Event catering
A wedding has four hundred details. You should type none of them twice.
What it does
Four things, and they are the whole job
Everything below ships today. Nothing here is a roadmap item.
The dates you can take, and the ones you cannot
One resolver decides what a day is — open, limited, busy, full, blocked — and every surface reads the same answer. A booked wedding publishes as a shape and a time; the couple on it are nobody else's business.
- Public availability widget
- Capacity that refuses to over-promise
- A blocked day carries no reason
A quote your customer can accept and pay
The enquiry email is read into a real event, the reply and the quote are drafted from it, and one link carries the itemised quote, the terms and the deposit. The booking lands on your board and your calendar.
- Itemised quote with the date priced in
- Deposit taken on the quote page
- Google Calendar in step from the moment it is booked
The customer runs their own event
Their portal moves the start time, adds the grazing board, gives you the dietaries and the venue access, and pays the balance. Every one of those lands as a change on the job rather than an email you have to action.
- Change requests priced before you agree to them
- Dietaries and access collected from the customer
- Balance paid without an invoice chase
What the event made, not what it billed
Price per head and food cost per head on the same line, with crew, travel and fuel against it. Where a cost cannot be worked out the event says which input is missing instead of calling it zero.
- Per-event P&L
- Food cost from your own supplier prices
- A gap is named, never rounded to $0
By occasion
The same product, whatever is on the invitation
Weddings
Seated dinners, canapés on arrival, a run sheet the venue can read.
Corporate & conference
Recurring orders, several rooms, one invoice and one contact.
Private parties
Birthdays, anniversaries and family gatherings, quoted in minutes.
Fundraisers
Charity dinners and community events, costed before you commit.
The details, moving
Four hundred details, typed once
One event, one screen. Change the bump-in time and the schedule, the crew and the customer's own copy all move with it — because they are reading the same event, not their own copies of it.
- Event the booking itself
- Needs attention only what is actually wrong
- The gig what was agreed
- Menu packages, and what they cost
- Roadmap the day, in order
- Team roles and roster
- Resources packing, vehicles, gear
- Money the P&L
- Balance outstanding$4,340 due 19 September
- One shift unfilledBump out · 17:00
Nothing else is listed, because nothing else is wrong.
- Service11:30 am – 5:00 pm
- StyleGrazing on arrival, shared mains
- Dietary4 gluten free · 2 vegetarian
- ContactAsh Reddy · 0412 998 220
- Grazing & shared mains$62 / head
- Food cost$18.40 / head
- Margin62%
- 05:30Load van at the unitBump in
- 11:30Canapés out, service beginsTrading
- 18:30Load out, site walk-throughBump out
- Robbie NguyenLead · 05:30–19:00
- Jess KaurService · 07:00–17:30
- Mel TranService · 07:00–17:30
- Bump outunfilled · 17:00
- Grazing boards ×6packed
- Chafing dishes ×4packed
- Coffee cartnot packed
- Revenue$6,200
- Food & goods−$1,204
- Crew−$891
- Overheads−$530
- Fees−$112
03 — In their words
Caterers who love CaterCloud
“The moment I realised this was actually working was waking up in the morning and having the leads in my inbox already — without chasing the business. I've gone from one booking a month to three or four.”
Michelle
Owner, Michelle's Catering
50–60% of leads converted
“I run three businesses, so chasing quotes and back-of-house was really hard work. Now people order and pay through the website and get a quote instantly — I don't have to lift a finger.”
Mel
Owner, Junction Cafes
2–3 a day enquiries, was 2–3 a week · admin halved
“This software does it all for us — our invoicing's done, our payment schedules are done, the quoting tool's there. We can be asleep and still get leads. Without it, our truck would be sitting in the backyard not generating revenue.”
Steve & Amanda
Owners, Travelling Carnivores
45–55 quotes sent / month
“We've collected $40k just in deposits. Our calendar is filling up — we're actually in the process of getting a second van. One job alone basically paid for the whole system.”
Jacinto
Owner, Spanish Paella & Sangria
$40k in deposits
“These guys know how to improve your web page and the inquiries coming in. I'm three months into next year already confirmed — that's never happened in 12 years.”
Stephen
Woodfired pizza, Ablaze in the Valley
Start
Nothing is feature-locked
Every feature is on every plan. The plans differ on volume, not on capability.