The booking
The function was booked somewhere else. This is where the food starts.
Your event calendar, your CRM, your booking tool: keep it. This tour picks up the moment a booked function becomes a kitchen problem: what’s on the menu, what has to arrive, and what has to go out the door correctly. Everything from here happens in Tray ERP.
Function
—
The dock
Every delivery starts with a scan, not a sticky note.
A delivery arrives for Saturday’s wedding. Receiving with QC at intake captures the lot number, the supplier, the PO, and who signed for it. That happens the moment the case hits the dock, not whenever someone gets around to writing it down. No more lost lot numbers because someone forgot to log them.
For function
—
The allergy question
A guest asks: is this safe for me? The answer comes from the recipe, not someone’s memory.
Every product carries its declared allergens. Every recipe rolls them up automatically, including allergens that arrive hidden inside a sub-recipe, like an aioli made ahead of time. Pick a dish below and see exactly where each allergen comes from.
The prep table
Sub-recipes carry their own lot, start to finish.
A prep cook builds a sauce or a filling on Tuesday from several received lots. That sub-recipe becomes a lot of its own, so anything made from it on Saturday stays traceable. There is no gap between “raw ingredient” and “finished tray” for a recall, or an allergen, to slip through.
Sub-recipe
—
The cost of the plate
Know the true cost per portion before you quote the next function.
Recipes define ingredients, yield, and cost. A plate’s cost is calculated from what actually went into it, not a rough estimate on a napkin, so you know your margin on 60 covers before you send the quote.
Recipe cost
—
The phone call
One click. Full recall. Every function that was affected.
A supplier calls about a recalled ingredient. Instead of a day of digging through paper, one click traces it forward, through every sub-recipe and production run it touched, to every function it was served at. Respond to a supplier recall in minutes, not days.
—
—
What we’re building next
These screens don’t exist yet. We want to build them with you.
Everything above ships today. What follows is not built: no database, no screens, nothing you can click. It’s the short list of catering-specific tools we think matter most, and we’d rather build them against a real kitchen’s events than guess in a vacuum.