Twelve kinds of restaurant, what their callers order, and the part of the order that goes wrong when a person is rushing. The menu holds the choices, so the agent gets it right the first time.
Sizes, halves, crusts and toppings, read back right.
Large and small, half-and-half, extra cheese, thin or gluten-free crust, wings on the side, a two-liter.
Half-and-half toppings and crust upcharges. The menu holds them as choices, so the price is right before the read-back.
Combination numbers, spice levels, and the rice question.
Combo B with fried rice, orange chicken extra spicy, an order of pot stickers, no MSG.
Numbered combos and substitutions. The agent reads the number back with the dish name so nothing is ambiguous.
Tacos by the piece, plates by the protein, salsa on the side.
Six carne asada tacos, two al pastor, a chicken burrito bowl, chips and guac, horchata.
Per-item proteins and quantities in the teens. Every taco is a line with a count; the total is checked by the server, never the model.
The bread, the cheese, the toppings, and nine names on one order.
Turkey club on sourdough no mayo, Italian on a roll extra peppers, a side of potato salad.
Long modifier chains and office orders. The text shows the order by name, so the wrong sandwich never leaves the counter.
Counts, sauces, sides, and how spicy is spicy.
Twenty wings half hot half BBQ, a pound of brisket, two sides of mac, extra ranch.
Sauces split across a count and sides by weight. Both are choices on the menu, priced on the server.
Spice from one to five, the protein, and the dish spelled the way you say it.
Pad see ew with tofu medium spicy, two chicken tikka masala, a large pho tai, extra basil.
Dish names callers pronounce six ways. The menu lookup matches what they mean and reads it back in your spelling.
Rolls by name, bowls by build, and what is out tonight.
Two spicy tuna rolls, a rainbow roll, a salmon poke bowl with brown rice, no onions, extra ginger.
Builds with required choices and daily 86'd items. Availability comes from the menu, so the agent never sells what is gone.
Plate or wrap, the protein, the sides, the sauces.
Chicken shawarma plate extra garlic, a falafel wrap no onions, baba ganoush, two mint lemonades.
Plate versus wrap pricing and sauces by name. Each is a size or a choice, priced before the text.
Doneness, cheese, the fries question, and a milkshake for the table.
Two double cheeseburgers medium, one no onions, animal-style fries, a chocolate shake.
Short calls, many of them, during the rush. The agent takes every one at once, three calls at a time.
Pastas by the sauce, family sizes, and the garlic bread you always forget.
A family lasagna, chicken parm, two sides of garlic bread, a Caesar for four.
Family-size versus single and the upsell that pays: one offer of garlic bread or tiramisu, in your words.
Cakes to order, the inscription, and the morning pastry run.
A half-sheet chocolate cake for Saturday, 'Happy 40th Dana', a dozen assorted, two lattes at eight.
Dates, inscriptions and lead times. The agent takes them letter by letter and books by your lead-time rule.
The dinner call at six, the specials, and a table or a bag.
The Wednesday meatloaf special for two, a kids' mac and cheese, pie to go.
Specials that change daily. They come from your typed policies, re-read every day, so the agent sells today's, not last week's.
Tell us about the restaurant, the point of sale and how you want to get paid. Your menu goes in, a test order lands on your own phone, and the number goes live.