Check destination, menu and serving capacity before recording an accepted order.
Operations Manager checks the active destination, its organization, contact and eligibility note. Order Taker chooses that stop for the actual serving commitment.
Order Taker checks active products, requested portions and allergen declarations. Inventory Manager keeps approved recipe revisions and ingredients ready for kitchen use.
Order Taker records the owner, serving time, customer reference and order lines. The serving time is checked against capacity for that stop.
Order Taker verifies the current revision and calculated net amount. Acceptance moves the order from draft to accepted and records its actual acceptance time and operation receipt.
And how to keep it from happening.
Start free, then use Proto to change fields, steps and approvals before your team goes live.