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- Bar & Beverage Management
- Who it's for
- Restaurants
Restaurants
A restaurant can use the order record to coordinate requests by dining location and serving time. The service team owns guest changes; the kitchen works from the reviewed order scope. Menu products and approved recipe revisions give the team a preparation basis, while ingredient movements explain what was actually used.
How Bar & Beverage Management is set up for you
Dining service
Assign each order to a staff member and service location. Keep table code and guest count with a kitchen ticket when those details drive the release.
Menu changes
Review a dated recipe revision before it becomes the preparation basis for new work. Keep past orders understandable after a product or recipe changes.
Partial service
Record prepared time and served portions separately. When one item is cancelled, retain the rest of the order and any resulting ingredient waste.
Review
A supervisor decides on submitted kitchen release revisions and reviewed corrections with a reason tied to the source order.
A restaurant can use the order record to coordinate requests by dining location and serving time. The service team owns guest changes; the kitchen works from the reviewed order scope. Menu products and approved recipe revisions give the team a preparation basis, while ingredient movements explain what was actually used.
Choose a dining room, a short active menu and a representative service period. Load the service locations, products, ingredients and approved recipe revisions. Give the service team a small set of orders that includes an allergen declaration, a ticket revision and a partially served order. Reconcile actual served portions with the order status before adding more locations.
Decide who may accept an order, submit a ticket and review it. Test a wrong guest count, an inactive product and a change after preparation. Each case should leave the original request visible. Connect the payment provider only after the team agrees how its event identifiers and verified receipts map back to orders.
[Follow order to service](/bar-beverage-management/processes/order-to-service) or [prepare the first cycle](/bar-beverage-management/get-started).
Features to start with
Service orders
Keep requested portions, owner, location and serving time together through service.
Kitchen tickets
Review a submitted kitchen release against its parent order and supporting evidence.
Products and recipes
Keep active menu products and dated recipe revisions aligned with the kitchen's portions.
Roles on the team
- Service Manager
- Owns service order intake, capacity checks and exception coordination.
- Service Staff
- Records service requests and actual served scope for assigned orders.
- Kitchen Lead
- Checks the released work against menu definitions and records preparation.
- Supervisor
- Makes the independent decision on submitted kitchen work and reviewed corrections.
- Inventory Steward
- Maintains ingredient and recipe quantities and reviews signed usage.
- Finance Reviewer
- Checks provider evidence, refund scope and unresolved operation outcomes.
Set up Bar & Beverage Management your way.
Start free, then use Proto to change fields, steps and approvals before your team goes live.