Culinary Operations, Ordering & Knowledge System
A group books a Guesthouse property. Guest count, dietary profiles (allergies vs. preferences), and stay duration automatically seed the provision engine.
Booking auto-generates a provision list across the 2×3 supply rail. Staff buffer (+30%) applied. Dietary swaps auto-inserted. Captain adjusts quantities and submits to The Hall.
Chef receives the provision order and decides what to scale into a full production run. For each item, sets production quantity above booking need. The surplus becomes inventory for Pantry retail, partner homes, and Hub storage. Economics visible at every step — marginal ingredient cost vs. retail revenue.
Retail pickup & delivery. Branded labels with dot color system. QR → nutritional info.
Network properties order from production runs at cost. Hub-and-spoke distribution.
The Hall — central inventory buffer. Restocks properties when thresholds trigger.
When Hub inventory drops below threshold, outbound purchase orders auto-generate to connected vendors. The Hall centralizes all purchasing — properties never order direct, keeping volume pricing leverage in one place.