Caterers serving banquets, occasions and institutional contracts: per-head pricing, production hours before the event, and hot transport.
The confirmed headcount changes a day out, after the materials for the planned quantity were already issued.
Cost per head is estimated by guess, so profit or loss only appears after the event.
Serving dishes and chafing equipment go out to the site and do not all come back.
A step with no app icon beside it is not covered by a JooDax app yet.
A menu, a headcount and a per-head price, with a deposit and a headcount cut-off.
A bill of material per dish that shows cost per head before the price is accepted.
Issue materials against a production order timed to finish before transport.
A loading list of food, equipment and staff, with a signature on site.
Count the equipment that came back, then invoice the headcount actually served.
Quotations and sales orders
Production orders and bills of material
Items, warehouses, variants and traced movements
Invoices, subscriptions and credit notes