Fire the pizzas,not the phone.

Yes. Zavo connects to the tools pizzerias actually run — Flipdish, Slerp, and your EPOS — so an order taken on the phone lands in your kitchen exactly the way an online order does, on the same screen or printer your team already watches. Nothing changes about how you make and dispatch food; the only difference is that nobody is tied to the handset to take the call. If you still write orders on a pad by the till, Zavo can drop each one to your counter as a clean, structured ticket instead. Tell us how orders reach your kitchen now and we'll set it up around that, so your flow on a busy Friday stays exactly as it is.

That's its main job. When a customer rings, Zavo takes the whole order — sizes, bases, toppings, swaps, sides, and drinks — works out whether it's collection or delivery, and captures the name, number, and address. It reads the order back before placing it so nothing is misheard, totals it correctly, and sends it straight to your kitchen. For delivery it checks the postcode against your radius first, and for collection it books a realistic time. The customer gets a confirmation by text with the details and the price. The result is a clean ticket your team can make once and make right, taken in the same time it would take a sharp person on the counter — except it never gets an engaged tone.

Yes, and honestly. Zavo quotes a wait based on how busy the kitchen is at that moment rather than a flat number that's wrong half the night, so a customer ringing at the peak of the rush is told a realistic time and isn't left fuming when it slips. For collection it books a slot and confirms it by text; for delivery it sets the expectation up front. You stay in control of the timings it quotes and can tighten them whenever you like. Setting the wait honestly on the call means fewer people turning up early for a pizza that isn't boxed, fewer angry chase-up calls, and drivers that head out on a schedule the kitchen can actually hit.

Yes. You give Zavo your delivery radius or the postcodes you cover, and it checks every delivery order against it before committing — so it never promises a drop you can't make or sends a driver somewhere out of range. If a caller is just outside your area, it can offer collection instead or explain politely rather than taking an order you'd have to cancel. This keeps your drivers efficient and your customers' expectations right, because nobody is told their food is on the way when it was never going to come. You can adjust the area whenever you like — widen it on a quiet night or tighten it when you're slammed — and Zavo follows the latest rules on every call.

Yes, and these are the orders worth getting right. When someone rings for an office lunch, a kids' party, or a fifteen-box order for the match, Zavo takes the full list, confirms timing, and can collect a deposit on a secure link where you need one, then routes it to the kitchen as a clearly flagged large order. Because it never gets flustered by a long order in the middle of a rush, a bulk booking lands as cleanly as a single pizza on a quiet afternoon. It can also take these enquiries ahead of time, so a party order placed days in advance is logged and waiting rather than relying on someone remembering a phone call. The high-value tickets stop slipping away to whoever happened to answer.

Yes — you decide what's worth interrupting the kitchen for. Zavo handles the everyday orders and questions itself, but picks out the calls that need a human — a complaint, a supplier, a complex catering enquiry, or a regular asking for the manager — and puts them through to whoever you've chosen with a quick note on what was said. Everything else is taken or logged, so your team isn't pulled off the make line for a question about opening hours. You set the rules: which calls ring through, which wait for a callback, and who picks up what. So a problem that genuinely needs you reaches you in seconds, while the steady flow of orders keeps moving without anyone touching the phone.

It's built specifically not to. Zavo reads every order back to the customer before placing it, so a misheard topping or the wrong size is caught on the call rather than discovered at the oven. It only ever works from the menu and prices you've configured, so it won't invent a pizza you don't make or quote a price you haven't set. Every order is logged with a transcript, so if there's ever a dispute about what was asked for, you can check exactly what was said. If a caller wants something off-menu or unusual, it flags the order or routes it to you rather than guessing. The everyday orders are taken cleanly and accurately, and the margin you'd lose to remakes stays in your pocket.

Yes. Security is built in, not bolted on. Calls are encrypted on the way in and held safe at rest, with access locked down and logged, and the order line only shares what you've set it to share. Customer names, numbers, and addresses are handled to enterprise standards, never sold on and never used to train anyone else's models. Where a customer pays in advance, Zavo sends a secure payment link rather than taking card numbers over the phone, so nothing sensitive passes over the call and your shop never handles raw card details. Every order is logged in full, which helps you resolve any query and meet your data-protection duties. If you've specific requirements around how long order data is kept, we'll talk you through Zavo's retention approach first.

Always — and that's where a lot of orders hide. A pizzeria's busiest calls land late, and plenty come in after the kitchen has stopped, when someone's checking your hours for tomorrow or hoping you're still open. Zavo answers around the clock, so the late rush is taken in full rather than lost to a phone nobody can reach, and out-of-hours callers get a clear answer instead of a dead line. There's no extra staff to roster for the back end of the night and no overflow you can't cover. Whether it's the peak of a Saturday or a quiet Sunday after close, every caller is answered the same way — fast, in your shop's voice, and ready to take their order.

Yes. If you run more than one pizzeria, Zavo can answer for each shop with its own menu, prices, delivery area, and opening hours, while giving you a single view across the lot. A caller reaches an order line that knows that branch's menu and wait times, not a generic call centre that can't tell one shop from another. You can set different radii, different escalation contacts, and different handling per site. Reporting rolls up so you can compare order volumes, busy hours, and missed-call recovery shop by shop, and see where the phone is quietly costing sales. Whether you run one site or a small chain, every caller is answered consistently and their order lands in the right kitchen.

It helps in two ways that add up fast on a takeaway. First, you stop losing calls: the orders that used to hit an engaged tone during the rush or ring out after close are answered and placed, so more of the demand you already have turns into tickets. Second, the orders come through clean and read-back, so you waste less on remakes and your kitchen runs smoother at peak. Most pizzerias see more orders taken and fewer mistakes within the first couple of weekends, simply because no call is being dropped. We'd sooner you judged it on your own till: Zavo logs every call and order, so you can weigh the extra sales and the saved remakes against what you pay.

Yes, and customers like it. The moment an order is taken, Zavo texts a confirmation with the items, the price, and the collection or delivery time, so there's no confusion about what was ordered. It can let the customer know when the order is out for delivery or ready to collect, which cuts the 'where's my pizza' calls that tie up the line further. If a collection customer hasn't shown, it can nudge them so your counter doesn't clog with cooling boxes. All of this happens automatically without anyone on your team sending a thing, so the customer feels looked after and your phone stays free for the next order.

Most pizzerias go live the same day and are fully settled within a few days. There's no kit to buy and nothing to fit in the shop. You divert your existing number to Zavo, connect your ordering system, and tell it the essentials — your menu, your prices, your delivery area, and how you like orders handled and dispatched. From its first call it speaks in your shop's name and tone, and you can replay any order and fine-tune its answers as you go. Connecting your ordering system on the technical side is something we handle. Most owners find the biggest task is simply confirming their own menu and radius — which is a useful tidy-up before a busy weekend anyway.

That's completely fine — plenty of busy shops still do. Zavo connects to the main ordering systems out of the box, but it doesn't need one to be useful. If you write orders on a pad by the till, it can still take every order in full and drop it to your counter as a clean, printed or on-screen ticket your team works from exactly as they would a handwritten one — so nothing changes about how you make and dispatch, except the phone no longer pulls anyone off the line. When you're ready to move to an online ordering system, Zavo connects straight to it. You won't be left out because you run the old-fashioned way, and you're never forced to change your kitchen to use it.

Yes, if you want it to, and only in the way you'd want. You can have Zavo offer the obvious add-ons — garlic bread, a dip, a bottle of drink, or the meal deal that's better value — at the natural moment in the order, the same way a good counter person would, without being pushy or scripted. It only suggests what you've told it to and stops the moment a customer isn't interested. Because it never forgets to ask and never rushes the order to get off the phone, it nudges the average order value up a little on a lot of calls, which adds up across a busy weekend. You stay in full control of what it offers and when, and you can switch the suggestions off entirely if you'd rather it just take the order.