> In a smaller operation like a Dominos it’s super easy to cheat and bump everything off, but once you have any real volume it becomes unmanageable. Not really

> In a smaller operation like a Dominos it’s super easy to cheat and bump everything off, but once you have any real volume it becomes unmanageable. Not really. During dinner rushes, a store averaging ~100 pizzas/hr (+ sides) can't bump an order off if they didn't prepare it yet. You simply can't remember all of that information, and once you mark it as complete you have to pull it off the order history or refer to receipts. Trying to do that would be insanely hard. Most often, stores will bump things off as they're prepared. With good employees on line, things will be prepared much quicker than they go through the oven. Continuing to bump them off although they aren't put in the oven yet, that can contribute to inaccurate times since the system assumes that the moment it's bumped it's put in the oven.