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- Food Franchise Management
- Features
- Preparation and service
Preparation and service
Follow portions from accepted work to actual service.
OverviewServed Meal Lines×
Food Franchise Management · Preparation and service
New
Served Meal Lines
Meal lines
| Parent | Line number | Menu item | Portions | Served portions | Prepared at | |
|---|---|---|---|---|---|---|
| MO-53384 | 460 | MI-456 | 320 | 70 | 05 Oct | |
| MO-54206 | 620 | MI-719 | 500 | 490 | 22 Oct | |
| MO-58360 | 690 | MI-878 | 490 | 550 | 24 Oct | |
| MO-91978 | 360 | MI-338 | 140 | 870 | 27 Oct | |
| MO-30701 | 820 | MI-189 | 630 | 230 | 16 Oct |
6 of 6 records
MI-456Meal lines · ML-42819
ParentMO-53384
Line number460
Portions320
Served portions70
Prepared at05 Oct
What you can do
Follow portions from accepted work to actual service
The Kitchen Lead works from accepted meal lines and an approved recipe revision. Prepared time belongs to the line; the kitchen records actual ingredient use in movements. The Service Manager follows the order as it moves through preparing, ready and served states, using preparation time and served portions and the actual service time to describe what happened.
A prepared portion is not automatically a served portion. Waste is recorded as a separate signed ingredient movement. If service is interrupted, retain the completed line history and review only the remaining scope. This distinction matters when a later correction or refund is considered.
How the work is organized
The team uses the order and its linked records as the shared reference. Changes belong to a known actor and the current revision. A status records progress, while the dated record and its evidence explain what happened.
- Named ownership. Kitchen Lead records preparation; Service Manager confirms actual service.
- Exact scope. The meal line holds requested and served portions and its preparation time.
- Visible result. The order service time and line history show what reached the guest.
What to agree during setup
Agree when the Kitchen Lead records preparation time and when the Service Manager may move an order to Ready or Served. Decide how partial service, waste and an interrupted handoff are recorded. A signed ingredient movement explains consumption or waste; it does not by itself say that a meal reached the guest.
Check the handoff on an actual case
For a meal order with two items, the kitchen prepares the first line and records the related ingredient movement. The second line is delayed. The Service Manager can see the prepared work without marking the whole order Served. When both lines are ready and the actual handoff is complete, the manager records the served portions and service time.
Have the Service Manager inspect each line after the first item is prepared. The line has a preparation time but no separate prepared-portion field. Compare requested portions with served portions only after the actual handoff. Keep any unfinished line open for review and preserve the first line history.
What your team sees
- Served Meal Lines — Read served portions beside requested portions and preparation time.
- Open Meal Orders — Find orders still moving toward the actual service handoff.
Follow the work through
- See the operating process for the order of actions and decisions.
- Review the data model before importing active records.
What it keeps track of
Data model- Meal orders
- Customer orders accepted and fulfilled by the kitchen and service team.
- Meal lines
- Individual menu item lines within a meal order.
- Menu recipes
- Versioned recipe headers for products, with yield and approval state.
- Ingredient movements
- Signed inventory movements for ingredient consumption and waste.
- Fulfillment events
- Allocation, picking, shipping, delivery and return events.
Who uses it
Permissions- Kitchen Lead
- And Service Manager own the work here.
- Admin
- Maintains access.
- The Service Manager confirms the actual handoff and reviews remaining scope before an order is closed.
Set up Food Franchise Management your way.
Start free, then use Proto to change fields, steps and approvals before your team goes live.