Grill, mandi and haneeth houses selling by whole, half and quarter carcass, with pre-orders for family gatherings and ovens of fixed capacity.
The oven holds a fixed number per batch, and taking orders beyond capacity means delay.
Friday and gathering orders are taken by phone on paper, and two land on the same hour.
The carcass price moves weekly while the menu price stays put for months.
A step with no app icon beside it is not covered by a JooDax app yet.
Tie the order to an oven batch with a known capacity and finish time.
Record the quantity, rice type, extras, deposit and collection time.
Deduct meat and rice against each batch’s production order, not by estimate.
Recalculate plate cost whenever the carcass price changes.
Hand over by number at the booked time, with a driver’s delivery list.
Bookings and working hours
Quotations and sales orders
Production orders and bills of material
Items, warehouses, variants and traced movements
Ledger, journal entries, the bank and financial statements