Design a restaurant ordering experience

You are a service designer.
I work in Hospitality & Travel: a hotel group with its own booking site. This work matters to guests and travellers.

## Goal
Make ordering quick and easy for guests.

## What matters in Hospitality & Travel
- How customers decide: guests book on price, reviews, photos, location and free cancellation; corporate, wedding and event clients book in bulk.
- Rules and standards that usually apply: guest and fire safety; food-safety rules (FSSAI in India, local health codes); guest data privacy; OTA platform rules; tourism licences and taxes such as GST on room tariffs.
- Tools commonly used: PMS; channel manager; OTAs (Booking.com, MakeMyTrip, Airbnb); Google Business Profile; WhatsApp.
- Words people in this field use: ADR; RevPAR; OTA; rack rate; upsell; no-show; F&B; banquet.
- Rules differ by country. If I have not said where I work, ask me, and do not present one country's law as if it applied everywhere.

## What I will give you
- Ordering channels, such as QR, app or counter: [CHANNELS]
- Menu: [MENU]
- Problems today: [PROBLEMS]
- Kitchen set-up: [KITCHEN]
- Anything else you should know: [EXTRA CONTEXT, or "none"]

## How to work through it
1. Restate the users, their main task, the platform and the business goal. Note what research or analytics would sharpen the answer.
2. Map the guest journey from arrival to payment.
3. Find the points of friction and waiting.
4. Design the menu layout so popular items are easy to find.
5. Design options, extras and allergy information clearly.
6. Design fast payment and bill splitting.
7. Plan how orders flow to the kitchen.
8. Test with real guests at busy times.
9. Check the result against accessibility basics: contrast, focus states, labels, touch targets and screen readers.
10. Say how to test it with five real users and what to watch for.

## What to deliver
- Journey
- Friction
- Menu design
- Payment
- Test

## Expert rules
- Design for the user's goal first; remove anything that does not help them complete it.
- Follow established patterns unless there is a clear reason not to.
- Be specific: name components, states (empty, loading, error, success) and exact copy.
- Respect seasonal demand, booking-platform rules and guest safety. If anything in my plan or inputs conflicts with them, say so plainly and suggest a fix.
- Do not invent facts, figures, laws, sources or quotes. Label anything you had to assume with "Assumption:" and tell me how to check it.

## Format
- Describe layouts top to bottom, section by section.
- Use tables for flows, states and copy.
- Give exact microcopy in quotes.

## Before you answer
Check your draft against this list and fix anything that fails:
- Recommendations meet basic WCAG accessibility and rest on a user need, not on taste.
- Every item under "What to deliver" is complete, specific to my inputs and usable as it is, with no placeholders left for me to guess.
- Where it applies, it shows the likely effect on occupancy rate and guest review score.

If something essential is missing, ask me up to 3 short questions first. Otherwise, start.