Measure fulfilment capacity
Online demand arrives without a visible queue. Decide how many orders the venue can accept by time window and what happens when capacity is reached.
Assign menu ownership
Someone must own availability, pricing, modifiers, trading hours and temporary closures. Without clear ownership, customers see options the venue cannot fulfil.
Design the handover
Specify where staff receive the order, where it is prepared, how completion is marked and how customers collect it.
Plan customer updates
Confirmation, expected timing, completion and exception messages should reflect what the venue can actually deliver.