Menuella for Pizzerias
From your own website to commission-free delivery — everything a pizzeria needs, in one system. Built for the Friday-night rush.
Built for your pizzeria
A pizzeria doesn't get a steady trickle — it gets a wall. On Friday and Saturday evenings a big share of the week's orders lands in the same forty minutes, everyone hungry at once. The oven only turns out so many pizzas an hour, so the question isn't whether the orders come, it's whether they arrive in an order the kitchen can actually work through. That's why phone, web and walk-in need to land on one kitchen screen in one queue, so nothing gets double-made or lost when the rush hits.
Pizza is the most-customised dish on the menu — half margherita, half diavola, extra mozzarella, no onions, thin crust. When that's read off a phone note or a scribbled ticket, one wrong half means a remade pizza and a slower line right when it's busiest. Guests build the exact pizza themselves — size, halves, crust, every topping — and it reaches the kitchen precisely as chosen. So the oven runs on what was actually ordered, not on a best guess.
For a delivery-heavy pizzeria, the delivery decision is the margin decision. When a marketplace takes a share of every order, that share is roughly the pizza's own margin — you bake it, you box it, and the profit walks out the door. On your own site and app guests order commission-free, and your own delivery with your own radius keeps the full ticket in the shop. Over a whole Friday's orders, that's the difference between a busy night and a profitable one.
Not every Friday order has to hit at once. When guests can order in the afternoon for an eight o'clock slot, part of the evening wall is already queued and timed before the first walk-in — the kitchen sees it coming instead of drowning in it. And instead of a website, an ordering tool, a delivery app and a loyalty card that don't talk to each other, it's one system: one screen for the rush, commission-free online, and a guest list that's yours.
How guests find you — and why they order from you instead of a marketplace.
Turn the Friday guest into a regular.
Every channel into one calm kitchen queue — commission-free.
No. Ordering and delivery are one part — alongside your own website, online menu, loyalty, gift cards and marketing, all in one system for your pizzeria.
Yes. You set your own delivery radius and fees and take delivery orders on your own channel — commission-free, instead of through a marketplace.
Orders placed on your own Menuella site and app carry 0% commission — you pay a transparent subscription, not a cut of every pizza.
Yes. Sizes, halves, crusts and extra toppings are all part of how guests order, and each choice reaches the kitchen exactly as selected.
No. Most pizzerias start with the website and ordering, then add delivery, pre-orders and loyalty as they go.
