How to cap orders and sell a limited batch
Short answer
To limit orders, set a batch cap (a capacity) on your drop. As paid orders come in, buyers see a live "X left" count, and when the cap is reached the drop auto-closes as sold out. Capping protects your kitchen from a rush you can't cook, guarantees quality, and creates urgency that drives faster orders. Caps can apply per item or to the whole drop, so you never oversell a single dish or your total capacity.
Per-item and per-drop caps
Cap the whole drop (total plates you'll cook) and/or individual items (e.g. only 20 briskets). When any cap is hit, that item or the drop marks sold out automatically.
Live counts create urgency
A visible remaining count nudges buyers to order now rather than later. It also sets honest expectations so no one is disappointed after the fact.
No overselling, even at a rush
Because the cap enforces itself, two people ordering the last plate at once can't both succeed — one gets it, the other sees sold out. See handling a rush at cutoff.
Frequently asked questions
How do I limit the number of food orders I take?
Set a batch cap on the drop. Orders are accepted until they reach your capacity, then the drop auto-marks sold out. You can cap the whole drop and individual items, and buyers see a live 'X left' count as you fill up.
Can I sell only a set number of a single dish?
Yes. Set a per-item cap — for example 20 brisket plates — and that item sells out on its own when the cap is reached, while the rest of the menu stays open. This protects limited-ingredient items without closing the whole drop.
Does a cap stop me from overselling during a rush?
Yes. The cap is enforced atomically, so simultaneous orders for the last plate can't both go through — exactly one succeeds and the rest see sold out. You'll never end up with more paid orders than you can cook.
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