To be really efficient you need two on window - order and register. The order person should be expediting food and drinks, lining them up in order of handoff so the window person only has to grab and go.

If you only have one (DTO/R) then it’s trickier to find the groove. I’m still not quite there yet in terms of getting a rhythm between window and rods.

If it's peak. I found it helps for the person on over oven, dt bar and dto wearing a headset. Dtw does not keep a headset on nearby just in case dto has to walk away. Dto makes sure the drinks are 100 percent correct when order stalls when food is ordered to give oven person a headstart. When they pull up the window dto automatically is asking if the want napkins trays or stoppers. If they are there talking or at least standing right there it is easier for the customer to mention they be d something else at the window.

Always make sure to ask if they’d like food first.
“Good morning, my name is _____, are there going to be any food items for you today?”

If they say say yes, and order food, always say “of course, I’m just going to go make sure that we have that getting into the oven for you, any other food items?” If they say yes, make sure Food barista is getting those items ready. I also say “alright, we’re going to get those in for you and I’ll be right back with you for your drink order” I wait until I get both a thumbs up that we have it in stock, but I also wait until I see the food item going into the oven and being started.

Then, “what would you like to drink today?” Start taking down that drink order and make sure to repeat it back, both to ensure accuracy but also to give your bar barista to get a start on that.

At my store, frapp land is right behind The DT area, so if there is a frapp or cold foam/cloud drink, 9 times out of 10 I will immediately start making that beverage while repeating it back to them so that our bar person doesn’t need to run over here, they can stay working on the other multiple beverages they’re working on. This helps your times WAY MORE than I could ever express. If your store is set up like mine, give this a real try because it’s a game changer.

Once I know the order is complete, I repeat it back in full. The ovens should be going off from any food items at this point. Food should arrive at the same time or very quickly after the car has pulled around.

Also, as it picks up in volume, I always start asking people how they are first. This is a great customer connection, as well as gives those extra crucial moments for the bar person to complete what was ordered previously. And then I follow up asking about food items.

Don’t be afraid to make small talk on the speaker. Someone orders a drink you love; “oh this is my favorite it’s so good! Do you like vanilla? I add 1 pump to mine and it’s so good that way.” Or say something like “oh this sounds so good, where did you come up with this?”

Upselling is also great for adding extra seconds to your clock to prepare. “Iced venti caramel macchiato, would you like to add an extra shot to that today to help you through your morning?” Or, “okay I’m gonna make sure we get that spinach feta wrap going for you, would you like to try it with a side of avocado today? It’s super good!” For refreshers and Iced teas, “would you like to try that with lemonade instead of water today?” Or something for the season, and this I don’t quite mindddd that the food is out of the order cause we don’t heat it is, “a pumpkin muffin and a pumpkin spice latte? Wanna add a pumpkin scone to have for later?? Gotta enjoy it while we can!” Or I have a customer that always gets a pink drink and a strawberry frapp, so I often say “I see a theme here, how about some pink cake pops to go along with those?”

Another thing that’s really going to help your window times is making sure you know EXACTLY what they want. Whenever people order any drinks that come with whipped cream, I ask to make sure. The number of times people ask for a pumpkin spice latte or a caramel apple spice or a white mocha that didn’t know and didn’t want whip on it is a lot. And usually they’ll ask for it without Once they see it and that puts a hold on your window. This is especially important to ask if they get a drink made with soy/coconut/almond/nonfat. There’s a lot of people who definitely do NOT want the whip because of dairy, but there’s also a lot of people that DO still want it. It’s never worth playing that guessing game. Just ask them as they’re ordering it. Iced coffee and Iced teas; ALWAYS ask if they want them sweetened or unsweetened. Black coffees; always ask which roast they’d prefer.

Be ready to put sleeves on cups and stoppers in. Have everything organized in order for the window person. Get the carrier out the moment it’s asked for. Prep carriers beforehand when slow by prying them apart so that they’re easy to get when needed. Prep napkins. Keep some spoons and knives and forks by the window.

It’s a dance. There’s a rhythm. Learn how to make and control the flow. I hope this helps.