How Groovin' Gourmets Streamlines Catering Workflows with Curate

When event work gets busy, catering teams need more than a polished proposal. They need the details behind that proposal to keep moving with the event.

In this webinar replay, Shannon O’Neil from Curate talks with Casey Harris, Director of Catering at Groovin’ Gourmets, about how her team uses Curate to connect proposals, menus, rentals, production documents, invoices, and team handoffs.

Casey has worked across multiple catering businesses and software systems, including legacy tools that made her feel like she was spending more time maintaining the system than doing her real job. Her perspective is practical: software should help the team move faster, communicate clearly, and reduce the guesswork that shows up once an event leaves sales and moves into production.

Watch the webinar replay

The conversation includes a live walkthrough of Casey’s Curate setup, including proposal templates, order screens, client portals, notes, production documents, and invoice workflows.

What Casey covered

Proposal templates that still feel personal

Groovin’ Gourmets uses templates as a starting point, not a substitute for thoughtful planning. Casey shows how her team can begin with a dependable proposal structure, then adjust menus, packages, quantities, and event details around the client’s needs.

That foundation helps the team build proposals faster while keeping the client-facing experience polished and specific.

One place for menus, rentals, and pricing

Casey walks through how Curate helps her team pull in menu items, rental equipment, packages, and pricing without rebuilding the event from scratch each time.

For catering teams managing frequent revisions, this matters. A proposal change can affect food, beverage, rentals, labor, invoices, and production. Keeping those pieces connected helps the team avoid duplicated work and outdated documents.

Notes that travel with the event

During walkthroughs and client conversations, small details can become critical later. Casey shares how her team uses notes in Curate to capture operational details, flag important information, and keep context visible for the people who need it.

That includes details like allergens, service notes, setup requirements, and reminders for production teams.

Production documents for each team

The replay also shows how Groovin’ Gourmets uses production documents for different departments, including kitchen, beverage, warehouse, and on-site teams.

Instead of asking each department to interpret a full proposal, Curate helps the team create focused documents with the details each group needs to execute the event.

Client portal, invoices, and final payments

Casey and Shannon also cover how clients can use the portal to review information, access invoices, and handle final payments.

For event teams, that creates a clearer bridge between the client experience and the operational work happening behind the scenes.

A practical look at catering operations

One of Casey’s clearest themes is that Curate helped her get back to the work she was actually hired to do.

Instead of fighting formatting, managing disconnected documents, or becoming internal tech support, her team can use a shared system to create proposals, prepare events, and hand off details with more confidence.

For catering teams evaluating their own workflow, the replay is a useful look at what changes when event information stays connected from inquiry through execution.