Compare the operating models
In this fictional example, Table4 orders a drink and no-onion noodles. The bar needs the drink; the kitchen needs noodles plus the modifier; the customer receipt needs the charged items and totals. Sending the full receipt everywhere obscures the preparation job.
| Business requirement | Preparation ticket | Customer receipt |
|---|---|---|
| Bar output | Drink, quantity and order reference | Full charged basket is unnecessary |
| Kitchen output | Noodles, no onion, table/order | Price totals cannot replace instructions |
| Customer output | Preparation routing not needed | Charged items, adjustments and total |
Work through the chosen model
Preparation lines retain station, ordered quantity, modifiers and order reference. Receipt lines retain the sale’s charged quantities and amounts. Both derive from one order; separate station work does not create multiple sales.
- Take the complete customer order
- Route preparation to the actual stations
- Issue the receipt for the charged sale
Station outputs improve preparation clarity but need accurate routing. Keep station instructions short enough for the actual preparation task.
One order produces a bar drink ticket, a kitchen no-onion noodle ticket and one customer receipt. The customer is charged once for each ordered line.
When the other model fits
A sealed bottle needs no kitchen work. Send it as a noodle preparation task?
Show the worked answer
No. Route only work the station actually performs.