Order to service

Step by step

1. Draft meal order Service Coordinator

   Service Coordinator enters the owner, active service location, requested time, customer reference and meal lines. The order remains Draft while menu products, portions and allergen declarations are checked.

   • Keep the Draft order, requested lines, owner, location and time together
   • Updates Meal orders, Meal lines, Service locations

2. Accept meal order Service Coordinator

   Service Coordinator confirms feasibility and service-time capacity, calculates the net amount and accepts the current revision. The accepted time and operation receipt belong to that transition.

   • Accept the checked revision, net amount and dated operation result
   • Updates Meal orders, Products, Operation receipts

3. Prepare meal lines Kitchen Lead

   Kitchen Lead uses the approved effective recipe revision, records preparation time and ingredient movements, and keeps the order in Preparing until work is ready. A prepared line is not evidence of service.

   • Record preparation time and signed ingredient use against the line
   • Updates Meal lines, Menu recipes, Ingredient movements

4. Serve order Service Manager

   Service Manager confirms the actual handoff, records served portions on each relevant line and records the order service time. A partial service remains visible when remaining scope needs review.

   • Record actual served portions and service time without erasing earlier work
   • Updates Meal orders, Meal lines, Fulfillment events

Service Coordinator

Enters and accepts orders; Kitchen Lead records preparation; Service Manager confirms service.