Bakeries and bake runs
Publish dated or recurring menus, close orders before production, coordinate shared capacity, and preserve item and variant requirements for each accepted run.
Choose a workflow that matches the way you sell.
The same ordering controls can support different food operations. The useful differences are menu cadence, production constraint, handoff method, and the information required on each order.
Catering and planned collection
Collect structured order details, define fulfilment windows, and keep payment, preparation, packing, and handoff progress distinct.
Prepared food and rotating offers
Run scheduled menus for weekly drops or an evergreen offer where products, capacity, cutoffs, pickup, and configured local delivery need one source of truth.