Private access
The team shares access to the plan with everyone involved in the organisation.
Organising the hall
Tables, guests and meals organised in a single plan.
Set the table layout, assign your guests and identify children, staff, allergies and dietary needs so the hall and kitchen can be prepared in advance.
Discover the processHow it works
From the first name to the final hall plan.
Guest list
Gather names and mark adults, children and staff in one place.
Table layout
Set up the hall configuration and see how the tables are arranged in the space.
Seating
Assign each guest to a table and organise the seating with time to review.
Final review
The information is ready for the final review with the Quinta da Costa team.
Information per guest
More than knowing where each person sits.
Organising the hall also depends on knowing the people who will fill it and the needs that should be considered for the service.
- Adult
- Child
- Staff
- Children's meal
- Vegetarian
- Vegan
- Allergies
- Intolerances
- Other dietary notes
From the hall to the kitchen
The same information guides the hall and the service.
Knowing where each guest sits helps prepare the hall, identify children and staff, and organise the flow of service. Dietary notes reach the kitchen in advance, and final changes can be reviewed with the team before the event.
What becomes clearer
A view of the hall
A clear read of the table layout and seating.
Organised guests
Names, groups and needs gathered in one place to avoid oversights.
Dietary information
Advance notice to prepare meals with care.
Review with the team
A point of contact to confirm the final changes.
Frequently asked questions
Access is private and shared with the people involved in the organisation and with the Quinta da Costa team.
Yes. The list can be updated during planning, to track confirmations and changes.
Yes. Each person can be identified according to their role at the event, including children and staff.
Yes. The plan lets you record allergies, intolerances, vegetarian, vegan and other relevant dietary needs.
Yes. The dietary information helps the team anticipate service and prepare the hall and kitchen in advance.
Yes. The plan follows the process and can be revised as guests, seats and needs are confirmed.
Yes. The final review confirms the layout, the guests and the dietary information before the event.