Pizza Time POS

Built in a pizza shop, not a boardroom

The POS that runs your rush.

Register, kitchen display, customer display and online ordering — one system, on your own hardware, with your kitchen's real capacity built into every order it takes.

Request a demo See the features

A POS system built for pizza, by a pizzeria owner. Running every order, every day in a working shop — not a demo.

ONLINE #118 · READY 5:45 PM
1 18" Large Pizza LEFT pepperoni, banana pepper RIGHT sausage, onion 21.00
2 Garlic Knots extra sauce 9.00
1 Sicilian Half Tray 24.00
PAID · CARD + TIP $58.11
SLOTTED INTO THE 5:45 WINDOW · 3 OF 6 PIES

It's yours, on your hardware

Runs on a small machine in your back room. Your database, your menu, your customer list — not a vendor's.

No rent per terminal

Add a register, a kitchen screen, a customer display. The cost of another screen is the screen.

Proven on a Friday night

Every feature here exists because a real shop needed it in the middle of a real dinner rush.

Features

One system, front to back.

Register, kitchen, counter and office all read the same database in real time — so a topping change, a void or a new online order lands everywhere at once.

Station 01

Front counter

Where the order gets taken and the money gets handled.

  • Fast order entryTouch menu with modifiers, half-and-half toppings priced correctly, and open-dollar items for anything off the menu.
  • Split paymentsCash and card on the same check, in either order, each leg recorded on its own.
  • Cash discount pricingMenu price is the card price; cash and gift-card orders discount automatically, pre-tax, at a rate you set.
  • Gift cardsIssue, reload and redeem, with QR codes customers can scan at the counter.
  • Tax-exempt salesManager-gated, certificate captured on the order, broken out on the sales-tax report for audits.
  • Cash drawer sessionsOpen, count and close out by shift, with card tips split between cashiers at a snapshot point.
Station 02

Kitchen

What the cooks actually look at.

  • Kitchen displayLive tickets sorted by the time they're due, not the time they were rung in.
  • Toppings grouped by sideLeft together, whole together, right together — the way a cook builds the pie.
  • Tonight and upcomingTomorrow's catering order stays off tonight's rail until it's time to make it.
  • Label printingItem labels straight to a thermal printer for boxes, trays and to-go bags.
  • Screens that update themselvesPush an update and every unattended display picks it up on its own.
  • Slice trackingA made-count for by-the-slice pies that doesn't eat into whole-pie capacity.
Station 03

Customers

Online, on the phone, and standing in front of you.

  • Online orderingYour own ordering site on your own domain, reading the same menu the register does.
  • Honest pickup timesCustomers pick a slot the kitchen can actually hit, and see the ready time before they pay.
  • Customer displayA second screen at the counter showing the order as it's rung, plus tip and payment prompts.
  • Text and email updatesOrder confirmations and ready notices from your own number and your own address.
  • Card paymentsStripe Terminal at the counter, Stripe online — one account, one payout.
  • New order alertsA push to your phone the second an online order lands.
Station 04

Back office

The part you deal with after close.

  • Sales reportingCounted by completion, so a Friday order picked up Saturday lands on Saturday.
  • Your business weekSet the day your week starts; every weekly report follows it.
  • Sales tax reportTaxable base, non-taxable items and exempt sales with certificate numbers, ready to file.
  • Third-party salesLog DoorDash, Uber Eats and Grubhub totals so your day reconciles with your deposits.
  • Tips and payoutCard tips by business day, split by shift, so the closer gets paid what they actually earned.
  • Admin portalMenu, pricing, hours, users and settings from a laptop or your phone — no standing at the register.

What makes it different

It knows what your kitchen can take.

Most systems will happily sell thirty pizzas all due at 5:45. This one won't. Every order — online, phone or walk-up — claims real space in a real time window, and when a window fills, the next order cascades to the one after it.

So the dinner rush arrives as a line your oven can actually make, and the customer gets a pickup time you can keep.

5:15 FULL
5:30 FULL
6:00 5 OPEN
6:15 6 OPEN

FRIDAY 5:12 PM · NEXT ORDER OFFERED 5:45

What it runs on

Ordinary hardware. Nothing exotic.

The whole system installs on one small machine in your shop. The screens are off-the-shelf tablets. Because everything lives on your own network, the registers and the kitchen keep talking to each other even when the internet doesn't.

Server
One mini PC in the back room — your database, your menu, your customers
Register
Android tablet or touchscreen PC, one or a dozen
Kitchen display
Any monitor on a mini PC or a tablet
Customer display
Small tablet facing the counter
Card payments
Stripe Terminal reader — chip, tap and swipe
Printing
Thermal receipt and label printers over USB

Request a demo

See it run a real shop.

Tell us about your place and we'll walk you through a live system — not a slide deck.

  • A screen-share tour of the register, the kitchen display and online ordering
  • An honest answer on whether your shop is a good fit
  • What installing it would actually involve, start to finish

Prefer email?
info@pizzatimepos.com

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