Brides email at midnight and corporate planners call between meetings — and every one of them is pricing three caterers. Scarlett takes the inquiry whenever it lands: date, headcount, venue, dietary notes, budget signals, all captured, plus a tasting on your calendar before the competition opens their voicemail. She's on the demo line now — call as a planner in a hurry.
Answering now · pitch her your imaginary wedding
Catering's cruelest scheduling joke: inquiry calls peak exactly when you can't take them — Friday evenings, Saturday service, the depths of wedding season when May through October books solid. The couple who called during your reception load-in didn't wait; they tasted with the caterer who picked up. And the proposal you sent Tuesday dies quietly without the follow-up call nobody had time to make.
Scarlett answers during service, qualifies the event, and keeps proposals warm until they're signed.
What Scarlett Does
Date, guest count, venue and whether it has a kitchen, service style, cuisine direction, allergies and dietary requirements — every inquiry arrives as a quotable brief instead of 'someone called about a wedding.'
Tastings close catering deals, so Scarlett drives toward one: she offers your open tasting slots on the first call and confirms by text, turning a curious caller into a couple sitting at your table with forks.
She checks the requested date against your calendar, has the budget conversation tactfully, and confirms headcount minimums — so tastings and site visits go to events you'd actually take, and the 30-person backyard party on your busiest Saturday gets a graceful redirect.
Follow-up is where catering revenue leaks. Scarlett rings back on outstanding proposals, fields the 'can we swap the chicken' questions, notes change requests, and flags the ones ready to sign.
Built for Catering
Wedding, corporate, social, and drop-off catering — solo chefs to full-service operations.
FAQ
She's the salesperson-on-phone you can't spare during service: taking event inquiries in full detail, screening for date and budget fit, booking tastings, and following up on open proposals. The kitchen keeps cooking; the pipeline keeps filling.
Everything your quote needs: event date and time, guest count, venue and its kitchen situation, service style, cuisine preferences, dietary restrictions and allergies, and how the caller found you. You call back ready to talk menus, not to re-interview them.
That's the season she earns her keep. May-through-October Saturdays mean your whole team is on-site while next year's couples are calling — she catches every one, checks the requested date against what you have open, and books tastings for the fits.
We integrate with the tools running your back office — Total Party Planner, Curate, HoneyBook, or a spreadsheet and a shared calendar. Inquiries become leads in your system, tastings land on the calendar, and proposal follow-ups get logged.
Go ahead — (720) 770-2664. Invent a 150-guest October wedding at a barn venue with two vegan cousins and a nut allergy, and see how much of it she's captured by the end of the call.
Scoped to your operation: inquiry volume, how much qualifying you want automated, which software we connect, whether proposal follow-up is included. It's a project quote, not a monthly seat fee — see the linked pricing guide for ranges.
Invent an event and call her with it — a headcount, a venue, an awkward budget. If the brief she builds would make quoting easy, she's earned a spot on your line.