How kebab is ordered
Customers order by cut and by count — so many skewers of this, so many of that — for a table or to take away, and everything is currently spoken. Takeaway orders arrive by phone during the busiest grilling hour and are written down wrong. The larger opportunity is event catering: grilling on site for a celebration is high-margin work that almost nobody presents as a bookable service with a price.
What we build for a kebab house
First, a menu by cut, weight and skewer count with photographs, since that is exactly how the order is placed. Second, takeaway ordering with a pickup time, which moves the phone call off the grill and spreads the peak. Third, group booking with headcount, so large tables are prepared for. Fourth, on-site event catering as a priced product, with equipment, staff and portions stated — the service people want and cannot find.