Production reports and packing lists
Turn submitted meal choices into preparation quantities and customer packing output.
Preparation and packing answer different questions. A production report tells the kitchen how much of each product to make; a packing list tells staff what belongs to one customer.
Select the orders to fulfill
Open Responses and choose the relevant report. Set the date or ordering period and include the submitted orders your team intends to fulfill. Review status and payment conditions according to your business process.
Exclude abandoned starts and orders from other collection days. A full account total is rarely the right preparation quantity for one pickup window.
Give the kitchen preparation totals
Use the production or product report to group ordered products and quantities. Keep variant names distinct when they change preparation, such as portion size or protein choice.
The available reports depend on the form's setup. If you do not see a suitable preparation view, use New report to choose the available order fields and a table or grouped layout. Follow Create a report for recurring work. Check that the output includes product quantities or line items; a summary containing only order amounts is not a production list.
For example, two customers ordering two and three $8 bowls require five bowls. A sales total of $40 alone does not show that preparation quantity.
Review a small sample against its underlying orders before using a report for a large production run.
Pack by customer
Select the relevant orders and use the packing or pickup printing option. Include the customer name, products, quantities, and the date, address, or collection information required for handoff.
Neartail's meal prep workflow supports packing output with customer names, meals, and addresses. Choose a report layout that keeps one customer's items together.
Print or export
Use the report's export or printing controls. Inspect a sample page for cut-off product names, unreadable quantities, and missing customer details. Use Reports and exports for general report controls.
Handle an order change
If an order changes after lists have been printed, update the record and replace the affected kitchen or packing output. Mark the current version clearly so staff do not fulfill both the old and revised selection.
Move orders through your status board as they are prepared and handed off. Keep payment checks distinct from these fulfillment stages.