Hospitality

During a shift, what the kitchen can supply and what guests order keeps changing. Service and sales channels need to know; after closing, consumption and payments need to be clear.

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Cooks preparing dishes at the pass in a professional kitchen.

Evening shiftPreparation

The group grows. Staffing doesn’t.

Reservation: 12 → 18 guests

Evening shiftStaff schedule

Still staffed for 12.

Preparation needs to follow

An evening reservation grows. Staffing and preparation are still based on the earlier number of guests.

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Evening shiftAvailable

Sold out in the kitchen. Still available online.

KitchenSold outSame dish

Ordering channelAvailableNew order arrives

During the same shift, a dish sells out. It remains available in the ordering channel, so another order still comes in.

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Evening shiftConsumption

The count doesn’t match sales.

Sold

Prepared

Discarded

Evening shiftStock level

Follows sales only.

What’s actually there?

Extra portions were prepared and ingredients discarded. Stock follows only the dishes sold, so it no longer matches what’s there.

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Evening shiftClosing

The shift ends. Reconciliation begins.

Till / cardCashOrdering channel

Evening shiftDaily close

Separate totals.

Still to reconcile

The till, card payments, cash and ordering channel produce separate totals. Administration still needs to explain the differences for the same shift.

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