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Guests want pickup that is simple and accurate. Use tall numbered shelves by order name and time. Add heat safe labels that show hot warm or chilled. Place a visible help bell and a staff float who checks names at rush times. Send a locker code or QR that opens the right bay for high volume brands. Post a one minute parking map and walk path in the order confirm. Offer utensil and sauce caddies near the door with waste and recycle bins. This reduces confusion and keeps food at the right temp.