Halal, vegan and nut-free plates counted one by one
"Half our guests are vegetarian and a few need halal." Emma turns that into numbers the kitchen can cook to: 62 vegetarian, 14 halal, two severe nut allergies by name, and the chef sees it on the event the same day.
A client calls with dietary needs, or to change them before the event.
Turns labels into plate counts, flags severe allergies by guest and table, checks what your menu covers.
An event sheet the chef can cook to, with every special plate counted and named.
How it works
- Asks for numbers
How many vegetarian, vegan, halal, kosher-style, gluten-free and dairy-free. "A few" becomes a count before the call ends.
- Separates allergies from preferences
A guest who avoids gluten and a guest with celiac are different plates. Severe allergies are written down by name and table.
- Checks your menu
Which dishes on their chosen menu already cover each need, from your kitchen's sheet, and which need a swap.
- Is honest about limits
If your kitchen doesn't make certified halal or isn't nut-free, it says so as written, and lets the chef talk through options.
- Updates the event
The counts go on the event sheet the chef and the service team work from.
- Flags the risky ones
Anaphylaxis, a large vegan count on a plated menu, or a change after your cut-off sends the chef a text the same day.
Example call
- CustomerHi, it's Farah, for the Malik engagement party on the 9th. I have the dietary list.
- AI agentThanks, Farah. Go ahead, and I'll turn it into plate counts for the chef.
- CustomerMost guests need halal, maybe 90 of the 110. About ten vegetarian. And my cousin Imran has a bad tree nut allergy.
- AI agentSo 90 halal, 10 vegetarian and 10 regular. For Imran, is it an EpiPen allergy, and which table will he be at?
- CustomerYes, EpiPen. Head table.
- AI agentThanks. The halal chicken and the biryani on your menu are made with halal meat. The baklava has pistachios, so Chef Tom will plan a separate dessert for the head table. I'm sending him the counts now.
After the call: The event sheet for the 9th shows 90 halal, 10 vegetarian and 10 regular, with "Imran, head table, tree nut, EpiPen" flagged, and Chef Tom has a text about the dessert swap.
What your team gets
- Dietary needs as plate counts on the event sheet
- Severe allergies named with the guest and the table
- Menu swaps flagged to the chef the same day
- Changes after your cut-off sent for approval
- The client's words on file if a count is questioned later
Questions
Will it say a dish is allergy-safe?
It reads what your kitchen has written about each dish. If the sheet doesn't cover it, the chef calls the client. It never promises more than the kitchen does.
Can guests call in their own needs?
If the client wants that, guests can call with their name and the event, and their need is added to the count and sent to the client.
What happens after the cut-off?
It takes the change and sends it to the chef to approve, and tells the client someone will confirm.
Hear it on your phone
Request a demo call and the agent phones you, set up for catering like yours.