Catering Management for caterers.
Bhookly staff set up Catering Management for caterers and load the menu for them. Each restaurant gets its own web address and its own database, so its data never mixes with another's.
What Catering Management does for your caterer.
- One booking instead of a notebook
- Book an event with the customer, date, venue, guest count, dishes, special prices and notes. The booking moves from Enquiry to Confirmed to Delivered to Closed, and every change is kept in its history.
- Event money never touches the day's cash-up
- Record deposits, payments and refunds against the booking and see the balance due at any time. Catering money is kept apart from the till, so a large deposit does not distort tonight's close.
- The kitchen always has the current order
- Tap "Send to kitchen" and the booking becomes a production plan with every ingredient worked out. If the customer changes the menu or the numbers later, the plan updates with it.
- No arithmetic when cooking for 120
- Recipe cards open at the event quantity and read like a kitchen scale: 1.5 kg, 250 g. Event dishes appear on the kitchen display days ahead with a countdown, next to walk-in service.
- Equipment comes back
- Add boxes, foil and chafing dishes to the plan. Returnable items are marked sent, back or still out, so nothing is quietly left at a venue.
- The true cost of each event
- After the event, compare what the recipes said with what was actually used and split the leftovers into keep, send back or throw away. You close the booking knowing what it earned.
Built for how caterers actually run.
- Full Catering Management overview
Take a catering booking, record the deposit, send it to the kitchen as a cooking plan in one tap, and close the event knowing what it really cost.
- Bhookly for caterers
Catering software from booking to final invoice.
- Bookings kept in a notebook and a WhatsApp thread, with no single version of the order.
- Deposits that land in the till and throw off the day's cash-up.
- Quantities worked out in someone's head, then a last-minute run to the market.
- The guest count changes two days before, and the kitchen cooks from the old number.
- Chafing dishes and serving trays that go to a venue and never come back.
- No idea whether last weekend's wedding made money.
More of what caterers run on
Kitchen Production Planning for caterers
Plan what the kitchen will cook, see every ingredient it needs, and move stock from store to kitchen by recorded request, with a name, a quantity and a time.
Recipe Costing for caterers
Recipe costing software for restaurants: see price, cost, profit and margin on every dish, with the food cost per plate worked out line by line.
Store Inventory for caterers
Restaurant inventory management that deducts ingredients as each bill is paid, turns every count gap into a money figure and suggests what to reorder.
Things people usually ask us.
Still have a question? Message us and we reply the same day.
What does catering management software do?
Catering management software keeps an event's booking, payments and kitchen plan together. Bhookly records the booking with customer, date, venue, guests and dishes, tracks deposits and the balance due, turns the booking into a cooking plan, and closes with an invoice and the event's true cost.
Can I record a deposit for a catering order?
Yes. Bhookly records deposits, further payments and refunds against each catering booking and shows the balance due. You can print an invoice and a receipt as PDFs.
Do catering deposits get mixed into the daily cash count?
No. Bhookly keeps catering money apart from the till, so an event deposit never distorts the day's cash-up.
How does the kitchen know what to cook for an event?
In Bhookly, tapping "Send to kitchen" on a booking creates a production plan listing every ingredient and prep item. The event's dishes also appear on the kitchen display days ahead, with a countdown and the recipe at event quantity.
What happens if the guest count changes at the last minute?
The kitchen plan changes with it. In Bhookly, later changes to a booking update the production plan, the new numbers show what is needed more or less, and a top-up request goes to the store.
Can recipes be scaled for a large event?
Yes. Bhookly recipe cards open at the event's quantity and rescale to any batch size, with amounts written like a kitchen scale, such as 1.5 kg or 250 g. Nobody has to do arithmetic when cooking for 120.
Can I track chafing dishes and equipment sent to a venue?
Yes. In Bhookly you add packaging and equipment to the event's plan, and returnable items are tracked as sent, back or still out.
How do I know whether a catering event made money?
Bhookly's after-event wrap-up compares what the recipes said with what was actually used, and splits leftovers into keep, send back or throw away. That gives the true cost of each event to set against what the customer paid.
Run catering management on Bhookly.
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