For Fast Food
Fast food and pizzeria software built for volume
High order counts, tight prep windows and delivery that has to actually be on time.
See it in fifteen seconds
Order entry that keeps up
Sizes, crusts and toppings as structured options rather than a note the kitchen has to interpret.
Prep windows you can see
Colour-coded tickets and real prep times per item, so the promise you make is one you keep.
Delivery under control
Assign riders by zone, watch the map, and know which orders are running late before the phone rings.
Grill · Table 6
- 2× Smash Burger
- 1× Loaded Fries
Oven · Website
- 1× Pepperoni
- 1× Garlic dip
Cold · QR table 4
- 2× Caesar salad
The kitchen screen that keeps the queue moving.
Volume punishes small inefficiencies
At three hundred orders a day, ten extra seconds per order is nearly an hour of labour. Fast food is where order-entry design stops being cosmetic.
Structured variants matter for the same reason: a topping chosen from a list is a topping the kitchen cannot misread, and a price that cannot be forgotten.
Late deliveries are a data problem
Most late deliveries are not caused by slow riders — they are caused by nobody noticing an order sat too long before dispatch.
Between the kitchen display and the live order board, the delay becomes visible while it is still fixable.
What you get
- Variants and add-on groups (size, crust, toppings)
- Combo and deal pricing
- Kitchen display with age colour-coding
- Rider assignment and live tracking
- Peak-hour analytics for staffing
- Multi-branch rollout
Commission-free · set up in a day · first month free
Fast Food & Pizzerias — common questions
Anything else you want to know? Message us and a real person will answer.
Other business types
- Cloud KitchensRun several brands out of one kitchen, take orders direct, and stop paying commission on every sale.Read more
- Franchises & ChainsCentral control where you need it, local flexibility where it helps, one view of everything.Read more
- RestaurantsDine-in, takeaway and delivery running on one system — from the table to the kitchen to the books.Read more
Further reading
- Delivery Zones: How to Stop Losing Money on Bad OrdersBad delivery zones cost you time, money and customers. Here’s how to set them so you only take orders that actually earn you profit.Read the article
- Delivery Zones: How to Stop Losing Money on Every OrderDelivery zones decide which orders you take, how much you earn and whether your riders can actually deliver on time. Here’s how to set them right.Read the article
- Should you run your own delivery riders? Do this maths firstIn-house delivery is cheaper per order than commission above a certain volume — and more expensive below it. Here is how to find your own break-even point.Read the article
Ready to run your restaurant smarter?
Book a free demo and see Berryin working with your own menu.