Yes. The bot captures venue type - your space, client space, outdoor, third-party venue - and adjusts pricing and logistics questions accordingly. Off-premise requires different staffing and rental decisions than on-premise, and the bot prompts for the variables that matter: power access, water access, catering kitchen, parking for the truck. Sales arrives at the call already knowing the logistics constraints.

Yes. The bot captures vegetarian, vegan, gluten-free, kosher, halal, allergies, and any other restrictions you list - and labels them clearly in the brief. It also asks the follow-up: 'are these strict or preferences,' which matters for kitchen segregation. Kosher catering for a strictly observant guest list is a different prep flow than 'a couple of guests prefer kosher,' and the bot makes that distinction.

If those are published, yes. Most caterers prefer 'plus 20% service charge and tax' so the bot mirrors that language and adds the line to every quote. If service charge varies by event type or staffing level, the bot uses the right rate per inquiry. Hidden total surprises are bad for catering sales; the bot keeps the total transparent from the start.

It hands off to your inquiry form or CRM with the brief details - guest count, date, service style, venue, dietary - pre-filled where the platform supports URL parameters. Total Party Planner, Caterease, Honeybook, and most catering CRMs support URL parameters for inbound inquiries. The lead lands in your CRM with the brief attached.

Yes. If you have a 50-guest minimum or $5,000 floor, the bot acknowledges the inquiry and explains the minimum so undersized inquiries self-select out. The bot is polite and explains why the minimum exists - kitchen turnover, staffing, profitability - so the visitor leaves with understanding rather than frustration. Some go book a smaller caterer; others scale up the event.

If you publish nonprofit pricing or discounts, the bot quotes them. Otherwise it routes those inquiries to your team for custom pricing. Nonprofit work often involves different tax treatment, donor-recognition meal options, or in-kind contribution structures that need a sales conversation. The bot recognizes the inquiry type and routes appropriately.

If you publish seasonal menus or a 'what's in season' guide, the bot pulls from it. A December holiday party gets winter menu suggestions - braised short rib, butternut squash risotto, mulled wine reception - while a June outdoor wedding gets seasonal options that hold up in heat. Seasonal recommendations make the bot feel like a chef-in-the-loop, not a quote machine.

If your bar packages are published with per-person rates - beer and wine, full bar, premium spirits - the bot quotes them as add-ons to the food package. Bar minimums, bartender staffing ratios, and corkage policies all come from your published content. Many corporate events are food-plus-bar packages, and the bot can quote both in the same conversation if your site supports it.