Pizzeria software for dough, cost and stock
Standardise doughs and toppings, cost every pizza to the gram, keep flour, tomato and mozzarella under control and read what each shift actually earns. All in one cloud platform.
A tighter kitchen and margins you can actually see
Doughs, bases and toppings live in one place, with weights, hydration and prep times written down once. New staff work from the same spec as the head pizza chef, and the pizza that goes out is the pizza you costed.
Cost is calculated on real grams: flour, tomato, mozzarella and toppings are combined with monthly overheads and labour, so the margin on a Margherita and on a loaded speciality are both honest numbers.
Purchasing and stock sit on the same catalogue. Compare pack sizes and conditions for your key items, send the order by email, and import the delivery note from a PDF or a photo instead of retyping it.
Doughs, hydration and prep times written down once
Set hydration, rest times and ball weights, then build every pizza on top of the base you actually use. Variants and portion sizes stay consistent across shifts and across sites.
Cost and margin on every pizza and every menu
Direct and indirect costs come together in one figure per pizza. Set your target margin, get a suggested price and see instantly which pizzas on the board are paying for themselves.
Flour, tomato and mozzarella ordered in a couple of clicks
Compare prices and conditions on the items you buy every week, build the cart and send the order by email with delivery details. Price changes flow straight back into your cost per pizza.
Lean stock, less waste, sales read by shift
Track movements, stock value and waste, and read sales and margins by shift, category and product. You find out which nights carry the week without guessing from the till roll.
Why pizzerias move off paper and spreadsheets
A pizzeria lives on a handful of raw materials bought in volume. A few cents per kilo of flour or mozzarella decide the month, and a spreadsheet updated twice a year cannot see that.
With costing tied to purchase prices, every increase shows up on the pizzas it touches, together with the margin you are left with and the price that would restore it.
Written specs also protect the product: hydration, weights and toppings are the same on a busy Saturday as they are on a quiet Tuesday.
Pizzeria software FAQ
Dough management, costing, purchasing and sales reporting
Can I manage doughs, hydration and rest times?
Yes. You can record hydration, rest times, ball weights and prep steps for each dough, then reuse that base in every pizza built on it.
How is the cost of a pizza calculated?
Grams of dough, sauce, cheese and toppings are costed at your real purchase prices, then monthly overheads and labour are added on top to give a full cost and the margin per pizza.
What happens when a supplier raises a price?
The cost of every pizza using that item updates automatically, and you get an alert showing the increase, the margin lost and cheaper alternatives for the same product.
Can I keep several sites on the same specs?
Yes. Doughs, toppings and pizzas can be shared across locations while each site keeps its own stock, purchase prices and figures.
Do I have to enter delivery notes by hand?
No. You can import a delivery note or an invoice from a PDF or a photo: the AI reads the lines, matches them to your catalogue and updates prices.