The menu, the pizza of the day and the allergens,
on your pizzeria screens
A pizzeria runs long menus — Margherita, Marinara, Four Cheese, Prosciutto, Calzone, pizza of the day — across different doughs (Neapolitan, Roman, wholegrain, gluten-free), takeaway and home delivery, and must surface allergens by law. Reprinting laminated menus on every change is expensive and you're always a step behind. With Digisini you update menu, pizza of the day, allergens and takeaway offers from your phone in seconds — counter, dining room and delivery on a single up-to-date screen.
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Margherita XL · Neapolitan dough · Takeaway -10% · Allergens visible
What you put on screen
from day one
Templates ready for Neapolitan, Roman, al taglio and delivery-first pizzerias.
Pizza menu
Classics (Margherita, Marinara, Four Cheese, Prosciutto), specials, calzones, focaccias, gluten-free and vegan options — each with ingredients and live pricing. When the pizza of the day changes or a topping price shifts mid-service, update from your phone and every screen reflects it in seconds. No reprint, no crossed-out laminate.
Allergens visible per pizza
Each pizza carries its full allergen list from the 14 UK FSA allergens: cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame, sulphites, lupin and molluscs. For pizzerias, gluten (in the dough) and dairy (in the cheese) are the primary allergens to surface prominently. If you offer a certified gluten-free base, flag it explicitly on screen. Update allergen information instantly when a recipe or supplier changes. Compliant with FSA Natasha's Law and the 14 EU allergens still in force.
Takeaway and delivery
Takeaway discount on screen, order number call, average delivery time, home order QR code linking to your app or website, and delivery partner badges (Deliveroo, Uber Eats, Just Eat). The screen switches automatically between dine-in and takeaway/delivery content at the times you configure. Fill quiet services without extra effort.
Floor operations
Opening hours, counter and collection point, order call by number, terrace availability, birthday and event packages — all on screen, always current. Keep queues informed and the counter running smoothly during busy service.
The plan your pizzeria
actually needs
Counter or small pizzeria: Starter €9/month (1 screen). Counter + dining room: Pro €19/month (3 screens, most popular). Multi-site or delivery-first operation: Business €59/month (10 screens). Chain: Network €199/month (50 screens, separate account per location). All plans include a 14-day trial without card.
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Where the screen goes
in the pizzeria
A pizzeria sells the higher-margin special and stakes its margin on the delivery. Each screen works a part.
Counter and frontage
The pizza menu with photos — classics, specials, calzones — and the pizza of the day. The one who sees the truffle or burrata special on screen moves up from the margherita; the photo sells the higher-margin pizza better than a text menu.
Dining room
The full menu with the 14 allergens per pizza and the seasonal specials. The customer orders with the information in front of them, and clear allergens meet the rules without the waiter reciting them from memory.
Takeaway and delivery
The collection discount, the order number on screen and the average delivery time. Promoting direct collection captures orders you would otherwise pay commission on to Deliveroo or Just Eat.
Front-of-house operation
The opening times, the order number at the counter call and the different zones. It orders the flow of the room and the takeaway at the Friday-night rush, when everything happens at once.
Move up to the special,
and win back the direct order
A pizzeria raises the ticket with the special that is seen and protects its margin by winning back the direct order from the apps.
People order the pizza they see. A text menu hides the special; a screen with the photo of the truffle, the burrata or the seasonal one raises the ticket, because the customer orders with their eyes and picks the higher-margin one when they see it well. It is the difference between selling margheritas and selling the specials that actually pay.
The direct order protects your margin from delivery. Every order via Deliveroo or Just Eat takes a commission that eats your profit. Promoting on screen the collection discount and the direct order through your own channel captures the takeaway customer with no middleman, and wins back part of the margin the apps take. It is defending the profitability of the fastest-growing channel.
The allergens and the operation order the Friday night. At the rush, with a full room and takeaway flat out, everything happens at once. Having the 14 allergens per pizza on screen meets the rules without anyone reciting them, and the order number at the counter orders the collections so the customer knows when it is their turn. Less chaos at the busiest moment.
To be straight with you: we do not integrate with your POS or with Deliveroo or Just Eat. The screen shows the menu, the allergens, the collection promos and the order number you manage; the payment and the apps stay on their side. Digisini is the screen layer that moves up to the special and pushes the direct order.
Six fit at a time,
and at 9:15 everyone orders
In a pizzeria the pace is set neither by the chef nor the floor: it is set by the mouth of the oven, and you cannot widen that on a Saturday.
The peak is not demand, it is simultaneity. No more customers come in at quarter past nine: the same ones come in, but they all order at once. And where another restaurant spreads that across hobs, grill and fryer, here everything goes through one place that turns out six pizzas every six minutes. The table that orders the seventh waits forty minutes, and nobody warned them — which is what turns a normal wait into a complaint.
Those twenty minutes are not bought with an apology: they are bought with another station. The fritti, the salad, the starter that never sees the oven come out while the dough queue moves, and they fill exactly the gap where the table gets restless. Putting them where the decision happens — at the door and on the screen menu, not on the last page — splits the order across two rhythms and lifts the bill with the very thing that prevents the complaint.
And every «half and half, no onion» is another minute of oven. Modifications are not charged for and cost time precisely when there is none. It is not about saying no; it is about showing beforehand what comes out fast: the combinations you already have set up, the ones that do not stop the peel. The customer chooses just as happily from what you show, and on a Saturday at half nine that is twenty more pizzas from the same oven.
Straight with you: the screen does not speed the oven up or manage the order. Keep your till for that; Digisini is the layer that shows the real wait and what comes from another station, which is the only thing that can move at that hour.
Common questions from
pizzeria owners
Your first screen,
live this afternoon.
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