The pizzeria menu: how to organise it
Pizza has a problem an ordinary dish does not: the same dish comes in several sizes, with extras and variations. A badly built menu makes the order confusing and full of mistakes.
Make sizes clear on every dish
Show the sizes and prices on the same line, for example small, medium, family, with the diameter in centimetres. The guest should not have to calculate; they should see at once what each size costs.
Toppings as choices, not as new dishes
Extra cheese, extras and sauces are add-ons, not separate items. In a digital menu the guest picks them with a tap and the price updates itself, while the kitchen receives them noted correctly.
- Priced extras, grouped by category
- Free removals (for example no onion)
- A free note for special requests
Half-and-half and combo deals
If you offer half-and-half pizzas, explain the price rule once, clearly. For combos with a drink and a salad, show the bundle price next to the separate price so the saving is visible.
Delivery and pickup
Many pizzeria orders come as delivery or pickup. A digital menu can bring these in with an address or a name and pickup time, without confused phone calls in the rush hour.
Photos of the main dishes
Pizza sells with the eyes. Two or three good photos of the best sellers do more than a photo for every item. Check in analytics which pizzas are viewed a lot and ordered little; a better photo may help there.
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Start freeFrequently asked questions
- How do I show toppings without cluttering the menu?
- Put them inside the dish as choices: the guest opens the dish and picks the toppings there, instead of seeing them as separate items.
- Can I take delivery orders from the menu?
- Yes, if the system supports delivery or pickup orders. The guest enters an address or time and the order appears in the kitchen.
- Does every pizza variant need a photo?
- No. One photo for the base dish is enough; the variants are shown with a description and a price.