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- Bar & Beverage Management
- Who it's for
- Venue groups
Venue groups
A group operating several dining outlets needs a consistent way to distinguish the organization, location and person responsible for each order. The records connect service locations and team members to organizations. An order then names its owner and destination, allowing the group to compare service work without losing the local context of a busy outlet.
How Bar & Beverage Management is set up for you
Location control
Use named service locations with a code, contact and active state, and link each one to its operating organization.
Staff responsibility
Keep team members linked to their organization and platform identity, so an order has a person to contact during a handoff.
Shared menu work
Products and recipe revisions provide stable codes for preparation review while each order retains its own organization and location.
Exception handling
Review failed operation receipts against the order and its source revision before a team in another outlet repeats an action.
A group operating several dining outlets needs a consistent way to distinguish the organization, location and person responsible for each order. The records connect service locations and team members to organizations. An order then names its owner and destination, allowing the group to compare service work without losing the local context of a busy outlet.
Begin with one organization and a few active service locations. Assign a service manager, kitchen lead and supervisor who can rehearse the same order from entry through reviewed ticket release. Check that each order and ticket points to the intended organization and that location codes are not confused between outlets. Add another organization only after the first operating cycle reconciles.
Agree the local time zone and currency for each organization. A serving time has to make sense to the staff at the venue, while order amounts and provider evidence need an agreed money basis. Review which staff can see internal attachments and which evidence may be shared. Keep a provider event identifier stable across locations so the same external event is not accepted twice.
[Review the data model](/bar-beverage-management/data-model) and [implementation plan](/bar-beverage-management/implementation).
Features to start with
Service orders
Keep requested portions, owner, location and serving time together through service.
Products and recipes
Keep active menu products and dated recipe revisions aligned with the kitchen's portions.
Kitchen tickets
Review a submitted kitchen release against its parent order and supporting evidence.
Roles on the team
- Admin
- Maintains organization, user and location setup and grants scoped access.
- 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.
- 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.