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6 tips to manage orders in your restaurant

The experience that customers have when ordering in restaurants is decisive for the success (or failure) of the establishments. And there is no doubt: order management directly influences consumer loyalty, generating major consequences for restaurant revenues.

When there are errors in orders or delays in deliveries, customers tend to become impatient and dissatisfied, damaging the business' image. In addition, inconsistent order management brings disorganization, hampering the work not only of the waiters but also of the kitchen staff.

To get around the problems and win the market's preference, we prepared this post with 6 of the main tips for optimizing orders in restaurants. Check it out and put it into practice as soon as possible!

1. Pay attention to the commands

If the waiters at your restaurant are still taking orders on notepads or post-its, be aware: it is urgent to change. At a minimum, restaurants should have printed and properly organized paper slips for both the kitchen and the bar.

Without a pattern, you are prone to errors due to the attendant's handwriting, even confusing the table numbers. In this context, it's very common to have to deal with mass complaints from customers saying they didn't get what they asked for. From then on, the kitchen becomes entangled when having to prepare other dishes, generating dissatisfaction and losses.

In addition to these points, the presence of the commands is essential for billing and closing the establishment's cash register, tasks that should never be suffered. The detail is that everything gets complicated when the manager does not have the correct information at hand. Without organization, you run the risk of passing on the wrong values ​​to consumers, and may even lose loyal customers due to silly mistakes.

For starters, how about using a simple, standardized command? Once this standard is established, you can already think about implementing an electronic control system that records and facilitates the entire process, from the service to the delivery of the dishes.

2. Organize the restaurant as a whole

You can already see that organization is the key to this transformation, isn't it? That's right: for orders to be properly controlled, the entire establishment must be in order.

It all starts with picking the ingredients and utensils inside the kitchen. Better organization speeds up the preparation of dishes and ensures cleanliness, improving the overall customer experience. In the same way, a clear and objective menu facilitates the consumer's choice, who starts receiving their food more quickly.

Another crucial point concerns the stock. When it is not well managed, you run the risk of delaying orders, serving out-of-date products and throwing out various foods, having to bear financial losses.

3. Invest in preparing what comes out the most

In the first tip, we talked about the importance of commands for the restaurant, remember? If you do everything right, you'll know exactly which dishes are the bestsellers, and you can invest in their pre-preparation. It is even possible to know if a particular item on the menu is most requested on a certain day of the week, for example.

From there, kitchen professionals will be able to make better use of the time and resources available, with the restaurant being able to streamline the ordering of these most popular products.

Another important point is that, by knowing customer preferences, you will also be able to adjust your product purchases. This helps to always serve fresh ingredients, which is also part of good order management.

4. Train the wait staff

It seems obvious to say that a well-trained attendant makes all the difference in order management, right? However, believe me: many, many restaurants do not take the time to promote training with the team.

A good waiter must be an expert in the restaurant's menu. He must know each dish in the smallest detail, being aware of the ingredients used and the way of preparation. Thus, the professional can help consumers make choices, understanding their needs and desires to offer good recommendations.

In addition, attendants must be able to inform which menu alternatives may be consumed by customers with allergies and intolerances, for example. Another key point is that waiters must be aware of delays in the kitchen and understand certain urgencies, preventing the public from waiting too long for food.

As you can see, this professional goes far beyond a mere order taker. In the end, he is the one who manages the customer experience in the restaurant. And good training can ensure that this experience is flawless!

5. Establish processes

A process is a set of standardized tasks that make up a particular activity in your restaurant. Imagine if, with every order placed, the kitchen started chopping and preparing ingredients at random. Or if, each day, the products were stored in a different location. Everything would turn into a mess, wouldn't it?

That's why there are defined processes for preparation, storage, inventory, purchasing, and so on. The more organization there is in each small area of ​​the business, the better order management will be. For this, count on the help and suggestions of the collaborators themselves!

6. Count on the help of technology

Technology can be a huge ally for your customers to have unique experiences in your restaurant. One of the activities that gain most from the use of technological resources is precisely ordered management, generating increasingly satisfied consumers.

One of the main ways to better manage your orders is by offering the delivery option. That way, you can have the most empty restaurant and make room for delivery orders while entertaining the people who are there.

Do you need couriers for your restaurant? Get in touch with Ondway Delivery and count on dedicated delivery people and a system with advanced technology that never lets you down!


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