Contract catering, from kitchen to delivery point.
A catering operation runs on repetition: the same planning cycle every week, the same production records every day, the same delivery routes every shift. The danger is not in the cooking — it is in what gets skipped when things are communicated by phone call and paper sheet. Tenderely BPM connects menu approval, daily production, delivery confirmation and event orders into one traceable flow, without code.
What does a catering operation repeat every week?
01
Menu planning and costing
Each week's menu is built from recipes with known portion costs. When a menu changes at the last minute, the cost calculation has to follow.
02
Menu approval
Nutritionist, operations manager or the client may all need to sign off before a menu is confirmed. An unapproved change that reaches the kitchen creates waste and disputes.
03
Daily production records
How many portions of each dish were prepared, by whom and in which kitchen. Without a written record, traceability in a food safety incident is impossible.
04
Delivery to service points
Meals travel to canteens, construction sites, schools or hospital wards. Each point expects the right quantities at the right time, and the delivery needs a signature.
05
Event and catering orders
One-off events require a separate flow: guest count, menu choice, service requirements and per-head pricing agreed before production begins.
06
Complaints and returns
A rejected delivery or a quality complaint needs to be logged against the original record, not lost in a text message, so the same problem does not repeat.
Where does this break down today?
The menu lives in a chat app
Menus shared over messaging apps get changed without anyone noticing. By the time the wrong version reaches the kitchen, it is too late to correct without waste.
Production records are on paper
Paper sheets are filled in, stacked in a folder and consulted only when something goes wrong. By then the detail has faded or the sheet has been misfiled.
Delivery confirmation is a phone call
The driver calls to say the food arrived. No signature, no timestamp, no portion count. When a client disputes what was delivered, there is nothing to show.
Event orders run separately
Event catering is organised in e-mails and spreadsheets that never connect to the weekly production plan, so kitchen capacity surprises appear only on the day.
What changes with Tenderely BPM
01
One confirmed menu per week
The proposed menu goes through an approval step before it is shared with the kitchen. Everyone works from the same confirmed version, and changes require a new approval.
02
Production is a structured daily record
Quantities, kitchen, responsible staff and time are captured in a consistent form. Because the data is structured, it is searchable and reportable, not buried in a folder.
03
Delivery is confirmed at the point
Staff at the delivery point confirm receipt from a phone. The timestamp and portion count attach to the delivery record automatically, giving both sides the same evidence.
04
Clients order events from outside
A public form lets a client submit an event order as a link, without needing an account. The order enters the same flow as internal production planning.
05
Approval steps enforce themselves
Conditional and parallel approval steps are configured without code in Tenderely BPM. A menu or event order that needs two sign-offs cannot skip to production until both are given.
06
Complaints close with a record
A complaint or rejected delivery is logged against the original production or delivery record. Patterns become visible on a dashboard instead of surfacing only when a client escalates.
FAQ
Can we manage multiple kitchens and delivery points in one system?
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Yes. Role-based access and unit-level permissions mean each kitchen sees its own production records, each delivery driver sees their own routes, and operations management sees everything. No kitchen needs to see another kitchen's data unless you want it to.
Can clients approve their own menus or event orders?
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Yes. A client can be connected as an external user who sees only the records relevant to their account, or you can send them a public form link that feeds into an approval flow. Either way the agreement is recorded automatically.
How does this help with food safety traceability?
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Every production record captures who prepared what, in which kitchen and when. Every delivery record captures what was sent, to whom and when it was confirmed received. Because every change is logged in the audit history, you have a traceable chain from menu to delivery point without maintaining a separate register.
Can we track portion costs against the weekly menu?
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Recipe cards with portion costing are part of the starting setup. Each menu item is built on a recipe record, so when ingredients change, the cost follows the same record rather than living in a separate spreadsheet.
What happens when a delivery is rejected or a complaint is raised?
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The complaint or return is logged as a step connected to the original delivery record. The person responsible receives a notification, the resolution is recorded as a follow-up step, and the closed complaint remains in the history of that delivery. Nothing is lost in a text thread.