Catering and Large Events Without the Chaos

Your catering quote lives in a spreadsheet while the kitchen finds out about a 200-cover wedding the night before. Run events on the same menu, ticket, and payment engine as the dining room, and every platter, handoff, and invoice stays on one record.

Quote packages and headcounts in minutes

• Build catering packages from live menu items with per-head, per-platter, and tiered pricing so a quote pulls current costs instead of last season's spreadsheet.
• Track headcount revisions, dietary flags, and add-ons against the same event record so the final invoice matches what the kitchen actually fired.
• Hold event dates with deposits and e-signed terms on the same payment ledger, with the balance auto-due on the schedule you set.

Fire production sheets the kitchen trusts

• Split event tickets by course, station, and pack-out time on the KDS so hot, cold, and on-site-finish items land in the right window.
• Stage delivery, pickup, and on-site service with driver and captain checklists tied to the event ticket — nothing leaves the pass unclaimed.
• Fall back to printed production sheets automatically if venue Wi-Fi drops, and re-sync every fired item when the connection returns.

Settle deposits, invoices, and gratuities cleanly

1. Apply deposits, partial payments, and post-event balances to one tender record so end-of-day close shows a single event balance, not three drawers to merge.
2. Route event gratuities and service charges into the same tip reports as dining-room sales so payouts and payroll stay auditable.
3. Review per-event food cost, labor, and margin monthly to price packages where they actually make money.

Use Swagger UI or OpenAPI for the current event-order, package-pricing, and invoice-balance shapes.