Distribution orders

An order begins with a destination, a planned service time and the menu lines the team expects to prepare. Order Coordinator selects the delivery point and checks that it is active and belongs to the operating organization. The destination’s contact, address and eligibility note give the team context before it commits. The order owner stays visible from draft through service.

The service time matters as much as the requested quantity. Before acceptance, Order Coordinator reviews the available products, the requested portions and the ingredient allergen declarations carried into the menu scope. The acceptance workflow checks capacity for that time and calculates the net amount. The accepted timestamp and operation receipt identify the actual commitment; a draft alone is work to review.

• Order header. Keep the number, subject, destination, owner, service time, revision and current status together.
• Menu lines. Keep each menu item, portions, price and allergen declaration under its parent order.
• Acceptance evidence. Retain the actual accepted time and the guarded operation result so a retry has an established answer.

Choose who can accept an order for each organization and when the kitchen considers a service time feasible. Review how a menu line maps to an active product and which approved recipe revision applies when preparation begins. Decide how the team handles a destination that becomes inactive while an order is still open. These are operating decisions for the Order Coordinator and Kitchen Lead to make before the first live cycle.

For example, a venue requests several portions for an evening service. The coordinator checks the venue and the allergen declarations before acceptance. If the number of guests changes, the team reads the current revision and lines before revising the commitment. The earlier acceptance remains visible through its receipt.

Trace one accepted order from its number to its lines and destination. Confirm that the planned service time and net amount match the accepted scope. Ask the kitchen to show which lines are being prepared and which have an actual preparation timestamp. A ready order should still distinguish preparation from the served portions recorded on its lines. If some portions are later served while the rest are cancelled, the served history remains on the line.

A correction to accepted or executed work is a reviewed compensating action. Exception Reviewer checks the current revision, prior decisions and operation receipts before it changes the remaining scope. A repeated correction request returns the prior outcome instead of creating another effect.

• Open Distribution Orders — Draft and active service commitments with owner, destination and service time.
• My Distribution Orders — The order owner’s worklist for the current operating cycle.
• Order Status Board — Orders grouped by their current stage without treating readiness as delivery.

Use order acceptance for the intake decision and preparation and service for the later handoff.