Views by Role for Catering Teams
A catering firm splits its work across the owner, the order desk, the kitchen, the hall and accounts. Each of these roles opens the screens that fit its part of an event.
Who uses the system
Wedding caterers, canteen and hostel contractors and outdoor caterers with their own vessels all share the same shape of work, running from enquiry through to the final bill. An enquiry becomes a booking, a booking becomes a kitchen plan, and the event ends in a settlement. Different people hold different steps. The screens follow those steps.
What each role sees
Where the roles meet
An event passes through each role in turn. Enquiries and advances are recorded at the order desk. After the closing count, quantities reach the head cook and the purchase list, and the supervisor records plates added at the hall. Accounts then builds the bill with the advance deducted. Every hand-over happens on the event itself.
What the client decides
- Which people receive a login and which role each one holds.
- Whether costing and margins are visible to anyone besides the owner.
- Which phones the head cook and supervisor carry to the hall.
- How much the supervisor may change at the hall.
Frequently asked questions
Do the head cook and supervisor need a laptop?
No. Their screens are made for ordinary phones and are large and mostly read-only. Quotations and costing are easier on a laptop.
Can an accounts assistant see menus and costing?
Only if the owner allows it. Roles are set during implementation, and costing can be limited to chosen people.
Is the owner’s view different from the order desk’s?
Yes. The owner reads totals across events, such as balances to collect and vessels out. Desk staff work on one booking at a time.
Who trains each role?
Our team does. The order desk, kitchen and accounts are each trained on their own part of the system, and nobody is trained on screens they will not use.
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