Digitise your opening checklists, wood-fired oven checks, cold-room temperatures and closing tasks with a checklist your team completes from the browser. Every task is recorded with date, time and a personal signature.
No app to install Free plan forever Signed and dated records
≈€9,000 M
Turnover of the pizzeria sector in Spain in 2025
Pizzeria market analysis 2025
60%
Market share held by chains and franchises
Pizzeria market analysis 2025
+3 M
Pizzas consumed every week in Spain
El Mundo Financiero
≥75 °C
Minimum core temperature of food leaving the oven
Spanish AESAN food-safety guidelines
Three lists covering from first thing in the morning until close. Each task has an estimated time and a responsible person.
This is how the daily routine changes in a pizzeria when checklists move from loose sheets to being signed with a PIN in Timlup.
Papers covered in flour and grease
Oven and closing cleaning lists get stained, lost or damp, and there is no reliable history for an inspection.
Temperatures left unrecorded
Cold rooms and refrigerated prep counters lack traceable temperature checks twice a day.
The owner doesn't know if the oven was cleaned
No visibility on whether the ash was swept, the extraction hood degreased or the dough put away cold at close.
Everything signed with a PIN
Every opening task, dough check and hood cleaning is signed with a personal 4-digit PIN and recorded with date and time.
Temperature records kept on time
Cold room, freezer and prep counter temperatures are recorded twice a day and build an unalterable history for documentary backup.
Remote monitoring
The owner can see from anywhere what has been completed each shift, with a status traffic light and the signature of each person responsible.
Your team opens the tablet, sees the shift's tasks and signs each step. You check the history from wherever you are.
Pizzeria · Kitchen and oven
Timlup is not a POS or an order management system. It is the tool that ensures every operational task in the pizzeria gets done, signed and recorded.
Step-by-step checklists for lighting the oven, tempering dough, checking cold rooms and shutting down safely. Your team knows exactly what to do each shift.
Every temperature reading from cold room, freezer and prep counter is signed with a PIN and kept in an unalterable history. It serves as documentary backup for a health inspection.
Each employee has their own 4-digit PIN. Every completed task is linked to the person who signed it, with exact date and time.
Schedule daily lists, weekly ones like cleaning hood filters, or monthly. Timlup reactivates them automatically.
Create separate templates for oven, kitchen, dining area and delivery. If you have several sites, manage each one with its own lists and teams.
Works from the browser on any device. Nothing to download, nothing to update. Runs even on the duty pizza chef's mobile.
From lighting the oven to closing up: every task gets signed from the tablet.
Getting Timlup set up in your pizzeria takes no more than an afternoon. No training, no installing apps, no complications.
Create your own lists for opening, temperature checks, oven and hood cleaning, or close, with your own tasks, timings and responsible people.
Each person ticks off their tasks with their personal 4-digit PIN. Who did what is recorded, with date and time, in a history that cannot be altered.
From your mobile you see the status of each shift: green if complete, amber if pending, red if past the deadline. You know what's happening in your pizzeria without being there.
Places with ovens, dough and delivery, and the same need: getting temperatures and cleaning tasks signed off.
Marco R.
Owner of a Naples-style pizzeria in London
“With the wood-fired oven at 450 degrees and the kitchen rush, the temperature and cleaning papers got lost or covered in flour. Now every cold-room record and every oven stone clean is signed with a PIN and I can see it from home.”
Laura G.
Manager of a delivery pizzeria in Manchester
“We do a lot of takeaway and delivery, and we needed cash-up, hood cleaning and cold dough checks to be recorded without fail. Timlup gives us peace of mind that everything is signed off before we leave.”
Carlos M.
Area manager of a small 3-site chain in Bristol
“Managing three sites was chaos with WhatsApp messages and photos of papers. Now each pizzeria has its own opening, dough fermentation and closing lists, and I see the traffic light for each one on my mobile. If there's an inspection, we have the temperature history to hand.”
Marco R.
Owner of a Naples-style pizzeria in London
“With the wood-fired oven at 450 degrees and the kitchen rush, the temperature and cleaning papers got lost or covered in flour. Now every cold-room record and every oven stone clean is signed with a PIN and I can see it from home.”
Laura G.
Manager of a delivery pizzeria in Manchester
“We do a lot of takeaway and delivery, and we needed cash-up, hood cleaning and cold dough checks to be recorded without fail. Timlup gives us peace of mind that everything is signed off before we leave.”
Carlos M.
Area manager of a small 3-site chain in Bristol
“Managing three sites was chaos with WhatsApp messages and photos of papers. Now each pizzeria has its own opening, dough fermentation and closing lists, and I see the traffic light for each one on my mobile. If there's an inspection, we have the temperature history to hand.”
Marco R.
Owner of a Naples-style pizzeria in London
“With the wood-fired oven at 450 degrees and the kitchen rush, the temperature and cleaning papers got lost or covered in flour. Now every cold-room record and every oven stone clean is signed with a PIN and I can see it from home.”
Laura G.
Manager of a delivery pizzeria in Manchester
“We do a lot of takeaway and delivery, and we needed cash-up, hood cleaning and cold dough checks to be recorded without fail. Timlup gives us peace of mind that everything is signed off before we leave.”
Carlos M.
Area manager of a small 3-site chain in Bristol
“Managing three sites was chaos with WhatsApp messages and photos of papers. Now each pizzeria has its own opening, dough fermentation and closing lists, and I see the traffic light for each one on my mobile. If there's an inspection, we have the temperature history to hand.”
Straight answers to what pizza professionals usually ask us before starting with Timlup.
John Guerrero
Founder of Timlup · Founder of ChefBusiness
15+ years working on business operations and process digitisation. Behind Timlup, ChefBusiness and AI Chef Pro. These guides capture the daily-control procedures I see working in operations-heavy businesses across Spain.
Each list is designed for a specific area or moment of the day. You choose which ones to activate and on which shift.
Lighting the oven, tempering dough, checking cold rooms and closing with cleaning and shutdown.
Sweeping ash, brushing the stone, degreasing filters and checking ducts.
Recording cold room, freezer, prep counter and core probe temperatures twice a day.
FIFO rotation of dough tubs, batch recording, cold fermentation and tempering times.
Checking assembled boxes, thermal bags, collection area and delivery tickets.
Same approach, copy adapted to each business.