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- Restaurant Reservation System
- Frequently asked questions
Questions, answered
Answers about setup, service work, kitchen review and evidence.
Restaurant Reservation System
10 questions
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How do I get started?
Click Get started, then use Proto to configure Restaurant Reservation System for your business. Begin with an active outlet, a short menu and one complete meal service cycle.
Who owns a meal order?
Assign a team member as the order owner. The service manager checks acceptance and exceptions for the outlet.
How does the kitchen see new work?
A kitchen ticket links to the meal order. The kitchen lead submits its current revision for supervisor review.
Who decides kitchen release?
The kitchen supervisor records a decision on the submitted revision with a reason. Keep the reviewer separate from the preparer.
Can we work across outlets?
Orders link to an organization and service location. Start with one outlet, then rehearse another location’s permissions and procedures.
How are recipes kept current?
Maintain product records and approved recipe revisions with effective dates, yields and ingredient quantities. Kitchen staff use the applicable approved revision.
Where do allergens appear?
Ingredients carry allergen declarations, and meal lines can carry an allergen declaration for service review.
How are served portions recorded?
Meal lines hold the requested portions, preparation time and served portions. Review them before marking the parent order served.
What happens to a failed operation?
Its operation receipt retains the outcome and reason. A reviewer checks the linked effect before resolving or repeating the action.
How do we check payment evidence?
Compare the provider event identifier, receipt type and amount with the linked meal order before marking the evidence verified.
Set up Restaurant Reservation System your way.
Start free, then use Proto to change fields, steps and approvals before your team goes live.