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Your pizza ordering page, on your domain.

Half and half, sizes and the toppings you charge for, sold the way you already sell them.

We build yours first. If you don't want it, you owe nothing.

100 pickup orders a month at a $35 ticket, and the apps take 25% of every one.

$875

CURRENT MONTHLY SPEND

$10,500

CURRENT ANNUAL SPEND

Nobody drove anywhere on those. That ticket is where the calculator opens for a pizzeria, not a claim about yours. Keep the delivery apps for delivery.

Open the full calculator

Key features of our platform.

  • A phone showing a restaurant menu: categories, item photos and prices.

    Online ordering

    Your menu on your own website. Customers order pickup direct, no app.

  • A phone showing a pizza with size, crust and topping choices, and an add to cart button.

    Menu options and add-ons

    Sizes, extras and substitutions, at your own prices.

  • A phone showing an order counting down to the time it will be ready.

    Live order status

    Customers see when their order will be ready. Fewer calls asking.

  • A kitchen tablet showing orders across New, Accepted, Preparing, Ready and Done.

    Kitchen display

    Orders land on a tablet with a chime. Accept, prepare, ready, done.

  • A kitchen tablet showing the 86 board with one item switched off and a restock button.

    Out of stock in one tap

    Take an item off the menu instantly and bring it back when you want.

  • A kitchen tablet showing the day's revenue, an hourly chart and top selling items.

    Daily sales reports

    Revenue, orders by hour and top sellers, on your phone.

All key features

What that looks like in a pizzeria.

Half and half, as a real choice
One modifier group, built once, attached only to the pizzas that allow it.
Toppings priced by size
A price adjustment sits on the option, so a topping on a small never bills like a large.
Included toppings start checked
Anything you flag as included opens already checked, so nobody pays twice for the cheese.
Pickup times that follow your oven
ASAP with your live prep estimate, or a later slot built from your real hours.
86 a topping without deleting it
Mark an option out of stock from your phone and it leaves the customer's sheet immediately.
A Friday that runs past midnight
A Friday window to 1:00 AM still counts as open at 12:30, in your timezone.

What pizzeria owners ask before they say yes.

All questions

Half and half will confuse the kitchen.

Every choice the customer made is listed under the line on the order card, and the card sits there until someone touches it.

We get slammed at 6pm and nobody can touch a tablet.

Accept is one tap and keeps your usual prep time. If you are buried, pause ordering for 20 or 40 minutes and it comes back by itself.

Another kind of kitchen?

Same build. These pages just talk about a different kitchen.

Back to restaurants

Worst case: you own a working ordering system for your pizzeria, paid for. Best case: your pickup regulars order direct.