Meal orders

The service team begins with a draft and adds the menu items and requested portions. Before acceptance, Service Lead checks that the products are active, that the allergen declarations are understood and that the requested service time has capacity. The order amount is calculated from the accepted scope. Acceptance records the actual time and a receipt for the guarded change. A screen that merely looks complete is not the team’s acceptance decision.

For example, a dining room order may ask for several portions at a busy service time. Service Lead checks the product selection and portion count before confirming the time. If the request changes while still in draft, the team can revise it before making the commitment. Once accepted, the current revision gives Kitchen Lead a clear starting point for the kitchen ticket.

• Order header. The number, subject, owner, location, planned service time, amount and status identify the commitment.
• Meal lines. Each line records the menu item, portions, price and allergen declaration used for the meal.
• Operation receipt. The acceptance action has a stable key, expected revision and recorded outcome for later checking.

Agree who can own an order, which service locations can accept orders and how the team checks capacity at the planned service time. Set the menu product and allergen review practice before accepting the first live order. Decide who handles an order that changes after the kitchen has begun work. An accepted order and its revision should be visible to the people who will prepare it.

The organization and service location need to reflect where the meal will be handled. For a multi-outlet operation, the service team should rehearse a case at each outlet before relying on a shared menu. The team should also agree how customer references are captured when a delivery channel sends an order into the operation.

Take a representative order with a stated service time and several meal lines. Have Service Lead check the items and allergens, accept it, then ask Kitchen Lead to open the same order. Confirm that the lines, amount, owner, service location and accepted time still describe the decision made. Repeat with a changed portion count before acceptance and verify that the accepted scope is the scope sent onward. A correction after acceptance follows a reviewed path with the earlier work retained.

• Open Meal Orders — Orders in accepted, preparing or ready states, with the service time and owner visible.
• My Meal Orders — The assigned service lead’s orders for the current shift and follow-up.
• Meal Order Board — A status grouping for moving work from draft toward readiness.

Follow order acceptance into kitchen release, then review the service handoff. The implementation plan helps the team rehearse its first operating cycle.