Direct Online Ordering, Table Booking and Kitchen Numbers for Your Pizzeria

Mythex builds a pizzeria's website, its own online ordering and table booking from a description of your menu and kitchen. Customers pick size, crust and half-and-half toppings, see a wait time that grows during the Friday rush, and order from you instead of through an app that takes a cut of every pizza.

One oven, four ways to order

Friday night, a big match or the first day of school holidays and every order arrives at once: the phone, walk-ins, the dining room and two or three delivery app tablets. The oven has a fixed number of decks, so the real limit is pizzas per ten minutes, not seats. Delivery apps bring volume but keep a large share of each order. Dough is balled in the afternoon based on a guess about tonight, and mozzarella is the ingredient that quietly decides your margin. A pizzeria needs ordering it owns, wait times that tell the truth and numbers that show what each channel really costs.

Online ordering with sizes, crusts, extras and half-and-half
Collection and delivery times that grow with kitchen load
Delivery zones with fees and minimum orders
Allergen and gluten-free information on the menu
Table bookings limited during the takeaway peak
Sales by channel and orders by hour

What you can build for pizzerias

Your own ordering, built for pizza

A menu where each pizza has sizes, crust choices, extra toppings priced per item and a half-and-half option. The promised time rises when the queue is long. Each order lands on a printable kitchen ticket, and delivery orders outside your zone are refused before checkout.

Build online ordering for my pizzeria. Pizzas come in 10, 12 and 16 inch with classic or thin crust, extra toppings priced per item, and half-and-half. Collection time starts at 20 minutes and adds 5 minutes for every 6 orders in the queue. Delivery only to postcodes in my zone list, with a fee and minimum order. Print each order as a kitchen ticket.

A menu site with the order button on every page

Sizes, crusts and prices kept current, allergens and gluten-free options easy to find, delivery areas and fees, and late-night hours that are actually right. Put the direct ordering link at the top and print it on boxes, because every direct order keeps the commission.

Make a website for my pizzeria with the full menu by size and crust, an allergen table, gluten-free options marked, delivery areas and fees, opening hours including late nights, and an 'Order direct' button at the top of every page.

Table booking that respects the oven

Cap dining room bookings during the Friday takeaway peak so the oven is not asked to do two rushes at once. Parties over ten pick from a set menu and leave a deposit.

Build table booking for my pizzeria with 40 seats. On Friday and Saturday from 6pm to 8pm allow at most 20 booked covers. Groups of 10 or more must choose a set menu, and a deposit is recorded.

Game-night bundles

Share a page before big fixtures with a bundle of pizzas, sides and drinks for a group, linked straight to ordering with the deal already in the basket. Group orders are larger and planned ahead.

Create a game-night landing page for my pizzeria with a bundle of 3 large pizzas, 2 sides and a bottle of drink, a button that opens ordering with the bundle added, and a note listing our delivery areas.

Cheese, dough and boxes

Track flour, mozzarella and toppings by usage per pizza, with use-by dates and first-in first-out for fresh dough and cured meats. Count boxes too; running out stops delivery cold.

Make inventory for my pizzeria: each pizza on the menu uses set grams of dough, mozzarella and toppings, sales deduct those amounts, perishables have use-by dates, and pizza boxes by size are counted with a reorder level.

What delivery apps really cost you

Sales by channel (direct, phone, each delivery app) with commission shown, orders by hour to plan dough and drivers, and best and worst sellers. Moving part of the app orders to direct often does more for profit than a price rise.

Build a dashboard for my pizzeria showing sales by channel with commission deducted per delivery app, orders per 15 minutes for each day of the week, and the top and bottom 5 pizzas by units sold.

Payments and the kitchen

Mythex builds the ordering, the basket and the kitchen ticket. Card payments online need a payment provider account in your name, connected from chat; many pizzerias also allow cash on collection. Test on a quiet Tuesday with staff ordering real pizzas before you print the link on boxes.

Connect your own payment provider
Test with staff orders first
Print the direct link on boxes and receipts

Office lunch accounts

Local offices that order for meetings prefer one monthly bill. Give them an account with company details, let their orders build up, and send one invoice at month end. A regular office account can be worth more than dozens of one-off customers.

Questions

Can I take online orders without a delivery app?

Yes. Mythex builds your own ordering on your site. Card payments need a payment provider account you connect yourself.

Can customers order half-and-half pizzas?

Yes. Ask for half-and-half with toppings priced per half, and the kitchen ticket shows each side clearly.

Can delivery be limited to my area?

Yes. Give a list of postcodes or a radius, with fees and minimum orders per zone.

Can customers order from a phone app?

Your site works in any phone browser. On Pro it can also become Android and iPhone apps that open your published ordering site.

Is it free?

Free has daily credits and needs no card. Pro is $25/month for a custom domain, code editing and export.

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