Current state - We now spend a lot of time extracting information one BEO at a time from Perfect Venue and going analog from there - bringing info over to spreadsheets, handwritten notes, Sharpie scribbles on tape and post-its for kitchen production through event load out.

For starters, a report that was a total pull of all menu items and quantities sold by date (i.e. in total for the upcoming week by week and day) and by event (name, guest count and date), would provide a lot of the information necessary to manually more easily do the rest.

This report/information could be used to drive weekly BEO meetings, as opposed to walking through one event BEO at a time.

A feature to print some of the same info. as Avery labels (i.e. Jones - Penne Marinara - 25ppl - 7/4/25) would also be super helpful for off-site caterers and large venues.

Longer term, if that same information was complimented with more customer-provided information (i.e. ingredients/portion/serving per guest, equipment needed per event and guest, etc…), it could be used to produce all of the other tools needed digitally and printed for running events - prep/production lists for the kitchen, shopping lists and other tools for BOH through event load out (i.e. equipment pull lists).