Restaurants usually connect three workflows to the website: reservations through a booking provider, pickup ordering through an ordering provider, and catering or private events through an inquiry form. Link to providers rather than building custom systems, and make each button clearly labeled. For catering, collect the date, headcount, budget and service style so you can quote without three rounds of emails.
Private event inquiry fields
| Field | Use |
|---|---|
| Date and time | Availability |
| Guest count | Room and minimum |
| Occasion | Menu suggestions |
| Budget per person | Package to propose |
| Contact | Follow-up |
Avoid lost orders
- Test the ordering link weekly
- State pickup hours if they differ from dining hours
- Show the catering lead time on the form
- Send a confirmation email for every inquiry
Holiday rush planning
Before holidays, set order cutoffs, cap catering slots per day, and publish pickup windows on the website. Pause online ordering if the kitchen is overwhelmed rather than letting wait times balloon. A short banner on the home page explaining holiday hours and cutoffs prevents many calls and complaints.
Who handles each step and how fast
| Step | Who | Target time |
|---|---|---|
| Online order received | Kitchen printer or tablet | Instant |
| Pickup ready | Expo or counter | Quoted time |
| Catering inquiry | Manager | Same day |
| Quote and deposit | Manager | Within a day |
| Final headcount | Client | Stated deadline |
| Event delivery | Catering lead | On time |
| Follow-up | Manager | Next day |
Catering inquiry checklist
- Date and time
- Guest count
- Service style (drop-off, buffet, staffed)
- Menu preferences and dietary needs
- Location and access
- Budget
- Contact details
Worked example: an office lunch
An office manager requests lunch for forty. Elena replies the same day with two menu options, per-person price, delivery fee and deposit terms. After approval, she confirms the final count three days before, delivers on time with labeled dishes and serving utensils, and sends a thank-you with a reorder link.
Mistakes
- Unconfirmed headcounts
- No deposit policy
- Unlabeled catering dishes
Running online orders smoothly
Online orders fail when the kitchen is surprised. Set realistic prep times in the ordering system, pause ordering during rushes, and make sure the printer or tablet sounds loud enough to hear over the line. Label each bag with the guest's name, double-check items before handoff, and keep a pickup shelf near the door. For delivery platforms, keep menus and prices in sync with the website and remove items that run out. Review order ratings weekly to fix recurring problems like missing sauces or cold fries.
One more thing to know
Catering follow-up matters: thank the client the next day, ask for feedback and a review, and offer a reorder link for their next event. Many catering clients book again within months when the first order went smoothly.
Workflow
- Ordering link or embedded ordering from your POS
- Reservation link or call button
- Catering request form
- Gift card link if offered
Free tools
Common questions
Should I build my own ordering system?
Usually no. Link to the provider you use so orders flow into your kitchen.
How much notice for catering?
State it on the form, for example 48 hours for trays.
Can guests book private events online?
They can request them online; confirm with a deposit after you review.
Put your menu and schedule in one easy-to-share place
A simple website gives customers your current menu, where you are parked this week and a way to book catering, all from one link.
See food-truck websites