1. Restaurant POS System
  2. Process
  3. Preparation and service
Process · Preparation and service

Preparation and service

A kitchen handoff has more than one outcome. The approved ticket authorizes preparation, meal lines record when work occurred, and the service team records the portions guests actually received. Keeping those moments distinct helps resolve partial service and later corrections.

Step by step

  1. Confirm released scope Kitchen Lead

    Kitchen Lead uses the approved ticket and current accepted meal lines to identify the work to prepare.

    • Reviewed work identified
    • Updates Kitchen tickets, Meal orders, Meal lines
  2. Freeze recipe basis Kitchen Lead

    Kitchen Lead confirms the approved recipe revision for each product and its ingredient quantities for the planned yield.

    • Approved preparation version selected
    • Updates Menu recipes, Recipe ingredients, Products
  3. Prepare meal Kitchen Lead

    Kitchen Lead records preparation time on the affected lines and records ingredient consumption or waste as signed movements with an operation key.

    • Actual preparation and consumption recorded
    • Updates Meal lines, Ingredient movements, Ingredients
  4. Mark ready Kitchen Lead

    The team moves the order from preparing to ready when the prepared scope can be handed to service.

    • Ready status follows prepared scope
    • Updates Meal orders, Meal lines
  5. Serve meal Service Lead

    Service Lead records actual served portions on each line and actual service time on the order. The kitchen ticket is completed when release effects persist; actual service is recorded separately.

    • Served quantities and actual time recorded
    • Updates Meal orders, Meal lines, Kitchen tickets
Kitchen Lead
Controls preparation, recipe selection and movements.
Service Lead
Confirms actual guest service.
Kitchen Supervisor
Owns the preceding release decision.
Operations Reviewer
Examines later corrections to prepared or served work.

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