How to Set Up a Pre-Order Event in Creventa

Start by creating a new event inside your Creventa dashboard. Add the event name, date, time, venue/space, and any key details such as the organiser's contact information or booking reference.

You can also define the expected number of guests, event type (e.g., private dining, corporate, wedding), and any internal notes your team needs. Once saved, you'll have a central place where all booking information, pre-orders and payments are stored and updated in real time.

Next, upload or build your event menu. Creventa allows you to create multi-course menus with dish descriptions, allergen information, upsells and optional enhancements.

You can add pricing for paid upgrades, set maximum selections per guest, and reorder or edit items at any time. Menus can be fully customised for seasonal events, themed dinners and group dining packages, giving guests a clear, easy-to-read selection process.

Once your event and menu are ready, simply switch on the pre-orders feature. This allows guests to submit their food and drink choices online.

You can set submission deadlines, choose whether reminders are automatic, and decide if guests can edit their choices later. With pre-orders enabled, Creventa handles the entire collection process for you.

Each event automatically generates a unique guest link. Share this with the organiser or send directly to guests via email.

Guests click the link, view the menu, select their options, add allergen information and submit in less than a minute. No downloads, no logins, and no back-and-forth emails.

As guests respond, your dashboard updates instantly. You'll see who has submitted, who is still pending, and any allergens or special requirements captured.

Automated reminders ensure you no longer need to chase responses manually. You can also view breakdowns by course, table, or group.

When the deadline closes, simply export your kitchen reports, allergen summaries, host lists or seating-linked sheets. Everything is structured, accurate and ready for service.

Chefs get exactly what they need, front-of-house teams stay organised, and last-minute changes are easy to manage.