Plans live in separate documents
Guest numbers, menus, stock requirements, staffing and commercial assumptions are difficult to reconcile when they are managed independently.
Event operations software
SOLO.MDSH creates an operational record around each event, helping venues connect planned demand and resources with actual consumption, staffing and commercial performance.
Designed for
Stadiums, hotels, conference venues, banqueting teams and event-led operations
The operational problem
Guest numbers, menus, stock requirements, staffing and commercial assumptions are difficult to reconcile when they are managed independently.
Teams need to translate menus and servings into product requirements before the event begins.
Without a structured event record, the organisation cannot easily compare forecast with operational and financial outcomes.
Connected workflow
SOLO.MDSH keeps each stage connected so the next action retains the context of what happened before it.
Create the event, expected attendance and operational context.
Connect menu items, servings and ingredient requirements.
Compare demand with stock and staffing requirements.
Bring actual usage and commercial results back to the event.
Platform capabilities
Each capability contributes to a connected operational record rather than creating another isolated source of information.
Maintain key dates, attendance, venue and commercial assumptions.
Select menu items and planned servings for the event.
Aggregate menu requirements into an operational product view.
Identify requirements that exceed available inventory.
Bring forecast and actual staffing information into the event record.
Compare revenue, cost and margin signals around event performance.
Operational outcomes
Translate expected service into clearer product and resource demand.
Keep menu, stock, staffing and event data in one operational context.
Compare plan with actuals to improve the next event.
Frequently asked questions
Event operations software connects the operational plan—such as attendance, menus, product demand and staffing—with the actual usage and commercial outcome of an event.
Yes. Planned menu items and servings can be translated into aggregated ingredient demand and compared with available inventory.
No. The event workflow is relevant to hotels, conference venues, banqueting operations, stadiums and other businesses where each event creates distinct operational demand.
Related solutions
See it in your operational context
Tell us about the operation, the current process and where visibility breaks down. We will shape the conversation around the problem rather than a generic product tour.