Questions, answered

Click Get started, then use Proto to configure Bar & Beverage Management for your business. Begin with one service location, an active menu and a representative service period. Reconcile accepted orders, prepared lines, served portions and the related review evidence before expanding.

Service Staff enters the order lines and serving time. Service Manager checks the feasible scope and prepares a kitchen ticket. Supervisor reviews the submitted ticket revision before released work is taken up.

Yes. Service locations identify the named destination and its organization, contact, address and active state. Each order links to a location and an owner.

Menu recipes carry a product, revision number, effective date, portion yield and approval state. Review the version used for accepted work before a later recipe revision becomes the basis for new preparation.

Each meal line keeps its prepared time and served portions separately. The order keeps the actual served time. This makes a partial service visible when another line changes or is cancelled.

Recipe ingredients state planned quantity and unit for a recipe yield. Ingredient movements record signed actual consumption or waste with the ingredient, source line and operation key.

Supervisor reviews the submitted revision and records the decision and reason. The preparer and reviewer should be different people for the same revision.

Finance Reviewer reads the operation receipt, expected revision and provider event reference, then checks the actual effects. A retry follows that comparison so an earlier successful action is not duplicated.

Prepare stable codes for locations, products, ingredients and recipes. Keep order numbers, provider event identifiers and operation keys intact. Reconcile a pilot import against the source before opening regular service.

Ordinary manual use follows the platform policy. Agent execution, imports and connected machine work are metered; implementation is scoped separately. See pricing for current terms.