Kitchen and service

Kitchen Lead starts from accepted service order lines. The preparation workflow releases lines to the kitchen, uses the approved recipe revision and records actual preparation time and scope. A line’s ordered portions are the request; its served portions are the observed handover. Treating the two as the same number would hide a partial service or a cancellation.

Line tickets capture a kitchen submission against a parent order. A ticket carries its own revision and status, with optional table, sending, guest and delivery details. A submitted ticket belongs in a review queue. Kitchen Lead can inspect the submitted ticket and its parent order. The ticket does not change the order’s accepted status or establish that food was prepared.

• Accepted scope. Kitchen Lead reads the order lines and the recipe basis for preparation.
• Preparation record. Actual preparation time and ingredient movements describe kitchen work.
• Service evidence. Served portions and service time describe what guests received.

The Shift Operations page brings accepted orders, served portions, pending review decisions and failed operations into one working screen. Its exception queue opens the underlying record, so a lead can inspect the order or receipt rather than deciding from a summary alone. The page supports shift review while the order, line, ticket and receipt remain the records of the work.

Set a clear rule for when an accepted line enters preparation and how actual preparation is recorded. Agree who may mark actual served portions and how the team records a partial handover. Kitchen Lead and Service Lead should compare the preparation time and ingredient movements with the portions handed over. Any waste goes into a signed ingredient movement and the correction history, not into the served portion total.

For tickets, agree what table code, sending time, guest count and delivery reference mean for this operation. Kitchen Lead should inspect the ticket revision and parent order before using its details. Keep ticket submission separate from a line’s preparation timestamp so the team can distinguish a request from kitchen work.

Take an accepted order with several portions. Kitchen Lead prepares part of the line, records the actual preparation time and ingredient movement, and leaves the remaining request visible. Service Lead records only the portions handed to guests. If a guest changes the remaining scope, the team can inspect the prepared, served and unserved amounts before cancellation or correction.

Open a submitted ticket for the same order. Compare its revision and delivery details with the parent before kitchen work proceeds. If an order correction needs review, Independent Reviewer records a decision and reason against the current order scope. The shift screen should lead the team to the affected records.

• Served Service Lines — Inspect line quantities actually handed over, with their preparation context.
• Pending Line Release — Find submitted tickets and inspect their current details.
• Open Service Orders — Follow the parent order while kitchen work proceeds.

Prepare and serve follows the operational handoff. Correct or cancel covers remaining scope when service changes.