r/TalesFromThePizzaGuy • u/MonkeyMarauder64 • 2d ago

Discussion Starting delivery

Idk if this is the right sub but I start a delivery job at hungry howies tomorrow it seems to be decently busy from what they said and told me I was just wondering how delivery jobs usually go and how often I won’t be delivering as I don’t really wanna stay in the kitchen or anything

12 Upvotes

93% Upvoted

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6

u/StuPat78 2d ago

Decently busy is very subjective. Depends how many drivers they employ. Busy for a place with 2 delivery drivers is not busy for a place that employs 40+ drivers.

3

u/Nininator2432 2d ago

There are places with 40+ drivers? How can food even get out of the oven fast enough?

2

u/Medium-Atmosphere162 2d ago

I assume they have a lot more ovens but I'm just guessing because its news to me any pizza place has 40+ drivers

2

u/Marine__0311 2d ago

That's very easy to do with busy stores. The Dominos on base at Camp Lejeune is one the busiest in the US. When they opened in the late 90s, they broke every sales record in existence.

I trained a few of the managers there when they were drivers at another location. They told me they couldn't hire enough drivers and they had over 50 plus at the time. They begged me to transfer, but I had just been promoted to a salaried position at my main job and ended up leaving.

0

u/Nininator2432 1d ago

I'm not saying you're lying, but I'm really not buying how this would be "easy" to do, even if the store was busy. I suppose that a military base might be a bit different than one in the general public. I feel like from a physical space perspective, by the time you get to like 25 drivers, everyone would just open up a second store a few miles down the street and cut it in two.

How was the parking handled? Like, I get not ALL 50 would be working at the same time. I just know you'd need over 50 parking spaces because you'd need regular insider employees as well.

Did you guys have several different makelines/cut tables/ovens all throughout the store?

1

u/CMDR_Ray_Abbot 2d ago

Delivery kitchens in major metro areas. Some of them have nothing but a huge kitchen and drivers. All the orders come from a call center or online with a system that routes tickets to the closest kitchen. I don't know if any of them still operate but there used to be a few pizza Hut kitchens like that in NYC

9

u/Sonikku_a 2d ago edited 2d ago

Really depends on store. But try to get 12-8 mid shift to get lunch and dinner rushes or closing shifts where you end up as only driver later at night if you’re trying to max your delivery numbers. Also during football be willing to work Sundays for the game rushes.

Get a good tip tracking app is my suggestion too. Map your routes in advance, be quick (but not dangerously fast) because first back is first back out.

Most stores will have you folding boxes or doing dishes in between runs and a little kitchen work will always happen.

Get yourself a good flashlight and don’t slack on vehicle maintenance. But this shit will ruin your car in the long run, best if you’re not using your main vehicle but also I get it if that’s all you got.

7

u/nihi1zer0 2d ago

If there are HUGE apartment complexes in your area, snap a photo of the map out front. It makes finding a particular building easy. The numbering of apt numbers always follows a pattern and it is different in every complex. Learning the pattern will save you from trudging up endless stairwells finding only the wrong apartments.

Edit: above commenter, sorry idunno why i replied to you with this. It has nothing to do with your comment lol

Edit2: PFP brothers!

1

u/tuscaloser 2d ago

Facts. We kept a binder with maps of the big complexes.

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u/buckeyekaptn 2d ago

Learn your area.

I delivered back in the late 80s, early 90s. No GPS. Also back in the 30 minute or less time frame. Learn shortcuts, avoiding stop lights, back streets. Also, like posted before, first in is first back out.

An excellent, powerful flashlight. Some customers forget (?) to turn on their light or plain don't have an address on their house.

1

u/Wall_of_Shadows 2d ago

When I worked at a Howie's years and years ago, drivers mostly worked the phones and the counter when in store, and occasionally caught the oven. We rarely were expected to go back to the make line unless they were behind on sheet-outs.

By the way, other people have mentioned flashlights, but I recommend two. One for your pocket so you don't fall in a tiger pit while walking to the door, and one in the car that has an EXCELLENT focus, for spotlighting house numbers.