Pizzeria POS system: the 6 things to check

A pizzeria POS system is till software that records sales at the counter, over the phone and for delivery, and prices every pizza by its size, its base and its toppings. A good one also sends each order to the kitchen, whatever channel it came from, without anyone typing it in twice.

What does a pizzeria need from its till that other restaurants don’t?

Three things set it apart. First the menu: the same pizza comes in several sizes, with several bases and extra toppings whose price changes with the size. Then the channels: a large share of orders come by phone, through the website or from Uber Eats and Deliveroo, not only at the counter. Finally the pace: on a Friday night everything lands at once, and the kitchen needs to know what to fire first.

So pizzeria till software is judged less on its screen than on how it handles those three points. The sections below are the six checks to make. To see how Maxilog handles them, see our pizzeria solution.

1. Are sizes, bases and toppings real options?

Some tills make you create “Margherita small”, “Margherita medium” and “Margherita large” as three products, then one extra topping per size. The menu balloons, and a wrong price slips through unnoticed.

Ask instead whether size, base and toppings are option groups on a single product, and whether a topping’s price can depend on the size chosen. In the Maxilog point of sale it can: a large with two extra toppings is priced the same at the till, on the ordering site and at the kiosk, because all three read the same menu.

2. Can a meal deal be built in a few taps?

Pizza, drink and dessert at a fixed price: meal deals are common in pizzerias, especially at lunch. Check that the till walks the cashier through each step (the pizza, then the drink, then the dessert) instead of making them add three items and a discount by hand.

In the Maxilog till, a meal deal is built this way, step by step.

Also check that options still work inside the deal: the pizza in a meal deal should be able to change size or take an extra topping like any other.

3. How does the till handle phone orders and delivery?

On the phone, every second counts. The points to check:

• The customer record: find the customer from their phone number, with their address, so you don’t ask for it on every call.
• Delivery zones: a minimum order and a delivery fee for each zone, applied automatically.

For delivery, also ask how runs are shared between your drivers. With Maxilog delivery, your drivers receive the run on their phone, and Uber Eats and Deliveroo orders appear on the same dispatch board.

4. Do all orders land in one kitchen queue?

This is the question that separates most options. If website, Uber Eats and Deliveroo orders each arrive on a different tablet, someone has to retype them into the till or read them off three screens. That is where forgotten and duplicated orders come from.

Ask whether the counter, the phone, the online ordering site, the kiosk, Uber Eats and Deliveroo all reach the same kitchen screen, with each pizza’s size and toppings. On the Maxilog kitchen display, every ticket carries its own timer and changes colour as it nears its deadline, so the oldest order stays the most visible. With several screens, each item can be routed to its station, for example the pizza oven on one side and desserts on the other.

5. Does online ordering use the same menu?

A pizzeria that takes orders on its own website keeps the customer relationship and avoids platform commission on those orders. That only works if the site reads the same menu as the till: otherwise every price change is made twice, and one day the two no longer match.

With Maxilog, orders placed on your website, your app or your kiosk carry no commission, and a price changed once changes everywhere. Uber Eats and Deliveroo orders remain subject to those platforms’ own terms.

6. What should you ask about tax compliance?

In France, if you are registered for VAT and take payments from consumers with till software, that software must meet conditions of unalterability, security, retention and archiving, and you must be able to prove it with a certificate or an attestation from the software publisher (impots.gouv.fr).

Ask each publisher which document they provide, and have your accountant check it. The rules that apply in 2026 are covered in our article NF525 tills for restaurants: what applies in 2026.

What should you ask during a demo?

Bring your menu and have real orders keyed in front of you:

1. Enter a large pizza with two extra toppings: is the price right, and the same on the website?
2. Build a meal deal with a modified pizza: how many taps does it take?
3. Take a phone order for a returning customer: does the address come back on its own?
4. Enter an address outside your usual zone: do the minimum and the fee change?
5. Place an order on the website during the demo: where and when does it show up in the kitchen?
6. Who signs in to the till, and how is each cancellation tied to a staff member?
7. Which compliance document does the publisher give you?
8. What does the price include: hardware, installation, support, commission?

For that last question, our article on what an ordering kiosk costs lists the lines to compare from one quote to the next. You can also see how Maxilog is set up for a pizzeria. To set several tills side by side, see our restaurant POS software comparison, or our vendor-by-vendor comparisons.

See the till on your own menu

The safest test is with your pizzas, your sizes and your zones. Book a demo: we run it on your menu.