Prepare and serve

Step by step

1. Prepare lines Kitchen Lead

   Record actual preparation time on each line after the kitchen receives the reviewed work. Preparation is distinct from delivery or service.

   • Record preparation time on the reviewed lines
   • Updates Meal lines, Kitchen tickets

2. Record ingredients Kitchen Lead

   Use signed ingredient movements for consumption and waste. Link each movement to its source meal line and operation key.

   • Record signed use or waste with source line and operation key
   • Updates Ingredient movements, Ingredients

3. Mark ready Service Manager

   Compare the prepared scope with the order before marking it Ready. If a line has not been prepared, leave the gap visible.

   • Move the order from Preparing to Ready after checking lines
   • Updates Meal orders, Meal lines

4. Serve order Service Staff

   Record served portions and actual served time. Link external fulfillment events to the order where that channel is used; their event type and external identifier explain what happened.

   • Record served portions and served at; link any external event
   • Updates Meal orders, Meal lines, Fulfillment events

Kitchen Lead

, Service Manager, Service Staff.