Pizzeria management software, because every pizza is a build
Size, crust, toppings, half-and-half — a pizza order is really a small configuration, repeated hundreds of times a night across dine-in, takeout, and delivery.
Built for how a pizzeria runs
A pizza is not a line item. It is a small configuration — a size, a base, a set of toppings, sometimes half of one thing and half of another — and it is that same configuration repeated a few hundred times a night with one thing different each time. Any system that treats it as a product with a price is going to be wrong about both the order and the stock.
The order half is a builder: the choices that are required get asked, the extras that are optional get offered, and the price moves as they are added. Everything is settled before the order exists, so the kitchen never gets a ticket that needs a question walked back to a table.
The stock half is the one that actually decides whether the month works. Thirty pizzas share a dough, a sauce and a mozzarella, so counting pizzas tells you nothing. Counting what they were made of tells you everything — including what a margherita really costs once the flour went up.
Where a pizzeria differs from everywhere else
Every order is a build
Required choices and optional extras, asked in order, with a running price. The guest sees what they are agreeing to and the kitchen gets a ticket with no ambiguity in it.
Thirty pizzas, one dough
Stock is held in ingredients, not products. Selling any pizza deducts its own recipe, so the mozzarella running low is a number rather than a discovery at eight o'clock.
What a margherita actually costs
Plate cost is built from the ingredients at the prices you paid, so margin per pizza is a fact. Every dish sits somewhere on popularity against margin, and the corner it lands in is the decision: promote it, reprice it, or take it off.
Oven, prep and bar are different clocks
Items carry a station, so one order splits across the oven, the cold section and the drinks. The order is Ready when all of them have reported, not when the first one is.
Takeaway and dine-in in one queue
A counter screen, a table code and a waiter all put orders into the same stream, routed the same way. There is no separate takeaway queue for the kitchen to watch.
The half-and-half problem
Options and extras sit on the item rather than in a note somebody has to read, so what was ordered is what the ticket says.
Relevant modules
Common questions
Can the menu handle half-and-half pizzas?
Options and extras are configured per item, so the shapes a pizzeria needs — size, base, toppings, a split — are built as choices rather than typed into a note.
Does stock work at ingredient level?
Yes, and that is the point. Recipes are built from ingredients, so selling any pizza deducts the dough, the sauce and the cheese it actually used.
Can the oven have its own screen?
Yes. A display is pinned to the stations it serves, so the oven sees oven. Pin nothing and that screen becomes the pass.
Do takeaway orders mix with table orders?
They land in the same stream and route the same way. The kitchen does not watch two queues.
Will it tell us which pizzas make money?
Plate cost, margin and contribution per dish against how much it sells, with the crosshair on the medians so one runaway seller doesn't distort the rest.