Restaurant Food Supply Company System

Restaurant orders arrive in the evening and are logged as cards in “Order” with items, quantities, and the receiving branch. Before dawn they move to “Picking”, where the warehouse team prepares orders, weighs fresh items, and substitutes shortages with the restaurant's approval; cards then set off into “Delivery” in the morning on driver routes, with signed proof of receipt from each restaurant.

In parallel, daily item samples pass through “Quality Check”: shelf life and freshness are approved before distribution, and any rejected item is documented and substituted or deducted from the restaurant's order — so a poor product never reaches a customer. At the end of each week, each restaurant's orders are consolidated into a single “Weekly Invoice” instead of scattered bills, then move to “Collection” to track payment and identify late payers.

Chat is the operations room for the dawn hours: an item out of stock needing an approved substitute, a short quantity in picking, a new branch address added to a route — all settled instantly before the vehicles leave. Dues records restaurants' weekly receivables and payments, what is owed to suppliers and farms, and the wages of the picking crew and drivers — so the supply supervisor knows who delays payment and who deserves a higher credit limit.