Design a pizzeria menu: Pizza, pasta and extras clearly

Order with many pizzas

A pizzeria menu often has a quantity problem. Over the years, pizzas are added, rarely are any removed. Guests then read a long list in which many pizzas differ only by one ingredient.

• Organize into groups: classics, with meat, with fish and seafood, vegetarian, house specialties.
• Sort groups in ascending order by price.
• Remove pizzas that are rarely ordered on a regular basis.
• The Margherita comes first - it is the benchmark for many.

Ingredients instead of numbers alone

Numbers are practical for ordering, but of little help to guests. Each pizza needs its ingredient list, short and complete: "tomatoes, mozzarella, salami, pepperoni, olives." Mention special features like buffalo mozzarella or fior di latte only if they are accurate.

If you use allergen numbers according to the Italian system, guests may easily confuse them with pizza numbers. In that case, clearly separate the allergen numbers, for example by placing them in their own line, or use letters.

Sizes and extras

If you offer multiple sizes, state the diameter or a clear designation and list the prices side by side. For extras: provide a single list with surcharges, such as "Extra Topping per Ingredient", "Extra Cheese", "Gluten-Free Dough".

Important for gluten-free options: Only state what you can actually adhere to in the kitchen. In a pizzeria with flour dust, true gluten-free preparation is difficult – be honest about this rather than promising safety.

Allergens

Gluten and milk are present in almost every pizza, often also celery (in sauces), fish (anchovies), or shellfish (pesto). Honest, complete labeling is labor-intensive given so many variants, but it pays off.

Same-QR recognizes both the Italian numbers 1 to 14 and the letters A to R in the additional line and displays a legend in the language of the guest's mobile phone below. For Pizza & Italia, there are also dedicated designs, illustrated or with photo.

Lunch menu

Many pizzerias offer an affordable lunch menu at midday: pizza or pasta with salad or a drink. It should not be included in the main menu, but rather placed at the very top as a daily special or on a separate lunch menu. This way, the midday guest finds it immediately, and the main menu remains clear and concise.

A QR code that links to the lunch menu at noon and to the main menu in the evening saves two table stands.

Checklist for the pizza menu

• Pizzas grouped by type, Margherita first.
• Every pizza with a complete list of ingredients.
• Sizes and extras in one place with prices.
• Allergens clearly, not interchangeable with pizza numbers.
• Lunch menu separate from the main menu.
• Hardly ordered pizzas were cancelled.

If you go through your pizza menu once a year, you keep it clear – and the kitchen needs to keep fewer ingredients for pizzas that hardly anyone orders.

Frequently asked questions