Print lists serve different purposes depending on the stage of food production, packaging, and delivery.
Here’s how each type of list is used during these phases:
Production List: Used early in the production phase, this list gives the kitchen an overview of the total amount of each product that needs to be made for a specific day. It's ideal for understanding how much to produce overall.
Detailed Production List: This list offers a more granular breakdown of each sales-place’s production requirements, specifying individual ingredients, variants, and detailed order components (if there are any). It’s helpful when you need to know exactly what’s required, beyond just the product totals.
Division List: Focused on the packaging phase, the division list helps distribute meals across various salesplaces and selectors. Once production is complete, this list ensures the correct allocation of products, showing where and how many meals go to each location.
Delivery List: Used for organising deliveries, the delivery list summarises the total number of products that need to be transported to each salesplace. It’s especially useful when the kitchen supplies multiple locations and needs to manage routes and delivery quantities effectively.
These lists work together to streamline production, allocation, and delivery processes, ensuring efficiency at each stage.