Pequod days. We were the subject of newspaper articles (many of which are still hanging on the walls at Burt's), television and radio stories on a very frequent basis. Every time there was some new exposure, we would see this same explosion of business for a few weeks or a month, it would taper off with us retaining about 10-20% of the new customers and things would get back to "normal" until the next write up came along.
The bad news is, Time Out is doing another article on Chicago Pizza, with Burt figuring in prominently, in the issue that comes out later this week. So the madness is not going to quiet down anytime soon it would seem.
Once again, we appreciate everyone's support and we hope you will afford us some patience as we bask (or run around madly) in the limelight a bit longer.
Thank you folks,
Buddy
P.S. stevez's approach of calling just after opening (or even before opening) is the best way to guarantee you will get through. Even if you're wanting to come in much later in the evening, an early call will help us in planning our strategy for the coming night. Of course, if
everyone tries calling at the same time, the same problems will eventually result.
B.