Separate the two processes. On the one hand, it is conducive to improved hygiene, and on the other hand, the staff focus on their own work.
The counter: customers enter the store and place orders. You need to develop a form, or form-based computer software for placing orders. Order form in triplicate, one copy to keep, one copy sent to the back office food processing department for processing, one copy to the customer as a voucher for picking up food.
The contents of the form include: order number, amount, quantity (kg), animal parts (on the grid or the grid, or in half, you can also default not to do the requirements of this option, if the customer specifies the requirements of the change), varieties (marinara or waxy, this is based on how many kinds of products you do you do), and notes (usually the customer's special needs, such as: remove the chicken butt, do not Onion, etc.) This table, preferably based on the basic situation of your store, can effectively communicate customer information while also standardized (that is, making the ordering staff simple and fast to complete the order).
Backstage: The food handler cuts and packages the marinara according to the order that comes in from the counter, and attaches it to the order.
The customer picks up the food at the designated location.
This is not a very complicated process. It is also the workflow of a typical McDonald's and KFC, you can check it out. The market should be useful computer-generated orders, typing ticket software companies. Specifically you can ask, the supermarket management, to see their ticket machine from where to buy, can not be customized.
If you have a management mind, you can also analyze the law of these orders (of course, the premise is a computerized order method, not manual). For example: this month, duck and chicken sold how much respectively, consumers are preferring that part of the chicken and duck, marinated or preserved tastes sell better. All these can be seen through the analysis of orders. Then, you can take appropriate measures, such as increasing the supply of good-selling lo mei.
Oh yes, according to the total summary of orders, you can know how many kilograms of duck meat you sold, and then compared to the number of duck meat you processed you can know that the food handler (chopping material) he cut the duck meat technology is good or not, short of kilograms or cut too much, and ask them to make improvements. This is something that can not be helped because your store is large, you can not let the cutting staff to communicate directly with the customer, and then weigh the number of how much to give how much money. Such a process is too cumbersome and inefficient.