Back-of-house coordination

Catering and kitchen operations software for event service

Connect RSVP meal counts, prep work, inventory, guest ordering, and live kitchen queues so the back-of-house team can see what needs to happen next.

Capabilities

Practical tools for the work around catering and kitchen operations

Use guest responses, dietary tags, menu selections, and event days to understand what your kitchen needs to prepare.

Create prep lines, connect work to menu items, export prep sheets, and convert operational prep into assigned crew tasks.

Move guest orders through queued, preparing, ready, and done states with an event-day kitchen display for line staff.

Workflow

Collect attendance, meal choices, dietary needs, and event-day context from RSVPs or guest ordering flows.

Translate demand into prep lines, stock checks, consumption tracking, and crew work before service starts.

Use the kitchen queue and display mode during the event so expo, prep, and service teams stay aligned.

FAQ

Can meal counts come from RSVP data?

Yes. Guest responses and meal selections can feed catering headcount so prep planning starts from actual attendance data.

Does greeventi support live order status?

Yes. Orders can move through a live kitchen queue, including a kitchen display mode for event-day service teams.

Can kitchen work become staff tasks?

Yes. Prep work can be translated into crew tasks so operational responsibility is visible in the event workspace.