Order errors are the silent killer of profit. If you mess up an order, you pay for:

1. The food cost of the original item.

2. The refund.

3. The bad review (future lost revenue).

4. The staff time to fix it. A $15 error actually costs you about $45.

The Root Cause: "Ticket Confusion"

Printed tickets are hard to read. "No Onion" is often buried in small font. Grease stains make ink illegible. Tickets fall on the floor. Solution: Switch to a Kitchen Display System (KDS). A KDS screen highlights modifiers in RED. It doesn't get lost. It tracks cook times.

The "Expo" Station is King

You need a Goalkeeper. In a busy kitchen, the "Expo" (Expeditor) is the most important person. Nothing leaves the window until the Expo opens the box, looks at the food, looks at the ticket, and confirms a match.

• Is the sauce on the side?

• Is the gluten-free bun actually gluten-free?

• Is the drink in the bag?

The "Staple & Mark" Method

If you are using paper bags:

1. Pack the bag.

2. Fold the top.

3. Staple the receipt to the bag.

4. Take a marker and check off each item on the receipt as you pack it. If the customer calls and says "I didn't get my drink," and you see a checkmark next to the drink on your copy, you know it might be a driver issue or a customer lie. But if there is no checkmark, you own the mistake.

Standardize Your Bagging

Drinks never go in the same bag as hot food (temperature clash). Desserts get a separate small bag. Standardization builds muscle memory for your staff.