Twelve kinds of pizza shop
However you bake it.
Pizza styles are really oven temperatures. This page runs down the dial, from a wood-fired oven at 900 degrees to the last one in the chain that isn't yours at all. The hotter the oven, the faster the bake.
flame licking the dome
Wood-Fired & Neapolitan
- Short menus that ring in two taps, so the oven never waits on the register.
- Tables, tabs, and coursing for the room, next to the takeaway queue.
- Quote times your pizzaiolo can actually hit at 90 seconds a pie.
coal bed, banked since morning
Coal-Fired Pizzerias
- Whole-pie ordering with no slices, priced by size and topping count.
- Waitlist and table management for the line out the door.
- Reviews requested automatically once the check is closed.
long trays, sold by the cut
Roman al Taglio Counters
- Sell by weight or by the cut, both on the same menu.
- Update the case through the day as trays come out and sell down.
- Fast checkout built for a lunch rush that lasts ninety minutes.
the reheat deck, always on
Slice Shops
- Slice, two slices, slice and a drink, rung in a single tap each.
- Counts on the counter pies so you know what to drop next.
- A kiosk for the counter when the line runs out the door at noon.
the deck oven, all day
NY-Style Pizzerias
- Half-and-half, quarters, and light sauce all price correctly.
- Phone, counter, and web orders in one queue instead of three.
- AI picks up the calls you cannot reach on a Friday night.
oiled pan, crisping edge
Greek-Style Pan Shops
- Pies and a full diner menu on one ticket, routed by station.
- Dine-in tabs and takeout running side by side.
- Family and combo deals built once, applied everywhere.
steel pan, cheese to the edge
Detroit Square Shops
- Sold by the square, the half tray, or the full tray.
- Pre-orders for offices and parties, taken online or by phone.
- Bake schedules that keep trays coming out on the hour.
the sheet, out of the bakery oven
Sicilian & Grandma Shops
- Whole trays and single squares priced off the same item.
- Catering orders scheduled days ahead with a deposit taken up front.
- Bread, heroes, and pies all on one menu you maintain once.
belt running, non-stop
Conveyor & Delivery Kitchens
- Driver dispatch with runs batched by neighborhood.
- Live tracking your customer watches instead of calling to ask.
- Commission-free ordering, so volume nights are actually worth it.
cracker crust, party cut
Tavern-Style & Sports Bars
- Bar tabs, split checks, and pies on the same ticket.
- Game-day pricing and pitcher deals that switch on by schedule.
- Wings to the fryer, pies to the makeline, off one order.
deep pan, low and slow
Chicago Deep Dish & Stuffed
- Quote times that tell the truth about a 45-minute bake.
- Call-ahead and pre-order so the pie starts before they arrive.
- Ship-nationwide orders kept separate from the dining room.
an oven you will never see
Take-and-Bake Shops
- Cold pies rung and scheduled for pickup windows you set.
- Bake instructions printed on the label with every order.
- Reorder in two taps from your own app, because they always get the same one.
Across the dial
Questions from both ends of the oven.
What changes between a 90-second Neapolitan and a 45-minute deep dish, and what stays exactly the same.
01My shop is not one of the twelve. Can I still use it?
Almost certainly. These twelve are the shops we see most, not a list of what the system supports. If a pie comes out of an oven and across a counter, the register handles it. Tell us what you run and we will build the menu for it.
02I make two styles at once. Does that need two systems?
No. A shop running a deck oven for rounds and a pan line for squares is one account and one menu. Each item carries its own bake time and its own station, so a 12-minute round and a 15-minute square come out together off the same ticket.
03Do different bake times mess up my quote times?
They are what the quote is built from. Set a bake time per item and the promise time reflects what is actually in the oven, so a deep dish order does not get quoted like a slice and nobody arrives twenty minutes early.
04Can I sell by the slice, the square, and the whole pie?
Yes, and by weight for al taglio counters. One item can carry all of those prices, and each one reports next to everything else you sold that day rather than living in a separate line you reconcile later.
05Half-and-half, quarters, well done. Will that slow the line?
Modifiers sit on one screen instead of behind submenus, so a half-pepperoni half-mushroom well done takes a couple of taps and prices correctly on both sides. It is the part of the register we tune hardest, because pizza shops live or die on Friday line speed.
06Does a wood-fired shop need different hardware than a delivery kitchen?
Same register either way. What changes is the setup around it: a makeline screen for a busy pass, extra printers for a fryer station, a scale for selling by weight, a kiosk for a tight counter. We work that out with you before anything ships.
07My specials change weekly. Do I update every place separately?
One edit covers all of it. Add a special or mark a topping out on the register and it changes on your website, kiosk, and app at the same time, so nobody orders a pie you ran out of at six.
08Can pies, wings, and subs go on the same ticket?
Yes, and each item goes where it is made. Pies to the makeline, wings to the fryer, subs to the sandwich station. Set the routing once per item and the ticket splits itself from then on.
09Does it work for a truck, a ghost kitchen, or a second location?
All three, on one account. A phone becomes a full register at a festival, a delivery-only kitchen runs without a dining room, and multiple shops report into a single dashboard rather than one login each.
10How long does it take to get running?
Most shops close on their old system and open on ours the next morning. We build the menu, the halves and toppings, and the station routing for your style before the hardware ships, and someone is on the phone with you through the first Friday.
Still not sure where your shop lands on the dial? Book a demo and we will set the register up with your actual menu.
500 degrees apart. One register.
Whether your oven lives at the top of this page or the bottom, everything runs on the same system: one menu, one screen, one report at the end of the night.
