01 · Before opening, confirm today's menu
Review availability, service hours and who is accepting orders. Agree on preparation times so the promise guests see matches the kitchen's capacity.
- Update sold-out items and temporary changes.
- Check that the order device is charged, online and showing the correct store.
- Review outstanding work from the previous shift.
02 · Let order states reflect real progress
Assign someone to accept new orders and update preparation as it happens. Payment, preparation and collection are separate events that need separate checks.
- Prioritize orders that have stayed in one state too long.
- Confirm guest requests and kitchen progress before edits.
- Review payment records before handling a payment exception.
03 · Hand over what still needs action
Use an order number, current state and next step for each handover. Refunds, guest calls and uncollected orders should each have an owner.
- List unfinished orders and guests awaiting contact.
- Record completed actions to avoid duplicate refunds or preparation.
- Have the next shift acknowledge outstanding tasks.
04 · Close with a reconciliation
Compare completed orders, actual receipts and refunds. Investigate discrepancies at the order level instead of changing records to force the totals to match.
- Check receipts by payment method.
- Keep reasons for cancellations, refunds and exceptions.
- Turn recurring issues into improvements for the next shift.
