Catering is not a kitchen problem. Anyone reading this can cook for a hundred and forty. The job is knowing that it is a hundred and forty, that twelve of them are vegan, that three cannot have gluten — and that the soup needs a hundred plates, a hundred spoons, two heaters and enough ladles.
- The final count changes three times in the last week and each change is a different phone call.
- Allergies arrive as 'oh, and Marija doesn't eat dairy', by text, the night before.
- The van leaves and someone notices on site that the ladles stayed behind.
- The wedding enquiry that arrived Sunday gets a quote on Wednesday, and the couple has moved on.
Where most catering start
- RSVP & Allergens142 standard, 12 vegan, 3 gluten-free — counted for you.
- Packing & Prep TrackerSoup for a hundred means a hundred bowls. It remembers.
- Event CalculatorA wedding quoted in seconds, with your margin on the back of it.
- Wedding & Event InquiriesEvery enquiry in one list — site, directories, phone — with the source on it.
- Event OrdersOne sheet for the day: hour by hour, covers, kitchen and who is on.
- Venue VisualizerPhotograph the empty room once. Show each couple that room, in their style.
Nothing here is sold off a shelf. Before anything is switched on we sit down with your venue and
say plainly what is ready today and what we would have to build for you — that conversation costs
nothing and takes fifteen minutes.
Fifteen minutes, no slides.
Tell us how your place actually runs — covers, staff, what eats the evening — and we will name the two things worth starting with.