Every screen and control named on this page is checked against the product at build time. If a name here does not match your screen, your workspace is on an older release.

Take a catering order from enquiry to invoice

A catering order reserves what the event needs, takes a deposit, takes the stock off when it is delivered and ends in an invoice.

Steps

1. Under Catering, make an order for a customer. The menu is built from your products at their prices, in one currency, and the event day is in your country’s time zone.
2. Confirm it. That reserves every booking resource and every hotel hall the event needs, or reserves nothing at all, and a clash is refused by name. Halls need Hotel installed, and resources need Booking.
3. Take a deposit: it is a real, numbered receipt held on account for the customer. Then invoice: the invoice applies the deposits, and the balance due is what is left.
4. Mark it delivered. Stock is taken off from the order’s till or default shelf, using recipes and the oldest expiry first. Cancelling releases the reservations and keeps the deposit as a receipt.

Confirming needs the update permission for catering; taking a deposit and invoicing need the invoice one.