Order acceptance

A production order identifies its organization, kitchen destination, owner and planned service time. Its lines identify menu items, portions, unit prices and allergen declarations. The Order Coordinator checks the menu products, portions and allergen constraints before acceptance. The same review confirms capacity at the planned service time and calculates the order’s net amount. Acceptance records when the decision occurred.

Consider a venue requesting a meal for a named service time. The Order Coordinator opens the draft order, checks that its kitchen is active, reviews each line and confirms the approved recipe basis for the selected menu item. If a line’s allergen declaration does not match the intended preparation, the coordinator resolves that issue before accepting the order. The order should not advance merely because its header is complete.

• Order context. Keep the record number, subject, organization, kitchen, owner and planned service time on the order.
• Line scope. Review portions, unit price and allergen declaration for each menu item line.
• Guarded transition. Accept only the feasible scope, record the acceptance time and persist the operation result.

Decide how the team names kitchen destinations and who owns capacity checks for each service time. Agree how menu prices are checked against the line prices before calculating the net amount. Assign an order owner who can be reached when a line or delivery detail needs clarification. Set the rule for a revised order after acceptance so a correction has its own review and does not erase the original commitment.

Pilot with a normal order and a deliberately unsuitable line. The normal order should move from draft to accepted with its amount and acceptance time. The unsuitable line should remain open for correction. Inspect the operation receipt for the attempted transition and its expected revision so a retry has a clear result. An accepted order is a commitment to prepare, not evidence of service or delivery.

Use Open Production Orders to find a draft order for the next service. Compare the line portions with the requested guest count when a batch ticket is planned. Verify the menu item and recipe status before calculating the price. After acceptance, the Kitchen Operator should see the same line scope and approved recipe revision. When preparation begins, its time is recorded on the line. The ordered portions remain distinct from the portions later served, while the header advances through its own service states.

If the venue asks to reduce portions after acceptance, read the current order revision and the prepared and served lines first. Unprepared scope can be considered separately from work already performed. The review decision and receipt retain what was originally accepted and what correction was authorized. This keeps a later service or refund question grounded in the actual line history.

• Open Production Orders — Work through draft and accepted orders before their planned service time.
• My Production Orders — Let the named owner follow their own commitments and handoffs.
• Production Order Board — Compare order states across the kitchen’s active work.

Read order to service for the complete kitchen handoff and corrections for changed scope.