Pizza Shop.
Half-and-half toppings, delivery zones, and phone orders — pizza-specific from the first tap.
Built For You, Configured By Us.
Pizza builders that handle fractional toppings, caller-ID phone orders, and delivery dispatch with driver reconciliation.
Online ordering feeds straight to the makeline.
- ★Tableside & counter orderingHandheld and counter POS fire orders straight to the kitchen, split checks six ways without turning your server into an accountant, and speed up every turn.
- ★Kitchen display integrationOrders route to a kitchen display system the moment they're rung, cutting ticket errors and keeping throughput up when you're short-staffed on a Friday night.
- ★Tip management & payroll exportsTips, tip pooling, and hours flow cleanly into payroll — accurate, compliant, and far less end-of-shift math for your managers.
- ★Online ordering & QR payNative online ordering and scan-to-pay QR codes feed the same system as your dining room, so digital and in-house sales settle together with one report.
What It’s Really Like To Run A Pizza Shop.
Friday night at a pizza shop is a three-front war: the counter line, the phone that will not stop, and the online orders printing in a stream, all funneling into one oven with a fixed capacity. Your make-line crew is stretching dough on muscle memory, your driver is doing loops through the neighborhood, and the difference between a good night and chaos is how cleanly orders come in. Food cost you can control; a Friday you cannot re-run.
Payments are tangled through all three fronts. Phone orders mean card numbers keyed mid-rush at your worst card-not-present rate. Third-party apps deliver orders and keep up to 30% of the ticket — on your food, out of your oven. Delivery cards charged back weeks later, “I never ordered that,” are nearly impossible to fight without a trail. And tips split between counter, kitchen, and drivers turn every close into arithmetic.
Typical result: your own online ordering replaces a 30% commission with a fixed cost — the single biggest margin lever most pizza shops have.
Where Payments Hurt
- ★Third-party apps take up to 30% of every ticket cooked in your oven, on your payroll.
- ★Phone-order card numbers keyed mid-rush process at your most expensive card-not-present rate.
- ★“I never ordered that” delivery chargebacks arrive weeks later with nothing on file to fight them.
- ★Tip splits across counter, kitchen, and drivers make every close a math homework session.
How Lone Star Fixes It
- ★LINGA or Clover with your own branded online ordering — commission-free, straight to the make-line.
- ★Secure payment links and card-on-file through NMI or Authorize.net replace read-me-your-number phone orders.
- ★Delivery confirmation and order records that actually win disputes — see the chargebacks guide.
- ★Built-in tip pooling rules pay counter, kitchen, and drivers without the calculator.
Pizza Shop Owners Ask Us
How do pizza shops avoid third-party delivery commissions?
Own your online ordering — a branded site through LINGA, Clover, or Shift4Shop feeds orders straight to your kitchen for a fixed monthly cost instead of a percentage. Most shops keep the apps for discovery and push regulars to order direct, where the margin lives.
What is the best way to take pizza orders over the phone?
Send a payment link by text instead of taking the number verbally — it processes more securely, at a better rate, and creates a record. For true regulars, tokenized card-on-file makes it one click. Our Dallas team wires this into your existing order flow.
How do I fight delivery chargebacks?
Win them before they happen: itemized digital receipts, delivery confirmation, and address history give you compelling evidence. Shops that document deliveries this way turn chargebacks from a write-off into a rarity. Texas dual pricing can also offset the card fees on what remains.
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Ready To See It In Action?
Call (214) 838-1818 and a specialist will walk you through the right setup for your business — and ask about up to $5,000 to upgrade your POS.
