Oaklane

From first
inquiry to
last pour.

Love great events? We do too.
Oaklane connects your Customers and your entire Team around an interactive BEO purpose-built to make your events effortless.

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Oaklane Event
Inquiry & Sales

Saturday,
June 14.

Rehearsal dinner for 120 in the Barrel Room at 6:30 pm? No problem!
Capture everything you need to book the sale with confidence.

Booked it? Let's make the perfect plan.
Banquet Events Order

Menu set.
Headcount due 6/7.

Estate Syrah with the short rib. Circular tables with a little extra room for dancing.
Capture exactly what the client wants down to every crucial detail so your team can execute without the question marks.

Day of? Let's set the magic in motion.
Day-Of Execution

Ready to host.

Run of show, menu, and dietary notes through one pane of glass. The whole team sees exactly what they need to do so your events run flawlessly.

Details get lost
between the booking
and the event.

The coordinator who booked the wedding knows the couple wants the reserve Cab with dinner and a 4:30 ceremony.

The captain working that Saturday might not, if it’s buried in an email thread or on version three of a spreadsheet.

With Oaklane, sales and events work from one BEO. A change made on Tuesday is on the event sheet by Saturday.

One BEO,
start to finish.

Sales and events share the same record. Each team sees what it needs, and nobody re-types the menu.

For sales

Every inquiry,
accounted for.

Log the date, guest count, and space the moment someone asks. Send a proposal, collect the deposit, and move each event from Inquiry to Tentative to Contracted without losing track of who’s waiting on a reply.

Contact, status, pricing, payments

Banquet Event OrderBEO #1042 · v3

Hale–Moreno wedding

Saturday, June 14, 2026

  • ClientDana Hale · (707) 555-0142
  • SpaceBarrel Room + Terrace
  • Guests120 guaranteed · final count due June 7
  • Run of show4:30 ceremony · 5:15 cocktails · 6:30 dinner · 9:45 last pour
  • MenuPassed oysters, fig crostini · short rib, halibut, mushroom risotto
  • StatusContracted · $4,500 deposit paid
  • WineEstate Sauvignon Blanc at cocktails · Reserve Cabernet with dinner · 8 cases pulled
  • Dietary4 vegetarian · 1 gluten-free · shellfish allergy, table 6
  • Pricing$148 per guest · 20% service · est. $21,312
  • Setup12 rounds of 10 · two bars on the terrace
  • Staff1 captain · 8 servers · 2 bartenders
  • BillingFinal payment due June 1

Space, headcount, and timing are shared, so when the count changes, everyone sees it.

For the kitchen and floor

The BEO your
team works from.

Menu, wine pairings, headcount, dietary notes, and run of show, all on one BEO. Print it for the kitchen, email it when it changes, and let your client check the details from their own portal.

Menu, wine, dietary notes, setup, staffing

Fewer spreadsheets.
More time on the floor.

The inquiry spreadsheet everyone edits
An inquiry list with date, guest count, and status
A BEO in Word, saved as “final_v3”
One BEO that’s always the current version
Headcount changes buried in email
Change the count once and every copy updates
Dietary notes on the kitchen whiteboard
Allergies by table, printed on the BEO
Chasing deposits from a calendar reminder
Deposits and balances tracked with the event

See it with
your own events.

Tell us what kind of events you host and what’s not working today. We’ll reply to set up a walkthrough built around events like yours.

Book a demo