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- Food Franchise Management
- Who it's for
- Catering operations
Catering operations
A catering team can set the service location, customer reference and service time on each order. Meal lines preserve portions, while fulfillment events and payment evidence remain attached to the order.
How Food Franchise Management is set up for you
Scheduled commitment
Service Coordinator records the venue, customer reference, service time and requested portions on the meal order.
Recipe basis
Kitchen Lead checks the approved effective recipe and ingredient declarations before preparing the menu items.
Release decision
Kitchen Supervisor reviews the submitted ticket revision and supporting details for the venue handoff.
Evidence
Service Manager records served portions and any delivery event; Finance Reviewer verifies the provider receipt separately.
A catering team can set the service location, customer reference and service time on each order. Meal lines preserve portions, while fulfillment events and payment evidence remain attached to the order.
For a group lunch at a venue, the coordinator sets the service location and enters several meal lines. One menu item has an allergen declaration that needs customer review. The order remains Draft until that question and service-time capacity are resolved. The accepted order retains its owner and net amount. The kitchen then works from the approved recipe revision and records preparation time and ingredient movements against the source line.
If a driver reports Delivered while one meal line remains unserved, the Service Manager keeps the fulfillment event as its own observation. The team does not close the whole order from that event alone. The Finance Reviewer checks the provider reference and amount before marking the payment evidence verified. If service changes after acceptance, a reviewer considers the remaining scope while the original served history stays attached.
Start with one venue, a representative event order and the actual owner who will confirm service and reconcile provider evidence. Rehearse both a straightforward order and one interrupted handoff. Check that the coordinator, kitchen and service team can find the same order and explain the current status from its linked records. Add locations after the owner assignments, recipe basis and exception review work consistently.
Features to start with
Roles on the team
- Service Coordinator
- Owns meal order entry, location assignment and service timing.
- Kitchen Lead
- Records preparation and ingredient consumption for accepted work.
- Kitchen Supervisor
- Independently reviews submitted kitchen tickets and correction requests.
- Service Manager
- Owns the service handoff and operational exception queue.
Set up Food Franchise Management your way.
Start free, then use Proto to change fields, steps and approvals before your team goes live.