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 — 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 — 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.