For catering & events

Booking that prices itself, per guest.

Set a price per person and a guest-count minimum. The total calculates itself, so you're not quoting every inquiry by hand.

Try booking a buffet package to see per-guest pricing and the guest minimum in action.

The problems a generic calendar can't solve

Guest count times per-person price, plus add-ons, worked out by hand for every inquiry before you even know if it's worth booking.

A ten-guest request for a twenty-guest minimum package still means a call and an email before anyone finds out it's not a fit.

A staffed plated dinner and a no-frills drop-off order aren't the same booking. Most tools force them through the exact same flow.

Set a price per person on any package. The total calculates itself at checkout from the guest count your customer enters, no manual quoting.

Set a 20 or 25-guest minimum on a package and bookings below it simply can't go through. The size mismatch gets caught before it reaches you.

Offer staffed buffet and plated dinner packages alongside simple drop-off catering, each with its own duration, pricing, and minimum.

Scheduling runs against your catering crews, not a room or a chair, matching how events actually get staffed.

Offer full bar service or linens and place settings only on the packages where they apply, not tacked onto every order.

Also built for

No monthly fee. Pay only for the bookings that happen.