Catering for venues
Manage in-house and preferred-caterer events from one shared system.
In-house catering programs and preferred-caterer relationships involve multiple stakeholders - venue coordinators, event planners, clients, and your own kitchen team. Every one of them is tied to a single event record so handoffs are clean, banquet details are locked, and billing is never a surprise.
Core workflows in one place
System, inquiry to payment
Spreadsheets required
Any device, anywhere
What makes hotel and venue catering complex
In-house and preferred-caterer programs
Managing catering for a venue means juggling both in-house events and external preferred-caterer bookings - sometimes on the same weekend. Each has its own client, coordinator, and billing structure, and keeping them organized without a dedicated system is a recipe for something falling through the cracks.
Banquet and BEO detail
Hotel and venue events require a level of service documentation that a simple quote doesn't cover. The banquet event order needs to capture menu selections, service timing, staffing requirements, setup notes, and the agreed pricing - and it has to be correct because everyone from the kitchen to the coordinator is running off it.
Coordinator handoffs without version drift
When a venue coordinator takes an event through sign-off and then passes it to your team, things get lost if the handoff isn't clean. The coordinator's PDF might be version 3 of the proposal while your kitchen is working from version 1. A single shared event record fixes this.
Venue + event linking
Link each event directly to the venue on your account. When the same venue books ten events a year, you can see them all in one place - including the history of what was ordered and what was charged.
Clean coordinator handoff
Give venue coordinators a proposal link they can review and share with the client directly. No version confusion, no stale PDFs floating around in email - everyone is looking at the same document.
Banquet event orders (BEOs)
Once a proposal is accepted, the agreed menu, guest count, service style, and timing are locked on the event record. Your BEO details are always accurate because they come from the confirmed proposal, not from a separate document someone may have forgotten to update.
Straightforward banquet billing
Issue invoices after each event with the banquet total broken out by item, service charge, and tax. Venues and their clients get documentation they can actually hand to their accounting team.
Shared banquet calendar
Every venue event appears on the same calendar - in-house bookings, preferred-caterer events, tastings, and tentative holds. When a coordinator asks about availability for a date, you have a real answer based on what's actually on the books.
Per-venue event history
Every event linked to a venue is visible on that venue's record - what was ordered, what was charged, and who the client was. When you're in a renewal conversation with a hotel's F&B director, you can walk through the full relationship history without hunting through old files.
From booking to billing, without the back-and-forth
Receive the booking
Log the event against the venue - date, event type, expected covers, and the coordinator contact - so every detail lives in one place from day one.
Build the event details
Assemble the menu proposal with service style, course selections, and fees. Send it to the coordinator for review and client approval.
Coordinator handoff
The coordinator shares the proposal link with the client, collects the acceptance, and the event is confirmed. No printing, no PDFs, no re-entry.
Service & billing
Execute the event with locked BEO details, then issue a clean itemized invoice the moment the last plate is cleared.
What changes for hotel and venue programs
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One calendar for every banquet - in-house and preferred-caterer events on the same view, no double-bookings.
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Hand off to coordinators cleanly - one proposal link, one version, no stale PDFs in email.
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BEOs that don't drift - banquet details come from the confirmed proposal, not a separate document someone forgot to update.
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Billing that venues can hand to accounting - itemized, clean, no summary totals that require explanation.
Hotel and venue questions
Do you produce banquet event orders (BEOs)?
Yes. Once a proposal is accepted, all the agreed details - menu, guest count, service style, timing, and pricing - are locked on the event record. That record is the source of truth your team runs the event from. The BEO details come from the confirmed proposal, so they're always accurate.
Can I link events to specific venue rooms or spaces?
Events are linked to venues on your account. You can log the specific room or space in the event details, and the full history of everything booked at that venue is visible on the venue record - so you know exactly how the space has been used.
How do coordinators get the event details they need?
The coordinator receives a proposal link they can open, review, and share with the client without creating an account. When the client accepts, the event is confirmed and everyone is working from the same document. No PDFs, no re-entry, no version drift.
How does banquet billing work after the event?
After the event, you issue an itemized invoice from the confirmed proposal. Every line item, service charge, and tax is broken out clearly - exactly the kind of documentation a hotel's accounting team or a corporate client's AP department can process without requesting a breakdown.
Ready to run catering the modern way?
Sign up free and send your first proposal this afternoon. No card, no setup, no contract.