Pizzeria
POS setup and configuration for a pizzeria. From an empty account to a full Friday night: sizes that carry the price, dough as a real choice, one oven paced properly, and delivery on the same ticket as everything else.
What it does
A pizzeria looks like a restaurant and behaves like a factory. The menu is short, the same twenty dishes go out all night, and almost none of them leave the kitchen the way they appear on the board — a different size, a different dough, three toppings on, one off. On top of that, three sales channels run at once: tables in the room, people waiting at the counter, and the phone.
The short version: the size, the dough and the oven queue are the three things worth setting up properly. Get those right and the rest of the night runs itself.
What you need
| Thing | Why you need it | Notes |
|---|---|---|
| Till / counter device | where takeaway is handed over and the day is closed | A tablet or small touchscreen PC at the counter. |
| Internet + Wi-Fi router | POSolid is a cloud app and needs a connection all service | Fixed broadband, your own router, staff devices on the staff network — never the guest one. |
| Kitchen screen at the oven | so the pizzaiolo sees bake order, not a pile of paper | A screen beats a printer here — see "Why the oven wants a screen" below. |
| Fiscal printer — depends on your country | required by law in some countries to record sales | In Poland: Posnet, Novitus or Elzab. See Supported Fiscal Printers, or Fiscal Printers in Other Countries if you trade elsewhere. |
| Card terminal | most counter and table payments are card | From your payment provider, works on its own. You record which method was used so takings reconcile. |
| Optional: a phone or tablet per waiter | table orders taken at the table | Only if you have a room to serve. A counter-only pizzeria does not need them. |
| Optional: a second printer for delivery | a docket with the address for the driver | A thermal ESC/POS printer near the pass. |
"Optional" means your choice — not an upsell. Every optional line above is hardware you may or may not want; none of it unlocks anything in POSolid. Every feature named in this guide is included in your subscription from day one, with no per-device or per-feature charge. The only thing you would ever spend money on is the physical equipment itself — and only if you decide you want it.
How everything connects
One router, and a firm line between staff and guest networks:
Router (broadband + Wi-Fi) --( internet )------> POSolid
Till, waiter devices, KDS --( staff Wi-Fi )---> Router
Till with the Print Agent --( USB or staff Wi-Fi )--> Printers
Guest Wi-Fi --( isolated )-------> guests only
- Every device reaches POSolid over the internet. The oven screen and any waiter phones open POSolid in a browser; nothing is installed on them.
- The Print Agent runs on one device only — normally the counter till. It only makes outgoing connections, so there is nothing to configure on the router.
- Keep printers and tills off the guest network. Guest Wi-Fi isolates devices from each other, which is exactly what the Print Agent must not be.
Getting started
- Create your organization — see Create Your Account. Set your country, currency and, in Poland, your tax settings.
- Build the menu in Menu → Catalog. Add each pizza once, then give it variants for the sizes you sell — see "One pizza, not four" below.
- Add a required dough group in Modifiers: classic, thin, wholemeal, gluten-free. Set it required, minimum 1, maximum 1.
- Add an optional toppings group in the same place — extra mozzarella, ham, mushrooms, chilli — with no maximum, so a guest can add as many as they like.
- Set up the oven as a prep station and give it a screen. See Kitchen Display (KDS).
- Install the Print Agent on the counter till and link it with the one-time code — see Printing.
- Turn on the order type selector in Settings → Orders configuration so dine-in, takeaway and delivery are separated from the first order.
- Add your staff and roles in Staff & Roles, each with a PIN. Roles decide who may discount, void or close the day.
- Run one of each — a table order, a takeaway, a delivery — then check Reports.
One pizza, not four
The single most common mistake when setting up a pizzeria is adding Margherita 32 cm and Margherita 45 cm as two separate menu items. It works on day one and costs you for as long as the menu lives: two items to edit when the recipe changes, two prices to keep in step, two lines in every report, and no way to see how the two sizes compare.
Add the pizza once and let the variant carry the price. In POSolid a variant is not a discount or a note — it holds its own price, its own weight and its own food cost. One Margherita, two sizes, one report line that can be broken down by size when you want it.
The same rule applies to anything else sold by the size: a 300 ml and a 500 ml lemonade are one drink, not two.
Why the oven wants a screen
A printer hands the pizzaiolo a stack of paper in the order the tickets arrived. An oven does not work in the order tickets arrive — it works in the order things need to go in, and six pizzas for one table go in together.
The Kitchen Display shows the queue as work rather than as receipts: what is in, what is next, and how long each has been waiting. During a rush that is the difference between a table getting six pizzas together and getting them one at a time over twenty minutes.
If you only ever do counter takeaway, a printer at the oven is fine. The moment you serve tables, use a screen.
Recommended setup
| Setting | Where | Value | Why |
|---|---|---|---|
| Require payment before accepting order | Settings → Orders configuration | off if you serve tables, on for counter-only | Tables pay at the end; a counter takes the money first. |
| Order type selector | Settings → Orders configuration | on | Separates dine-in, takeaway and delivery from the first tap, and each is reported apart. |
| Table assignment | Settings → Orders configuration | on if you have a room | Ties the order to a seat so the right pizzas reach the right table. |
| Multiple checks per order | Settings → Orders configuration | on if you have a room | A table of six that wants three bills. |
| Dough modifier group | Menu → Modifiers | required, min 1, max 1 | Makes the choice impossible to skip, so the kitchen never has to ask. |
| Sizes | Menu → Catalog | variants, not separate items | One item to maintain, and a real comparison between sizes. |
Key things to know
- The variant holds the price, so the base price stops mattering. Once a pizza has sizes, the item price is only a fallback; check each variant's price after you add it.
- A required modifier group blocks the line, not the order. The order screen will not let the pizza be sent without a dough, which is the point — but the rest of the order can still be built around it.
- Delivery orders carry the address on the ticket. There is no second notebook to keep; the driver's docket is the same order, printed with the delivery details attached.
- Food cost is per size. Because each variant holds its own weight, the recipe cost scales with the size rather than being averaged across all of them — see Food Cost.
- Peak hours are half the week. Reports by hour usually show a pizzeria earning most of its money in a handful of evening hours. Staff the rota from that, not from a flat week.
FAQ
Q: Should sizes be variants or separate menu items?
A: Variants, always. Separate items double the maintenance and hide the comparison between sizes in your reports.
Q: The kitchen keeps asking which dough. Why?
A: The dough group is optional, or is not attached to the pizzas. Set it required with minimum 1 and maximum 1 in Modifiers, then attach it to every pizza.
Q: Why do orders not reach the oven until I take payment?
A: Require payment before accepting order is on. That is right for a counter, wrong for a room — turn it off in Settings → Orders configuration.
Q: Can I do half-and-half pizzas?
A: Yes, as a modifier group on the pizza — one option per half, priced how you like. It behaves exactly like the toppings group.
Q: Do I need a kitchen screen, or will a printer do?
A: A printer is fine for counter-only takeaway. Once you serve tables, a screen is worth it — an oven works in bake order, and paper cannot show you that.
Q: How do I keep takeaway and delivery apart in the numbers?
A: Turn on the order type selector. Each order is tagged from the first tap and reported separately.
Q: Can I stop staff giving discounts?
A: Yes. Permissions are set per role in Staff & Roles, so discounting, voiding and closing the day can each be restricted to managers.