Pizzerias
A pizza ordering system built for toppings and the Friday rush
This pizza ordering system handles toppings, party orders, and delivery on your own site, and it slows promised times when the oven backs up.
A pizza order is a list of small decisions
Size, crust, sauce, and each topping on each half. Every unclear choice is a remake, and a remake costs a pie.
- A phone order with six changes gets written on the wrong ticket.
- A party of twenty calls in twenty separate orders.
- Friday at six, the oven is full and the site still promises twenty minutes.
- A delivery fee gets set on a guess.
- Regulars order the same pie every week and retype it each time.
Every pie the way the guest builds it
The kitchen sees one clear ticket, and the guest sees an honest time.
01
Toppings with rules
Build a pie from size, crust, sauce, and toppings, with options inside options. You set the minimum and the maximum for each group.
02
Size and crust, required
Make size, crust, and sauce required choices, so a pie never reaches the kitchen half built. Each choice can carry its own price.
03
A party order on one link
A host shares a link and each person adds their own pie or slice. Each name prints on the ticket, and the host pays. It holds up to 50 people for 24 hours.
04
Times that stretch with the oven
When tickets pile up, new orders are promised a little later. You set how many minutes it may add and how long it may pause, and it tells you after. It starts once Appetier has learned your prep times.
05
A kitchen display at the oven
Orders from your site show as tickets on a tablet you own. A tap marks one ready, and your promised times get sharper.
06
Delivery on your own page
A courier delivers direct orders and guests track the drop. Appetier adds no markup to the courier's fee, and delivery fees do not count toward your Growth fee.
07
Order for tomorrow's party
Guests schedule up to 14 days ahead and pick a slot. You set how many orders fit in each slot.
Open the line before the dinner rush
Nothing to install on the counter.
01
Upload a logo and a menu photo
Appetier reads the pies and the sides off the photo and takes your colors from the logo. You check the draft and apply it.
02
Set the topping rules
Group toppings by size, and set a minimum and a maximum for each group. Mark the sold-out ones as they run out.
03
Save a card and publish
Publishing needs one priced item, a location set up to sell, and a saved card. Saving it moves no money.
A pizza shop pays like any other kitchen
One flat fee, and the full pages for the tools named above.
01
Zero until the orders come
Growth is commission free. You pay a flat monthly fee by direct sales, nothing under $500, and never more than $199.
See pricingYour menu, with your toppings
Hand the test drive your pizzeria's website and it builds the ordering page in private. It costs nothing and no one calls you. Without a site, start free with a logo and a photo of the menu.
Cards and the register you already use
Guests pay on Appetier Pay, and standard payouts to your bank are free. Any PCI compliant processor you already use works too. If you ring up on Square, Clover, or Toast, connect it and your menu stays matched.
Pizzeria FAQs
What pizzeria owners ask first.
What does a pizzeria pay on its own ordering site?
Can I make guests pick a size and crust first?
How does a party order work for a team of twenty?
What happens when the oven backs up on a Friday?
Who delivers the pizza?
Do guests see a wrong time during a rush?
More for a shop that lives on volume
Raise the share of orders that come through your own site.
01
Direct ordering checklist
A short list for turning menu visits into orders on your page.
Read the direct ordering checklist02
Quick service restaurants
Curbside and a fast lane, for a counter built on speed.
See quick service restaurants03
Direct order savings
A calculator for what a month of direct orders keeps.
Try the savings calculator
Let the oven set the clock
Open your own ordering page before the next game night.