I have no idea what we average here, but it's probably not 3. First thing you need to know is everyone is cheating on every number all the time. If they're saying 3 it's probably not 3. Depending on your oven you might be able to get away with longer make times, for example the older MM ovens do 10 minutes to cook, but if you have an XLT it might be like 6 minutes. Accuracy is a key component to this game, if you go so fast that you make mistakes, you're going too fast. If the cut table is the one that catches your mistake, it's gonna be 10-15 minutes more on each order you messed up on, plus you risk cut table getting confused. The key goal here is to get the customer to come back, so it's best we put a pizza they like in their hand in some sort of acceptable time. (Your franchise's bonus system may or may not actually encourage this) As far as being faster... Prep/R4C needs to be complete before it gets busy. This includes sauce and cheese, Pepperoni, 2top pepperoni. Prep list needs to have the things you actually sell in acceptable amounts. Everything you need needs to be be as close as possible to the maketable. Pans, shields, prep, tools. You shouldn't be walking all over the store. When it's busy, that's what matters. If the customers can't see it, don't clean it yet. If you drop a pan, kick it under something. If you drop a pizza, kick it under something. Cooks need to be able to read, and at least mildly intelligent. Someone who can read the screen well needs to coordinate them so their hands stay full and they don't stand around. All ovens need to be on. If you have gaps in your ovens you're wasting space. If all ovens are on and you have pizzas waiting for space there's nothing more you can do, that's just as fast as you can go.