SOPs generated this week — restaurant owners, HVAC shops, gym managers, landscapers

One-time · $49 · PDF in your inbox within minutes

Every event is a different crew. Same standard every time.

Describe your event setup procedure, service standard, or day-of breakdown process. We format it into a written SOP your team follows at every event — so your quality doesn't depend on who shows up that day.

Works for any physical or operational process. Talk through it or type it out — we turn it into a professional PDF.

Example output

SOP · PDF · catering company

Event Execution Procedure — Catering Company

  1. 1.Event brief review 24 hours before: confirm guest count, menu, dietary restrictions, timeline, venue contact, and load-in access. Any detail that's wrong at this stage doubles the cost to fix it on-site.
  2. 2.Day-of load-out checklist before the truck leaves: every item on the BEO confirmed packed, hot holding equipment preheated, cold holding at temp, serving utensils and backup supplies accounted for.
  3. 3.Venue arrival: introduce yourself to the on-site coordinator, confirm power access and kitchen use, walk the service area for table placement and traffic flow before unloading.
  4. 4.Food safety temperature log: document holding temps at load-out, on arrival, and at service start. Hot food must hit service above 140°F. Cold food must arrive below 40°F. Log every reading.
  5. 5.Service execution: staff assigned to stations before guests arrive. No station left unattended during service. Any menu item that runs low gets flagged to the lead — not improvised.
  6. 6.Breakdown sequence: food secured and logged for disposal or return first, then equipment cleaned and packed, then linens, then venue walk-through with coordinator before departure. Never leave a venue without a sign-off.

Your SOP will be formatted like this — written in your words, specific to your business.

Operator Plan

$99 / month

New hire every quarter. Seasonal staff each spring. Stop re-explaining from scratch every time someone leaves.

  • ✓ Unlimited SOP generation
  • ✓ Opening, closing, onboarding, service calls, equipment operation
  • ✓ PDF emailed immediately — ready to print and post by the station
  • ✓ Break even at 3 SOPs — everything after is free

More industries

RestaurantsHVACCleaningGymsLandscapingConstruction

How to Create an SOP for Your Catering Company

Catering SOPs are event execution insurance. The procedures that carry the most weight: 24-hour event brief review (catch discrepancies before the truck leaves), day-of load-out checklist (nothing forgotten), food safety temperature logging (the procedure that keeps your license), service station assignment (no improvising during service), and breakdown sign-off with venue coordinator (no post-event dispute). For catering companies using part-time or event-specific staff, written SOPs are the mechanism that allows you to brief a new server in 10 minutes and get consistent execution — not a different version of your service standard depending on who leads the event.

Common Catering Company processes that need SOPs

  • →Pre-event brief review and confirmation procedure
  • →Day-of load-out checklist — equipment through supplies
  • →Food safety temperature logging procedure
  • →Venue arrival and setup sequence
  • →Service station assignment and coverage procedure
  • →Food handling and dietary restriction protocol
  • →Event breakdown and venue sign-off procedure
  • →New staff event briefing and role assignment

Why Catering Company operators need documented SOPs

Catering businesses fail in two ways at events: food safety violations (temperature logs are your regulatory paper trail) and service inconsistency (a client who booked because of one event gets a different experience at the next). Written procedures for both protect your reputation and your license. For catering companies growing from owner-operated to multi-event operations, SOPs are what allow you to run two events the same weekend without being at both.

Pro tip

Write your food safety temperature log procedure first. It is the procedure that determines whether a foodborne illness incident is a business-ending event or a documented, defensible one. Health department inspections at catering events are increasingly common. A written temperature logging procedure, executed consistently, is the difference between a citation and a clean inspection.