Every caterer has a version of this story: the planner forwards a PDF of guest dietaries three days before load-in. Half the emails say “gluten free-ish.” Someone’s nut allergy is buried in a reply-all. The station signs still list pecan brittle.
Email is a terrible source of truth for allergens.
What kitchen ops actually need
- Counts by severity (critical vs preference)
- Dish-level tags that match the service menu
- Station signs you can print without opening Word
- Staffing that matches cocktail hour vs dinner
If those live in four tools, someone will plate the wrong tray.
Keep dietaries next to the menu
Replyva’s caterer workspace treats dietary tags, interactive menus, tasting notes, station sign print layouts, and service staffing as one ops surface—linked to the same event the planner is already on.
Start at Replyva for caterers.
A 20-minute cleanup
1. Pull the last wedding’s allergy list into one board 2. Tag each menu item with GF / nut / vegan alts 3. Generate station signs from those tags—not a separate doc 4. Check cocktail tray staffing against the same sheet
Soft next step
Try free for 30 days on a real tasting or small event before peak season.
