POS operations guide
How pizza shops should set up POS and KOT
Pizza orders become complicated because size, crust, toppings, half-and-half choices, combos, delivery and kitchen timing all affect the final bill and preparation ticket.
Practical workflow
Modifiers must be structured
Size, crust, cheese, toppings, spice, half-and-half and combo sides should be controlled choices.
Kitchen tickets need clarity
The kitchen should see base pizza, size, crust, toppings, remove-items and delivery or dine-in source clearly.
Delivery source matters
Phone, direct online, takeaway and aggregator orders should be marked separately for settlement and performance.
Timing is part of the workflow
Delayed orders, scheduled pickup and delivery promises should be visible to staff.
Setup sequence
- Create pizza sizes as items or variations and toppings as modifiers.
- Decide how half-and-half orders will be entered.
- Create combo rules for sides and beverages.
- Route pizza, sides and beverages to correct stations.
- Mark delivery source on every non-dine-in order.
- Review cancelled, delayed and refunded orders daily.
Mistakes to avoid
Avoid these during rollout
- Typing toppings manually.
- Not charging premium toppings consistently.
- Printing unclear half-and-half instructions.
- Mixing delivery platform sales with counter sales.
- Not recording scheduled orders separately.
Questions
Should toppings be separate items?
Usually toppings should be modifiers so the kitchen ticket and bill stay readable.
Can pizza shops use QR ordering?
Yes, especially for dine-in tables, but the modifier flow must be simple.
What report matters most?
Top pizzas, topping sales, delivery source, delayed orders, cancellations and average bill value.
Where Posnic fits
Posnic Community Edition is the free open-source local POS for billing, stock, tax setup and daily operations. Posnic Cloud is only needed when a business wants branch sync, managed backups, remote dashboards or connected ordering workflows.