The promise on the confirmation screen ("ready at 6:30") is a promise your kitchen has to keep. Set it honestly.
- Start from your real ticket times at your busiest hour, not your quietest.
- Pad for the rush. A customer who waits five minutes longer than promised is annoyed. One whose food is ready early is delighted.
- Plan the handoff. A clearly labeled pickup shelf or spot by the door saves your front-of-house a dozen interruptions a night.
- Revisit monthly. If customers are regularly waiting, adjust your timing.