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- Catering Management
- Who it's for
- Event caterers
Event caterers
An event caterer can take a customer order for a named venue, agree a serving time and assign an owner. Menu lines preserve portions, prices and allergen declarations. The kitchen uses an approved recipe revision and a reviewed ticket before preparation. The service team records delivered products and portions actually served. When the guest count changes, the supervisor reviews only the scope still eligible for correction.
How Catering Management is set up for you
Book the destination
The coordinator checks the venue contact, address and serving time before accepting the order.
Fit the menu
The kitchen checks approved recipe yields and allergen declarations against the guest order.
Release the ticket
The supervisor reviews the submitted guest count and delivery reference before kitchen work proceeds.
Close the event
Service records guest portions; the supervisor resolves any unserved scope from the actual evidence.
An event caterer can take a customer order for a named venue, agree a serving time and assign an owner. Menu lines preserve portions, prices and allergen declarations. The kitchen uses an approved recipe revision and a reviewed ticket before preparation. The service team records delivered products and portions actually served. When the guest count changes, the supervisor reviews only the scope still eligible for correction.
Begin with an active organization, a destination, a small product and recipe set, and one team responsible for acceptance, kitchen work and service. Run a complete order from Draft to Served. Then rehearse a changed guest count and a delayed operation result. The reviewer should be able to identify the submitted revision, decision, actual performed quantities and any remaining work.
Agree which attachments are needed at the handoff and who may see shared or internal evidence. Confirm how payment provider events arrive and who verifies them. The same order should remain understandable after a shift change or later correction.
For a changed guest count, keep the original accepted revision and the actual preparation time. The coordinator can explain what the customer requested, while the kitchen and service leads can explain what was prepared and received. The supervisor decides how to correct the remaining work without overwriting those earlier facts.
Features to start with
Roles on the team
- Event Coordinator
- Prepares event orders, menu lines and venue details for acceptance.
- Kitchen Lead
- Maintains recipes and kitchen work and records actual preparation.
- Operations Supervisor
- Independently reviews production release and controlled corrections.
Set up Catering Management your way.
Start free, then use Proto to change fields, steps and approvals before your team goes live.