Who Patrono is for
Patrono for pizzerias.
A pizzeria has the widest spread between cheapest and most expensive item on the menu. Margherita runs at 78% margin, the seafood specialty runs at 35%. Patrono tracks which topping combinations carry the venue, and which only fill the menu.
Concrete problems we solve
Food cost per topping combination
Same base, different toppings, different food costs. Patrono calculates each topping separately, and dishes above the food cost target show on the Overview.
Voids in the evening rush
In the evening rush, voids and discounts slip by easily. Patrono shows them the same day, voids also by staff member, as soon as receipts arrive from the POS.
HACCP for oven, dough and refrigerators
Oven temperature, dough fermentation, cold chain for toppings, all of it goes into HACCP. Patrono keeps the temperature records and the checklists you set up for your pizzeria.
Pizza makers and drivers
A pizza maker has a different hourly rate from floor staff, a driver has a flat rate plus per-delivery bonus. Patrono separates that in the schedule and in labor cost.
Most-used modules
We will show Patrono on your venue data.
30-minute demo tailored to your activity. A concrete quote at the end.