Why does commission hit a pizzeria margin so hard?
Pizza is a high-volume product on a thin margin. When a 25–30% commission comes off a €12 pizza, that is €3–3.60 from a single order — often more than the whole order earns after ingredients and labour. The more you sell, the more you pay.
On €4,000 of monthly sales a platform commission is €1,000–1,200 per month, or €12,000–14,400 a year. In your own store the same sales cost a flat €99/month — whether you take 50 orders or 5,000.
Build the pizza: sizes, bases, toppings and extras
Pizza is the most customisable dish there is: size times base times toppings times extras. zapfood’s product model is built for exactly this. The customer picks a size and base, adds toppings, and sees the price update in real time.
Upsells live in the same view: extra toppings, stuffed crust, dips, drinks and desserts surface naturally at order time. Every added euro is yours, not the platform’s.
- Sizes and bases as their own options, with the price updating automatically
- Extra toppings and sides ready as upsells
- Half-and-half and custom combinations under your control
- Allergen and product details clear on every item
Pickup or delivery — which is worth it for a pizzeria?
Pickup has the best margin: no delivery cost, no driver, no commission. Many pizzerias start with pickup only and switch on delivery when it suits. You can handle delivery with your own drivers and follow orders in the driver view.
One system handles pickup, delivery and QR dine-in ordering. The customer doesn’t have to choose a platform — they order straight from you.
Peak-hour order flow and the kitchen view
The Friday-night rush is a pizzeria’s most critical hour. Orders appear in real time and the kitchen sees the queue at a glance. Pickup-time estimates and order status keep both the kitchen and the customer informed without constant phone calls.
When orders come into your own system, you control the opening hours, the pickup windows and how many orders you accept during the rush.