I have built Design Engines that automatically work out all those counts, sizes, shapes of tables, chairs, linens, flatware, china, and alcohol needs and take the drudgery of counting, re-counting, matching and mixing out of being a caterer in the off-premise world of multiople options and the on premise world of predictability.

 —  the numbers of seating and service tables needed for off-premise and on-premise catering jobs:

> based on the kind of service style
> based on your own design preferences
> based on the guest count

— the numbers and varieties of chairs needed off premise and on premise catering jobs.

— the kinds of linens and sizes needed for the tables off-premise and on-premise catering jobs

— the accents and overlays wanted for the above off premise and on premise catering jobs

> based on three predetermined levels of finish

> the mix of linens coming from

1) your own warehouse
2) a regular supplier
3) your specialty supplier

— order sheets to all the suppliers as well as your own warehouse for off-premise and on-premise catering jobs.

— plates, glasses, and flatware combinations based on for off premise and on premise catering jobs:

> service style

> event type

> courses chosen

> guest count

> levels/ and types of china/flatware that you use

> predetermined combinations of your own equipment and rental equipment

— order sheets for flatware and china to your primary supplier and/or your own warehouse for off-premise and on-premise catering jobs.

— alcohol needs/expectations and estimates based on your specifications for off premise and on premise catering jobs:

> open cost to be billed

> client purchases own with your purchase guidelines (automated for you!)

> general estimate of usage (automated)

> per drink estimate

> per bottle estimate

> set per person fees for different quality levels

> % add-ons for fees, service, pick-up, corkage, etc.