"I’ve never had a problem with XLT ovens. They’re efficient, easy to use, and provide consistent results. They’ve been instrumental in the success and growth of Pizza 151."
Case Study: Pizza 151 Increases Efficiency and Volume with XLT Ovens
Pizza 151, owned by Eric LeVan, with three locations, including Batavia, North Chili, and Leroy, New York, has established itself as a staple in the community by offering delicious, high-quality pizza with a unique sweet sauce. As the owner of a growing pizzeria business, Eric made a pivotal decision to upgrade his kitchen with XLT ovens, a choice that has significantly impacted his business's efficiency, consistency, and ability to expand.
Challenges
When Eric first started, his pizzeria faced challenges common to many growing pizza shops: inconsistent cooking, labor-intensive processes, and difficulty keeping up with increasing demand. Like many traditional pizzerias, Eric initially considered using deck ovens, a favorite among many in the pizza industry. However, Eric quickly realized that deck ovens couldn’t meet the high-volume needs of his business, nor did they provide the consistency he required.
Traditional deck ovens required constant supervision, manual adjustments, and skilled labor to operate efficiently. Training new employees on deck ovens was also a time-consuming process. The complexity and labor intensity slowed down productivity, making it difficult to grow the business and meet the demands of a hungry customer base.
Solution: XLT Ovens
After exploring his options, Eric chose XLT ovens for Pizza 151. These conveyor ovens allowed him to streamline his operations and improve his pizza’s consistency without sacrificing quality. Eric explained, “With XLT ovens, you just put the pizza in, wait for it to come out perfectly cooked, and that’s it. It’s simple and foolproof.”
By switching to XLT ovens, Eric was able to:
- Increase productivity: XLT’s conveyor system allowed Eric to replace the traditional labor-intensive deck ovens with an easy-to-use, efficient solution. “If I had four deck ovens here versus two conveyors, there’s no way I could do the volume I do now.”
- Consistent results: XLT ovens offered consistent cooking, eliminating the need to rotate or manually adjust pizzas. “With deck ovens, you’re constantly spinning and moving pizzas. With XLT, every pizza comes out perfectly cooked.”
- Easy employee training: Training new employees became faster and easier. “It’s night and day trying to teach someone how to use a deck oven versus XLT. With XLT, you just set it and forget it.”
- Lower labor costs: Fewer employees were needed to run the ovens, which significantly reduced labor costs. Eric recalled a client who replaced four deck ovens and two staff members with one XLT double-stack oven, reducing costs and increasing output.
Results
Since incorporating XLT ovens, Pizza 151 has experienced significant improvements in both operational efficiency and customer satisfaction. Eric noted, “With XLT, I’ve never had a problem. These ovens just work, and they’ve helped my business grow.”
The switch to XLT ovens allowed Eric to:
- Handle more orders with fewer ovens.
- Reduce training time for new employees.
- Achieve consistent, high-quality pizza every time, enhancing customer satisfaction.
Conclusion
For Pizza 151, XLT ovens have become a critical part of their success story. Eric is confident in his choice and believes that XLT ovens will continue to be a key component of his expansion plans as he opens more locations. “I wouldn’t switch back to deck ovens, ever. XLT has made growing my business possible, and I’m excited for the future.”
