Controlled Capacity

When more orders arrive at once than the kitchen can move through the pass, waiting times grow for everyone. A good ordering channel makes that load visible instead of discovering it only after the order is placed.

Controlled Capacity can mean order windows, realistic prep times or a limit on simultaneous orders. The goal is not to turn demand away, but to organise it so guests reliably receive what they were promised.

In practice

During the dinner rush, a restaurant extends the displayed preparation time and accepts only as many new orders as the kitchen can reliably fulfil.