Catering software from booking to final invoice.
A catering job is a quote, a deposit, a guest count that changes twice, and a kitchen that has to cook for 300 on the right day. Bhookly holds the booking from enquiry to closed, records every deposit and payment apart from the restaurant till, and turns the booking into a cooking plan in one tap. After the event, a wrap-up compares what the recipes said with what was used.
What goes wrong for caterers.
- 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.
How caterers run on Bhookly.
A catering job on Bhookly: the booking records the customer, date, venue, guests, dishes, special prices and notes, and moves from Enquiry to Confirmed to Delivered to Closed with a history. Deposits, payments and refunds are recorded against it, the balance due is always on screen, and the invoice and receipt print as PDFs. "Send to kitchen" turns the booking into a production plan. Bhookly works out every ingredient and prep item at the event's quantity and compares it with what the kitchen and the store hold. If the numbers change, the plan shows what is needed more or less and a top-up request goes to the store. Event dishes appear on the kitchen screen days ahead with a countdown and the recipe at event quantity. Boxes, foil and chafing dishes go on the plan, and returnable items are tracked as sent, back or still out.
Catering Management
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.
Kitchen Production Planning
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
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
Restaurant inventory management that deducts ingredients as each bill is paid, turns every count gap into a money figure and suggests what to reorder.
Purchasing & Suppliers
Restaurant purchase orders and supplier management: approve orders, send them by WhatsApp, receive in one tap, track what you owe and catch price rises.
Waste & Expiry Control
See what was thrown away, why, and what it cost. Bhookly logs every binned item with a reason, tracks expiry by delivery, and puts a money figure on each loss.
Expenses
Restaurant expense tracking with a profit and loss statement by hour, day, week or month. Record every bill once and click any total to see the rows behind it.
- Hardware for caterers
- POS terminal
- Kitchen tablet
- Receipt printer
Plans for caterers from Rs 10,000/mo.
See pricing“The table layout builder alone saved us from so much confusion during peak hours. And the analytics finally gave us a real picture of what's actually selling versus what we think is selling.”
Things people usually ask us.
Still have a question? Message us and we reply the same day.
Can Bhookly manage catering bookings?
Yes. Bhookly records each catering booking with the customer, date, venue, guest count, dishes, special prices and notes. A booking moves from Enquiry to Confirmed to Delivered to Closed, and every change is kept in its history.
How do I track catering deposits and balances?
Bhookly records deposits, payments and refunds against each booking and shows the balance due. Catering money is kept apart from the till, so an event deposit never distorts the day's cash-up, and you can print an invoice and a receipt as PDFs.
How do I work out quantities for a large event?
List what will be cooked and Bhookly works out every ingredient and prep item for that guest count. The plan is compared with what the kitchen and the store already hold, and recipe cards rescale to any batch size in kitchen units such as 1.5 kg and 250 g.
What happens when the guest count changes at the last minute?
Change the numbers on the booking and Bhookly updates the kitchen plan. The plan shows what is needed more or less than before, and a top-up request goes to the store, so the kitchen never cooks from an old version of the order.
Can I see whether a catering event made a profit?
Yes. Bhookly's after-event wrap-up compares what the recipes said with what was actually used, and splits leftovers into keep, send back to the store or throw away. The result is the true cost of that event.
Can I track equipment sent to a venue?
Yes. In Bhookly packaging and equipment such as boxes, foil and chafing dishes are added to the production plan, and each returnable item is tracked as sent, back or still out.
Can the kitchen cook for an event and serve walk-ins at the same time?
Yes. Bhookly shows event dishes in their own catering lane on the kitchen display, days ahead, with a countdown and the recipe at event quantity. Walk-in tickets carry on in the normal lanes on the same screen.
How do I cost gravies and bases made in advance?
Mark them as prep items in Bhookly. A house-made component such as a gravy or a dough gets its own batch recipe and live cost. Recording a batch deducts the ingredients earliest-expiry-first and puts the result on the shelf with a use-by date.
Bhookly for other restaurant types
See Bhookly set up for caterers.
چلیں، شروع کریں
Book a 20-minute demo. We'll show you Bhookly running on your kind of restaurant, with no pressure and no obligation.
- No lock-in contracts
- Live in a morning
- Same-day WhatsApp support