Module 35 · Command and up
From the first enquiry to the last payment, with every document on the way.
Event orders from the first enquiry to the last payment, with the paperwork each stage needs, and the kitchen’s production sheet built from the same order.
How it works
Enquire, confirm, deliver, collect.
What is in it
Catering, feature by feature.
The tax invoice at the end follows the outlet's VAT registration and TRN, like every other document delEat issues, and deposits are taken in dirhams.
Enquiry to completed
Enquiry, quoted, confirmed, in preparation, delivered and completed, with a reason kept for every one that is lost.
Credit terms
A client account carries its credit days, and a balance left on account is posted as exactly that.
Credit termsPackages per head
A package priced per head beside individual items, built from real dishes so its food cost comes from the recipes.
Deposits
A percentage or a fixed amount, and an event is not confirmed until the deposit is in or the client has a credit account.
DepositsIn the same books
Catering revenue posts to the same sales ledger as the till when an order is delivered, and the catering report checks that it matches.
The documents
A quotation, a proforma for the deposit, the tax invoice, a production sheet for the kitchen and a delivery note with a signature line.
The documentsReceivables ageing
What is still owed, at 0 to 30, 31 to 60, 61 to 90 and over 90 days.
A margin kept internal
Each event has its margin against a target you set. It is for you only and never appears on client documents.
Clients who order again
Accounts, contacts and follow-ups for the offices and families who come back.
Every event costed
Equipment rental, temporary staff, transport, entertainment, decor, the venue and bought-in food, each with an estimate and an actual.
No double bookings
A hall booking blocks its tables for reservations and online booking and shows Private event on the floor plan. Deposits are taken, and holds expire.
Add-ons to pitch
A live band, a DJ, a photographer, decor or a cake, each with a sell price and its cost, ready to add to a quote.
Venue hire
Private rooms, party and banquet halls and whole-venue buyouts: a hire fee by booking, hour, half day or full day, a minimum spend topped up automatically, and floor, corkage, cake-cutting, cleaning and overtime charges. Off until you switch it on.
Venue hireQuestions it answers
The four you will ask it first.
- Which enquiries are still waiting on a quote?
- Has the deposit for Saturday come in?
- What does the kitchen need to prepare, and for how many?
- Who owes us, and for how long?
Before you believe it
The two questions everyone asks.
Can a corporate client pay later?
Yes. A client account carries its credit days, and whatever is still owed shows in the receivables ageing.
Does the kitchen get its own sheet?
Yes. A production sheet with the headcount, the service style and the allergens prints from the same order.
Pricing
One price per outlet. No cut of your sales.
Plans from AED 149 per outlet per month on a 2-year term. Thirty days free, no card.
See pricingThirty days free
Switch catering on before your trial starts.
No card. No call unless you want one. Every module, every plan, for a month.