Order Intake

A customer requests a meal for a specific serving time and destination. Order Owner checks that the selected menu item is active, its portions and allergen declaration make sense, and the service window has capacity. The net amount belongs to the same accepted scope. The acceptance time and guarded operation receipt preserve the decision.

• Check the menu. Order Owner confirms the item is active, the requested portions and allergens are understood, and the selected destination is eligible.
• Check the time and amount. The serving time must fit capacity; the net amount reflects the scope the kitchen will receive.
• Accept once. The accepted time and operation receipt tie the guarded transition to the current order revision.

Agree who can accept an order, how the destination is selected, when a serving window is full, and what evidence supports an allergy check. A draft order remains editable until acceptance. After acceptance, a correction has to account for kitchen work and actual service already recorded.

Order Owner should know how to find an earlier acceptance receipt before retrying an order. Kitchen Lead needs the accepted lines and service time, while Service Coordinator needs the destination. Rehearse a draft changed just before acceptance so the team checks its new revision and amount.

Take an order with two menu lines, one eligible destination and a requested service time. Confirm the item choices, price and portion quantities before acceptance. Then change the requested quantity and see whether the current revision still supports the original acceptance. Follow the operation receipt to the accepted result. A repeated acceptance must refer to that result rather than creating a second kitchen release.

After acceptance, compare the order number, revision, net amount and accepted time with the original request. Kitchen Lead should find the same meal lines in the open order list. If the owner repeats the action, the operation key should lead back to the earlier receipt and leave only one accepted scope.

• Open Online Orders — Accepted, preparing and ready orders with their service times.
• My Online Orders — Orders assigned to the current owner for follow-up.
• Order Status Board — Draft and active orders grouped by status.

The kitchen sees an accepted order with its lines. The coordinator sees the destination and service time. A supervisor can trace the decision back to the same order and revision. The order owner can separate an open order from one marked served or cancelled.

Follow order acceptance, kitchen preparation, ticket release and reconciliation to rehearse the handoffs around this module.