Order acceptance

Step by step

1. Prepare order Service Lead

   Service Lead enters the location, owner, planned service time and meal lines. The team checks the menu item and portion request with the guest before making a commitment.

   • Draft scope and requested service time
   • Updates Meal orders, Meal lines, Service locations

2. Check menu and allergens Service Lead

   Service Lead confirms active products and reads the ingredient and meal line allergen declarations. An unavailable item or unresolved declaration is corrected in draft.

   • Item and allergen review
   • Updates Products, Ingredients, Meal lines

3. Check capacity and value Service Lead

   Service Lead confirms the planned service time can be handled and checks the calculated net amount for the accepted scope.

   • Confirmed service plan and net amount
   • Updates Meal orders, Meal lines

4. Accept order Service Lead

   Service Lead accepts the feasible draft. The actual acceptance time and guarded operation receipt identify the decision and order revision.

   • Accepted revision and actual time
   • Updates Meal orders, Operation receipts

5. Hand off to kitchen Kitchen Lead

   Kitchen Lead receives the accepted meal lines and uses that exact order scope to prepare a ticket for review.

   • Ticket preparation starts from accepted scope
   • Updates Meal orders, Meal lines, Kitchen tickets

Service Lead

Prepares and accepts the order.

Kitchen Lead

Takes the accepted scope into ticket review.

Operations Reviewer

Reconciles an uncertain acceptance.

Menu Steward

Maintains the product and ingredient references.