Restaurant / Catering — Event Inquiry
Inbound catering inquiry. Captures event details, headcount, dietary restrictions, and budget before manager callback.
When this runs
classifies this work type when the caller says things like:
How the call goes
4 surface rules tied to missing field definitions. Urgent first.
Ask about dietary restrictions and allergies — allergen cross-contamination is a liability and safety issue.
urgent“Are there any dietary restrictions or food allergies we need to accommodate — vegetarian, vegan, gluten-free, nut allergies?”
Field: Dietary restrictions (vegetarian, vegan, gluten-free, allergies)
Get the date — catering requires minimum lead time for prep and staffing.
urgent“What date is the event?”
Field: Event date
Get an accurate headcount — drives food quantity, staffing, and equipment rentals.
important“How many guests are you expecting?”
Field: Guest count
Ask about service level — drop-off vs. staffed service is a very different price and logistics scope.
important“Are you looking for a drop-off setup, or would you like servers and staff on site?”
Field: Service level (drop-off / staffed / full-service)
Extracted without a dedicated prompt
extracts these from the transcript in real time. If the caller does not mention them naturally, staff can confirm them during wrap-up.
Guardrail signals
If staff says anything matching one of these examples, an urgent warning surface is created.
Guarantee menu availability without checking with the kitchen.
Quote a per-person price before finalizing the menu and service level.
Promise allergen-free preparation without confirming kitchen protocols.
When the call ends
Before staff can end the call, walks them through a wrap-up checklist, then prepares the captured fields for the work record.
Wrap-up checklist
- Confirm callback number
- Confirm event date and headcount
- Schedule tasting or callback
- Send catering menu packet
Then creates a service request with:
- Caller name
- Callback number
- Event date
- Event time
- Event type (corporate / wedding / party / funeral)
- Guest count
- Delivery, pickup, or on-site service
- Event location
- Menu preferences or style
- Dietary restrictions (vegetarian, vegan, gluten-free, allergies)
- Budget per person or total
- Service level (drop-off / staffed / full-service)
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