Production Batches

A production batch is the operating record for a customer order. Operations Lead owns its subject, service time, handling site and order value. The batch lines state which menu items are needed, the planned portions and allergen declarations. The team checks the actual service destination and kitchen capacity before accepting it. Acceptance records a time and a monitored transition so the team can distinguish an accepted commitment from an editable draft.

A catering order for a named venue may include different menu items with different portion counts. If one item cannot be prepared by the service time, Operations Lead resolves that scope before acceptance. Once preparation starts, changes require review of what is already prepared or served. A cancellation should therefore examine the remaining lines rather than treating the whole batch as if nothing happened.

The owner can compare planned portions with served portions and the actual service time. A ready batch is still distinct from a served batch. The service team records actual fulfillment against the order and leaves an explanation for any remaining scope. Monitoring receipts make repeated commands and failures visible on the batch rather than silently creating another effect.

• Commit the order. Operations Lead checks the active menu item, declared allergens, destination and service time before accepting the draft.
• Show the current state. The batch owner sees the revision, acceptance time and guarded operation receipt alongside the order lines.
• Keep service history. Kitchen Lead records preparation time; Operations Lead records served portions and the actual service time without erasing earlier effects.

Operations Lead and Kitchen Lead agree how to assess capacity for the planned service time and which handling sites can receive an order. Set the batch owner before acceptance. Decide who may change a draft and who reviews an accepted order that needs correction. Use one operation key for each guarded transition so a retry can be compared with its earlier receipt.

Take an order for an active menu item with an allergen declaration and a named outlet. Check portions, site eligibility and the intended service time before Operations Lead accepts it. Kitchen Lead records preparation time on the lines. After hygiene review and release, Operations Lead records the served portions. If one line remains unserved, keep that gap visible. Repeat the acceptance request and compare its receipt with the first result before changing the batch again.

• Open Production Batches — Find drafts to assess and accepted orders awaiting preparation or service.
• Production Batch Board — Compare owners and status across active and served orders.

See the related process and the data model before rehearsing the handoff. The implementation plan sets the order for loading people, products and live batches.