The key to Andouiadis's baking is to maintain the hot plates' temperature. This is the hardest part of his job because the hot plates are directly affected by the weather, especially wind. Otherwise the crepe is burned on the bottom side and smells bad. Andouiadis bakes more than 500 crepes per day on his four hot plates. If he had extra space for four more plates, he says that he could push 800 to 900.
Most customers buy one or two crepes.
Sometimes a customer will buy ten, even if it means he or she has to wait a long time because of the bustling line. From the beginning, he knew that students would be his prime customers, wanting delicious food that would fill them up for a low price. You know they have a budget, so they try to be as cheap as possible. He does this also because he believes that freshness is crucial to making the best crepes. For the same reason, he also cares about maintaining cleanliness, which is not easy.