In a takeaway pizzeria, the difficulties pile up at peak hours: the phone rings, people wait at the counter, riders wait for orders and the oven has a limited capacity. To stay in control, every order needs to pass through one place, with a clear time and every variation written down.
This guide follows an order from request to delivery, using Kappino's pizzeria software as the example.
Set up the menu before service
Many mistakes start with a badly set up menu. A margherita can come in several sizes, and an added topping changes the price. If these rules are clear in the system, nobody has to work them out in their head.
With Kappino's menu management, each item can have sizes, options with price changes, ingredients and allergens. When an ingredient runs out, you can pause the item without removing it from the menu.
Collect every order in one place
An order can arrive through many channels. What matters is that they all end up in the same list, so the kitchen works from a single queue. With Kappino:
- Counter: the order is entered with one tap, with no table and no customer details.
- Takeaway: you record the name, phone number and pickup time.
- Delivery: the order carries the address and notes.
- QR menu and online ordering: the customer orders by phone, choosing a table, takeaway with a pickup time, or delivery.
- WhatsApp: the customer orders in chat with the AI assistant and receives updates on the order.
- Website: with the Kappino Connect plugin for WordPress/WooCommerce, orders go straight to the POS, kitchen and stock.
Give realistic pickup times
The time you promise a customer should depend on what the oven can really turn out, not only on when the customer would like to collect. When an order comes in, look at how many others are already due at the same moment. If in doubt, offer a slightly later time: a customer with a clear time is easier to please than one left waiting at the counter.
In Kappino the pickup time is saved with the order, and the real-time status shows what is ready to hand over at the counter.
Send complete tickets to the kitchen
The pizza maker must be able to read everything at a glance: no onion, double mozzarella, well done. A badly written request today becomes a pizza to remake.
With the Kitchen Display System, orders go straight from the POS to the kitchen, with extras, removed ingredients and notes. If the customer adds something after sending, only the new lines reach the kitchen, and what is already being prepared does not change. Tickets can also be printed on 80 mm paper.
Organize the handover to riders
The most delicate moment of a delivery is the handover from the kitchen to the rider. Before assigning an order, you need to know who is available.
With Kappino's rider management you see which riders are online, busy or offline. From the Kappino Rider app, available on the App Store and Google Play, riders receive deliveries, share their GPS location, mark orders collected and delivered, and attach a photo as proof.
If you have many deliveries in the same area, group them when the times allow it. If an order is far away, keep it separate: pizza cools quickly.
Let sales update your stock
A pizzeria uses large quantities of the same ingredients, and running out of mozzarella on a Friday night is a serious problem. That is why it pays to connect each item to its recipe.
With Kappino's inventory, every order deducts the recipe's ingredients, by size and with the chosen options. If the order is cancelled, the deduction is reversed automatically. When an item falls below its reorder level, it is flagged on the stock list. Each item can have its own level: dough, cheese, toppings and pizza boxes.
The menu item editor also shows the cost and margin of each size, so you can see what a large pizza with extras really earns.
Keep the till and VAT in order
Dine-in and takeaway can have different VAT rates. In Kappino each dish has its own rate for dine-in and counter and one for takeaway and delivery, and one bill can carry several rates. The receipt shows the VAT breakdown per rate.
In Italy, Kappino supports electronic receipts through a registratore telematico (RT), the country's electronic fiscal till. Fiscal requirements differ by country, and our team confirms the right fiscal setup with you during onboarding. For card payments, you keep using your own card terminal.
Review the service the next day
After service, the data helps you see what to change. Three useful checks:
- Sales by hour: show when the peak really was, which helps you decide on shifts and prep.
- Sales channels: show how much dine-in, counter, takeaway and delivery each contribute.
- Highest-selling pizzas and margins: show which items sell and what they earn.
You will find this data in Kappino's analytics. For a fuller method, read how to read POS reports.
Which Kappino plan includes what
- Starter: POS, order management, kitchen, inventory and suppliers, menu, tables and reservations.
- Growth: adds rider management, waste management and AI inventory.
The current details are on the pricing page.
