Plan a clear handoff from order to kitchen

A busy kitchen needs a shared routine. Decide what information travels with an order, who checks it and how the team handles changes before introducing a new system.

01. Define a complete order

Agree on the details the kitchen needs: dish, quantity, selected options and any preparation note. The team should also know whether an order is for a table, collection or another service type your business offers.

Use short, consistent language. A vague note such as special sauce is less useful than the exact approved menu option.

02. Give each handoff an owner

Decide who confirms an order, who prepares it and who checks it before it reaches the customer. If different stations make different parts, name the person who brings the complete order together.

Use an order reference consistently so two customers ordering the same meal do not get mixed up.

03. Agree how changes are handled

A changed or cancelled item needs the kitchen's attention, not just a corrected total at the counter. Set a clear way to confirm that the person preparing the food has seen the update.

Escalate unclear preparation or allergen requests to the responsible kitchen team member. Do not improvise details that affect what the customer receives.

04. Walk through a busy-service example

Use these scenarios for a team discussion before setup. Record what each person needs to see, then compare the routine with the released Restaurant workflow when available.

• One order with several dishes and extras.
• One item that becomes unavailable.
• One customer change after preparation starts.
• One completed order waiting for collection.

Prepare your menu