Pizzeria software — fast orders, topping inventory, delivery without leaks

1. What's specific to a pizzeria (vs a classic restaurant)

A classic restaurant sells relatively fixed menus: you order "mixed grill", you get mixed grill. Maybe "well done" or "medium" on the meat. A pizzeria sells near-infinite combinations: 30 pizza types × 4 sizes × 3 dough variants × extra toppings ± exclusions ("no peppers", "extra onion"). On top of that, you juggle 3 separate order flows in parallel: dine-in, phone, online delivery.

The points that separate pizzeria software from a generic restaurant tool:

• Per-product customization with "+" and "-". On a Quattro Stagioni, the customer can remove mushrooms (no price change) and add extra ham (+ €1.20). The system must handle both directions, not only additions.
• Per-order oven timer. Pizza goes in the oven → a timer starts. If it passes 12 minutes (electric) or 2 minutes (wood-fired), the pizzaiolo gets a visual alert that it needs to come out. Without a timer, you're relying on a tired person's memory at peak hours.
• Phone orders with a customer file. A customer calls the pizzeria every week from the same number. The system should recognize it, show the prior delivery address and suggest the usual order. That cuts the call from 4 minutes to 90 seconds.
• Delivery as a separate process from dine-in. A delivery order has its own status (in oven / ready / out for delivery / delivered), specific packaging, target delivery time. It's not "table 7" — there is no table.
• Takeaway packaging as a separate product. A pizza box costs €0.30–€0.60 and gets deducted from stock on every delivery. Tools that ignore packaging hide €1,200–€1,800/year of boxes used and undeclared.

2. Dine-in + phone + delivery orders — separate flows

A typical pizzeria runs 3 simultaneous flows that must not mix up — but they must share the same stock, the same recipes, the same toppings. Here's what that looks like in practice:

Dine-in (table 5, order for 3)

The waiter opens the table on a tablet, takes the order, marks it "dine-in". The order goes automatically to the KDS (Kitchen Display System) screen in the kitchen with a "DINE-IN — TABLE 5" tag. The pizzaiolo sees what to prep and in what order. The tax receipt prints at the end, when the customer asks for the bill.

Phone order (customer calls, dispatcher takes the order)

The dispatcher opens "new order — phone", searches for the customer by number (if they exist), records the address, the order, the payment method (cash on delivery / card on delivery / online). The order goes to the KDS with a "DELIVERY — 19:30" tag and target time. The tax receipt is issued when payment is confirmed.

Online delivery (if you run your own menu)

Your website or app receives the order, it lands directly in Conexa with the address and online payment already processed. It appears on the KDS just like a phone order, but without the dispatcher having to type anything.

Combined payments on the same receipt

Many dine-in customers pay partly with a card, partly with meal tickets, possibly the rest in cash. Conexa accepts split-tender payment on the same receipt: cash + card + meal tickets (Up, Sodexo, Edenred) + voucher. The change is calculated automatically on cash. Useful in pizzerias where the final bill exceeds the customer's meal-ticket allowance.

3. Topping and dough inventory — real cost per pizza

This is where most pizzerias lose money without realizing. Pizza margins look great on paper (65–70%) if you only compare sale price to ingredient cost at purchase. In reality, the true costs include:

• Dough. 180g per medium pizza. From 1kg of flour + water + yeast + oil, you get about 6 doughs. Real cost per dough: €0.16–€0.24, depending on flour quality.
• Mozzarella. 80–100g per pizza. At €7.50–€9/kg (decent mozzarella, not plastic-tub stuff), €0.60–€0.80 cost per pizza in cheese alone.
• Tomato sauce. 50–60g. €0.08–€0.12.
• Toppings. Variable — ham, salami, mushrooms, peppers, olives, anchovies. €0.20–€0.80 per pizza, depending on the combination.
• Delivery packaging. 30cm box = €0.30–€0.40. 40cm box = €0.50–€0.60. Plus napkins and extra sauces.

Total real cost of a Margherita: €1–€1.40. Quattro Stagioni: €1.80–€2.40. Capricciosa with good prosciutto: €2.20–€2.80.

What Conexa does specifically

• Recipes with exact per-pizza quantities. You define "Margherita = 180g dough + 60g sauce + 80g mozzarella + 5 basil leaves" once. On every sale, ingredient stock drops automatically.
• Production cost recalculated on every goods receipt. When the supplier delivers mozzarella at €9.40/kg instead of €8.20, Conexa updates the cost of every mozzarella pizza and shows the new margin. You decide menu-price changes from data, not gut feel.
• Minimum stock alerts per topping. Set thresholds on ham (3kg), mozzarella (5kg), dough (20 portions). The system warns you when you drop below, so you don't run out of olives on a Friday night.
• Margin visible in the daily report. See how many pizzas sold, what production cost, what real margin came out — by pizza category and channel (dine-in vs delivery).

4. Integration with delivery platforms (Glovo, Bolt Food, Tazz)

Aggregator delivery platforms (Glovo, Bolt Food, Tazz, Foodpanda) are part of every modern pizzeria — they generate 20–50% of orders in larger cities. The question for you, as an owner: do their orders land in the POS automatically, or do they need to be typed in by hand?

Conexa does not currently have a direct API integration with Glovo / Bolt Food / Tazz — orders coming in via these platforms are entered manually into the POS (or on a tablet dedicated to the platform). That means:

• The dispatcher/cashier sees the order on the platform screen (Glovo Restaurant Manager, Bolt Food Manager), types it into Conexa as "delivery order — platform X", and it enters the kitchen flow like any other order.
• The tax receipt is issued in Conexa, with a "platform X" note on the internal ticket so you can split the figures in the daily report.
• Stock drops automatically as on any order — you don't lose control of toppings just because it came in via Glovo.

This isn't ideal — we're upfront about it. The Conexa 2026 roadmap includes direct integration with at least one of the major Romanian platforms, via API. Until then, high-volume pizzerias use a dedicated person at peak hours who transfers orders in 30–45 seconds each. For a pizzeria doing 30–60 Glovo orders per day, that's manageable.

5. What it costs to start or modernize

Two real-world scenarios with 2026 figures. Hardware is one-off; the Conexa subscription is monthly, no contract.

5.1. Small takeaway pizzeria (1 oven, no dining room)

5.2. Pizzeria with dining room + delivery (2 ovens, 30+ seats)

6. Frequently asked questions

How do I run two ovens in parallel?

On the KDS screen, orders show in a grid with statuses: waiting, in prep at oven 1, oven 2, ready, delivered. The pizzaiolo manually moves the order from the "prep" column to the oven column where they put it. The system remembers the time since it entered, so you see if a pizza has been in too long — a visual alert kicks in after the threshold you set (typically 12 minutes for electric ovens, 1–2 minutes for wood-fired ones).

Can I have different menus for dine-in vs delivery?

Yes. Conexa allows several price tiers per product (dine-in, delivery, takeaway), plus products available only on specific channels — for example, a "lunch menu pizza at €5" only dine-in, not delivery. That avoids arguments when a customer complains online about a price they don't see in-house.

How is the real per-pizza cost calculated with fluctuating ingredient prices?

Each pizza recipe contains exact quantities: 180g dough, 80g mozzarella, 60g tomato sauce, 50g ham, etc. On every goods receipt, new supplier prices update the production cost automatically. The result: you see at any time the real cost of a Margherita, Quattro Stagioni or Capricciosa and your actual margin in euros and as a percentage. You decide to update the menu price when mozzarella jumps by €1.60/kg, not 3 months later at inventory.

Do in-house couriers go through the POS?

Yes. Every delivery order has a "courier" attribute and a separate status (prep / ready / out for delivery / delivered). You see how many orders each courier has now, what they delivered today, total takings per shift. For couriers collecting cash from customers, the system tracks it separately and discharges the cash when the courier returns to the pizzeria.

Is the tax receipt for delivery issued on prep or on payment?

The tax receipt is issued when payment is confirmed — for customers paying by card online at order time, it's issued immediately. For those paying cash on delivery, the receipt is issued when the courier confirms the collection, and the customer gets the copy along with the pizza. Conexa routes the flow automatically — you don't have to remember which order was paid and which wasn't.

Read next

• HoReCa page — all Conexa features for pizzerias and restaurants
• Guide: How to choose POS software for a restaurant
• Coffee shop software — fast POS, modifiers, bean inventory
• Tablet POS — hardware, fiscal-printer connection, costs

Conexa is POS and business management software developed since 2014, with 1,200+ active businesses in Romania, including pizzerias that deliver hundreds of orders a day through KDS.