Event Catering and Menu Planning Workflow

Début du flux de travail/processus.

Create a new entry in the 'Event Leads' data model when a new inquiry is received.

Update the status of the event entry (e.g., from 'Inquiry' to 'Confirmed') based on client response.

Fetch available ingredients and menu items from the 'Menu Catalog' data model.

Create a new entry in the 'Menu Planning' data model linked to the specific Event ID.

Calculate the sum of individual ingredient costs for the selected menu items.

Sum the total number of guests across all different meal selections (e.g., Vegan, Gluten-Free) for the event.

Calculate the final price by adding food costs, labor, and service fees, then applying tax.

Create a task for the Head Chef to review and approve the proposed menu plan.

Create a task for the Logistics Manager to arrange equipment and transport based on guest count.

Send an email to the client's email address containing the calculated total price and menu details.

Send an SMS to the event coordinator to confirm arrival time 24 hours before the event.

Update the 'Event Lead' entry with the final approved budget and confirmed headcount.

Create a report summarizing the actual vs. planned costs and food consumption for the event archives.

Delete menu item entries from the planning model if they are no longer part of the finalized menu.

Fin du flux de travail/processus.