Kitchen/bar order acceptance + ETA, kitchen stock, housekeeper timing, vendor spaces, catering

Order flow (kitchen & bar):
- Station 'Accept & start' computes a realistic ETA from prep time + queue;
  waiter/guest see 'Ready in ~X min'. Payment method (cash/transfer/POS)
  captured at order time on the POS. 'Release to guest' is payment-gated —
  nothing leaves the counter unpaid. Item ready_at/accepted_at timestamps.

Kitchen stock & portions:
- Track portions/litres/kg by location (fridge/pot/store...), par levels,
  quick +/- adjust with full audit log, printable shift-handover snapshot.
  Kitchen staff confirm availability; managers see everything to reorder.

Housekeeper clock-in/out:
- Self clock-in per job with live running timer, recorded start/end +
  duration; one active job at a time; rooms-status board.

Vendor marketplace profiles:
- Public /marketplace directory + per-vendor profile with bookable spaces
  (rooms/halls/workspaces), contact (call/email) and copy-link-to-refer.
  Staff manage each vendor's spaces.

Catering & bulk orders:
- Chef-branded catering packages (litre/tray/whole/kg) — 5L soup to a whole
  grilled cow; public /catering order flow lands as a kitchen order with
  online-deposit link.

Role gates hardened: POS/orders limited to front-of-house + management;
kitchen/bar/housekeeper each see only their department. Nav gated per role.

Co-Authored-By: Claude Opus 4.8 <noreply@anthropic.com>
