Voice Agent Template for Caterer Websites

AnveVoice

Voice Agent Template for Caterer Websites

Ready-to-adapt AnveVoice setup for catering company websites: menu and headcount questions, allergen rules, quote-request forms and what to keep out.

Voice agent template: caterer website

People land on a caterer's website with a date, a headcount and a worry about food. They want to know whether you can cover their event, roughly what it costs per head, what you can cook for a mixed guest list, and how to get a proper quote. This template sets AnveVoice up to answer from your menus and policies and to start your quote-request form, while sending every allergen decision to your kitchen. Researched from the sources below on 2026-10-14.

At a glance

Best first goal: Turn browsing visitors into complete quote requests with date, headcount, venue and menu direction
Main risk to manage: Allergen and dietary promises; the agent must never guarantee a dish is safe for an allergy
Pages it needs: Menus, packages, per-head price guide, service areas, dietary and allergen policy, quote form, tasting information
Channel: Your website only; confirmations and menu tweaks stay with your event coordinator

Who visits this website and why

A couple planning a wedding who want sample menus, a ballpark per-head figure and to know whether tastings are offered.
An office manager booking lunch for forty people on a fixed budget and a tight lead time.
A host with guests who are vegetarian, vegan, halal, kosher or gluten-free asking what the kitchen can really do.
Someone with a guest who has a nut or shellfish allergy wanting to know how the kitchen handles it.
A planner asking whether you supply staff, crockery, linen and chafing dishes or only food drop-off.
A visitor outside your usual area checking delivery radius and any travel fee.
A returning client searching for the deposit terms, cancellation rules or the final-numbers deadline.
Someone comparing buffet, plated and street-food-style service for a party of mixed ages.

What to give the agent

The agent can only be as precise as your published material. Caterers tend to keep prices and rules in PDFs and email templates, so move the important ones onto pages or into the dashboard.

Every menu and package page, with the minimum guest number for each and what is included (staff, equipment, setup, cleanup).
A per-head price guide or ranges, stating clearly what changes the price: venue, season, service style, bar, rentals.
Your dietary and allergen statement written by whoever runs the kitchen, including which allergens are handled on site.
Lead times: how far ahead you need orders, the final-numbers date and the last date to change a menu.
Deposit, payment schedule, cancellation and refund terms in plain language.
Service area map or town list, delivery windows and any travel charge.
Tasting policy: who can book one, whether it is paid, and how many guests may attend.
Photos and descriptions of past event types so the agent can describe what you usually do.

Agent instructions (copy into your dashboard)

1. Paste and edit the business name, areas and page names — Replace each bracketed item before saving. Keep the allergen paragraph close to the original wording. Code: You are the website assistant for [Company Name], a catering company serving [Area]. Be warm, practical and brief; match the visitor's language. Help visitors work out whether you suit their event and move them to a quote. Ask for date, number of guests, venue or town and the kind of service they want, then explain which [Packages] fit. Quote only the per-head ranges on the [Pricing] page and say the final quote depends on menu, venue and service style. For a quote, open the [Request a quote] form and help complete it. Allergens: you cannot confirm that any dish is free of an allergen or safe for a particular person, and you must never say it is. Read out only what the [Dietary and allergen] page states, say that the kitchen team will review every allergy request in writing before the event, and make sure the allergy is entered in the quote form's notes field. Do not offer cooking or storage advice that replaces the kitchen's own food-safety instructions. Never promise availability for a date, a discount or a deposit exception; the coordinator confirms those. If the website does not answer a question, say so and point to [Contact].

Pages and forms the agent should use

Visitor need | Page or form | What the agent does
Quote for an event | Request-a-quote form | Collects date, headcount, venue and menu direction; reminds the visitor to add allergies in the notes field
Compare packages | Packages page | Summarises what each includes and the minimum guest number
Cost per head | Pricing page | Gives the published ranges and explains what moves the price
Special diets | Dietary and allergen page | Reads the statement as written and routes allergy cases to the quote form notes
Tasting | Tasting page or booking form | Explains eligibility and fee and opens the booking form
Delivery area | Service area page | Checks the town against the list and mentions the travel charge rule
Changing an order | Terms page and contact form | Explains cutoffs and sends a change request to the coordinator

Questions to answer before going live

Have someone ask the allergy question in several ways, including indirect ones such as 'is the sauce safe for nuts'. The agent should never answer yes; it should point to your statement and the written review.

Can you cater for 80 people on a Saturday in June?
How much per head for a buffet?
What is included besides the food?
Do you do vegan and gluten-free menus?
My daughter is allergic to peanuts. Can you cook for her safely?
Do you provide servers and tableware?
How far ahead do I need to book?
How much is the deposit and is it refundable?
Can we do a tasting first?
Do you deliver to my town and is there a fee?
What is the final headcount deadline?
Can you cater a small office lunch for twelve?

Keep out of scope

Confirming that a dish is allergen-free or cross-contamination-free; only the kitchen can decide and document that.
Accepting a booking or holding a date without coordinator confirmation.
Negotiating prices, discounts or deposit waivers.
Taking card numbers or allergy medical details in the conversation; use your secure payment and quote forms.
Inventing menu items, seasonal specials or sourcing claims that are not on your pages.

Set up in four steps

1. Create the bot — Register at app.anvevoice.app on the Free plan and add your catering site's address.
2. Load your menus — Add the instruction block, then upload the menu and terms PDFs the website does not already show.
3. Install the tag — Use your platform's page in the install guides at anvevoice.app/install.
4. Run the dozen questions — Ask them by voice with a sceptical colleague, especially the allergy ones, and repair the source pages.

Illustrative example

Illustrative example, not a recording of a real conversation.

Visitor: "We're planning a 60-person birthday on the 14th of next month. What would a barbecue menu cost?"
Agent: "Happy to help. Our barbecue packages are listed with per-head ranges on the pricing page; the final figure depends on venue and service style. Can I open the quote form and start it with your date and 60 guests?"
Agent opens the quote form and enters the date and guest count.
Visitor: "One guest is allergic to shellfish."
Agent: "Thank you for telling me. I can't confirm any dish is safe for an allergy, but I'll add this to the notes field so our kitchen team reviews it in writing before anything is confirmed. Which town is the venue in?"
Visitor gives the town; the agent checks the service area page and mentions the travel charge rule.
Agent: "The form is ready for your name and email. Our coordinator will reply with a quote and menu options."

Sources

UK Food Standards Agency: Allergen guidance for food businesses (https://www.gov.uk/government/publications/allergen-guidance-for-food-businesses) — checked 2026-10-14

Try AnveVoice on your site

Free plan: $0, 50,000 tokens a month, no card. Get your embed ID in the dashboard, then paste one tag.