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January represents a fresh start for many people: New Year’s resolutions, refreshed routines, and a renewed sense of purpose. Diners are often more mindful about what they eat and how they spend their time. For workers returning to their jobs, the need for quick, convenient, and healthy lunches is high.
This confluence of factors makes January the perfect period to emphasize pre-orders. Customers who are back in the daily grind often want an efficient lunch that fits their busy schedule. If you can offer them an easy solution—like a streamlined, mobile-friendly ordering process—they’re more inclined to choose your restaurant over competitors. By reducing wait times and ensuring lunch is ready soon after arrival, pre-orders boost overall satisfaction.
A report from the National Restaurant Association (source) also indicates that convenience and speed remain top priorities for many diners. People value their lunch break, but they also want it to be stress-free and quick. January is an ideal time to meet these demands and make a strong first impression to capture a new wave of loyal patrons.
Restaurants that implement a pre-order system, whether through online menus, smartphone apps, or direct phone calls with a streamlined process, often experience multiple advantages:
These benefits resonate even more deeply in January, when restaurant teams often look for improvements after hectic holiday rushes. Tweaking your processes to accommodate pre-ordered lunches can spark a positive shift in how you manage your midday rush year-round.
Creating a menu tailored to pre-ordered lunches can significantly boost customer satisfaction. Keep portions manageable, individual items clearly labeled, and incorporate a blend of flavors so that each order feels like a complete meal. January often brings a focus on health, so consider offering dishes that are fresh, nutrient-rich, and quick to assemble.
Here are a few guidelines for building a pre-order-friendly lunch menu:
Remember that every dish on your pre-order menu should be consistent, from the first order of the day to the last. Simplifying the menu also helps your kitchen staff—and speed is crucial in attracting people with limited lunch breaks.
Consider Green & Tasty, a hypothetical café in a bustling city center. Last winter, they noticed their midday sales dipped in January. This year, they aimed to change that by introducing an online pre-order option. Their approach was simple:
The result? Green & Tasty noted a spike in lunch orders, with streams of local office workers scheduling pick-up times. This not only boosted sales but also allowed the staff to plan better. The café used fewer ingredients that went unsold, streamlined labor, and got rave reviews about their new, efficient service. Customers loved grabbing lunch without waiting around, which created goodwill and repeat visits. It’s a straightforward anecdote, but it underscores how much potential lies in elevating pre-orders.
When pre-orders flow in, it’s essential to coordinate your kitchen and front-of-house operations effectively. Although January might be quieter on some days, a surge of lunchtime pre-orders can quickly overwhelm an unprepared kitchen. To handle this, consider these approaches:
Training staff is also vital. Servers and managers need to trust the pre-order process, understand how to retrieve orders quickly, and communicate any short delays or item substitutions. Equipping your team with a streamlined system—like a clear digital scheduling tool—can make all the difference, especially when lunch-hour traffic spikes.
Once a customer arrives to pick up a pre-ordered lunch, the last thing they want is a chaotic payment experience. That’s where solutions like sunday step in. By using a simple QR code payment system, you give customers the freedom to settle their bills instantly. They can even leave a tip right on their phone or share feedback as they like.
A payment solution that offers:
This approach feels personal yet modern. Imagine your customer scanning a code on their way out, leaving a modest tip, and dropping a five-star note on Google in less time than it takes to wave down a server. And as an operator, you maintain a record of the entire transaction, which helps with reconciliation and data-driven decisions.
If you want to see more details about how a thoughtful software suite can improve restaurant operations, restaurants across the U.S. have shared success stories with digital ordering tools (source). These stories highlight how technology can remove friction from the dining experience, whether in-house or to-go.
Simply offering pre-orders won’t automatically fill your seats or your takeout queue. You need to spread the word—and in January, your marketing can focus on fresh beginnings. Here are some ways to showcase your new pre-order system:
Above all, communicate the timesaving convenience. January is when people crave efficiency and simplicity. By framing your pre-order option as a solution to the lunchtime hassle, you’ll see more engagement from office workers and midday passersby. You’re tapping directly into their New Year’s desire for more streamlined routines and healthier choices.
A new year is also about building loyal relationships. Pre-ordered lunches tend to attract frequent visitors—people who work or live near your restaurant. Rewarding these regulars can help your business stand out during an otherwise slower period. Here are some ideas:
Each of these tactics has a unifying theme: show your customers they’re valued. The more appreciated they feel, the more likely they are to make your place a go-to lunchtime favorite. By combining pre-order convenience with thoughtful extras, you’ll reinforce a sense of connection, especially crucial in the slower post-holiday months.
After the holidays, teams can feel tired or emotionally drained. Motivating staff can be tricky, but offering a clear plan for pre-ordered lunches can inject a sense of structure and purpose. This isn’t just about improving service for your customers; it’s also about helping your staff work more effectively.
A few suggestions for staff management:
With a well-organized approach, employees see the benefits of pre-orders: less chaos, more predictability, and a smoother daily flow. That sense of stability can be a huge morale boost, especially in winter, when the pace is typically slower. You’ll also encourage staff to pitch in with new ideas or spot potential issues before they become headaches.
No matter how well-organized you are, life happens: sometimes customers need to cancel or postpone an order. Build a fair, transparent policy, and make sure it’s visible on your website or ordering portal. Offer a set refund window if cancellations occur within a certain timeframe. You could also allow customers to re-schedule instead of outright canceling, which ensures their loyalty while respecting the restaurant’s need to plan effectively.
Accurate forecasting goes a long way in mitigating financial losses from these changes. Work with technology that updates orders in real-time so you can see cancellations as they occur. With the right system, a staff member can promptly remove the canceled order from the queue, freeing the kitchen from unnecessary work. In turn, this helps you stay on top of inventory. The more transparent and user-friendly the process is, the more likely diners will come back, even if they had to cancel once.
Savvy restaurants don’t just chase new trends—they look for ways to run leaner and more effectively. Pre-order systems often contribute directly to better financial results. By streamlining production and reducing guesswork, you can allocate staff where they’re most needed and make smarter ordering decisions for ingredients. Less waste plus less idle time equals higher profitability.
Moreover, a pre-order model can create a more stable cash flow. When customers pay or partially pay for their lunches in advance, you collect funds sooner. This helps cover daily or weekly expenses, including staff wages and supply costs. The net effect is a restaurant that’s not just busy but also financially robust.
Consider whether to introduce tiered pricing. For instance, a small discount for pre-orders placed a day ahead might encourage more advance notice. Others might prefer paying full price for same-day pre-orders if it means they get guaranteed freshness and speed. Experiment with what works for your location and diner base.
In addition to making the ordering process painless, simplify the last step of the transaction. That’s where digital payment methods—like paying with a QR code at pickup—truly shine. This small convenience can reinforce a shop’s brand identity. You’re not just offering a meal; you’re offering an experience that is modern, respectful of customers’ time, and downright simple.
When customers realize they can breeze in, grab a fresh lunch, scan a quick QR code, tip with a tap, and head out, they’re more motivated to order again. They might also recommend your place to friends, colleagues, or family members. Word-of-mouth can spike quickly when the lunch transaction is as smooth as it is delicious.
It’s tempting to see January as a special month to try something new. Yet once the month ends, you don’t want to lose momentum. If your pre-order system succeeds in January, keep it going all year. Observe the traffic patterns during other months—February might see a small dip around Valentine’s Day dinner rush overshadowing lunch, while March could bring a bump from spring break visitors. Each season offers new chances to refine your pre-orders and keep customers coming back.
Use your restaurant’s data to track recurring questions or popular menu items. Maybe you discover that your vegetarian taco bowls are a big hit in the new year, but barbecue wraps pick up in the spring. Keep adapting, and don’t forget to celebrate milestones and loyal customers. The longer you run your system, the more it becomes woven into your overall brand experience, making it indispensable rather than a January-only gimmick.
Q: Do customers really pre-order lunch after the holiday season?
A: Absolutely. People’s schedules settle down post-holidays, and they often look for quick, efficient ways to eat well at midday. A pre-order option addresses that need, especially for office workers and busy individuals.
Q: Will a pre-order system affect my in-house service?
A: It doesn’t have to disrupt your dining room. In fact, well-coordinated pre-orders free up your servers to focus on guests eating on-premises. Clear labeling, set pickup times, and a straightforward payment option help maintain a smooth flow.
Q: What if I’m worried about cancellations or no-shows?
A: A fair cancellation policy helps protect you. Requiring payment or a small deposit upfront is another solution. Also, track your patterns—over time, you’ll get a sense of the typical no-show rate and can factor that into your planning.
Q: Is technology required to manage pre-orders?
A: While phone orders can work, technology can streamline the entire process. An online ordering platform, QR code payments, and real-time updates are valuable tools. Technology simplifies coordination and provides a consistent customer experience.
Q: How do I make sure customers know about my pre-order option?
A: Promote it on social media, your website, and inside your restaurant. Highlight the time-saving benefits and consider limited-time perks for new users. Consistent messaging encourages existing customers to try it and new ones to explore.
January’s potential for lunchtime success is greater than many realize. By polishing your menu, scheduling efficiently, leveraging digital solutions, and focusing on the customer’s need for a stress-free meal, you can transform a traditionally slower month into a dynamic period of growth. Pre-ordered lunches are a prime opportunity to showcase your restaurant’s commitment to quality, service, and convenience—and the most rewarding part is, once you’ve laid this groundwork for January, you can keep reaping the benefits well beyond the New Year.
