Here’s a tricky one that those who do a lot of dine in may help out.
We do dine in (casual and not in huge numbers), take out ( majority of sales) and delivery.
Delivery is no problem with time as we have set times for each delivery zone for quiet and busy times based on actuals over the years. Take out is based on orders at hand which the make bench tell the order people how longs will be at any stage, be it slow or through to ultra busy.
Dine in is where the grey area comes in. We get a number of people come in for a meal before they go to the movies at the cinema a couple doors away in the shopping centre we are in. On both Friday and Saturday we had people come in for dine in right in the busiest part of the night when we were being slammed and wait time was around 40 - 50 minutes expecting to get served and have their meal within 15 minutes because they had a movie to see. Normally we bring dine in orders closer up front ahead of orders already taken but when times are out to what they were and having a shop full of people who had ordered and were patiently waiting the time there was no way we could bring these orders forward without having a riot on our hands. Consequently we lost a few orders.
The question is. Do you bring dine in orders forward at the expense of take out or delivery, and if so by how much?
I love having the place full of dine in customers as it shows the shop as being busy, especially to people walking past either going to or coming from the movies. It also gives that expectation factor to those who may not have tried us before … “hey this place looks the goods”. But where do you balance out having people dining in ahead of earlier placed orders and not offending those who have waited patiently for their order?
Do you expedite dine in orders or do they just wait the same time as all other orders?
Unfortunately for us we are hindered by only having a single MM PS360 where we can make the orders fast enough but have a jam at peak times at the oven. Due to being on a month to month lease at the moment we can’t invest in another oven without the security of a long term lease. Plus the logjam is normally only for a 2 - 3 hour period on Friday and Saturday nights.
Any suggestions welcomed, especially by dine / delco operators.
Dave
We do dine in (casual and not in huge numbers), take out ( majority of sales) and delivery.
Delivery is no problem with time as we have set times for each delivery zone for quiet and busy times based on actuals over the years. Take out is based on orders at hand which the make bench tell the order people how longs will be at any stage, be it slow or through to ultra busy.
Dine in is where the grey area comes in. We get a number of people come in for a meal before they go to the movies at the cinema a couple doors away in the shopping centre we are in. On both Friday and Saturday we had people come in for dine in right in the busiest part of the night when we were being slammed and wait time was around 40 - 50 minutes expecting to get served and have their meal within 15 minutes because they had a movie to see. Normally we bring dine in orders closer up front ahead of orders already taken but when times are out to what they were and having a shop full of people who had ordered and were patiently waiting the time there was no way we could bring these orders forward without having a riot on our hands. Consequently we lost a few orders.
The question is. Do you bring dine in orders forward at the expense of take out or delivery, and if so by how much?
I love having the place full of dine in customers as it shows the shop as being busy, especially to people walking past either going to or coming from the movies. It also gives that expectation factor to those who may not have tried us before … “hey this place looks the goods”. But where do you balance out having people dining in ahead of earlier placed orders and not offending those who have waited patiently for their order?
Do you expedite dine in orders or do they just wait the same time as all other orders?
Unfortunately for us we are hindered by only having a single MM PS360 where we can make the orders fast enough but have a jam at peak times at the oven. Due to being on a month to month lease at the moment we can’t invest in another oven without the security of a long term lease. Plus the logjam is normally only for a 2 - 3 hour period on Friday and Saturday nights.
Any suggestions welcomed, especially by dine / delco operators.
Dave
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