Know which plated dinner leads are worth your consultation time
Ask couples and planners about guest count, event timing, and venue kitchen access before you commit staff and a date. Venue layout photos and dietary details land in your CRM already scored.
The exact intake your plated dinner catering leads complete
This is the real 7-question guided intake for Plated Dinner Catering — the same flow your customers finish before you ever pick up the phone.
What a qualified plated dinner catering lead should tell you
Formal, seated meal service with waitstaff plating and delivering courses to guests at their tables, most common for weddings and formal corporate or private events.
- Event This Catering
- About How Many Guests
- Event Scheduled Take Place
- Venue Event Already Confirmed
- Venue Have Kitchen Or
- Any Guests Have Dietary
- Person Authorized Approve Catering
The questions your team needs answered
Every plated dinner catering intake asks these — and why each one matters.
| Question | Why it matters |
|---|---|
| What type of event is this catering for? | Segments the lead so you can route, price, and prioritize it correctly. |
| About how many guests need to be served? | Guest count in the 25 to 150 range scores highest because it matches the volume most plated dinner operations are staffed and priced to serve well. |
| When is your event scheduled to take place? | Events happening within 1 to 3 months carry the highest timing weight, since that window is close enough to be real but still leaves room to plan staffing and menus. |
| Is the venue for your event already confirmed? | A confirmed venue answers a key logistics unknown and scores higher than an unconfirmed venue, which could still fall through before booking. |
| Does the venue have a kitchen or cooking facilities available for caterers? | Kitchen access directly affects what equipment and prep your team needs to bring, so this answer shapes the operational plan before the consultation even happens. |
| Do any guests have dietary restrictions that must be accommodated? | Knowing about dietary restrictions early lets your kitchen team prepare menu accommodations instead of discovering them during the consultation. |
| Are you the person authorized to approve the catering contract and budget? | This is the highest-weighted yes/no question in the catalog, because an inquiry from someone who can't approve the contract needs a different follow-up path than one from the actual decision-maker. |
How Cliont scores plated dinner catering leads
Every answer is weighted automatically — no manual review required.
Value signals
- Under 25
- 25 to 75
- 76 to 150
- Over 150
- Within 1 month
- 1 to 3 months
See the lead your team receives
Plated Dinner Catering Lead
From first click to qualified lead
Follow hosts and planners through one smooth, guided flow.
They land & meet you
Your video greeting plays instantly — a real face instead of a blank form.
They explain the event
Smart questions adapt to their event and capture the full scope.
They add inspiration
Inspiration photos and event details come attached, so you can quote fast.
You get a ready lead
Scored and qualified — waiting for you to win it.
Built for plated dinner catering workflows
| Cliont capability | Plated Dinner Catering application |
|---|---|
| Conditional branching | The venue kitchen facilities question routes differently depending on the answer, so a 'no facilities available' response can prompt follow-up on equipment needs before the consultation. |
| Weighted lead scoring | Guest count and event timing answers carry explicit weights, so a 100-guest wedding booked in 6 weeks automatically outranks a 15-guest corporate lunch with no date set. |
| Decision-maker flagging | The contract and budget authorization question is weighted heavily, giving your team an early signal on whether the person quoting can actually sign. |
| Structured field delivery to CRM | Dietary restriction and venue confirmation answers arrive as discrete fields in your CRM record instead of buried in a message, so your chef and event lead can act without re-asking. |
Common plated dinner catering lead scenarios
Wedding, 100 guests, date confirmed
A couple with a venue already booked 76 to 150 guests and an event 1 to 3 months out lands in the high-value range on guest count and timing alone.
Corporate inquiry, date not set
A planner exploring options for under 25 guests with no date selected yet still gets logged, but scores lower on timing than a locked-in event.
Inquiry from a non-decision-maker
Someone requesting a quote who answers no to being authorized to approve the contract and budget gets flagged so you know to confirm the real buyer before quoting.
Fundraiser with no venue kitchen
A nonprofit event at a space with no cooking facilities available signals extra prep and equipment logistics your team needs to plan around before the consultation.
Large private party booked fast
Over 150 guests with an event within 1 month combines a high guest-count weight with a high timing weight, pushing the lead to the top of your queue.
Connect Cliont to your workflow
Send leads
HubSpot, HighLevel, Salesforce, JobNimbus
Book events
Google Calendar, Outlook Calendar, Calendly
Notify your team
Email, SMS, Slack
Automate follow-up
Zapier, Webhooks, API
Simple, transparent pricing
Choose the plan that works for your business.
Professional
Unlimited intake forms and leads for your growing business.
- Unlimited intake forms
- Custom video greetings
- AI-powered voice bot
- English + Spanish support
- Automatic lead scoring
- Digital estimates & e-signatures
- Photo, video & file upload
- Advanced analytics dashboard
Pay Per Lead
Only pay when you receive a qualified lead.
- Unlimited intake forms
- Custom video greetings
- AI-powered voice bot
- English + Spanish support
- Automatic lead scoring
- Digital estimates & e-signatures
- Photo, video & file upload
- Charged only for submitted leads
More catering intake templates
Plated Dinner Catering lead-intake FAQs
How does the intake handle venues without a kitchen?
The intake asks whether the venue has full kitchen access, limited prep space only, no facilities, or if the couple or planner isn't sure yet. That answer travels with the lead so your team knows the logistics before scheduling a consultation.
Will I know upfront if a guest has dietary restrictions?
Yes. The intake includes a direct yes/no question on dietary restrictions, so you can plan menu conversations and flag any inquiries that need chef input before the consultation.
How does the intake flag whether the inquiry can actually approve a contract?
One question asks directly if the person filling out the form is authorized to approve the catering contract and budget, which carries meaningful weight in the score so unauthorized inquiries don't get treated the same as decision-makers.
Does the intake separate weddings from corporate or private events?
Yes, the first question captures event type across wedding, corporate, private party, nonprofit or fundraiser, and other, so a plated dinner inquiry doesn't get treated the same as a lead better suited to Wedding Catering or Corporate Catering.
What happens if the couple or planner hasn't picked a date yet?
Date not set yet is a valid answer on the timing question, but it scores lower than a confirmed date within 1 to 3 months, so you can still see the lead without treating it as urgent.
How is guest count used in the lead score?
Guest count is weighted by range, with 25 to 150 guests scoring highest since that's the sweet spot for most plated dinner service, while under 25 or over 150 score somewhat lower.
Turn plated dinner catering visitors into qualified events
Give every plated dinner catering visitor a guided intake instead of a dead contact form — and get a scored, qualified lead before you reply with a quote.