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- Restaurant + POS + Inventory + Delivery
- Who it's for
- Full-service restaurants
Full-service restaurants
A table-service restaurant needs a clear answer to what was ordered, what was prepared and what reached the table. The meal order holds the requested service time and location. Its meal lines carry portions and allergen information, while a kitchen ticket can hold table code, guest count and sent time for the supervisor's review.
How Restaurant + POS + Inventory + Delivery is set up for you
At the host stand
Order Manager confirms the service location and owner before accepting the order. A customer reference helps staff find the right request when the guest calls back.
At the pass
Kitchen Operator records actual preparation. Kitchen Supervisor reviews the submitted ticket revision and its supporting details before release.
At the table
Service and Delivery Lead records served portions. A prepared dish remains distinct from one that was served.
After an issue
Finance Reviewer checks payment evidence and the operation receipt if a guest requests a refund for an unserved portion.
A table-service restaurant needs a clear answer to what was ordered, what was prepared and what reached the table. The meal order holds the requested service time and location. Its meal lines carry portions and allergen information, while a kitchen ticket can hold table code, guest count and sent time for the supervisor's review.
Start with one service location and a small active menu. Use approved recipe revisions for the dishes that need ingredient tracking. Rehearse an order with two meal lines, including one allergen declaration. Have the kitchen submit a ticket, then ask an independent supervisor to review its revision and guest count. Finish by recording only the portions actually served.
Next, test a changed order after one dish has been prepared. The team should be able to see the original line, preparation time, any ingredient movement and the remaining scope. If the change needs compensation, keep the review decision and receipt with the same order. This rehearsal is more useful than simply checking that the final order status changed.
Features to start with
Roles on the team
- Order Manager
- Owns the service plan and decides whether an order can be accepted or needs correction.
- Kitchen Operator
- Records kitchen preparation and the meal lines associated with a ticket.
- Kitchen Supervisor
- Independently reviews a submitted kitchen ticket revision and records the release decision.
- Service and Delivery Lead
- Records service outcome and follows fulfillment events for the destination.
- Finance Reviewer
- Checks provider payment evidence and operation receipts before financial exceptions are resolved.
Set up Restaurant + POS + Inventory + Delivery your way.
Start free, then use Proto to change fields, steps and approvals before your team goes live.