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GullySystem

Catering Menus With an Approved Version

Breakfast, lunch, reception and dinner menus are built item by item. Each revision is saved, and one version is marked approved so that the kitchen opens only that one.

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Built item by item

By session

A mehendi lunch, reception snacks and the wedding meal are separate menus under one order, and each has its own items and its own count. Nothing is shared.

From your own item list

Items are named as your kitchen names them, such as kesari bath, bisi bele bath or a paneer preparation, and a new item is added once. It is reused on later menus.

Every revision saved

The list shows what changed and when, from the first draft to the sheet the family finally agreed. A dispute about a dropped sweet is answered by the versions.

One version approved

The kitchen sees that version only. A change after approval creates a new version. It must be approved again before the kitchen sees it.

What the approved menu drives

The approved menu feeds the rest of the order.

  • Ingredient quantities worked from your recipes and the closing count
  • The per-plate cost, item by item
  • Counters and live stalls priced separately from the main meal
  • The purchase list for the yard and regular suppliers

Two points to be clear about

Changes at the hall are recorded, not blocked

A family member may ask for an extra sweet on the morning of the function. The supervisor records it as an addition, since blocking it is not how the trade works.

It is not a food safety record

The menu holds items, quantities and costs. Your licence, your hygiene practice and whatever your food safety adviser asks you to maintain stay with you and are not tracked here.

FAQ

Frequently asked questions

Can standard menus be kept and adjusted per family?

Yes. A standard reception menu is opened on the event, items are swapped, and the new version is saved for approval.

How does the family approve a menu?

Your office sends the sheet on WhatsApp or prints it, and staff mark it approved when the family agrees. A person performs that step on purpose.

Can the kitchen see costs?

Only if you choose. Most caterers show the head cook items and quantities, and keep costing with the owner and the order desk.

How is a Jain or no-onion-no-garlic counter handled?

As a separate session or counter with its own items and count. Its quantities and cost stay apart from the main meal.

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