Service orders

A service order brings together the destination, owner, planned serving time, customer reference and meal lines. Each line carries a menu item, portion count, unit price, allergen declaration and later preparation and service information. The order keeps a record number, status, net amount and revision. Those details let Service Lead explain the exact work the truck accepted.

Acceptance is a guarded decision. The team checks active products, requested portions, allergen constraints, the net amount and serving capacity before changing a draft order to accepted. The actual acceptance time and an operation receipt belong to that transition. A draft entered for a prospective lunch stop is still a request until those checks pass.

• Order header. The stop, organization, serving time, owner and customer reference define the commitment.
• Meal lines. Item, portions, price and allergen detail make the kitchen request concrete.
• Guarded outcome. Revision, status, acceptance time and receipt explain what was accepted.

Open work can be reviewed by serving time, while an owner can follow their own assignments. A board focused on accepted, preparing and ready orders helps Service Lead spot the next handoff. The board status does not by itself certify that food was prepared or handed over. Those facts live on the line and order timestamps and served quantities.

Define who may accept orders and who checks stop capacity. Agree how the team handles customer references and whether a venue’s contact details should be copied into a specific order note. Decide how allergen declarations are checked when a customer changes a meal. Confirm the currency basis used for standard prices and the order net amount; provider settlement details belong in the payment evidence.

Rehearse an accepted order with multiple lines. Compare the line portions and prices with the net amount and the planned serving time. Check that the chosen stop and organization agree. If the request exceeds capacity, leave it in draft for revision rather than issuing an accepted commitment with a misleading timestamp.

A customer asks for lunch portions at an active stop. Service Lead assigns an owner, enters the customer reference and planned time, then records each menu line. Menu Manager’s active item and approved recipe basis supports the check. Service Lead validates the portions, allergens, amount and capacity, accepts the order and inspects the resulting receipt. Kitchen Lead should then find the accepted work without having to reconstruct the order from messages.

Now change the requested quantity after acceptance. The earlier revision and any prepared or served portion remain history. The team reviews what is still unexecuted and, where needed, sends a compensating correction for independent review.

• Open Service Orders — See draft and active orders with planned serving time, owner and stop.
• My Service Orders — Follow the work assigned to the current service owner.
• Service Order Board — Compare accepted, preparing and ready work by status.

Accept a service order covers the feasibility decision; prepare and serve follows the accepted lines.