Chi84
Premium Member
But the problem goes away if people order, get their food and then go to their table and eat it.It’s not something you can disagree with because it is just not how it works. Mobile order only venues are more space and operationally efficient, but they have no advantage in throughput. Dining capacity isn’t just table availability. You could add an infinite number of tables and still have insufficient capacity. The kitchen is the primary constraint. If a kitchen can only support 500 meals per hour then that does not somehow increase because the orders are being placed differently.
But here’s the kicker, because dining areas are sized to kitchens, if people taking tables during the clear course of having their meal is a serious issue then you do in fact have a capacity and design problem!
There has been a huge improvement in the QS dining experience since mobile ordering started.