A scheduled order is an order placed now for preparation and delivery, or pickup, at a later date or time slot chosen by the customer, rather than as soon as possible. A pre-order is the same idea applied to items made to order, such as cakes, catering trays or festival boxes. Either way, the kitchen sees the order in advance and can plan ingredients and staff around it.
Why it matters
Scheduling smooths demand: you know Saturday's load on Tuesday. It lets you take orders while the kitchen is closed, collect an advance for custom items, and stop guessing how much to prepare. For home bakers and caterers it is the only workable way to run, and for restaurants it adds office lunch orders placed at 10 am for 1 pm delivery. The one thing to get right is slot capacity, so you do not accept 30 orders for the same 15 minutes. Scheduled delivery and pre-orders covers slots, cut-off times and capacity.
Example
A home baker takes about 40 cake orders a week, all scheduled at least two days ahead with a 50 percent advance paid by UPI. Knowing that Saturday needs 12 cakes, she buys cream and boards on Thursday and bakes the sponges on Friday. Before scheduling, three or four cakes a week were either rushed or left unsold, worth around ₹600 each, so roughly ₹2,000 a week is no longer wasted. A tiffin kitchen uses the same feature differently: 60 lunch orders scheduled for the 12:30 slot are cooked in one batch and sent on one route. Scheduled orders for caterers shows the catering version with advance payment.
Tezzu supports scheduled orders and pre-orders, with the customer picking the date and slot on WhatsApp or the store page.