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Saturday lunch, three ways in
Stay pass orders, website orders and the counter, on one rail.
It is noon on a Saturday. Site 22 is ordering from their phone, someone is ordering online for pickup, and there is a line at the window.
1
Orders arrive with context
Each ticket carries the site number, whether it is pickup or delivery, and the options the guest chose.
2
Prep time is set by you
Each venue carries a typical prep time, so the promise the guest sees matches what the kitchen can do.
The Grill, summer menuPublished v4
Off the grill
CheeseburgerSmall or large, add bacon $2$9.00
Lake basketPerch, fries, slaw$14.00
Veggie dogVegetarian$6.50
Cold case
Soft serveCone or cup$4.00
Bag of ice, 10 lbAlso on the register in the camp store$3.50
Guests read this. It stays exactly as published until you publish again.
3 openQuoting 20 minutes
Site 221:46
OrderedDeliver to site
2 cheeseburgers, large, add bacon1 soft serve
Alvarez7:01
CookingPickup at the window
1 lake basket, no slaw
D. Whitmer0:51
OrderedPaid online, pickup
1 veggie dog1 bag of ice, 10 lb
Take one from ordered to handed over, or send it back to the grill.
Try it
Take one from ordered to handed over, or send it back to the grill.
3
Money lands in the right place
A stay pass order posts to the folio. A website order is paid by card with a live status page, no account and no reservation needed.
What that saves you
- No handwritten tickets
- No guest calling to ask if it is ready
- Orders from people who never came to the window