01
Cost the pizza you actually serve
Weigh dough, sauce, cheese and toppings. Ingredient cost = quantity used × cost per unit. Add the box, dips and other direct costs. Use current invoices and a consistent tax basis.
Open calculator →One pizza. Six figures. A clear comparison.
How much do you keep from each pizza?
Compare collection with a delivery app. See the money available for wages, rent and other overheads after food, packaging and fees. This is contribution, not net profit.
Not sure of your costs? Start with the free Leak Check →
Want to try Control Room? Apply for the 30-day free operator pilot →
Founding operator pilot · applications open
Help shape it. Try Control Room free for 30 days.
We’re selecting up to 10 independent pizza and takeaway shops, one property per operator. Use your own figures, work on one real issue and tell us what helped—and what didn’t.
- No card. No automatic charge. Access lasts 30 days from confirmed activation.
- Two feedback check-ins: after 7 days and at the end. No positive review or savings claim required.
- One practical goal: record a decision, such as a portion change, and check its effect.
- Your choice afterwards: let pilot access end or explicitly choose the US$5/month/property plan after verified checkout reopens. The free tools stay free.
Applying does not reserve a place or grant access. We review suitability, capacity and setup before confirming acceptance and exact start/end dates by email.
One decision at a time
Start with your best-selling pizza.
Have a recipe, current invoices, one week’s orders and channel statements ready. These links open the existing free calculators; replace their labelled examples with your figures.
02
Compare collection and delivery
Run the same basket once per channel. Use the price after discounts, excluding sales tax. Include packaging, payment fees, platform charges and delivery costs in other direct costs. Use the actual settlement statement; do not deduct a fee twice.
Open calculator →03
Put the meal deal under scrutiny
Treat the whole bundle as one unit. Add every pizza, side, drink and box to its direct cost. Check how many extra bundles a discount needs to preserve contribution; the calculator does not predict demand.
Open calculator →04
Match paid hours to the rush
Compare the same lunch, evening or late-night period across sales and paid hours. Include preparation and closing time. Protect safe staffing and service capacity when reviewing the rota.
Open calculator →05
Find cheese and topping drift
Compare recipe-based usage with actual stock usage at cost for the same week. Reconcile over-portioning, remakes, spoilage and count errors before calling the difference a saving.
Open calculator →06
Check the real supplier price
Compare like-for-like cheese, flour and box specifications, usable pack quantities and delivery charges. A cheaper pack is not always the cheaper weekly order.
Open calculator →Your first seven days
One issue. One owner. Evidence at the end.
- Day 1: Cost one best seller in each sales channel and record the baseline.
- Days 2–6: Assign one action, such as checking cheese portions. Record portions, waste, sales and any service impact.
- Day 7: Compare the same measures. Separate price, volume and mix changes before claiming an improvement.
Keep using the free tools, or see the optional Control Room for tracking owners, deadlines and evidence over time. The new price is US$5/month/property, billed in USD once verified checkout reopens.
See the US$5 Control Room planFree five-minute takeaway Leak Check
Where is control slipping in your shop?
Twelve checks covering peak staffing, portions and waste, order handovers and weekly margin review. Your result is a control assessment, not a forecast of financial savings.
Operational Leak CheckFreeinstant personalised result · no card
Set the contextStep 1 of 5
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Your operation
12 short questions. Tap your answers, then get a practical action list and free tools to check the costs.
Do not enter guest, employee, payroll or other personal data. We only need your control pattern.