1min
Picture this: your restaurant is humming on a busy evening. Guests arrive in waves, servers hustle from table to table, and the kitchen is juggling countless tickets. Meanwhile, outside, some of your would-be customers opt for a place that offers pre-ordering—where they can secure their favorite dish and drastically cut their waiting time. You might be missing out on a growing slice of the market.
Pre-ordering has become more than a novelty. It’s evolving into a go-to convenience for customers craving speed and certainty. According to Restaurant Dive’s 2023 tech trends, more diners than ever appreciate the ability to lock in their meal ahead of time. For restaurant owners, integrating pre-ordering into your existing workflow can unlock higher revenue, smoother kitchen operations, and, most importantly, happier customers.
But how do you do it without turning your well-oiled machine upside down? Let’s explore practical steps that respect your current flow, minimize friction, and keep your staff (and guests) smiling.
Before you dive into adding pre-ordering, it’s crucial to map out your existing operations. Think about:
Answering these questions helps you identify the right place to insert pre-ordering without creating chaos. For instance, if your cooks struggle to manage a sudden influx of orders, you can implement a scheduling feature that spaces out pick-up or dine-in times. If your servers are used to an on-floor routine, you can train a designated team member to oversee digital orders—rather than requiring every server to multitask between in-person and pre-ordered meals.
Just as you’d select a new oven or grill based on your kitchen’s needs, you want a pre-order solution that aligns with your restaurant’s style and scale. Look for:
Your goal is to ensure the new system doesn’t disrupt your workflow but rather slots into it as naturally as an extra server on a busy shift.
Not every dish suits pre-ordering. Some items might taste best seconds after leaving the grill, while others can hold up well for 20 minutes or more. Review your menu and decide which items:
You can start small—pick a handful of crowd-pleasers that are consistent winners. Over time, expand as you gain confidence. Remember: you can always create a “Pre-Order Special” category highlighting dishes that lend themselves perfectly to this approach.
You could have the best technology in the world, but it won’t matter if your team isn’t comfortable using it. Here’s how to get them on board:
By emphasizing the benefits and guiding them through the process, you’ll transform apprehension into enthusiasm.
Much like plating a dish in the right sequence, timing is everything in your kitchen. Pre-ordering can help—but only if your back-of-house is set up to absorb advance tickets. Some practical tips:
When the kitchen knows what’s coming, they can sequence tasks more effectively—improving consistency and reducing stress.
Many restaurants choose to start with pre-ordering for pickup and then expand to dine-in. For dine-in pre-orders, guests book a table in advance, select their meals, and arrive at a set time. Food arrives faster, and your front-of-house can plan better seating.
However, consider potential pitfalls:
Pickup pre-orders are simpler by nature: customers drop by at a pre-selected time, grab their food, and go. Either way, clarity rules—communicate exactly how and when they can retrieve their orders so there’s no confusion.
Once you’re set up, you need to let people know—otherwise, your shiny new system may stay idle. Raise awareness with:
Focus on how it solves a real pain point. For instance, highlight that office workers can pre-order lunch and pick it up without waiting in line—or that busy families can arrive to a table practically set for them.
Customers love convenience. If they have to stand in line to pay after having already pre-ordered, you’re adding friction. Look for ways to let them pay when they place the order or at the table quickly upon arrival. That’s where tools like sunday shine: your guests can scan a QR code, settle their bill, and even tip, all in seconds.
Some restaurants fear losing the personal touch if the payment process goes too digital. But ironically, streamlining payment can free your staff to chat, recommend new dishes, or provide that extra flourish that builds customer loyalty.
Every new system has challenges. Let’s tackle a few common worries:
Set up time slot limits. For instance, only 5 pre-orders can be placed for a 15-minute window. That way, your kitchen can manage a steady flow rather than an avalanche of last-minute tickets.
That’s okay. Pre-orders don’t have to replace your existing methods. They just offer another channel for tech-savvy customers or those who crave convenience. Over time, your phone-heavy customers might even switch to the digital route once they see how easy it is.
In most cases, pre-orders smooth out the workload by giving your staff better visibility. Yes, you’ll manage an extra ordering channel, but it usually reduces last-minute chaos—especially during peak times.
So, you’ve launched pre-ordering and see a trickle—or maybe a torrent—of new orders. Now what?
Continuous improvement keeps your offering fresh and your team aligned with the system’s benefits.
Eventually, pre-ordering will simply be another service channel for your business—like dine-in, takeout, or delivery. The trick is weaving it into your day-to-day so customers expect the option, staff know how to handle it, and your kitchen remains consistently prepared.
That’s where the real advantage kicks in. A frictionless pre-order system can become a selling point. Imagine local office workers telling their colleagues, “Go to this spot—they have pre-ordering, so we’ll be in and out in no time.” Or families praising how they can plan a meal at your restaurant around sports practices and busy schedules.
In a competitive dining landscape, small details like these often tip the scale in your favor.
As the restaurant scene evolves, so do customer expectations. Pre-ordering might soon be as commonplace as online reservations. By implementing it now and refining as you go, you’re setting yourself up for the future—meeting diners’ needs before they even realize they have them.
Don’t fear the change. Think of it as welcoming a new ingredient into your classic recipe for success. With careful preparation, consistent communication, and a willingness to adapt, pre-ordering can become a seamless part of your existing workflow—enhancing efficiency, boosting revenue, and keeping your clientele coming back for more.
Ultimately, the secret ingredient is planning. Lay out your steps, bring your team along for the ride, and watch as friction fades and your restaurant’s reputation for convenience—and great food—rises to the top.
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