Every pizzeria owner should consider food loss and waste and how to reduce it. This is important for both your profit margins and the environment. There are also negative impacts on society, as many people face a lack of food security.

Picture this: It’s Friday night, the busiest time of the week for your pizzeria.

Ovens are cranking, your team is moving fast, and tickets are stacking up. At the same time, the phone won’t stop ringing with customers placing orders, asking about the menu, and checking on delivery times.

During the rush, answering calls isn’t as simple as it sounds. The kitchen is loud, the pressure is high, and every second counts. Miss a call and you lose a sale. Rush a call and mistakes happen. Either way, it costs you.