The oven has its own rhythm. Everything else can stop interrupting it.The oven has its own rhythm. Everything else can stop interrupting it.

Orders arrive written, not shouted

The guest chooses at the table and sends. The waiter approves with a tap, and it appears on the screen at the oven with what was ordered and what was changed. "No onion" is there in black and white rather than called across the noise at the pass. Nobody deciphers handwriting, and nobody makes a second pizza because the first one came out wrong.

They come out one at a time, not together

At a table of four, two pizzas are ready in eight minutes and one takes longer because it is a thicker base. Each item is marked off separately as it comes out, and the order only closes itself once everything has gone. You can see what is still in the oven and what is waiting at the pass without asking.

• If you also run a cold section or a bar, each sees only what belongs to it. Pizzas to the oven, beer to the bar.
• Antipasti and pizzas can go to different stations without anyone sorting anything by hand.
• When the buffalo mozzarella runs out, you mark the item unavailable and it cannot be ordered.

The people coming to collect

A collection order joins the same list as the table orders and gets a short number that starts again at one each morning. The guest sees an estimate along the lines of "ready in about 15 minutes", so they stop standing at the counter watching you work. It is not a countdown, it is the kitchen’s own reckoning, and it refreshes as things move.

A menu that changes often

The pizza of the day, the flour price that moves, the lunch offer that runs until four. All of it changes in the catalogue, and menus opened a few seconds later already show the new version. Lunch can be its own menu with its own days and hours, opening and closing on its own. Allergens, portion weight and the rest of what the law asks for sit on each item, filled in once.

Paying

Each guest sees their own share already worked out and pays it, or the table asks for the bill and settles at the counter, in cash or on the card machine you already have. Your own till issues the receipt exactly as today, and the waiter registers the sale once for that table at the end. We keep between 0.5% and 1% on payments taken online.