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- Food Distribution SCM
- Who it's for
- Multi-venue catering
Multi-venue catering
A catering operator serving several venues needs to know which destination each meal order belongs to, when service is planned and who owns the commitment. The destination record holds its contact, address and eligibility note. The order carries the service time and menu lines. Kitchen and dispatch staff can follow the same order without treating a prepared meal as already served.
How Food Distribution SCM is set up for you
Venue setup
Keep a distinct delivery point for each dining room or outlet, with its organization and active state.
Menu review
Check portions and allergen declarations before acceptance, then use the approved recipe revision when preparation starts.
Dispatch authority
Submit the ticket revision with guest count and delivery reference for independent supervisor review.
Service record
Capture preparation time and served portions, with distribution events for shipped, delivered or returned products.
A catering operator serving several venues needs to know which destination each meal order belongs to, when service is planned and who owns the commitment. The destination record holds its contact, address and eligibility note. The order carries the service time and menu lines. Kitchen and dispatch staff can follow the same order without treating a prepared meal as already served.
Begin with a small set of active venues, menu products and ingredients. Have Order Coordinator accept a representative order for one service time, then ask Kitchen Lead to prepare part of it. Dispatch Supervisor reviews the ticket linked to that order. Delivery Operator records the actual event trail, and Exception Reviewer checks the operation receipt against the effects.
The first rehearsal should include a changed guest count after submission. The supervisor returns or rejects the old revision and reviews the changed one separately. It should also include a partially served order so staff can show the unserved remainder without erasing the portions guests received. Agree who owns the destination address and who checks it before release.
Features to start with
Roles on the team
- Order Coordinator
- Owns order intake, destination selection and accepted service scope.
- Kitchen Lead
- Prepares the accepted portions and records actual ingredient use.
- Dispatch Supervisor
- Independently decides whether a submitted dispatch ticket can be released.
- Delivery Operator
- Records distribution movements and delivery evidence against the order.
- Exception Reviewer
- Checks failed operations, corrections and payment evidence before closure.
- Admin
- Maintains organization, staff, catalogue and access setup.
Set up Food Distribution SCM your way.
Start free, then use Proto to change fields, steps and approvals before your team goes live.