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- Food Franchise Management
- Process
- Recipe to preparation
Recipe to preparation
The Kitchen Lead checks the active product and the approved recipe revision that is effective for the service date. Ingredient quantities use the recipe yield, unit and waste allowance. Actual signed movements record consumption or waste against a source meal line and operation key.
Step by step
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Select product Kitchen Lead
Kitchen Lead checks that the requested menu product is active and matches the meal line.
- Identify the active menu product named on the order line
- Updates Products, Meal lines
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Check recipe Kitchen Lead
Kitchen Lead chooses an approved recipe revision effective for the service date. The revision used for this preparation stays the basis for later review.
- Select the approved effective recipe revision and yield
- Updates Menu recipes
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Read ingredient quantities Kitchen Lead
Kitchen Lead reads each ingredient, unit, quantity per yield and waste allowance against the requested portions. Allergen declarations are checked before work starts.
- Compare required ingredient quantities, units and declarations
- Updates Recipe ingredients, Ingredients
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Record preparation Kitchen Lead
Kitchen Lead records the line's preparation time and separate signed ingredient movements for actual consumption or waste. The order is not marked served by this step.
- Record preparation time and signed movements with source line and operation key
- Updates Meal lines, Ingredient movements
Who does what
Roles and permissions- Kitchen Lead
- Selects the recipe basis and records actual use.
- Admin
- Maintains products, ingredients and recipes.
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