Pizzerias

Half-and-half builds, size ladders and delivery-ready workflows.

What this operation fights every day

  • Half-and-half builds breaking the till
  • Size ladders multiplying every price change
  • Delivery, collection and dine-in colliding
  • Dough and cheese costs swinging weekly

How Novaryq answers

Builds the till understands

Halves, quarters, extra-on-left — pizza builders price complex constructions correctly, first time.

One price change, every size

Size ladders cascade: change the base and every size, crust and channel updates together.

Three service modes, one queue

Dine-in, collection and delivery interleave on the KDS with promise-times that keep drivers and tables honest.

Recipe-costed margins

Each pizza depletes flour, cheese and toppings at recipe level — margin per item stays visible as costs move.

The capabilities that matter most here

  • Point of Sale

    Touch-first billing and cash-outage queueing are platform capabilities; devices and service flows are validated per pilot.

  • Kitchen Display

    Ticket timing and station-routing capabilities are configured and validated with each pilot kitchen.

  • Online Ordering

    Direct ordering is pilot-scoped; Novaryq does not charge a per-order commission, while provider and delivery fees may apply.

  • Integrated Payments

    UPI and card flows are provider-gated and require merchant onboarding plus end-to-end pilot validation.

  • Marketplace Orders

    Zomato, Swiggy and ONDC connectivity is roadmap/provider-gated and must be validated per restaurant.

  • Inventory & Recipes

    Ingredient-level depletion, low-stock alerts, 86-ing, par levels, vendor purchase orders and physical count reconciliation.