slow registration of meals has an impact on businesses.

1. Affect the customer's dining experience:

For office workers, the lunch time is generally 1-1.5 hours. If the merchants are slow to serve, the delivery time will be delayed. As for the delay, it depends on how long the merchants are slow to serve, which will shorten the customer's dining time, resulting in poor dining experience, and the result is likely to be bad reviews.

2. Directly affect the income of merchants, webmasters and riders:

If the offline meal is too slow, it will affect the overall efficiency, which will have a negative impact on the stores and riders. If the store has a low score, it will affect the ranking of the stores and the order quantity in the later period; For riders, it will affect their income.

3. It directly leads to frequent traffic accidents:

Why do you say that? If you stand in the rider's position, you will also work hard to speed up and shorten the delivery time, in order to get good reviews and deliver them as soon as possible to ensure that you don't overtime, but it is often to aggravate the traffic hidden dangers and increase your monthly income in order to receive more orders. So we often see that either this rider spilled vegetables or that rider was hit.

Improve the efficiency of serving meals

1. Pick out the hot dishes and prepare meals in advance:

It is suggested that the business owner export the sales volume of each dish for half a month, print it out on A4 paper, and select the popular and unpopular products. Hot dishes are purchased and prepared in advance, and cold dishes are directly removed or replaced.

2. Clever use of clips to distinguish orders:

Compared with in-house food orders, take-away orders not only take cooking time, but also require users to wait for delivery, waiting for meals and other processes, which will lead to longer dining time for in-house food users. If you encounter a card meal, then the user experience is definitely not good. It is important for chefs to know the real-time changes of take-away orders.

after receiving the order for in-house food and take-out, the merchant is advised to issue a receipt with labels, and the kitchen will make meals according to the receipt.

or you can use different color wallets to distinguish between take-out and in-store orders. For example, the blue ones are takeout and the orange ones are in-store orders. Different colors are clear. This allows the kitchen to weigh the priority of cooking according to the number of different color wallets.

3. Take-away food in the dining window:

Many merchants only have one take-away window. When meals are concentrated, there are customers, packers and take-away riders in the take-away window, which makes the windows very crowded and affects the speed of packaging and taking food.

merchants can distinguish the dining areas, and set up special dining areas and selling areas to facilitate personnel diversion. This can not only facilitate take-away packaging, but also facilitate riders to take meals, greatly improving the speed of eating.