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Set pickup, delivery lead time and capacity

Offer customer times your kitchen can realistically handle.

Updated

Define the service

Decide which location fulfills pickup or delivery and what instructions customers need. A delivery option in checkout does not by itself arrange a driver. Confirm who is responsible for the actual handoff before offering it.

Set realistic notice

Choose lead time that covers preparation, packing and handover. Consider busy periods rather than only the fastest possible order. Check how that notice interacts with opening hours: a service closing soon may have no remaining orderable time.

Review capacity

Set limits based on the work your team and equipment can handle. Consider existing commitments as well as new orders. Keep capacity and any busy-state settings consistent; raising a limit should be a deliberate operational decision.

Test and troubleshoot

Try a representative customer time with the intended fulfillment method. If it is unavailable, check hours, dated exceptions, lead time, capacity and product availability in that order. Do not repeatedly move hours to compensate for a different constraint.

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