@Jes I'm happy to hear that an experienced theme park 'nerd' is taking the reigns on this. I'm not all that picky, but I've done my time in food service (both cafeteria style and fast). You can make me really, really happy (and also get me to spend some coin on food at KI) if you can convince folks to figure out how to make food:
1) to order
I used to complain that all food at KI was $8. Then it became all food at KI is $15! The queues were always long for stuff that had been sitting in thermotainers and under heat lamps. Yuck.
Fries have a life (about 5 minutes for shoestrings), and should only take 3 minutes to cook. I get that fresh-cut take longer, but they can't sit forever under the heat lamp if a 'rush' isn't anticipated. Boardwalk fries got my business at CP and KD, because they were always made to order.
Someone in the thread mentioned the cold burger. Touche! There are cheap, easy (approved) ways to keep the patty hot and moist, and assemble at purchase time.
No excuse for a $15 burger platter that has 20-minute old fries and a cold burger.
I got shrimp at the BBQ place, because it was ready and I was hungry when I got to the steam table (line was short). The entire bowl was full on the line so I thought it was probably fresh (and it was). Watched somebody go into the thermotainer for something else and there was an entire bowl of shrimp already fried. Folks have to learn to anticipate the rush and be ready, but not cook the food until the demand is there.
Tried and true method that worked years ago, and could today - 'ringer-runner'. Money people never handle food, just take orders and handle cold stuff. Runners get the hot order assembled. Kept things moving efficiently (we had a 3-minute timeline for fresh-made food, from order to delivery, and we achieved it with a broad menu).
Beverages - make clear that beverage only or beverage refills have a separate queue. No reason to stand in the Festhaus line if you're not getting food, in order to get a beverage, but 'cutting the line' is bad karma.
Final bit of feedback, the kiosks separate the crowd but the UI really slows stuff down. Too many confusing screens to wade through, and if you make a mistake it's a disaster. Maybe incorporating ordering into the cellphone app could work, I dunno.
You've taken a huge responsibility, welcome, and I hope you succeed wildly!