Catering Menu & Proposal Builder
Design Event Menus, Calculate Costs, Generate Catering Proposals
What You Can Do
You can design complete event menus, calculate accurate food costs with yield percentages, accommodate any dietary requirement, and generate professional proposals to send directly to clients. The skill handles guest count scaling, helps you understand profitability per plate, and produces catering timelines to keep kitchen operations organized.
Features
Create appetizers, entrées, sides, and desserts with ingredient lists for each course
Compute ingredient costs with waste factors and yield percentages for accurate plate pricing
Filter menus for vegan, vegetarian, gluten-free, kosher, halal, and allergen-free options
Format menus, pricing, and terms into polished client proposals with your branding
Adjust ingredient quantities automatically when client headcount changes before the event
Generate day-of and week-prior prep schedules with station assignments and timing dependencies
Include calorie counts, allergen warnings, and ingredient sourcing for transparency
Build tiered proposal options (budget, standard, premium) with different menus and price points
Example Output
Example Menu Proposal
Garden Gala for 75 Guests
Passed Hors d'oeuvres (30 min service)
- Brie & fig phyllo cups
- Smoked salmon crostini
- Vegetable spring rolls (GF, V option)
Plated Entrée Course
- Herb-roasted chicken breast with pan jus (Primary)
- Pan-seared salmon fillet (Pescatarian)
- Mushroom & herb risotto (Vegan)
Cost Breakdown Per Plate
- Appetizers: $3.50
- Plated course: $8.25
- Dessert: $2.10
- Service supplies: $1.15
- Total per plate: $15.00
- Event total (75 pax): $1,125
Dietary Accommodations
- 8 vegan plates
- 6 gluten-free plates
- 3 nut-free plates
What's Included
- SKILL.md: Complete catering menu builder workflow
- Menu templates: Seasonal menus, themed events, cuisine styles
- Cost calculation worksheet: Ingredient pricing tracker and yield reference guide
- Proposal template: Professional client-ready proposal layout
- Dietary requirement checklist: Common allergies and accommodations
- Kitchen timeline template: Prep schedule with station assignments
- Portion guide: Standard serving sizes by dish type
Who It's For
- Catering business owners building client proposals
- Event planners coordinating menus and budgets
- Private chefs managing multiple client events
- Restaurant managers launching catering divisions
- Nonprofit/institution event coordinators planning fundraisers
Best For
- Designing complete menus for weddings, corporate events, and private dinners
- Calculating food costs and profitability per plate
- Managing dietary restrictions and allergen requirements
- Creating professional proposals and quotes for clients
- Planning prep schedules and kitchen timelines for event weeks
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