The morning prep at a hawker food stall begins at 5:30am. By the time the first customer arrives, the proteins are prepped, the sauces are portioned, and the mise en place is complete. None of that happens if the previous day's order didn't capture exactly what was needed for today's service volume. The order sheet isn't back-office paperwork — it's the document that determines whether the stall can operate.
Protein and Core Ingredient Quantities
Chicken, Pork, Fish, Squid, Minced Pork, and Fupi are the primary protein line items. Multi-protein hawker stalls — particularly those running claypot, congee, or mixed-sauce concepts — manage separate stock levels for each protein because service rates vary dramatically depending on which dishes are moving that day. A weekend with high congee demand burns through Minced Pork at a rate that a weekday lunch service doesn't.
Spicy Sauce and Non Spicy Sauce reflect the sauce-based ordering that drives most Southeast Asian food stall economics — the sauce is often the proprietary element, and running out mid-service means turning customers away from the stall's signature item. Soya Sauce (Green Chilli) and Soya Sauce (Mushroom) are the variant sauces that go out with specific dish types. Dark Sauce and Dark Glaze for fish/pork complete the sauce inventory for the glazing and finishing applications that define the stall's visual presentation.
Seasoning and Aromatics
White Powder, Squid Powder, Onion Powder, Soup Bag, and 1/2 Soup Bag are the dry seasoning components. In high-volume stall operations, seasoning is portioned in advance — soup bags are pre-measured for each pot of stock, powders are pre-weighed for service batches. The ordering quantities for these items are volume-based calculations from the previous service period.
Curry Paste, Coconut Milk, Carnation Milk, Sesame Oil, Fish Sauce For Soup are the liquid and paste components. Onion, Onion Oil, Chilli Padi, Hot Chilli Sauce, Bread Crumb, and Mayonnaise round out the aromatics and condiment layer.
Congee as a field represents either the pre-cooked congee base or the rice quantity for the congee preparation — a staple that's typically prepared in bulk and held for service.
Stall and Cleaning Supply Management
Stall (địa điểm) (摊位) identifies which stall location the order is for — the multilingual field header reflecting the Vietnamese and Mandarin working environment of a multi-stall operation. A central supplier delivering to multiple locations needs to know exactly which quantities go where.
Date (ngày) (日期) anchors the order to the service date. For a stall running daily orders, the date field creates the historical record that allows the operator to compare ordering patterns week-over-week and identify whether stock levels are consistently appropriate or whether a specific item is being chronically over or under-ordered.
Detergent Liquid, Detergent Powder, and Bleach are the hygiene supply fields. In food safety terms, cleaning supply depletion creates the same service disruption risk as protein stock-out — but it's the category most likely to be forgotten in a protein-focused ordering workflow. Its explicit inclusion in the order template ensures it gets reviewed at every order cycle.