Catering orderings are easy with Pronestor
We’re confident that you’ll order catering with Pronestor Catering, anywhere in the world, with total ease. You won’t need any training. With it’s prompt-based, step-by-step process, it’s almost impossible to get it wrong. It shows cut-off points for ordering, any items or dishes that are currently unavailable, and when catering is closed. It also allows you to select multiple delivery times throughout your meeting or event. It’s easy to upload enticing photographs of the dishes on offer to accompany the description and price. After all, people eat with their eyes.
Ordering deadlines ensuring no do-overs
Having deadlines installs good booking behavior. It imposes structure and preparation time both for the booker and the kitchen. By having deadlines, you can ensure that the kitchen is always prepared and has had the opportunity to deliver your orders with the best products and of the highest quality.
Make a menu on the noticeboard a thing of the past. Because the kitchen has constant access to Pronestor Planner, it can dynamically show what’s on offer and by when you need to order it. If a certain dish has reached its cut-off point, it will be grayed out, so you don’t accidentally order it.
Deadlines & price transparency decreases food waste
We are all for transparency. This means that availability and price are always indicated to inform the booker properly. We believe that this will have an impact on the booking behavior as the booker will be informed of the cost of items and its limits in availability. The imposed deadline will help the kitchen manage its catering commodities, and hopefully, re-arrange in situations of canceled meetings. This way, instead of throwing out food, it can simply be allocated to other meetings.
Everything is automated
As stock items are reaching a low, the kitchen will always be informed. Also, as a booker, you can never book items that are not available. The system always keeps track of ensuring no screw-ups. The kitchen can export stock availability directly from the system as it notified of availability in advance.
The system generates a report ' Scheduled Reporting' that provides a daily overview of booked catering orders. This way, the kitchen does not need to access the system to get a task overview - this is automatically sent to their e-mail.
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