POS software for pizza shops in Pakistan
In a pizza shop, cheese is the most expensive thing in the kitchen and the easiest to overuse. ArfaPOS costs every size of every pizza, keeps the oven queue in order on the kitchen screen, tracks every rider on the road, and shows how much mozzarella the day's sales should have used.
What makes this trade hard to run.
Cheese cost runs away
Mozzarella is bought by the kilo at high prices. A heavy hand on every pizza adds up to tens of thousands a month.
Sizes and crusts multiply the menu
Twelve flavours in small, medium, large and family size is 48 items, before stuffed crust. Prices and costs are hard to keep straight.
Deals pull customers but squeeze margins
Buy-one-get-one Wednesdays and family deals fill the shop. Nobody checks whether the deal still makes money at today's cheese price.
Delivery is most of the business
Many orders go out the door. Phone orders, app orders and walk-ins compete for the same oven during the 8 to 11 pm rush, and customers call to ask where their pizza is.
Built around the way you work.
Each size with its own price and recipe
A large chicken tikka pizza has its own price and its own recipe with dough, sauce, cheese and toppings in grams. Add-ons such as extra cheese or stuffed crust carry their own price.
Ingredient deduction on every sale
When a large pizza sells, its cheese, dough and toppings come off kitchen stock. Compare what should have been used with what is left.
Kitchen display for the make line
Orders from the counter, phone, website and app show on the kitchen screen in sequence with a timer, so the person stretching dough and the person at the oven work from the same queue.
Riders with live status
Assign each delivery to a rider. The Rider App shows the address and lets the rider mark picked up, on the way and delivered, and the counter sees cash collected per rider.
Your own ordering website and app
On Business, customers order from your branded website and Android app with live order tracking. Orders land on the counter and kitchen screen with no commission.
From opening to closing.
Afternoon: dough and prep
Dough balls are made and proofed, sauce cooked, toppings cut and cheese grated. Stock comes out of the store.
Early evening: first orders
Takeaway and a few delivery orders. The oven heats up and the make line settles in.
8 pm to 11 pm: the rush
Family deals, phone orders and app orders. The kitchen screen keeps the oven queue in order, and riders are assigned as boxes come off the line.
Late night
Students and late-shift workers order. The late-night deal is billed as its own menu item at its own price.
Close: cheese and rider check
The manager weighs leftover cheese against the stock the system expects, settles each rider's cash, and closes the till.
A pizza is a recipe in grams
Local pizza shops in Sialkot, Hyderabad or Bahawalpur compete with big chains on price, so their margins are tighter. The difference between a good month and a bad one is often how much cheese went on each pizza. ArfaPOS lets you write down the standard: so many grams of dough, sauce, cheese and chicken for each size. Then every sale is measured against it. Our recipe costing page covers the setup.
Worked example: cost of a large chicken tikka pizza
| Ingredient | Quantity | Cost (Rs) |
|---|---|---|
| Mozzarella (Rs 1,800 per kg) | 220 g | 396 |
| Dough | 1 large ball | 70 |
| Pizza sauce | - | 40 |
| Chicken tikka topping (Rs 1,000 per kg cooked) | 150 g | 150 |
| Onion, capsicum, olives | - | 35 |
| Pizza box | 1 | 70 |
| Total | 761 |
At Rs 2,100, the food cost is 36.2%. Cheese is more than half of the ingredient cost. Now suppose staff put 260 g of cheese instead of 220 g. That is 40 g extra, or Rs 72 more per pizza. At 40 large pizzas a day, it is Rs 2,880 a day and Rs 86,400 over a 30-day month, from cheese alone.
Because the recipe deducts 220 g for each large pizza sold, the stock report shows how much cheese should be left. If the actual count is lower, you know before the month ends. Our guide on food cost percentage shows how to set targets.
Checking a deal before you run it
A buy-one-get-one on medium pizzas sounds simple. If a medium sells for Rs 1,400 and costs Rs 520 to make, two of them cost Rs 1,040 against Rs 1,400 in sales. That is a 74.3% food cost for the deal. It may still be worth running on a slow Wednesday to keep the oven busy, but you should know the number. Set it up as its own deal so the products report shows exactly how many were sold, and remove it from the menu in the Admin Portal when the offer ends. The same menu updates on the counter, website and app.
Prep for the rush
A pizza shop makes its dough in the afternoon for the night ahead. Sales reports and the peak hours report tell you how many large, medium and small pizzas sold last Friday and when, so you can proof the right number of dough balls. Too few and you turn away orders at 10 pm. Too many and the extra dough goes in the bin at closing.
Delivery, riders and repeat orders
Pizza is mostly delivered, so the rider is part of the product. With delivery management, each order is assigned to a rider, and the counter sees when it was picked up and delivered. If a customer calls at 10:30 pm, the answer is on the screen. At closing, cash collected per rider is listed order by order.
Each delivery order keeps the customer's details. Over time that becomes a list you can reach with WhatsApp messages, for example to announce a new flavour or a match-night deal. Loyalty points reward people who order every weekend. On Business at Rs 14,999 a month, customers can order from your own website and Android app. See the online ordering system for details, or ask for a quote.
Questions people ask
Can I set different prices for small, medium and large?
Yes. Each size is set up with its own price and its own recipe, so costs and sales are tracked per size. Add-ons such as extra cheese carry their own price.
How does ArfaPOS help control cheese use?
The recipe for each pizza lists cheese in grams. Every sale deducts that amount from stock, so you can compare the expected cheese balance with what is actually left.
Can I track my delivery riders?
Yes, on Growth and Business. Riders use the Rider App to see assigned orders and update the status, and you see cash collected per rider and a rider performance report.
Can I take orders from my own website?
Yes, on the Business plan. You get a branded ordering website and Android app with your menu, delivery and pickup, and live order tracking, with no commission per order.
Does the kitchen need a printer for order slips?
Every plan can print kitchen tickets on a thermal printer. From Growth, orders go to the kitchen display screen, so the make line can work without paper.
Similar businesses
Fast food outlets
Burger, broast and shawarma outlets live on speed and deals. ArfaPOS bills a combo in seconds, sends it to the kitchen screen, shows waiting customers when their order is ready, and counts every bun, fillet and box of fries against the recipe.
Cloud kitchens
A cloud kitchen has no hall and no walk-in customers. Every order arrives by phone, WhatsApp or online, and every rupee of margin depends on food cost, packaging and the rider. ArfaPOS gives a delivery kitchen its own ordering site and app, a kitchen screen, a rider app and a clear cost per order.
Food chains and multi-branch restaurants
Once a restaurant opens its second and third branch, the owner can no longer stand at every counter. ArfaPOS puts every branch under one login, compares branches side by side, moves stock from the warehouse, and runs payroll and accounts for the whole chain.
Tell us about your business.
We reply with a price, a demo time and the setup that fits your branches, counters and users.