Pizzeria management: guides to keep production, costs and service on track
Running a pizzeria means holding production, costs and the evening service together. These pizzeria management guides start from what a manager lives through: the Friday-night rush, the number of dough balls to prepare, the cost price of a pizza, the wait at the counter. Pizzeria management software like Pizza Planner Pro handles production scheduling and your customers’ online ordering, with no commission; it replaces neither your accounting nor your till.
Starting a pizzeria
The choices to make before opening, in figures drawn from pizzerias that are already open, are brought together in the section Starting a pizzeria.
- Pizzeria opening hours: what 1,534 pizzerias do
- Which day should you close your pizzeria? Monday first, rarely Friday
- Pizzeria open for lunch and evening, or evening only: what 1,534 pizzerias choose
Source: © OpenStreetMap contributors, data under the ODbL licence — Pizza Planner Pro analysis, data as of 7 October 2026.
Sample: 1,534 pizzerias in 12 French départements whose opening hours are recorded in OpenStreetMap: Paris, Rhône et Métropole de Lyon, Isère, Bouches-du-Rhône, Gironde, Haute-Savoie, Savoie, Puy-de-Dôme, Loire, Ain, Allier, Haute-Loire.
Production and scheduling
The heart of the trade: organising what comes out of the oven, and when.
The rush and the oven’s baking pace
Getting through the rush without wearing out the team, and estimating for yourself what your oven turns out at the height of service.
Costs and profitability
The cost price of a pizza starts from its recipe card; the margin is then read in euros, pizza by pizza.
Orders and service
From the phone to the counter: orders you no longer have to put up with.
Your customers order online and pick up at the counter: see how commission-free online ordering for your pizzeria works.
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