Catering work often begins before a sale exists. Menulyn supports quotations and banquet ingredient planning so teams can estimate what an event requires, prepare stock and purchasing, then carry the commercial workflow through to invoicing, payments and eTIMS.
A banquet for 200 guests can create ingredient, purchasing and accountability problems if the quote is disconnected from operational planning. Menulyn helps connect the commercial request to ingredients, stock and the final financial record.
The features below are selected from Menulyn's implemented restaurant and hospitality capability set.
Create structured customer quotations before confirming a catering or banquet order.
Associate menu requirements with ingredient needs so the kitchen and purchasing teams can prepare.
Use recipe information to understand ingredient requirements and food cost.
Convert identified needs into supplier purchasing and receiving workflows.
Track stock movements, counts and wastage before and after events.
Apply controlled approval workflows where discounts or complimentary components require authorization.
Use the Services capability for bookable service operations where required. Business+.
Complete the commercial cycle with billing, payment records and tax workflows.
Menulyn is designed around connected operational records, not isolated feature screens.
Customer request → quotation → menu/ingredient requirements
Ingredient requirement → purchase order → goods receiving
Stock/recipes → preparation/service → wastage/remaining stock
Approved quote/order → invoice/payment → eTIMS record
Core quotation, recipe, inventory and banquet-planning workflows are available in the restaurant platform. Business+ is recommended when you also need the Services booking capability.
Yes. Quotations are part of the sales workflow and can be used before the final billing stage.
Yes. Banquet ingredient planning connects event/menu requirements to the ingredients needed for preparation.
Yes. Menulyn includes suppliers, purchase orders, goods receiving and inventory workflows that can support event procurement.
Follow a large event from quotation through guest-count requirements, ingredient planning, procurement, stock processing and final billing.
Start a trial, configure your menu and operations, and evaluate the workflows that matter to your team.