Decisions to make
What must be clear
- 01How guests order and pay
- 02Where food is finished and handed off
- 03Required table turns or order throughput
- 04Role of reservations, takeout and delivery
Work the problem
Practical next actions
- Draw the service flow
- Estimate labor by service period
- Stress-test peak demand
- Remove optional channels from the opening plan
Avoid
Common failure patterns
- Adding delivery without packaging and line-capacity planning
- Technology compensating for an unclear process
- Too many guest handoffs
- A layout that forces staff paths to cross