Order-size workload
Calculate preparation demand from guest count, quantities, menu items or product bands.
Solutions for caterers
Schedule event orders around real preparation capacity.
Combine guest count, menu workload, long lead times, event dates and manual approval in one capacity-aware booking flow.
In practiceA 20-person lunch and a 200-person event can calculate different workload, lead time and approval requirements before a date is offered.
Built for the constraint
Qualify demand before it becomes an impossible commitment.
Event-date capacity
Protect the production day, dispatch window and other resources behind the event date.
Long preparation windows
Apply product-specific lead times and booking horizons to complex menus.
Manual approval
Route exceptional orders for review while standard orders continue through checkout.
How it works
From your operating model to reliable availability.
Define event rules
Set lead times, minimum values, fulfilment modes and approval thresholds.
Calculate the order
Translate menu and quantity choices into workload against the right resources.
Commit the date
Reserve capacity and keep preparation, rescheduling and handoff in one view.
From enquiry to event day
Give sales and production the same version of capacity.
Every accepted order is tied to the operational workload, rules and location responsible for delivering it.
- Minimum-order rules
- Event-date planning
- Quantity-band calculations
- Audited manual overrides
Build around your real workload
Make capacity a promise your customers can trust.
Connect your store, choose a starting template and test capacity-aware availability with your own products.