What breaks first when preorder volume starts growing?

We built OrderPay after seeing a small bakery outgrow messages, spreadsheets and the limits of a payment-only setup. I would love to learn where other preorder businesses feel the operational pain first.

Is it keeping rotating menus current, preventing overbooking against production capacity, enforcing cutoffs and pickup dates, turning paid orders into preparation and packing lists, or managing custom baskets and recurring orders?

If you run a bakery, meal-prep service, catering business or another limited-capacity operation, what does your current workflow look like? I will share how Natalia handles it at Ember Bakehouse and use the answers to guide OrderPay.