Name one constrained resource
Choose a measurable unit such as portions, trays, oven slots, preparation batches, or collection slots. Document what consumes one unit and what does not.
Represent the constraint that can actually stop production.
A useful capacity number corresponds to something the business can count and control. It should not mix unrelated constraints or hide which menus consume the limit.
Attach the right menus
Share a pool only when concurrent menus compete for the same resource. Keep separate pools where constraints have different owners, units, or operating windows.
Set change authority
Limit capacity edits to authorised roles. Record why a limit changed and review the effect on existing reservations, checkouts, and confirmed orders.
Test contention
Run simultaneous reservations near the limit, abandoned carts, expired reservations, payment failure, delayed payment success, and retry scenarios. Confirm that server state, not browser display, decides acceptance.