WHEN YOU BUY OUR PIZZA

USE OUR OVENS////////

CHOOSE YOUR MONTHLY PIZZA PLAN:

Buy 300 pizzas per month (on average) and use our Single-Deck oven for free

[ See oven specs ]

CLASSIC 300

Also, receive:

Free oven repairs

Staff oven training (virtual)

Pizza promotional templates

Customer support

[ See oven specs ]

CLASSIC 600

Buy 600 pizzas per month (on average) and use our Double-Deck oven for free

Also, receive:

Free oven repairs

Staff oven training (virtual)

Pizza promotional templates

Customer support

GET STARTED

CHOOSE YOUR MONTHLY PIZZA PLAN:

Buy 300 pizzas per month (on average) and use our Single-Deck oven for free

CLASSIC 300

Also, receive:

Free oven repairs

Staff oven training (virtual)

Pizza promotional templates

Customer support

CLASSIC 600

Buy 600 pizzas per month (on average) and use our Double-Deck oven for free

Also, receive:

Free oven repairs

Staff oven training (virtual)

Pizza promotional templates

Customer support

GET STARTED

[ See oven specs ]

FREQUENTLY ASKED QUESTIONS

F.A.Q.

MORE FAQ

"We sell 50-60 pizzas a day, even during COVID-19. With Donna Italia pizza, we've decreased the number of people ordering from outside restaurants by about 50%, and we've done it with a product with a margin of around 60%."

Glenn Gilbert

Regional Executive Chef, Driftwood Hospitality Management, Florida USA

"We have experienced tremendous growth after implementing Donna Italia in our hotel. Revenue continues to increase at our grab-n-go outlet, and we are also using them in the restaurant for our 'pizza and wine' Wednesday promotions. Other pizza offerings take too long to prepare and are fairly generic. The quality of the product and three-minute prep time is ideal for our venues and customers. The ovens are a part of the 'show,' not to mention the smell of the pizza which draws customers in."

Venoy Rogers

Regional Executive Chef, B Resort Lake Buena Vista, Florida USA

"We are an extremely busy restaurant. My food spend per month is over $145K. We have an extensive menu that includes everything from lobster tails to wings, and yet our usage of Donna Italia has nearly tripled in just the last four months. Our patrons are consuming 800+ Donna Italia pizzas per month. I've been in the food and restaurant industry for a long time. I've seen many pizza equipments and product solutions, but I have yet to see anything better than Donna Italia. It's the best on the market! We use the pizzas as part of our late-night promos, and it has helped to double our sales during those hours."

Marvin Smith

Executive Chef and Manager, Finnegan's Way, Florida USA

"We started offering Donna Italia at our Intermezzo Coffee Place. Because of the product's success there, since then we've expanded it to our room service menu, and most recently to our banquets. The [Donna Italia] ovens are small enough and easy to operate while also providing a nice visual display that becomes a part of the guest experience, especially for events. We have four ovens currently and are looking to add more."

Alfredo Sarnataro

Food & Beverage Director, JW Marriott, Florida USA

"Donna Italia was kind of a game-changer. We knew we needed to obtain a food license in order to be able to open, but we thought that would require us to build out a kitchen, which isn't our concept. With Donna Italia, we were just able to set up the oven in our prep room and have a miniature kitchen without a whole build-out. It was a no-brainer for us."

Matty Bullitt

Owner and Operator, Bullitt Bar, Orlando USA

"When we introduced Donna Italia to our menu, the word started to get out quickly that we had amazing pizza. People started stopping in asking to try this pizza they heard so much about. We've had such great feedback on the flavor, as well as the ease of the business model and baking process, we started recommending Donna Italia to our friends who also own establishments."

Amy Childers

Co-owner, Deuce's Bar, Texas USA

"We sell 50-60 pizzas a day, even during COVID-19. With Donna Italia pizza, we've decreased the number of people ordering from outside restaurants by about 50%, and we've done it with a product with a margin of around 60%."

Glenn Gilbert

Regional Executive Chef, Driftwood Hospitality Management, Florida USA

"We have experienced tremendous growth after implementing Donna Italia in our hotel. Revenue continues to increase at our grab-n-go outlet, and we are also using them in the restaurant for our 'pizza and wine' Wednesday promotions. Other pizza offerings take too long to prepare and are fairly generic. The quality of the product and three-minute prep time is ideal for our venues and customers. The ovens are a part of the 'show,' not to mention the smell of the pizza which draws customers

Venoy Rogers

Regional Executive Chef, B Resort Lake Buena Vista, Florida USA

"We are an extremely busy restaurant. My food spend per month is over $145K. We have an extensive menu that includes everything from lobster tails to wings, and yet our usage of Donna Italia has nearly tripled in just the last four months. Our patrons are consuming 800+ Donna Italia pizzas per month. I've been in the food and restaurant industry for a long time. I've seen many pizza equipments and product solutions, but I have yet to see anything better than Donna Italia. It's the best on the market! We use the pizzas as part of our late-night promos, and it has helped to double our sales during those hours."

Marvin Smith

Executive Chef and Manager, Finnegan's Way, Florida USA

"We started offering Donna Italia at our Intermezzo Coffee Place. Because of the product's success there, since then we've expanded it to our room service menu, and most recently to our banquets. The [Donna Italia] ovens are small enough and easy to operate while also providing a nice visual display that becomes a part of the guest experience, especially for events. We have four ovens currently and are looking to add more."

Alfredo Sarnataro

Food & Beverage Director, JW Marriott, Florida USA

"Donna Italia was kind of a game-changer. We knew we needed to obtain a food license in order to be able to open, but we thought that would require us to build out a kitchen, which isn't our concept. With Donna Italia, we were just able to set up the oven in our prep room and have a miniature kitchen without a whole build-out. It was a no-brainer for us."

Matty Bullitt

Owner and Operator, Bullitt Bar, Orlando USA

"When we introduced Donna Italia to our menu, the word started to get out quickly that we had amazing pizza. People started stopping in asking to try this pizza they heard so much about. We've had such great feedback on the flavor, as well as the ease of the business model and baking process, we started recommending Donna Italia to our friends who also own establishments."

Amy Childers

Co-owner, Deuce's Bar, Texas USA