From client brief to service-ready event.
Turn an enquiry into a costed BEO, guest menus and an allergen matrix—then find suitable replacement dishes for every dietary guest from your own verified recipes, ready for chef review and sign-off.
The Event Planner takes an event from enquiry to a costed BEO, guest menus and an allergen matrix. Add the guest count, date, menu and dietary requirements once. Havenue checks every dish against verified ingredients, finds suitable replacement dishes for each dietary guest from your own recipes, and keeps cost per head and GP% visible. Your chef reviews the choices and signs off before service.
The problem this solves
Dietary planning is the part of an event most teams dread: cross-referencing guest needs against the menu by hand, building per-guest plates, and double-checking everything before the kitchen sees it. Havenue does the cross-checking and lets the chef focus on the cooking.
How it works
- Set the brief: Head-count, date, menus, and guest dietary needs in one screen.
- Validate before you run: Pre-checks flag missing portion standards, unresolved rules, or dietary counts that don't match the guest-count.
- Run the planner: Havenue applies the standard 14 allergens (and much more) and your dietary list, including compound dietaries like Gluten Free & Vegan.
- Review and export: Chef Review Notes explain every choice in simple language. Generate the BEO (Banqueting Event Order) and per-guest menus, and export to PDF or DOCX.
What you get
- Deterministic by design: Same inputs, same answer, every time. No guesswork, no surprises on the pass.
- Compound dietaries handled: Vegan, vegetarian, pescatarian, halal, kosher, and intolerances; combined exactly once and counted accurately.
- Chef Review Notes: Simple explanation of what was checked, what was chosen, and what still needs attention.
- Connected to the event pack: The BEO, Guest Menus and Allergen Matrix all generate from the same event, export as PDF or DOCX, and keep a full version history.
Who this is for
- Event Manager
- Executive Chef
- F&B Director
Havenue · Markdown version of this page · llms.txt