Solutions / Events and hospitality
Catering, venues and hospitality groups
From enquiry to final invoice for events and catering
Enquiries quoted fast, event orders generated from your menus, suppliers ordered, staff scheduled to labour rules, and every event reconciled afterward.
Representative blueprint. The targets below are design targets we scope and measure against in a Loop Audit. They are not results from a named client.
Great events, buried in admin
- Enquiries wait for a quote while the planner is on site.
- Every event order is rebuilt by hand from a menu, a headcount and a conversation.
- Supplier orders and staffing are assembled late and from memory.
- Final headcount and what was actually served never reconcile with what was quoted.
- Follow-ups and reviews are the first thing to get dropped.
How the loop runs.
7 stages, from the moment work arrives to the moment it is proven done. Each one is observable, testable and can be paused.
Qualify the enquiry
Reads the enquiry, checks date and capacity, asks the questions a planner would ask, and books a call when it is a fit.
Quote
Builds a priced proposal from your menus, rentals, staffing and margin rules, with options.
Generate the event order
Creates the banquet event order with menu, timeline, dietary requirements, rentals and floor plan notes, ready for sign-off.
Order and prep
Calculates quantities from recipes and par levels, groups them by supplier and prepares the purchase orders for approval.
Schedule the team
Proposes a staffing plan by role and skill that respects availability, overtime and break rules.
Run the day
Sends checklists, timelines and changes to the right people and captures actual headcount and issues as they happen.
Reconcile and follow up
Compares planned to actual cost and quantity, issues the invoice, and sends the thank-you and review request.
The hard parts, and how we handle them.
Dietary and allergen safety
Allergen and dietary data is structured, carried from enquiry to kitchen, and checked against every menu item. Anything uncertain stops and asks a person.
Costing that matches the kitchen
Recipe costing, yields and waste are modeled from your real purchasing data, so quotes are accurate and margins visible.
Labour rules
Scheduling respects provincial employment standards for hours, breaks and overtime, with exceptions escalated to the manager.
Change is constant
Guest counts and menus change until the last day. Every change flows through the order, the supplier orders and the schedule at once.
What a person always decides
- Planners approve quotes and event orders before the client sees them
- Allergen and dietary checks cannot be bypassed by the automation
- Purchase orders require approval above limits you set
- Staff schedules are proposals until a manager confirms
- Client messages in your voice, from your templates
Connects to
- Tripleseat
- Caterease
- QuickBooks
- HotSchedules and 7shifts
- Square and Toast
- Supplier order portals
- Google Workspace and Microsoft 365
Built with
- Menu and recipe cost model
- Event order generator
- Supplier ordering workflow
- Scheduling with labour rules
- Client communication automation
A realistic timeline.
Shadow mode first. Nothing acts on its own until its accuracy has been measured against your team’s own work.
- Weeks 1 to 2Audit of menus, costing, templates and current event flow.
- Weeks 3 to 5Enquiry response, quoting and event order generation live.
- Weeks 6 to 8Supplier ordering and staff scheduling proposals.
- Week 9 onwardDay-of coordination, reconciliation and follow-up.
What we design for.
Modeled targets, confirmed or corrected with your own data in a Loop Audit.
- Allergen traceability record per event
- Labour rule compliance record