Connect the function diary, kitchen capacity and service operation.
For hotel banqueting teams, conference centres and venues with their own F&B operation.
Several functions, one kitchen
Two receptions and a plated dinner on the same evening share ovens, cold rooms and chefs. Service Gate checks each new function against what the kitchen has already committed in that window.
Sales and kitchen on the same facts
The banqueting team sells from costed menus. The kitchen sees the confirmed numbers and the dietary requirements in the same job, not in a printed sheet.
Settlement per function
Costing Spine compares each function's actual cost with its quote, so the F&B result is visible per event rather than only per month.
Your venue data stays yours
If your venue uses Venuesta, Caterfold can take venue context from it. Your recipes, costs, supplier prices and kitchen notes stay in Caterfold, private to your team.
Caterfold owns the catering kit: china, glass, linen and cooking equipment. AV equipment lives in Rigfold.