Managing ROUND Orders and Traditional Orders

Managing ROUND Orders and Traditional Orders

Managing ROUND Orders and Traditional Orders

It is important that every member of your serving team knows how to manage traditional (e.g. ordering at the bar) and ROUND orders​ in unison.

The easiest way to think about this is:



Scenario 1 – Traditional + ROUND orders busy:

We suggest that,
  1. There is some degree of staff ’specialisation’
  2. For example, if your venue operates table service, members of staff could be assigned as ‘ROUND servers’. This will ensure that drinks are served efficiently and will reduce the chance of order error
  3. Use the amber ‘delay’ traffic light if you need more time to prepare ROUND orders. This lets the customer know that the order may take a little longer than usual.
Scenario 2 – ROUND orders busy, Traditional orders not busy:

We suggest that,
  1. Priority is given to clearing the ROUND order ‘queue’
  2. This can be achieved by ​reallocating staff members to prepare/serve ROUND orders
  3. If there is a buildup of orders for table delivery, consider ​(i)​ tapping the amber ‘delay’ circle on the DOM until the queue has cleared, or (ii) configuring your venue to collection only (See ​‘How to Configure Your Venue’​)
  4. If there is a buildup of mobile orders for collection, consider (i) assigning an additional member of staff to prepare mobile orders, or (ii) tapping the amber ‘delay’ circle on the DOM until the queue has cleared.
Scenario 3 – Traditional orders busy, ROUND orders not busy:

We suggest that,
  1. Priority is given to clearing traditional orders (but not at the expense of prompt ROUND order fulfilment!)
  2. Staff can prevent traditional orders from ‘building up’ any further by mentioning to customers that they can order through ROUND.
Scenario 4 – ROUND orders not busy, Traditional orders not busy:

We suggest that,
  1. Your venue fulfils mobile and traditional orders at the duty manager’s discretion.

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