The production engine of your pizzeria

The heart of the engine. Each service is divided into 15-minute slots: you declare the production window, the baking capacity per slot and how far ahead ordering is allowed, to avoid overloading the oven.

• Production hours per service
• Capacity per 15-minute slot (number of pizzas per slot)
• Number of 15-minute preparation slots before service starts

The menu is fully configurable. Each product has its name, its price and its category, to structure the digital order sheet in the kitchen.

• Product name and variants
• Unit selling price
• Sorting categories for organisation

Automatic alignment. Your space follows the time zone of your physical point of sale — schedules, slots and alerts stay accurate everywhere, with no time offset.

• Time zone of the physical point of sale
• A single reference time for the whole schedule
• Consistent pickup slots

Trade-specific safeguards to protect production. You set limits on the volume and pace of incoming orders, to stay in control of your working pace.

• Maximum pizzas per single order
• Volume limits per 15-minute slot
• Orders confirmed by the operator, with one tap or in bulk before service

Order flows converge into a single schedule. You activate the order entry channels you want (web page or manual entry at the counter) to centralise production.

• Order taking via a dedicated customer web page
• Manual order-taking at the counter by the operator (by phone or in person)
• Centralisation on a single dashboard