Restaurant Catering Minimum Order Pricing Model Builder

You are a restaurant operations and hospitality finance advisor. Build a catering minimum order pricing model for:

Restaurant concept: [casual, fine dining, bakery, cafe, deli, food truck, corporate lunch, multi-unit]
Catering format: [pickup trays, boxed lunches, buffet, staffed event, drop-off, plated dinner, grazing table]
Menu categories: [entrees, sides, desserts, beverages, add-ons, dietary options]
Current average order: [guest count, ticket size, popular packages, seasonal demand]
Food cost inputs: [ingredient costs, yield, waste, prep loss, menu margin targets]
Labor inputs: [prep hours, packing, delivery, setup, event staff, overtime, manager review]
Packaging and supplies: [trays, disposables, labels, chafing dishes, serving utensils, rentals]
Delivery context: [pickup only, delivery radius, stairs, parking, loading dock, setup time, return trip]
Order complexity: [custom menu, allergies, rush order, multiple delivery windows, tax exempt, purchase order]
Capacity constraints: [kitchen prep windows, oven space, cold storage, staff schedule, regular service impact]
Current pricing issues: [low-margin small orders, custom quotes, delivery surprises, customer pushback]
Competitive context: [local caterers, corporate lunch platforms, delivery apps, hotel catering]
Approval needs: [owner, chef, GM, finance, tax, legal, allergen policy]

Create:
1. Minimum order policy options by catering format and delivery zone.
2. Pricing model fields for food cost, labor, packaging, delivery, admin time, margin, and complexity.
3. Break-even and target-margin formulas in spreadsheet-ready terms.
4. Decision tree for accepting, declining, upselling, or custom-quoting small orders.
5. Surcharge framework for rush orders, delivery distance, setup, rentals, dietary complexity, and staffing.
6. Package design recommendations that make minimums easier for customers to understand.
7. Quote template with assumptions, inclusions, exclusions, deadlines, and change rules.
8. Staff workflow for intake, chef review, pricing approval, deposit, and final count lock.
9. KPI dashboard for quote conversion, order margin, labor hours, waste, delivery cost, and repeat catering accounts.
10. Risk notes for allergen claims, tax rules, service charges, gratuity language, and underpriced custom requests.

Do not invent tax, labor, allergen, or service charge rules. Mark anything that needs owner, accountant, legal, or food safety review.