The catering company faced significant challenges in managing the large volume of orders from hundreds of head chefs across 200 London-based schools. The manual process of receiving orders through phone calls and emails, especially those placed outside regular business hours, required extensive manual entry into Sage, leading to inefficiencies and a high risk of errors. This approach not only slowed down the order processing but also made it difficult to maintain accurate inventory levels and track the status of orders in real-time. The lack of a streamlined system for communication and order management resulted in frequent delays, miscommunications, and operational disruptions.