01
The inquiry
A call comes in about a party. The date, the headcount, the phone number — written down once, never re-asked. If the caller has booked with you before, the front desk sees it while the phone is still ringing.
AIOA for catering halls & event venues
Every party has a booking sheet.
Now the booking sheet has a memory.
AIOA runs a hall’s office the way your best banquet manager runs it — inquiry to contract to menu to day-of — without the binder, the sticky notes, or the 9pm “did anyone call them back?” It is a small box that lives in your office, works without internet, and was built inside a working club that runs weddings, corporate parties, and a full summer season.
Inquiry to day-of
One thread for every event, from the first call to the last plate.
02
The contract
Price per person, guaranteed minimum, gratuity, add-ons — recorded in one place. The payment schedule is computed for you: deposit, the 75% milestone, the final-count deadline. Your accounting system keeps the books; AIOA keeps the office from losing the thread.
03
The menu
Your menu, your recipes, your portions — entered by your people, never invented by software. Each dish carries its ingredients and cost, so every event shows its food cost while there is still time to adjust.
04
The paperwork
One click prints the proposal with signature lines, the banquet event order with the allergen block up top, the kitchen prep sheet scaled to the final count, and a shopping list combined across the week's events.
05
The day of
The day-of sheet has everything on one page: contract terms, payments to date, staffing counts and call time, the menu by course, the notes. Print it, or prop a tablet in the kitchen.
06
The follow-through
AIOA runs the checks a great banquet manager runs in their head: final counts coming due, deposits not yet in, tastings not yet scheduled, two parties booked into the same room. Each one lands on a review list for a person to handle — nothing is sent to a client without a person approving it.
The checks it runs
The things that slip are the things it watches.
Press one button and AIOA reads every upcoming event against its contract and its calendar. Anything off goes on a review list with plain words about what to do. A person decides; nothing reaches a client on its own.
- Final count due within the week — and nobody has called the client yet.
- Deposit not received on a booked date.
- The 75% payment milestone slipping past its date.
- A tasting window closing with nothing on the calendar.
- Headcount below the guaranteed minimum on the contract.
- Two events assigned to the same room on the same day.
For the owner
Saturday, visible on Wednesday.
The owner report shows the season at a glance: what is booked, what is owed, which events are missing a final count or a signed contract, and an estimated margin per event — revenue against your recipe costs and staffing. Planning numbers, in plain words, on one page.
What it will not do
Honest boundaries.
- It does not process payments — your accounting system keeps the books.
- It does not send anything to a client without a person approving it.
- It does not invent a menu item, a price, or an ingredient. Your people enter your menu.
- It does not need the internet to run your office.
Built in a working club.
Ready for your hall.
The first install runs today inside a private beach club on Long Island — weddings, corporate events, a member dining room, and a full summer season. Founding Pilot halls get the same system and a direct line to the people who built it.