Write down the customer’s order clearly
Record the customer and the requested items using the product details available in your workflow, including meat type, cut or weight where appropriate. Confirm the final order directly with the customer before preparing it.
Keep the order and money record connected
Attach the agreed amount and any payment entry to the relevant order. Review completed work and unpaid balances using your normal cash-control process; the software entry is not a provider-confirmed transaction.
Keep food safety and stock controls separate
A job and expense record is not a cold-chain monitor, food-safety inspection or full meat inventory system. Continue to follow the controls and professional requirements that apply to handling and selling food.