Event-inquiry intake by date and guest count, drop-off vs full-service routing, dietary brief, venue logistics, deposit and contract questions, vendor-call screening — handled the way a senior event coordinator would. So nothing high-value rolls to voicemail.
The day your company signs up, the AI already knows how a catering operation runs. It knows the first three questions on any event call are date, guest count, and budget range, and that without those three, the inquiry can't get matched to your real calendar or to the right service tier. It knows the difference between a drop-off, a buffet with staff, a plated dinner, a family-style dinner, a passed-hors-d'oeuvres cocktail hour, and a full-service wedding — and that each one has a different minimum, a different staff ratio, and a different lead time.
It captures event-inquiry intake the way a senior coordinator does — date, guest count, venue (or "still picking"), service style, budget range, dietary needs (allergies, vegan, kosher, halal, GF), bar service, rentals needed, and how the caller heard about you. It reads back your minimums for the date type (weekday, Saturday, holiday weekend) and routes the inquiry to the coordinator who owns that date or service style. It does not commit to a date that's already booked and it does not quote a final price without your event team in the loop.
You stay in control of the specifics — your service tiers and minimums, your seasonal date pricing, your blackout dates, your lead-time rules, your coordinator roster and specialties, your tasting policy, your deposit and contract flow. Your AI fills in what it already knows about how catering companies typically operate, you confirm, and it goes live.
Here is how four common ways to never miss a call compare. See the full comparison →
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No — and a good event coordinator wouldn't either. It captures the brief, reads back your minimums for the date type, and routes to the coordinator who builds the proposal. Final pricing depends on too many decisions to fire off on a first call.
If you mark a date blocked or full in your portal, the AI says so honestly, captures the inquiry, and either offers your standard alternative-date suggestion or routes the lead so you can refer or wait-list. It does not promise a date you can't deliver.
It captures the totals in plain language — "40 vegetarian, 12 GF, 4 nut allergies, 6 kosher" — and surfaces them on the brief your chef and coordinator see. It does not promise allergen-free preparation; that's a conversation for your chef and the client.
Yes — using your tasting policy. It reads back when tastings are offered, where they happen, the deposit if any, how many guests are allowed, and books the slot or captures the request for your coordinator depending on your setup.
It checks against your lead-time rule. If you accommodate short-notice with a surcharge, it reads that back. If you don't, it says so honestly and offers to put the date on hold for the next available slot or refer.
Connectors to the platforms catering companies most often use are rolling out. While they roll out, every inquiry lands in your portal and as a text so your coordinator can place it in your system with the full brief attached.
Yes. You edit your service tiers and minimums, your seasonal pricing rules, your blackout dates, your lead-time rules, your coordinator assignments, your tasting policy, and the way it greets callers — from your portal. Changes go live without re-training anything.