Order to service

Step by step

1. Draft order Order Coordinator

   Order Coordinator identifies the organization, kitchen, owner and service time, then enters menu item lines and portions.

   • Defines intended service scope
   • Updates Production orders, Production lines, Kitchens

2. Accept order Order Coordinator

   Order Coordinator checks menu products, allergen constraints and service capacity, calculates the net amount and records the acceptance time.

   • Records accepted scope and guarded result
   • Updates Production orders, Operation receipts, Menu items

3. Prepare lines Kitchen Operator

   Kitchen Operator follows the frozen approved recipe revision and records prepared times; served portions are recorded when service occurs.

   • Records actual preparation against approved recipe
   • Updates Production lines, Recipe cards, Ingredient yields

4. Record consumption Kitchen Operator

   Kitchen Operator records signed ingredient use or waste against the performed line.

   • Distinguishes used and wasted quantity
   • Updates Stock consumptions, Ingredient master

5. Serve order Order Coordinator

   Kitchen Operator records served portions; Order Coordinator follows the order through Ready and Served when actual service is confirmed.

   • Records served portions and delivery events
   • Updates Production orders, Production lines, Fulfillment events

6. Verify completion Reconciliation Analyst

   Reconciliation Analyst compares receipt results with local line and fulfillment effects.

   • Checks expected effects against actual records
   • Updates Operation receipts, Fulfillment events

Order Coordinator

Accepts and follows the order.

Kitchen Operator

Prepares and records actual work.

Reconciliation Analyst

Verifies guarded completion.

Kitchen Supervisor

Handles disputed scope.