Dough timers, delivery rushes, and Friday peaks — handled.
From a single shop with one oven to a 30-store delivery operation, Clockout fits the rhythm of pizza: prep cycles, drivers, and the Friday 6pm wall.
What we hear from pizzerias operators
Delivery driver scheduling is a black box
Your drivers are tipped, your in-store team is not. State law makes it complicated. The schedule pretends it does not exist.
Dough prep and ingredient waste
Over-prep dough on a slow Tuesday and you eat it. Under-prep on a Saturday and you lose orders.
Third-party orders compete with the line
DoorDash, Uber Eats, and your own app all firing at 6:42pm. Tickets pile, drivers wait, guests wait.
How Clockout fits a pizzerias operation
Driver-aware scheduling
Drivers, in-house, and shift-leads scheduled separately, with state-specific tip credit applied automatically.
Demand-aware dough prep
Dough par recommendations from POS history + weather + day. Ingredient waste drops, missed orders drop more.
Third-party load monitoring
When DoorDash queue is climbing past your capacity, the manager gets a heads-up before tickets go red.
“We finally have a real picture of driver hours, in-store hours, and tip credit by state. Saved us a wage-and-hour lawsuit.”
Questions from pizzerias operators
Yes. DoorDash, Uber Eats, your own app, and phone orders are all visible in one queue.
POS history × weather × day-part. You get a recommended par and can override per shift.
Yes. Most of the value applies even harder when there is no dining room.
Built for pizzerias. Worth a real trial.
Connect your POS, run the next two weeks on Clockout, decide with your own numbers.