Pizza franchises are increasingly turning to technology to streamline operations, from automated saucing to artificial intelligence-powered ordering, as they seek greater consistency and efficiency. Brands including Little Caesars, Donatos, and Pizza Guys are making significant investments in tech, with some even exploring robotic delivery.
The three core areas of focus for these technological advancements are ordering, food preparation, and delivery. Little Caesars, in August 2025, announced a partnership with Serve Robotics to launch robotic deliveries in select areas of Los Angeles, utilizing sidewalk robots capable of speeds up to 7 miles per hour and order placement through the Uber Eats app.
Kevin King, CEO of Donatos Pizza, indicated his brand is evaluating similar technologies, stating that robotic delivery is “the future” for the industry, though he refrained from providing a specific timeline. “I can’t inform you what the exact timeline is,” King said. “But I will tell you it is the future. Is that in the next two, five or 10 years? I don’t really know, but I know the cost of doing it is coming way down.”
Donatos’ primary focus, however, is on digitizing its processes to uphold the standards set by its founder, Jim Grote. “He was always interested in making pizza more consistent,” King explained. “So, when we think about automation and equipment and even our systems and processes, we always start with ‘how do I craft pizza exactly the same every time.’ Automation is sizeable in doing that, because the precision you get with automation is always better.”
The company has implemented the “Smart Saucer,” a machine capable of saucing a pizza in approximately seven seconds. Donatos is also known for its pizzas containing exactly 100 pepperoni slices, and has developed a machine to precisely slice and place pepperoni. The brand operates 180 locations and recently launched a fully automated store within the Columbus, Ohio, airport, capable of saucing, cheesing, baking, and cutting a 10-inch pizza in about six minutes.
Pizza Guys, a California-based franchise, is also testing robotics, having developed robots for sauce application and dough spreading. Shahpour Nejad, the company’s founder and leader, emphasized the need for these robots to outperform human workers. “It has to be better and consistent, plus there’s also the cost and maintenance of it,” Nejad said. “So, we’re still in testing for those purposes.”
Pizza Hut, owned by Yum Brands, is concentrating on kitchen efficiency through digitization of training and employee coordination. The brand has implemented its AI-driven Byte by Yum system to train workers, optimizing order routing, delivery, and food preparation. The system also includes a digital restaurant coach to help employees identify and address operational issues.
Yum Brands announced in November that it was initiating a “formal review of strategic options” for Pizza Hut, which could include a sale, as the brand faces closures and declining same-store sales.
Advances in ordering processes are also widespread. Papa Johns updated its digital ordering capabilities in January through a partnership with Google Cloud’s food ordering agent AI platform, which automatically applies best value combinations and offers advanced voice and group ordering features. Domino’s entered a new partnership with DoorDash in April 2025, supplementing its existing relationship with Uber Eats.
Pizza Guys has been testing AI-powered phone answering, and has improved its online ordering platform, incorporating a point-of-sale system connected to a digital visual aid in the kitchen to guide workers through complex orders. Donatos utilizes both first- and third-party delivery options, with orders primarily coming in through an AI call center or online, and technology routing drivers and communicating directly with customers.
“I think in today’s era, if you’re not with technology in your restaurants, you’re going to fall behind and fall short,” Nejad said. “You need to not only concentrate on the food quality, but the technology has to be there, too, because that’s what the customers are demanding.”