01
The bill stops at the pizza
Pizza and a drink, then the waiter brings the bill. Starter, first course and dessert are the lines that lift the average receipt, and they are exactly what a pizzeria with no kitchen struggles to keep on the menu.
Per Pizzerias and pinsa shops
You make the pizza. We bring the rest.
The doughs that are not the round pizza, the fried starter, the first course for whoever does not want pizza, and the dessert your menu does not have today.
Distribution · LE · BR · TA
↓ Next: the three knots of the menu
The agent's point of view
We do not walk into a pizzeria to talk to you about pizza. You make that better than we do, and it is not why you call us. You call us for the rest of the menu: the starter that goes out while the oven works, the doughs that are not the round pizza, the first course for the table where somebody does not want pizza, the dessert you do not have and that your customer goes to find elsewhere. These are the points where the bill grows without you opening a kitchen and hiring a chef.
The three sticking points we see every time we walk into a pizzeria
What is complicating your menu.
02
Whoever does not want pizza picks the venue
In any group booking there is almost always somebody who had pizza yesterday. If they do not find a first or a main on the menu, it is not just them who leaves: the whole table goes elsewhere.
03
Every extra dish steals hands from the oven
In the middle of service there is one pizza chef. Everything you add to the menu has to come out of the fryer, the static oven or the microwave, without passing through the dough bench and without slowing the round pizzas down.
The three menu lines we can add
What we bring you.
Bases and doughs · full range
The doughs that are not your round pizza.
Original Pinsa Di Marco, 72 hours of proofing with wheat, rice and soy, ready in 5 minutes, from the fridge or the freezer. Hand-stretched Focaccia Barese with over 18 hours of proofing, Romana at 36 hours and high hydration, Genovese around two centimetres tall. Unleavened Piadina Sfogliata and wheat Tortillas for wraps. Same oven, longer menu.
Fried food and rotisserie · the starters line
The starter comes out of the fryer, not off the pizza bench.
The Salento side: classic and turnip-top pittule, rustico leccese, fried calzone, mini arancini, aubergine meatballs, potato croquettes. Next to it, what younger tables order on their own: chik'n wings, buttermilk fingers, mac'n'cheese bites, onion rings. All frozen and portioned, fried to order, with no morning prep.
Ready meals and desserts · the menu you do not have yet
Lasagne at lunch and dessert after dinner, without opening a kitchen.
Linea Classica in single portions: lasagne alla bolognese, spaghetti carbonara, tagliatelle bolognese, chicken cutlet with fries. From freezer to table in 8 minutes. Above it sits Sistema Gusto, the premium range frozen right after cooking and regenerated in its own pack. On dessert: pasticciotto leccese, tiramisù straight from the freezer, chocolate fondant, profiteroles to portion.
When working together makes sense
Four moments where it makes sense.
Lunch · 12:30-14:30
The classic pizzeria at lunch is closed or nearly empty. Single-portion ready meals and a filled focaccia open that slot with the kitchen you already have: fryer, static oven, microwave. And whoever finds you at noon is the same person booking a table tonight.
Starters and waiting · 18:30-20:00
The oven is heating up, the first pizzas are being made, the table is already seated. Pittule, rustici, arancini and meatballs fill that wait: it is the line the waiter offers without pushing, and it lifts the bill before the first round pizza even goes out.
Dinner · 20:00-23:00
The pizza chef stays on the round pizzas. The rest of the menu produces the first course for whoever does not want pizza, and the dessert your customer used to go and find elsewhere. Those two lines decide whether the table gets up or orders again.
Takeaway and big tables
Fried food and single portions travel well in the box, desserts are counted by the piece, piadina and tortilla cover whoever wants a wrap. Longer orders, same delivery round.
12 months · agent's view
How the year turns in pizzerias and pinserias.
jan
High
feb
High
mar
High
apr
High
may
High
jun
Peak
jul
Peak
aug
Peak
sep
High
oct
High
nov
High
dec
Peak
- jan High
- feb High
- mar High
- apr High
- may High
- jun Peak
- jul Peak
- aug Peak
- sep High
- oct High
- nov High
- dec Peak
- 1 Jun - 31 Aug · Summer · outdoor tables and tourism
- 8-30 December · Holidays · big tables and takeaway
Other types of venue.
For pizzerias and pinsa shops
