I understand logistics are always tricky. My suggestion would be to have more pre-made ingredients, even if that involves possibly throwing away food (some but not too much of course). Like I said, we went on a very quiet day/hour and I don't remember any deliveries, so maybe more hectic days would involve people giving up. Even so, those on site should always have some level of priority, since they're the ones tipping and doing nothing but waiting on your food, whereas deliveries usually only tip the driver and also allow you to work, watch movies or just run errands. Also, most deliveries cut at the venue's profit margins, up to 30% in some parts of Brazil, for example, not sure if that happens in Hawai'i. So customers on site should get some priority because they can bring more revenue and tips too.