For pizzerias — built inside one
Pizza inventory that understands size
A 16″ pepperoni and a 10″ pepperoni are different amounts of dough, sauce, cheese, and pepperoni. Generic inventory tools make that your problem. AnchOps makes it a table you fill in once — then every pizza that rings through Toast resolves to ingredients on its own.
Built by a pizzeria owner, inside his pizzeria, because nothing else could model the menu.
15-day free trial · No credit card · Toast POS integration
The pizza matrix
Define it like your make line works
Size classes down one side, ingredients across the top. That's the whole setup — and it reads exactly like the portion chart taped above your prep table.
| Size | Dough | Sauce | Cheese | Pepperoni |
|---|---|---|---|---|
| 10″ Small | 1 × 10″ ball | 3 oz | 5 oz | 0.8 oz |
| 14″ Large | 1 × 14″ ball | 5 oz | 9 oz | 1.5 oz |
| 16″ XL | 1 × 16″ ball | 6 oz | 11 oz | 2 oz |
Every topping on your chart gets a column per size. Extra and light modifiers scale from these numbers — per size, automatically.
- Sales resolve by size — straight from the Toast modifiers
- Extra / light portions scale per size, like the make line
- Dough balls pool across sizes with equivalence weights
- Feeds the same dollar-ranked variance report as everything else
Why it matters
Cheese is your payroll's rival
In a pizzeria, cheese and dough are where the money goes — and where it leaks. A heavy hand on the cheese cup costs real dollars a thousand times a month, and you can't see it in a food cost percentage. You can see it in variance: what your sales should have used versus what actually left the walk-in, in dollars, item by item.
- Over-portioning shows up as a dollar figure, not a hunch
- Drill into any line: which pizzas, which sizes, consumed it
- Counts challenge suspicious numbers before they submit
- Invoice scanning keeps cheese and flour prices current — so the dollars are real
Top consumers
16″ pizzas · 89 sold · 61.2 lb
14″ pizzas · 102 sold · 57.4 lb
10″ pizzas · 64 sold · 20.0 lb
Subs & sides · 9.6 lb
15 lb over in a week is a portioning conversation — and now it's a conversation with numbers.
The whole shop, one system
The pizza matrix is one piece. The rest of AnchOps runs the same store.
Counts → orders → pars
Guided counts on a phone, what-to-order lists with case math, and par levels that re-tune themselves after every order.
Food cost in dollars
Recipes and the pizza matrix turn Toast sales into usage; invoices keep prices honest; variance names the leak.
Staffed and on budget
Schedules that draft and publish themselves, no-show rescue, labor budgets against a real forecast — and tips computed from Toast.
The first customer is a pizzeria
AnchOps was built by Tony Newcome inside Pizza Harbour, his working pizzeria on Toast POS. The dough is counted in AnchOps, the Friday order is built from an AnchOps count, the pars re-tune themselves, and the schedule publishes itself. When something doesn't work on a real Friday night, it gets fixed — because the founder is the one standing in the walk-in.
Frequently Asked Questions
Why doesn't a normal recipe system work for pizza?
Because a "pepperoni pizza" isn't one recipe — it's one recipe per size, times every topping combination your menu allows. A 10″ and a 16″ use different dough, different sauce, different cheese, and different amounts of every topping. Flat recipe tools make you define each combination by hand or give up on accuracy. AnchOps's pizza matrix makes size the driver: define quantities per size class once, and every sale resolves itself.
How does the pizza matrix handle modifiers?
Toppings come straight from the Toast modifiers on the sale. Extra and light portions scale the topping quantity, and the math happens per size — extra cheese on a 16″ is more cheese than extra cheese on a 10″, exactly like your make line works.
Can it track my dough?
Yes — dough is usually the best place to start. Dough balls per size count against sales automatically, and sheeted or substituted sizes can pool together with equivalence weights so one physical stock is one variance number. Pizza Harbour runs its dough exactly this way.
What about the rest of the menu — wings, subs, salads?
Regular recipes cover everything that isn't size-driven: wings map to pounds of wings and cups of ranch, subs to rolls and meat and cheese. Modifier rules catch add-ons wherever they're sold. The pizza matrix and recipes feed the same variance report.
Was this really built in a pizzeria?
AnchOps was built by Tony Newcome inside Pizza Harbour, his working pizzeria on Toast POS. The pizza matrix exists because flat recipe tools couldn't model his own menu. The counts, the ordering flow, and the self-tuning pars all run his store first.
How much does AnchOps cost?
$59.99 per month per location, flat — unlimited employees, pizza module included, no add-on pricing. There's a free 15-day trial with no credit card required.
Put your portion chart to work
Set up your sizes this week. Know where the cheese went by next week.