Keeping table orders straight during the Friday rush in Abuja
How a Wuse 2 restaurant stopped losing orders between the floor and the kitchen when every table is full.
On a full Friday night, a 25-table restaurant can take more than 150 orders in four hours. Paper tickets get lost, items get added verbally, and the bill at the end does not match what the kitchen served.
One open order per table
Each table now has a single open order that servers add to from a tablet. The kitchen sees new items as they are added, and the cashier sees the same order when the guest asks for the bill. Nothing is re-typed.
Handling delays honestly
When a dish will take longer than usual, the server marks the order as waiting with an estimated time. If that time passes, the manager is alerted and can decide whether to offer something complimentary.