Tomorrow's orders can be in before you plan.
Your customers can put in orders at 11pm, after the kitchen closes. By the time your team plans the morning, those orders are in, so whatever distribution resource planning software you run can start from actual demand, not a guess.
Chefs can order the night before, once service ends
More lead time between the order and the pick
Fewer early-morning calls to write down
An earlier order cutoff becomes easier to hold