Business situation
Customers order unavailable dishes because online menus and actual ingredient availability are maintained separately.
The key decision
Distinguish menu availability, stock and preparation capacity. Agree when automatic updates require store confirmation.
How implementation works
Map item codes and variants, validate bundles and record temporary manual stops. Flag synchronization failures for review.
Business value and evolution
Customers see clearer availability and stores retain control over exceptions. New dishes follow consistent configuration and verification.