When we talk about volume, we do not refer to the size of the orders but the number of orders coming through. You could measure this per table average or venue average. The volume of orders can vary drastically. Not just per concept but it can differ per week or seasonally per year.
A fine dining concept is known for its lower volume of orders as waiters typically take in the entire order from starters to desserts in one go. What is even more impressive is that they can memorise an entire table's order before keying it into the point of sale. However, as human errors go, that can easily lead to mistakes. On the other hand, the volume of food ordered at your standard Friday night bar can be drastically different. What with the constant flow of drink refills and fried foods to keep patrons on the merry go round until closing time, it can get a little crazy. The volume of orders that need to be taken in, keyed in and expedited are huge and as you can tell can vary huge from concept to concept.
Even within a time of day, lunch vs dinner, the volume of food can be different depending on the crowd and menu. Or seasonally - depending on the weather or holiday periods.
The higher the volume, the more staff you need to run it, so are you tracking your order volume per hour or per day? And how do you prepare for peak hours? You could hire more staff or utilise technology not only to track volume but also prepare for it. Proven order & payment technology like Waitrr can manage peak volume periods by having customers order through their own devices. Instead of having to worry about how many staff members you will need to hire on peak days, why not kick back and let Waitrr's QR ordering & payment system do most of the work? Allow your customers to point their phone at your QR code to order and pay in 15 seconds!