QR menus for pizzerias: sizes, toppings, pricing and delivery

Every pizzeria has had this order: "One large, half pepperoni, half chicken ranch, extra cheese on the pepperoni side only, thin crust, no olives." Over the phone it takes two minutes and one misheard word. On a badly built digital menu it is impossible, so the customer gives up and calls anyway.

Pizza is the most customisable thing most restaurants sell, which makes it the best test of whether a menu is set up properly. This guide covers how to structure sizes, crusts and toppings so the menu stays short, how to handle half-and-half without an explosion of items, how to price a pie from its ingredients, and how the delivery menu should differ from the dine-in one.

1One pizza, one item: structuring sizes and toppings

The single most common pizza-menu mistake is listing every size as its own item. Twelve pizzas in three sizes becomes 36 lines, and the customer has to compare prices by scrolling. Instead, each pizza is one item with choice groups underneath it:

Group	Type	Example options
Size	Required, pick one	Small 25 cm, Medium 30 cm, Large 35 cm (each with its own price)
Crust	Required, pick one, with a default	Classic (default), Thin, Stuffed crust (+ price)
Extra toppings	Optional, pick several	Extra mozzarella, mushrooms, olives, jalapeños, beef pepperoni
Remove	Optional, pick several, no price	No onions, no olives, light sauce

Always state the diameter next to the size name. "Medium" means something different in every pizzeria in Cairo, and a number ends the argument.

The awkward part is topping prices. Extra cheese on a large uses more cheese than on a small, but most menu systems attach one fixed price to each topping option. You have two honest ways to handle it:

• Flat topping price set at the level of your best-selling size. Simple, slightly generous on large pies, slightly expensive on small ones. Fine for most shops.
• Size-specific topping groups, where you split the pizza into separate small, medium and large items and give each its own topping group. Only worth the extra maintenance if toppings are a big share of your ticket.

In Menyo, you build the topping group once and apply it in bulk to every pizza, so a price change on mushrooms is one edit, not twelve. For a wider explanation of how size, add-on and removal groups behave, see our guide to modifiers, sizes and toppings.

2Half-and-half without a hundred combinations

Do not try to create an item for every pair of flavours. With ten pizzas that is 45 combinations, and nobody will maintain them. Create a single item called "Half and half" instead:

1. Price the base at your standard (cheapest) pizza for each size.
2. Add a required single-choice group "First half" listing every flavour.
3. Add a required single-choice group "Second half" with the same list.
4. Give premium flavours (seafood, mixed meats) a price add-on in both groups equal to half the price gap between them and the standard pizza.

This means a half-premium, half-standard pie costs the average of the two, and a fully premium one costs the full premium price. It is the fairest rule and the easiest to explain. Put the rule in the item description in one line so nobody argues at the door.

3Pricing a pie from the ingredients up

Start from cost, then check against the market, never the other way round. The worked example below uses round numbers as an illustration only. Replace every figure with your own supplier prices.

Large Margherita (illustration)	Quantity	Cost (EGP)
Dough ball	1 x 300 g	12
Tomato sauce	100 g	6
Mozzarella	250 g at EGP 400/kg	100
Olive oil, basil, seasoning		5
Food cost		123
Box (delivery and takeaway only)		10

If you target a food cost of around 30%, the menu price is food cost divided by 0.30, which gives about EGP 410 for this example before rounding. Then compare with the three pizzerias your customers also order from. If you are well above them, look at portion size before you look at price: cheese is usually the line that decides whether a pie makes money.

For sizes, remember that pizza is priced by area, not diameter. A 25 cm pizza is about 491 cm², a 30 cm about 707 cm² and a 35 cm about 962 cm². The large is roughly twice the small. So if your small is EGP 220, a large at EGP 330 is a far better deal for the customer than it looks, and for you, it may be under-priced. Price each size from its own dough and cheese weights.

Egyptian cheese and flour prices move often, so check this sheet every time a supplier invoice changes, not once a year. Our guide to pricing under inflation covers how to raise prices in small steps without losing regulars.

4The delivery and takeaway menu is a different menu

Pizza travels better than most food, but not all pizza. A pie loaded with fresh rocket or a thin crust with a runny egg arrives as something else. Your delivery menu should be shorter and built around what survives twenty minutes in a box.

• Remove or flag items that do not travel well.
• Include the box cost in the delivery price, or show it as a line, but never absorb it silently.
• Put your family bundles first: two large pizzas, a side and a 1-litre drink. Bundles are how most pizza delivery orders are decided.
• Set a minimum order that covers the cost of the ride, and draw the delivery zone around the distance a pizza can cover while still hot.
• Add sides and dips as a group on the pizza itself ("Add garlic dip"), not only as a separate category.

If most of your deliveries come through an aggregator app, run the numbers on moving your regulars to direct ordering. Take your own commission rate from your contract, multiply by your monthly delivery sales, and that is what the channel costs you. Our breakdown of building direct ordering alongside the apps walks through the maths. On Menyo, delivery orders with zones, a minimum order and a delivery fee are part of the Professional plan ($99/month); dine-in table ordering starts on Growth.

5Summer and winter pizza menus

Egyptian seasons change what sells. In winter, heavier pies, extra cheese, baked pastas and hot drinks pull their weight. In summer, lighter pizzas, cold drinks and salads matter more, and branches on the North Coast may only be open for a few months at all.

Rather than rebuilding the menu twice a year, keep the core pies constant and rotate two or three seasonal items in and out. Mark them as seasonal in the name so staff know they will disappear. When an ingredient runs out mid-season, hide the item that day instead of letting the order come in and then calling the customer to apologise.

6What to check when choosing pizza menu software

Most QR menu tools handle a simple list well. Pizza is where the differences show. Before committing, build one real pizza in the trial and check:

1. Can a group be required with a default choice (for crust)?
2. Can each option carry its own price?
3. Can you apply one topping group to all pizzas in one step?
4. Does the kitchen ticket show every choice clearly, grouped per item?
5. Can customers order for delivery directly, with your own zone and minimum order, without a per-order commission?
6. Can you show the menu in Arabic and English?

Ask the vendor to show you a half-and-half order end to end. If they cannot, you have your answer.

7Frequently asked questions

How many pizzas should a pizzeria menu have?

Most shops do well with eight to twelve pizzas plus a build-your-own option. Beyond that, look at which pies sell least each month and drop or replace them.

Should I charge for half-and-half?

Charge the average of the two halves, with the standard pizza as the floor. It is fair to the customer and protects your margin on premium toppings.

Is a separate delivery menu worth the effort?

Yes, if delivery is a large share of your sales. It is usually a shorter version of the dine-in menu with bundles on top, so it takes an afternoon to set up.

Can guests order pizza from the table with a QR menu?

Yes. On Menyo, table ordering starts on the Growth plan. The order goes to the staff dashboard, or to the kitchen display on Professional, with every size and topping choice listed.

8Next step

Take your best-selling pizza and rebuild it tonight as one item with size, crust, topping and removal groups. Price it from the cost sheet above. Once that one item is right, the rest of the menu is repetition.

Set up your pizzeria menu on Menyo and test a half-and-half order before your next weekend.