How to set an order cutoff or deadline
Short answer
An order cutoff is the deadline after which no new orders are accepted for a drop. Set it far enough before your cook time to shop and prep to the exact count — often a day or two for a weekly drop, a few hours for a same-day one. The cutoff is what makes pre-orders useful: it freezes demand into a firm number you can cook to, instead of orders trickling in while you're already cooking.
Three times to set
Set open (when orders start), cutoff (when they stop), and fulfilment (pickup/delivery time). Work backwards from fulfilment: leave enough lead time after the cutoff to shop, cook, and pack.
Timing examples
Weekly meal prep: open Mon, cutoff Wed 6pm, cook Fri, pickup Sat. Same-day lunch: open 7am, cutoff 10am, pickup 12–1pm. Adjust the gap to your prep needs.
Why a hard cutoff beats 'until we run out'
A firm cutoff gives one clean count and protects your prep window. Combine it with a batch cap so you can also sell out early when you hit capacity.
Frequently asked questions
What is an order cutoff?
It's the deadline after which a drop stops accepting orders. Setting a cutoff before your cook time freezes demand into a firm count, so you can shop and prepare exactly what's sold instead of reacting to orders that arrive while you're already cooking.
How long before service should the cutoff be?
Leave enough time after the cutoff to shop, cook, and pack. For a weekly meal-prep drop that's often a day or two; for a same-day lunch drop it might be a few hours. Work backwards from your fulfilment time to your prep needs.
Can I still sell out before the cutoff?
Yes. Add a batch cap alongside the cutoff. Orders close at whichever comes first — the deadline or your capacity — so you can sell out early on a popular drop while still protecting your cook window.
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