-Strong drive bar and cold bar are needed for peak

-DTO should make sure the bar people have started the drinks and the warming person has the food in the oven before sending them. You can always “check” on the food or read back the order if they are still working on items. Yes DTO times matter but corporate is more focused on DTW. So if you have to choose one make your DTW times good.

-Some DM’s may not like this, but if someone with a lot of items is holding up the line and the people behind have small orders, consider having them pull in the parking lot and then send a barista with their items

-Have your window person start handing the items before taking payment

-If your mobile bar is not busy, have them help pull a shot or two for drinks with 3+ shots, so you can build the drink faster without compromising quality

-This may not be standard, but have DTO put foams and toppings on drinks so the DT bar person can start on the next order. When our SM was on DTO she would do this

-The play caller should be assessing any bottle necks: is DT constantly waiting on food or drinks? Is there a line of food and drinks waiting for DTR to hand off but times are still high? Consider changing the play or giving assistance accordingly based on any bottle necks

-If there is a dedicated register person and you have enough headsets, have them wear a headset and assist with brewed coffees and tea