Turn a catering enquiry into a costed, resourced and deliverable service.
For independent caterers with their own production kitchen, event catering companies, corporate caterers, and production and crew catering specialists.
One job, from first email to final invoice
The enquiry arrives
Event, venue, guest count, service format and times go into the job once. Nobody retypes them into a function sheet later.
You check it can be delivered
Service Gate checks the menu against your ovens, hot-hold, brigade, transport and what you know about the venue. It names the constraint that blocks.
You price it from the recipes
Costing Spine costs the menu from recipes, yields and dated supplier prices, then you set the price.
The kitchen produces from the confirmed numbers
Prep lists and purchasing follow the confirmed menu and guest count. When the guest count changes, the change arrives as a review with the quantities it affects.
Service knows what is on the plate
Allergen Chain carries declared allergens from ingredient to served item.
You settle against the quote
Actual cost is compared with the quote, and each variance names its cause.
Built for off-premise reality
Every venue is a different kitchen. Kitchen Playbook holds what your team learned about each one, with the source and a review date, so the knowledge stays when people change.
Crew catering and production catering run on long days and changing call times. Caterfold keeps the service times and covers in the job, so a moved call time reaches the kitchen plan.
Plans for caterers
Caterfold Team for one kitchen and up to five people. Caterfold Professional for several kitchens, production planning, purchasing and the Service Gate.