For pizzerias
Pizzeria management software
Track doughs and proofing as real production, calculate the true cost of each pizza and staff your busiest nights properly.
Typical pizzeria problems
Doughs managed from memory
Quantities and proofing times change from one pizzaiolo to the next and are never written down.
Rough pizza costing
Flour, mozzarella and toppings change price while the menu price stays frozen for months.
Understaffed peak nights
Rotas are decided at the last minute and Friday night is short one person.
How it works
1. Record your recipes
Doughs and pizzas become recipes with ingredients, yields and costs linked to purchases.
2. Plan production
Dough balls and preparations go into the production module with quantities and deadlines.
3. Staff the right nights
The planner shows coverage and labour cost before you publish the rota.
Klyra in pratica
What you get
- Dough recipes
- Standardised and always available at the counter
- Pizza cost
- Updated as purchase prices change
- HACCP
- Fridge and cold room temperatures logged on mobile
- Shifts
- Night coverage and labour cost at a glance
Frequently asked questions
Does Klyra handle proofing?
Preparations with resting times live in the production module, with quantity, owner and deadline.
Can I use it across several sites?
Yes, each pizzeria is a location with separate data and an aggregated owner view.
Do I need a tablet in the kitchen?
No, everything works from a smartphone.
Can I cost a single pizza?
Yes, from the recipe and the purchase prices recorded in inventory.
How do I start?
Create the organisation, add your first location and switch on the modules you need.
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Try Klyra in your pizzeria
Recipes, food cost and rotas ready from day one.
Prova gratis