Corporate events

How Catering Order Management is set up for you

Catering Order Management fits corporate meetings with a host, a separate billing party and a venue address. The catering order connects the client, coordinator, menu, event date and billing party. The team can use the same order number through kitchen preparation, venue handoff and payment review.

Confirm the client and billing party before the enquiry goes to review. Compare the menu guest counts with the order headcount. Keep the order number on the venue handoff so the receiving team can identify the event.

Start with one representative event and name its coordinator, approver, kitchen lead, venue coordinator and billing owner. Give the team a realistic client record, several menu items and a venue address. Walk the event from Draft to Enquiry Review, then inspect the decision and the order revision before confirming the event. Record kitchen preparation, dispatch and venue setup as separate events so each owner can see the work they inherited.

For a second case, raise an exception such as a venue access issue or ingredient shortage. The coordinator records its detail and resolution, while the relevant team member checks whether dispatch or service evidence needs correction. Finally, compare captured payments with the order total and inspect the verification flag. This rehearsal exposes unclear owners before the event schedule becomes busy.