Catering AI Intake and Quote System — example input brief

Purpose: build a catering inquiry intake, routing, kitchen capacity review and quote workspace.
This is a tutorial input brief, not a complete data export or production dataset.
Project: https://43d1322f83a74a478dde2f5dd857c992.prod.enter.pro/

Input tables: Customers; Inquiries; Kitchens; Service Areas; Packages; Menu Items; Requirement Versions; Kitchen Reviews; Quotes; Activity; Users.
Inquiry fields: inquiry_id, customer, event_type, event_date, start_time, guest_count, budget, venue, address, delivery_or_pickup, menu_preferences, dietary_needs, allergen_concerns, contact, status, assigned_sales, assigned_kitchen.
Rules: quote readiness lists required fields still missing; package total = price_per_guest x guest_count + add-ons - discount; check package minimum guests, service area, lead time and prep load. Never invent dietary splits, allergen details, prices or capacity.
Workflow: customer inquiry -> missing information follow-up -> routing to nearest kitchen and sales owner -> kitchen capacity decision -> confirmed requirements -> quote from approved packages -> send.
Roles: Customer, Sales Coordinator, Kitchen Manager. Sales confirmation and kitchen review are independent; both must be current before a quote is sent.

Observed example, 2026-10-12: Alex Morgan, executive luncheon, 36 guests, Sep 11, 2026 at 10:00, pickup at Pearl District Loft, Portland, OR; budget $1,532; vegetarian and gluten-free needs and a tree-nut allergy. Readiness 88%, status New. Routed to Pearl District Kitchen (Grace Hall) and Olivia Reed. Capacity review: lead time flagged too short, prep load 36 / 320, approved by the kitchen manager. Sales requirements not recorded; Executive Lunch at $32/guest = $1,152, and the quote cannot be sent until requirements are confirmed and the kitchen gate clears.
If additional demo data is needed, generate clearly labelled synthetic records with consistent IDs and dates.