Catering Execution Standards

Pre-Event Standards

Every catering event begins with a Pre-Invoice Audit (Prompt Vault v1.1):

• Event date, time, and location confirmed in writing
• Guest count confirmed
• Menu confirmed — proteins, sides, quantities
• Package name and price confirmed
• Deposit received (required before any prep begins)
• Equipment and staffing requirements confirmed
• Delivery or setup logistics confirmed

No catering event proceeds without a signed/confirmed invoice and deposit. No exceptions.

Catering Prep Checklist

48 hours before event:

• Shopping list generated from confirmed menu and guest count
• All ingredients purchased and inventory confirmed
• Marination and injection of proteins begun (overnight preferred)

Day before event:

• Proteins rubbed and refrigerated
• Dry sides prepared and stored (coleslaw base, etc.)
• All equipment confirmed and loaded or staged

Day of event:

• Proteins on smoker at least 12 hours before service time
• Hot sides produced and staged in holding equipment
• All food transported in covered, temperature-safe containers
• Serving equipment and setup materials confirmed

On-Site Standards

• Setup completed minimum 30 minutes before service begins
• All food at proper serving temperature before guests arrive
• Staff in clean GOD-WIN BBQ attire
• Service area clean, organized, and professionally presented
• Any food running low communicated to the event contact proactively

Post-Event Close

• All food safely stored or discarded — no food left in open containers
• All GOD-WIN BBQ equipment collected and inventoried
• Invoice confirmed paid or outstanding balance documented
• Customer feedback collected if possible
• Event documented in catering log: date, guest count, menu, revenue, notes

Related live system: Catering Pipeline database (Notion). Catering quote workflow and package pricing live in Notion and are owner-approval-gated.