Ramadan Restaurant Operating Rules in UAE 2026: Hours, Menu & Compliance

1. Operating Hours During Ramadan (Breakdown by Emirate)

Ramadan fundamentally changes when restaurants do business. The traditional lunch rush disappears almost entirely, replaced by two intense peaks: iftar (the meal to break the fast at sunset) and suhoor (the pre-dawn meal before fasting begins). Understanding the exact operating hour regulations in your emirate is not optional — it is a compliance requirement.

General UAE-Wide Rules

While each emirate has its own municipal authority that sets specific regulations, certain rules apply across the entire UAE during Ramadan:

• Reduced business hours: Most government offices and many private businesses operate on reduced hours (typically 9 AM to 2 PM or 3 PM). Restaurants can remain open, but foot traffic patterns change dramatically.
• Extended evening hours: Municipalities typically allow restaurants to operate later into the night during Ramadan, often until 2:00 AM or 3:00 AM, compared to the usual midnight or 1:00 AM cutoff.
• No public eating: Eating, drinking, or smoking in public during fasting hours (dawn to sunset) is prohibited by federal law and carries fines. This directly impacts how restaurants must operate during daytime.

Operating Hours by Emirate

Key Timing Windows for Restaurants

During Ramadan 2026, expect the following approximate fasting times in the UAE (these shift slightly each day):

• Suhoor ends (Fajr/Imsak): Approximately 5:00 AM – 5:30 AM
• Iftar (Maghrib): Approximately 6:15 PM – 6:30 PM
• Total fasting period: Approximately 13–14 hours per day

This means your operational day effectively splits into three distinct periods: a quiet daytime (screened service only), a high-intensity iftar rush (sunset to approximately 10 PM), and a late-night suhoor window (11 PM to 3 AM). Planning your staffing, prep, and inventory around these three windows is critical to profitability.

2. Food Serving Rules: Screened Areas for Non-Fasting Patrons

One of the most important — and most frequently misunderstood — Ramadan rules for UAE restaurants is the requirement to screen dining areas during fasting hours. This is not a suggestion or a best practice; it is a legal requirement enforced by municipal inspectors, and violations carry significant penalties.

The Screening Requirement

During fasting hours (from the Fajr call to prayer at dawn until the Maghrib call to prayer at sunset), all restaurants that serve food must ensure that diners are not visible to the public. This means:

• Windows must be covered: Use opaque curtains, blinds, frosted film, or other coverings so people outside cannot see customers eating inside.
• Outdoor seating must be closed: Terraces, patios, sidewalk tables, and any open-air dining areas cannot be used for food service during fasting hours. Some emirates allow screened outdoor areas, but the safest approach is to move all service indoors.
• Entrances should be discreet: If your entrance directly faces a public walkway or street, consider using a vestibule, curtain, or barrier to prevent passersby from seeing diners.
• Food preparation visible from outside: Open kitchens or food prep areas visible through windows must also be screened or repositioned.

Types of Acceptable Screens

Municipal authorities are generally flexible about the type of screening used, as long as it is effective:

• Opaque curtains or drapes: The most common solution. Thick, dark-colored fabric hung across windows and glass partitions.
• Frosted window film: A semi-permanent solution that can be applied before Ramadan and removed after. Available at most signage shops in the UAE for AED 50–150 per window.
• Roller blinds: Practical for restaurants that want a professional look. Can be rolled up after iftar each evening.
• Temporary partitions: Freestanding screens or dividers for restaurants with open layouts.
• Signage: A clear sign at the entrance stating "This restaurant serves food to non-fasting customers during Ramadan" is recommended but not a substitute for physical screens.

Who Can Eat During Fasting Hours?

The screening rules exist to show respect for those who are fasting, but the UAE acknowledges that many residents and visitors are not Muslim or may be exempt from fasting. Restaurants can serve:

• Non-Muslim residents and tourists: The UAE has a large expatriate population, and tourism does not stop during Ramadan. These customers have every right to eat during fasting hours — but only in screened areas.
• People with medical exemptions: Pregnant women, elderly individuals, people with chronic health conditions, and travelers are exempt from fasting under Islamic law.
• Children: Children who have not reached puberty are not required to fast.

Restaurants should not ask customers whether they are fasting or demand proof of non-Muslim status. Simply provide the screened service area, and let customers make their own choices.

Hotel Restaurants: Special Rules

Restaurants inside hotels generally have more flexibility during Ramadan. Hotel restaurants can serve food to in-house guests without the same level of screening required for standalone restaurants, as hotel dining areas are considered semi-private. However, hotel restaurants with street-facing windows or public access still need appropriate screening. Hotel lobby restaurants and poolside dining areas should be screened if visible from public areas.

Delivery and Takeaway During Fasting Hours

Delivery and takeaway orders are fully permitted during fasting hours with no restrictions. Customers ordering delivery eat in the privacy of their own homes, so there is no public consumption issue. This is a major reason why delivery demand spikes during Ramadan — many people prefer to order food to eat at home rather than dining out behind screens during the daytime.

3. Iftar Menu Planning and Pricing Strategies

Iftar is the biggest meal of the day during Ramadan, and for restaurants, it represents the single largest revenue opportunity of the holy month. A well-planned iftar offering can generate 40–60% of your entire Ramadan revenue in the 3–4 hour window between sunset and 10 PM.

Understanding the Iftar Meal Structure

Traditional iftar follows a specific sequence that your menu should respect:

1. Breaking the fast: Dates and water (or laban/milk). This is the Sunnah tradition and should be offered complimentary or as part of any set menu.
2. Soup course: Lentil soup, harira (Moroccan-style), chicken shorba, or vegetable soup. A warm, light start to ease the stomach after a full day of fasting.
3. Appetizers and salads: Fattoush, tabbouleh, hummus, mutabal, sambousek, spring rolls, and mixed mezzeh platters.
4. Main course: Grills (lamb, chicken, mixed), ouzi (stuffed lamb), biryani, machboos, seafood, and pasta or international options depending on your concept.
5. Beverages: Jallab, qamar al-din (apricot nectar), tamarind drink, karak tea, Arabic coffee, and fresh juices. These traditional Ramadan beverages are as important as the food.
6. Desserts: Kunafa, luqaimat, umm ali, basbousa, qatayef, and halawet el-jibn. Desserts are a highlight of iftar dining.

Menu Format Options

Most successful restaurants during Ramadan offer at least two of these formats:

• Iftar Buffet (AED 99–299 per person): The most popular format in the UAE. Guests pay a fixed price and enjoy unlimited access to a spread that includes soup, appetizers, mains, beverages, and desserts. Hotels and large restaurants dominate this segment, but even mid-size restaurants can offer buffets if they have the space.
• Iftar Set Menu (AED 79–199 per person): A pre-fixed multi-course meal served at the table. More manageable for smaller restaurants. Typically 4–5 courses with limited choices per course. This format reduces food waste compared to buffets.
• A La Carte with Ramadan Specials: Your regular menu supplemented with Ramadan-specific dishes. Works well for casual dining and QSR formats. Add a "Ramadan Specials" section to your menu featuring traditional dishes, family platters, and Ramadan beverages.
• Family/Group Platters (AED 199–499): Large sharing platters designed for 4–6 people. Extremely popular for family iftars at home (delivery) and group dining. Include a complete meal on one platter: rice, grilled meats, salads, and sauces.

Pricing Strategy

Iftar pricing in the UAE follows a clear market segmentation:

4. Suhoor Service Operations (Late Night)

Suhoor — the pre-dawn meal eaten before the fast begins — is the second major dining occasion during Ramadan. While iftar gets the most attention, suhoor has become an increasingly important revenue stream, especially in Dubai and Abu Dhabi where the late-night dining culture is strong.

Suhoor Dining Culture in UAE

Unlike iftar, which is a family-oriented meal, suhoor in the UAE has evolved into a social occasion. Groups of friends, couples, and young professionals gather at restaurants and cafes for suhoor, often treating it as the Ramadan equivalent of a late-night dinner out. The atmosphere is relaxed, conversational, and often festive (within the bounds of Ramadan respectfulness). Shisha lounges, outdoor cafes, and rooftop restaurants are particularly popular suhoor destinations.

Suhoor Timing and Service Window

• Suhoor service typically begins: 10:00 PM – 11:00 PM (after iftar service winds down)
• Peak suhoor hours: 12:00 AM – 2:00 AM
• Last orders: 2:30 AM – 3:00 AM (must allow time for guests to finish eating before Fajr)
• Fajr (fast begins): Approximately 5:00 AM – 5:30 AM

The key is to ensure guests have enough time to eat and leave comfortably before fasting begins. Most restaurants stop taking new orders by 3:00 AM and close by 3:30 AM – 4:00 AM at the latest.

Suhoor Menu Design

Suhoor menus are different from iftar menus. The focus is on foods that provide sustained energy and hydration through the fasting day ahead:

• Eggs: Shakshuka, omelettes, scrambled eggs, and egg-based dishes are suhoor staples. High protein, filling, and slow to digest.
• Ful medames: Fava bean stew — the classic suhoor dish across the Arab world. Rich in protein and fiber.
• Bread and pastries: Manakeesh (za'atar flatbread), fatayer (stuffed pastries), croissants, and toast. Carbohydrates for energy.
• Dairy: Labneh (strained yogurt), cheese platters, and laban (buttermilk). Help with hydration and provide calcium.
• Fresh fruits and juices: Watermelon, oranges, and water-rich fruits. Hydration is critical before a 14-hour fast.
• Light mains: Grilled chicken, lamb chops, and light rice dishes. Avoid overly spicy or heavy foods that cause thirst.
• Beverages: Water, laban, fresh juices, and herbal teas. Avoid excessive caffeine which causes dehydration.

Suhoor Pricing

Suhoor pricing is typically lower than iftar, reflecting the lighter nature of the meal:

• Individual suhoor dishes: AED 25–65 per item
• Suhoor set menus: AED 59–129 per person
• Shisha and suhoor combos: AED 79–149 per person (very popular in cafe-style venues)
• Group suhoor platters: AED 149–299 for 3–4 people

5. Staff Scheduling and Overtime Management During Ramadan

Ramadan creates a unique staffing challenge: your operating hours extend later into the night, your peak periods shift to evenings, and UAE labor law mandates a 2-hour reduction in daily working hours for all employees. Managing this equation without burning out your team or violating labor regulations requires careful planning.

UAE Labor Law During Ramadan

Article 65 of UAE Federal Decree-Law No. 33 of 2021 (the UAE Labor Law) stipulates:

• Reduced working hours: All employees — Muslim and non-Muslim — are entitled to a 2-hour reduction in their normal working hours during Ramadan. If your standard shift is 8 hours, it becomes 6 hours.
• Overtime rules still apply: Any hours worked beyond the reduced 6-hour shift are considered overtime and must be compensated at 125% of the normal hourly rate (for daytime overtime) or 150% (for overtime between 10 PM and 4 AM).
• No waiver allowed: Employees cannot waive their right to reduced hours. Even if a staff member volunteers to work a full 8-hour shift, the overtime premium still applies to hours beyond 6.
• Rest periods: Employees must receive adequate rest breaks, and no employee should work more than 5 consecutive hours without a break of at least one hour.

Recommended Shift Structures

The most effective approach for restaurants during Ramadan is a split-shift system that aligns staffing with the two peak periods (iftar and suhoor):

Managing Fasting Staff

A significant portion of your staff will be fasting during Ramadan. Fasting employees face longer days with no food or water, which affects energy levels and concentration. Here is how to support them:

• Schedule fasting kitchen staff for morning prep shifts when they are at their most alert and energetic. Avoid assigning them to the intense iftar rush if possible.
• Provide iftar meals for on-duty staff: Any fasting employee working during iftar time should be given a proper meal break at sunset. This is both a legal requirement (rest break) and a basic courtesy.
• Create a comfortable break area: A quiet, clean space where fasting employees can rest during their breaks. Air conditioning is essential — UAE temperatures in Ramadan can reach 30–40 degrees Celsius.
• Be flexible with break times: Allow fasting staff to take their breaks around iftar time. A 30-minute window around Maghrib prayer for iftar and prayer is standard practice.
• Rotate demanding tasks: Heavy lifting, continuous standing, and high-heat kitchen work should be rotated among team members to avoid exhaustion.

Hiring Temporary Staff

Many restaurants in the UAE hire temporary or part-time staff specifically for Ramadan to cover the extended operating hours and increased demand. Options include:

• Part-time evening staff: Students, freelancers, or part-time workers who cover the iftar and suhoor shifts.
• Staffing agencies: Agencies like Transguard, Dulsco, and Farnek provide temporary F&B workers on short-term contracts.
• Cross-training existing staff: Train front-of-house staff to assist with basic kitchen prep, and kitchen staff to handle delivery packaging during peak hours.

6. Marketing and Decorations — Dos and Don'ts

Ramadan marketing in the UAE requires a delicate balance between commercial promotion and cultural sensitivity. Get it right, and you build goodwill that lasts well beyond the holy month. Get it wrong, and you risk public backlash, social media criticism, and potential regulatory action.

Decoration Dos

• Ramadan lanterns (fanous): The quintessential Ramadan decoration. Place them at the entrance, on tables, and in window displays. Available in every size from small table lanterns to large floor-standing versions.
• Crescent moon and star motifs: Used tastefully in signage, table settings, and menu designs. The crescent is the universal symbol of Ramadan.
• Warm lighting: Replace harsh fluorescent lighting with warm, golden-toned lights. String lights, fairy lights, and candle-style LED lights create the right ambience.
• Dates display: A bowl of premium dates at the entrance or on each table is a thoughtful touch that guests appreciate.
• Ramadan-themed table settings: Special napkins, menu covers, or place cards with "Ramadan Kareem" or "Ramadan Mubarak" greetings.
• Green and gold color scheme: These are the traditional colors associated with Ramadan and Islam. Use them in your decorations, printed menus, and social media posts.
• Arabic calligraphy: Beautiful Arabic calligraphy featuring Ramadan greetings or Quranic verses related to generosity and gratitude adds authenticity.

Decoration Don'ts

• Do not use Quranic verses casually: If you include Arabic calligraphy, ensure the text is appropriate and correctly written. Incorrect or misused Quranic text is deeply offensive. Have a native Arabic speaker review all text.
• Do not use religious imagery inappropriately: Avoid using mosques, prayer images, or Islamic religious symbols purely for commercial decoration. These are sacred, not decorative.
• Do not overdo it: Ramadan decorations should be elegant and respectful, not garish or carnival-like. Less is more.
• Do not mix Ramadan with non-Islamic themes: Keep your Ramadan aesthetic consistent. Mixing Ramadan lanterns with unrelated holiday themes or commercial mascots looks tone-deaf.

Marketing Dos

• Promote your iftar and suhoor offerings early: Start marketing at least 2 weeks before Ramadan begins. Corporate bookings for large iftar gatherings happen early.
• Use the right greetings: "Ramadan Kareem" (generous Ramadan) and "Ramadan Mubarak" (blessed Ramadan) are appropriate greetings in your marketing materials.
• Highlight family and group packages: Ramadan is a communal occasion. Promote family iftars, group discounts, and corporate iftar packages.
• Leverage social media: Post daily iftar countdowns, behind-the-scenes kitchen prep, and guest testimonials. Use hashtags like #RamadanKareem, #IftarDubai, #SuhoorUAE.
• Partner with food bloggers and influencers: Invite food influencers for iftar experiences. Ramadan content gets high engagement on Instagram and TikTok.
• Promote charity initiatives: Ramadan is the month of giving. If your restaurant donates meals, partners with a charity, or offers community iftars, highlight this in your marketing.

Marketing Don'ts

• Do not use "Ramadan sale" or "Ramadan discount" language: Framing Ramadan as a commercial sale event is considered disrespectful. Instead, say "Ramadan special offering" or "Iftar special."
• Do not promote alcohol: Even if your restaurant has a liquor license, do not promote alcohol in Ramadan marketing. Many licensed venues reduce or suspend alcohol service during Ramadan.
• Do not use loud or flashy advertising: The tone of Ramadan marketing should be warm, inviting, and respectful. Avoid aggressive promotional language, flashing ads, or high-energy content.
• Do not play loud music in ads: Use soft nasheeds (Islamic vocal music without instruments) or gentle background music in video content.
• Do not post food images during fasting hours: Posting appetizing food photos on social media during the middle of a fasting day is considered inconsiderate. Schedule food posts for after iftar or very early morning.

7. Delivery Demand Spike — Preparing for 3-5x Volume

If there is one operational challenge that catches restaurants off guard during Ramadan, it is the massive surge in delivery orders. Data from Talabat, Deliveroo, and Careem consistently shows that food delivery orders in the UAE increase by 300–500% during Ramadan compared to a normal month. The peak is concentrated in a dangerously narrow window: the 30–60 minutes before iftar.

Why Delivery Surges During Ramadan

• Home iftars: Many families prefer to break their fast at home rather than at a restaurant, especially during weekdays. They order from restaurants to enjoy restaurant-quality food in the comfort of their homes.
• Office iftars: Companies that keep employees working until iftar often order group meals for their staff to break the fast at the office.
• Convenience: After a long fasting day, many individuals do not want to cook or travel to a restaurant. Delivery is the path of least resistance.
• Suhoor delivery: Late-night delivery for suhoor meals has grown significantly, with many people ordering food between midnight and 3 AM.

The Critical Window: 30 Minutes Before Iftar

The single most intense period for delivery during Ramadan is the 30–60 minutes before sunset. Customers want their food to arrive exactly at iftar time — not 10 minutes early (food gets cold) and definitely not 10 minutes late (they are hungry and fasting). This creates an extremely compressed delivery window where every minute matters.

Restaurants that cannot fulfill orders within this window will receive negative reviews, rating drops on aggregator platforms, and lost repeat customers. Preparation is everything.

How to Prepare for the Delivery Surge

• Pre-prep popular items: Identify your top 10 delivery items and pre-prepare components in the morning. Soups can be made and held warm. Rice can be par-cooked. Grilled meats can be marinated and ready to fire. Salads can be prepped and dressed at the last minute.
• Create a "Ramadan delivery menu": Simplify your delivery menu during Ramadan. Remove slow-selling items and items with long preparation times. Focus on dishes you can execute quickly and consistently in high volume.
• Increase delivery staff: If you have your own delivery team, hire 2–3 additional drivers for Ramadan. If you rely on aggregators, make sure your tablets are fully charged, your kitchen printer works, and you have a dedicated person managing incoming orders.
• Stagger order acceptance: Use your POS system to set maximum order limits per 15-minute window. If you can realistically fulfill 20 delivery orders per hour, do not accept 40. Late or poor-quality deliveries damage your reputation more than missed revenue.
• Dedicated packaging station: Set up a separate area specifically for packaging delivery orders. This prevents delivery packaging from interfering with dine-in plating and speeds up the process.
• Pre-set delivery cut-off time: Stop accepting delivery orders at least 45–60 minutes before iftar to ensure all orders are dispatched on time. Communicate this clearly on your delivery platform profile.

Packaging for Ramadan Delivery

Ramadan delivery orders are often larger than normal orders (family meals, group iftars), which means your standard packaging may not be sufficient:

• Invest in larger containers: Family platters, sharing portions, and multi-course meals need appropriate packaging that keeps food warm and presentable.
• Insulated bags: Soup, hot mains, and rice should be packed in insulated containers or bags. Cold items (salads, drinks) should be separated.
• Include dates and water: A small packet of dates and a bottle of water in every iftar delivery order is a thoughtful touch that costs under AED 2 but leaves a lasting impression.
• Add a "Ramadan Kareem" card: A small branded card with a Ramadan greeting adds a personal touch. Include your restaurant's social media handles for repeat business.

8. Eid Preparation and Transition

The transition from Ramadan to Eid al-Fitr is one of the most commercially significant moments of the year for UAE restaurants. Eid celebrations typically last 3–4 days (with government holidays often extending to a week), and restaurant demand spikes dramatically as families celebrate the end of fasting with lavish meals, gatherings, and outings.

When Eid Begins

Eid al-Fitr is declared after the sighting of the Shawwal crescent moon, which marks the end of Ramadan. This announcement often comes just 1–2 days before Eid itself, which means your preparation must begin well in advance. For Ramadan 2026, Eid al-Fitr is expected around March 20, 2026, but the exact date depends on moon sighting.

Operational Transitions at Eid

• Remove screens immediately: Once Eid is officially announced, you can remove Ramadan screens and return to normal open dining. However, keep decorations up — Eid decorations (which overlap with Ramadan aesthetics) are welcome during the Eid holiday period.
• Revert to normal operating hours: Suhoor service ends. Return to your regular opening and closing times, unless extended Eid hours are beneficial (they usually are for the first 2–3 days).
• Switch your menu: Transition from iftar/suhoor menus back to your regular menu, but add Eid specials. Eid brunch is enormously popular in the UAE — consider offering a special Eid brunch buffet or set menu.
• Re-enable alcohol service: If your venue has a liquor license and suspended alcohol service during Ramadan, you can resume on the first day of Eid.
• Update online platforms: Change your operating hours, remove Ramadan tags, and add Eid promotions on Talabat, Deliveroo, Google Business, and your website.

Eid Dining Demand

Eid dining patterns differ from Ramadan in several important ways:

• Brunch is king: Unlike Ramadan where evenings dominate, Eid sees a massive demand for brunch and lunch. Families gather late morning for large Eid brunches.
• Family groups are larger: Expect table sizes of 8–15+ people as extended families celebrate together. Prepare your seating layout for large groups.
• Reservations are essential: Eid dining is reservation-heavy. Open your Eid reservation book at least 1 week before the expected Eid date and promote it actively.
• Eid takes (tip jars): Children receive "Eidiya" (money gifts) and often accompany families to restaurants. Having a child-friendly atmosphere and kids' menu options is commercially smart.

9. Technology Adjustments for Ramadan (POS Scheduling & Menu Switching)

Modern restaurant technology — particularly your POS system — should make the Ramadan transition seamless rather than adding to your workload. The right technology automates menu switches, adjusts operating hours, manages surge pricing, and provides real-time analytics to optimize your Ramadan performance day by day.

POS System Configuration for Ramadan

Here is what your POS should be doing for you during Ramadan:

• Menu scheduling: The ability to set up separate Ramadan menus (iftar menu, suhoor menu, daytime menu) and have them automatically activate and deactivate at scheduled times. No manual menu switching required.
• Time-based pricing: Automatically apply different prices for the same items during different service periods. For example, a main course might be priced differently in the iftar buffet versus a la carte suhoor.
• Operating hour adjustments: Update your POS operating hours to reflect Ramadan schedules, including extended closing times. This ensures your system does not prompt for end-of-day reconciliation at midnight when you are open until 3 AM.
• Order volume management: Set maximum order caps per time window for delivery to prevent kitchen overload during the pre-iftar rush.
• Shift management: Configure Ramadan shift schedules (morning prep, iftar, suhoor) with accurate hour tracking for labor law compliance, including automatic overtime calculation after 6 hours.

Digital Menu and QR Code Updates

If your restaurant uses digital menus or QR code ordering — which is increasingly standard across the UAE — your Ramadan menu updates should be reflected instantly:

• Instant menu switching: Update your digital menu from a central dashboard and have changes reflected on all customer-facing QR menus within seconds.
• Ramadan category creation: Add new categories like "Iftar Specials," "Suhoor Menu," "Ramadan Beverages," and "Family Platters" to your digital menu.
• Time-based menu visibility: Show the iftar menu only during iftar hours and the suhoor menu only during suhoor hours. Customers scanning a QR code at 11 PM should see the suhoor menu, not the iftar buffet description.
• Multi-language support: Ensure your Ramadan menu is available in both English and Arabic. During Ramadan, Arabic-language menus see higher engagement.

Kitchen Display System (KDS) Optimization

Your kitchen display system needs to handle the intense volume spikes of Ramadan iftar service:

• Priority routing: Configure your KDS to prioritize time-sensitive orders. Delivery orders that must be dispatched before iftar should appear at the top of the queue.
• Station-based display: During iftar buffet service, your KDS should display replenishment alerts (e.g., "Lentil Soup — Refill Needed") rather than individual order items.
• Color-coded urgency: Orders approaching their promised delivery time should turn yellow, then red. This visual urgency helps kitchen staff prioritize correctly during the rush.

Analytics and Optimization

The restaurants that perform best during Ramadan are those that optimize in real-time. Your POS analytics should help you answer these questions daily:

• What is my iftar cover count versus yesterday? Track day-over-day trends to identify whether demand is growing or declining as Ramadan progresses (it typically peaks in the first and last weeks).
• Which iftar menu items are selling best? Double down on popular items and consider removing slow sellers to reduce food waste and simplify kitchen operations.
• What is my delivery-to-dine-in ratio? If delivery is growing faster than dine-in, consider reallocating kitchen resources toward delivery prep.
• What is my average order value during suhoor versus iftar? This helps you optimize menu pricing and upselling strategies for each service period.
• How many orders am I rejecting or timing out? If you are consistently hitting your order cap or timing out on deliveries, you need to either increase capacity or reduce your delivery radius.