Order intake

The order is the shared reference for the guest-facing request and the team’s work. The Order Manager records what is wanted, when it should be served, who owns the handoff and which service location receives it. Each meal line keeps its own menu item, portions, price and allergen declaration. That detail matters when a guest changes one dish after the rest of the order has moved into preparation.

An order can begin as Draft. Before acceptance, the manager checks that the requested product is active, its portions and allergen details make sense, and the requested service time is feasible. The accepted time, amount and revision belong to the same order. A later correction should read that revision and the linked receipt before anyone changes already accepted scope.

• One order, clear owner. The order carries its organization, owner and service location so the next team can find the accountable person.
• Lines preserve detail. Preparation time and served portions stay on each meal line; a single order status cannot explain which dish was served.
• A durable action trail. An operation receipt records the attempted action, expected revision and result for a guarded change.

Choose the service locations and make sure each belongs to the right operating organization. Agree who can accept orders, who may revise an accepted order and who handles a service-time conflict. Give each order a useful subject and customer reference so staff can match a caller’s request to the right record. Set a practice for checking allergens against the menu item and recipe before acceptance.

Agree how prices and the order amount will be checked. A listed product price and a meal-line price are both visible, but the manager still needs a clear rule for discounts or corrections. If payment starts in a provider system, decide how its event identity and evidence will be associated with the order.

Take a dinner order for a service location with two dishes, one carrying an allergen declaration. The Order Manager reviews each portion and the requested service time, then accepts the order. Kitchen Operator should see the same lines and destination. If one dish is later changed, compare the order revision, its preparation time, served portions and any existing operation receipt before acting. The original accepted request should remain intelligible after the correction.

Ask the Service and Delivery Lead to find the order by owner and service location and confirm which portions are still due. If an operation receipt says the acceptance failed or needs review, the team should inspect that receipt before trying the same action again. The exception is part of the order story, not a separate guest request.

• Open Meal Orders — Accepted, preparing and ready orders with their service times and owners.
• My Meal Orders — The orders assigned to the current owner for follow-up.

Follow order acceptance and service and fulfillment for the handoffs after intake.