How Positano digitalised its Neapolitan pizzeria without losing the essence
Vincenzo wanted to keep his Neapolitan pizzeria in Barcelona authentic but needed to control costs. Guava gave him both.
Authenticity vs control
Vincenzo imports ingredients from Italy to keep quality high. But he didn't control what each pizza really cost or how much dough was wasted.
Margins looked good but waste was eating into real profit.
"I wanted to keep making pizza like in Naples, but I needed to know if the business was profitable."
— Vincenzo- ✕ Import ingredient costs not tracked
- ✕ Dough waste out of control
- ✕ Margins looked good but real numbers unknown
- ✕ Menu not optimised for profitability
- ✓ Every ingredient tracked with real cost
- ✓ Waste under control with alerts
- ✓ Real margins visible every day
- ✓ { "Menu optimised": "best sellers are profitable" }
Authentic pizza, clear numbers
Guava costed every Positano pizza. Vincenzo knows the real cost including ingredients imported from Italy.
Dough waste fell 20% with automatic controls and the most popular pizzas are now the most profitable too.
“Guava lets me focus on making the best pizza while it looks after the numbers.”
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