Stop orders

A stop order has a record number, subject, destination, organization, owner and serving time. Its lines hold the menu item, portions, unit price and allergen declaration for the requested meal scope. Order Taker checks active products, portion feasibility and allergen constraints before accepting it. Acceptance calculates the net amount, records the actual acceptance time and produces an operation receipt for the guarded change.

The order status follows the work from draft through accepted, preparing, ready and served. Cancellation remains a distinct outcome. The revision on the order and its lines matters when another actor changes the scope: a request prepared against an older revision should be reviewed before it changes an accepted order. The team can see the accepted order on the shift board and open it from the exception queue if a guarded operation fails.

• Order header. The owner, stop and serving time show what the team has promised.
• Meal lines. Portions, price and allergen declaration make the requested scope reviewable.
• Receipt. The guarded acceptance keeps an operation key, expected revision and outcome.

Agree how the shift measures capacity at a serving time and who may accept an order. Decide how customer references are recorded so staff can locate an order without using a name alone. Check the intended currency and time zone for each organization. Align the kitchen and service teams on requested portions, preparation time and the portions actually served.

A practical case is an office lunch at an active stop. Order Taker selects the destination, enters the serving time and portions, checks the menu and allergen declaration, then accepts the order. Kitchen Lead sees the accepted work and prepares the current scope. Service Lead later records the actual portions served. The order’s original acceptance remains visible if a portion is cancelled afterward.

Rehearse one feasible order and one whose menu or serving capacity check fails. Confirm the accepted order has a net amount and actual acceptance time. Retry the same acceptance operation and verify the earlier receipt is returned without a second effect. Change a line after an order is accepted and confirm the team has to review the current revision before applying a correction.

• Open Stop Orders — Follow accepted orders through preparation and ready status.
• Stop Order Status Board — Give supervisors a status view across the shift.

Walk through acceptance and follow service.