Service orders

A meal order starts with a named owner, a service location and a serving time. The service team records the requested menu items as separate lines, so a change to one portion does not obscure the rest of the order. The order also carries an organization and a customer reference where the team needs one. That gives the kitchen and the service manager the same starting point when a guest changes a request before preparation.

• Order header. The service manager uses the order number, subject, status and serving time to distinguish a planned service from one already accepted or served.
• Line scope. Each line retains its line number, menu item, portions, price, allergen declaration, prepared time and served portions.
• Location and owner. The assigned team member and service location keep responsibility clear across outlets or dining rooms.

Acceptance matters because a request can be feasible on paper and still miss the serving window. The manager checks active menu products, the requested portions and the declared allergens before recording acceptance. The accepted time and net amount give later review a dated basis. A draft order can be changed before it is accepted; changes to accepted or executed work need a separate review of the affected scope.

Decide who may accept an order, how capacity is assessed for the serving time, and how a guest’s allergen information reaches the kitchen. Agree when a service location becomes inactive and how an order already attached to it should be handled. Keep the menu price used for an order line visible even if the current product price changes. Set an organization time zone so the serving time is meaningful to staff in each location.

The team should also agree what counts as actual service. A prepared line is not the same as a served line. Record served portions when they reach the guest, and keep a partial service visible if another line is cancelled. Use a payment provider connection only after ownership of the provider reference and verification step is clear.

A venue receives an order for several menu items at a named service location. Service Staff enters the lines and the serving time. Service Manager reviews the portions and allergen declarations, accepts the feasible scope and assigns the kitchen work. One item is prepared while another is still pending. The team records the prepared time on the first line, then its served portions only after service. A later correction keeps those served portions and the original acceptance history intact.

Before a pilot shift ends, compare the order status with its lines. A Ready order should have the prepared scope identifiable. A Served order should show the actual service time and served portions. An order with a failed operation should be visible in the exception queue for review.

• Open Meal Orders — Active service requests grouped by their current order status and serving time.
• My Meal Orders — Orders assigned to the current service team member.
• Meal Order Board — The order stages in one status-led view without hiding the owner or location.

Follow order to service for the acceptance and handoff, then correction and refund when the scope changes after acceptance.