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- Food Franchise Management
- Who it's for
- Counter service
Counter service
Counter service teams can enter meal lines, submit a kitchen ticket and record preparation times and served portions without losing the order revision or ticket decision history.
How Food Franchise Management is set up for you
Order entry
Service Coordinator records each menu line, requested portions, service time and responsible owner.
Kitchen queue
Kitchen Lead submits the ticket revision; Kitchen Supervisor approves or rejects that exact revision.
Service record
Service Manager records served portions only after the actual handoff.
Exceptions
A timed-out release or changed order stays in review until its operation receipt agrees with the linked effects.
Counter service teams can enter meal lines, submit a kitchen ticket and record preparation times and served portions without losing the order revision or ticket decision history.
At a busy counter, a customer changes an item after the ticket is submitted. The Kitchen Lead updates the ticket and sends the current revision for review. An earlier approval cannot stand in for the changed request. The Kitchen Supervisor checks the order and ticket details, records a decision and releases only the approved revision. The kitchen records preparation time and ingredient use for the line that was actually made.
If one item is handed over while another is delayed, the Service Manager records the served portions on the first line and keeps the second line open. The order history shows the partial service. A later cancellation keeps that completed work and any provider evidence visible. The team checks the receipt before retrying an uncertain release, so a timeout does not silently create another kitchen effect.
Start with active menu products, a kitchen reviewer and a busy service period that includes one corrected order. 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.