Questions, answered

Click Get started, then use Proto to configure Catering Management for your business. Begin with one organization, an active venue, a small approved menu and one event order that the team can follow through service.

The Event Coordinator records its venue, owner, serving time and menu lines. Acceptance checks the chosen products, portions, allergens and capacity, calculates the net amount and records the accepted time and operation receipt.

Yes. Event Menus retain a revision number, effective date, portion yield and approval state. Kitchen work uses the approved revision selected for the released scope.

The Operations Supervisor independently reviews the submitted revision and its evidence. The release records its effects before the ticket is Completed.

Ingredient and event line declarations give the team the facts to check when selecting and accepting a menu. Agree who maintains them and verify the actual recipe revision before kitchen release.

Service Lead records served portions on the event lines. Fulfillment events record physical allocation, shipment, delivery or return separately.

Review the current order and ticket revisions. A changed submitted ticket needs a fresh supervisor decision; work already prepared or served stays in history.

Operations Supervisor reads the receipt, compares linked effects and any external reference, and attaches evidence before marking a matched result complete.

Payment Evidence holds provider event identity, amount, type and verification state. Finance Reviewer checks the provider result before treating a refund as resolved.

Open Event Orders, Pending Production Release and Operation Exceptions focus the team on commitments, review decisions and uncertain outcomes.