Event Catering Company System
A catering company serving parties, corporates, and schools with menus designed for each event.
From catering request to menu design, production, delivery, and on-site service through feedback and invoicing.
No credit card required — your project is set up with the full system in under a minute
This is the system board as you'll receive it: workflow columns and starter cards showing the first steps
How does work flow in this system?
A catering request enters as a card in the “Request” column with event type, guest count, venue, and date. The chefs design the food “Menu” with the client and it is approved with its budget; then “Production” begins before the event on a cook schedule counted back from serving time — what is served hot is cooked last. In “Delivery”, refrigerated vehicles, routes, and arrival times are arranged; in “Service” the buffet or on-site service is run until the event ends; then client satisfaction is documented in “Feedback” and the balance settled in “Invoicing”.
On event day, Chat is the hotline between site and kitchen: a sudden guest increase over the confirmed count, a request from the host to serve early, or a shortage of serving ware fixed immediately. Announcements are for the catering manager: the week’s big events and crew assignments, seasonal menu updates, and food-safety instructions for transport and service that allow no exceptions.
Dues manages meat and vegetable supplier payables per event, wages of temporary staff — servers and drivers — and client deposits and remaining balances after the event — so each event’s profitability shows separately before month-end.
Who does what?
The operational roles in this system and each role's responsibility in daily work — assign them to your team as-is or adapt them to your reality.
Catering Manager
Takes large requests and negotiates them, assigns crews to events via Announcements, and reviews each event’s profitability after invoicing.
Chefs
Design menus in “Menu” and lead “Production” on a schedule timed to serving hour, overseeing service quality on site.
Delivery Coordinators
Run “Delivery”: preparing refrigerated vehicles and planning routes, confirming every item arrives intact before service begins.
On-Site Service Lead
Leads the serving team in “Service” on event day, handles the client’s urgent requests via Chat, and documents feedback with the client before leaving the site.
What's prepared for you from day one?
System units
- Tasks — A kanban board with workflow columns and execution cards
- Chat — The team's fast daily coordination channel
- Announcements — The official voice of management — circulars and alerts that reach everyone
- Dues — Internal money with strict privacy — dues, advances, and expenses
Welcome announcement: «Welcome to the Catering System»
Every event with us is a card moving from “Request” to “Invoicing”: the approved menu, production schedule, and delivery plan are all documented on it. On event day, Chat is the hotline between site and kitchen, and crew assignments are announced here in Announcements. Start by logging this month’s events.
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