pizza takeaway: three things the site needs before the menu

business · 2026-10-29 · 3 min

the decision happens at 19:50 on a saturday, on the sofa, with a phone at thirty per cent. the site has one job: get that person to a number they can tap or a short order form in less than ten seconds, with the closing day visible. everything else is decoration.

the menu has to be short

forty pizzas are a wall, not a menu. group them: classiche, bianche, speciali, fritti, bibite. each line with a price and the ingredients that matter, because the name explains nothing, speciale does not tell anybody that there is gorgonzola. no pdf, no photo of the paper menu, no carousel. if the list is long, keep the full one on a second page and put the eight best sellers on the first, and here is how to add a price list that stays readable on a phone.

the phone is the interface

a number at the top, as a link, repeated where the menu ends. on a phone that means one tap, not copy and paste. if you take orders on whatsapp, say it with the number and the hours, and skip "contattaci sui social", which means nothing at 20:00. the online form only works if someone watches it: a pizza ordered at 20:10 and confirmed at 21:00 is a refund and a bad review.

hours per day, including the day you close

monday to sunday, one line each, "chiuso il martedì" written in words, the last time of the oven separate from the closing time, the august break announced in advance. if the hours change with the season, say from when to when. "orari variabili" is what people read as probably closed.

the aggregator arithmetic

the platforms that bring orders take a commission on each one, and if you are on two you pay twice. being there can still be right for discovery, but the direct channel has to be the easiest: your number, your menu, your delivery zone. write the zone with the real streets or neighbourhoods, the minimum order and the delivery cost you actually charge. do not invent a discount to compete, just remove the steps: no account, no app, no code to read over the phone.

faq

should i leave the delivery platforms?

not necessarily. keep the one that brings new customers and put your own number everywhere else. the goal is that a returning customer orders from you, not from the platform.

can i publish the menu as a pdf?

you can, but almost nobody opens it on a phone, and a pdf cannot be updated without leaving the old version around. a page can.

how do i communicate holiday closures?

one page, one line at the top of the home and the same change in the google profile. three places, one message, same day.