The quote in Word, on last year's cost.
An estimated cost per person, copied from the previous event. You find out the margin at the final count, if you do one.
You know the event's margin before you sign.
The quote comes from the recipes, the requirements from the number of covers, the cold chain gets recorded while you unload. Twenty covers or two hundred, everything scales together.
For catering and banquetingIt proposes, it doesn't decideFrom the kitchen to the venue
Sound familiar?
Every event is different. The problems aren't.
The recipe for two hundred isn't the one for twenty times ten.
Portion weights, timings, equipment: someone knows them by heart. When the fish runs short you find out at the venue.
Nobody wrote down the temperature on arrival.
The van, the venue, the buffet: three steps and no record. Until someone asks.
Quotes, Event calendar
The quote that knows what it earns.
Built on the recipes: cost, margin and requirements before you confirm. The event in the calendar with its own requirements, separate from the daily service.
- From the recipes, not from memory
Choose the dishes and the covers: the cost per person is the real one, this week's.
- The event in the calendar
Date, covers, requirements. The orders are generated from there, separate from the rest.
Cost per person$0this week's recipes
Proposed price$0per person
Margin0%target 40%
Starters · 4 courses$11.20
First courses · 2$8.60
Main courses · fish$14.10
Dessert and coffee$4.50
Fish is 37% of the cost: you know before you sign
Oil: 6 jugs, 3 in stock. Order generated
Recipes, F&B Cost
Recipes that scale, costs that follow.
Portion weights per serving, scaled on the covers. The event's cost on this week's real prices, not last year's.
- From 20 to 200
Portion weights scale on the covers, with timings and equipment that really change.
- The price list that moves
When fish goes up, the margin on Saturday's event tells you before Saturday.
Incoming goods, Labels
The cold chain recorded while you unload.
Temperature, integrity and batch on arrival, at the venue as at the location. Labels with use-by dates for everything that leaves.
- The probe, then a tap
Temperature on arrival, photo of the goods, batch. The record writes itself.
- Labels for everything that leaves
Every container that goes onto the van has its batch and use-by worked out.
Sea bass 71 lb · batch 118736 °F
Potatoes 60 lbintact
Cherry tomatoes 31 lbintact
Burrata 12 lb45 °F
Cream 1.1 gal37 °F
Burrata out of range: flagged, not booked in
The next morning
Thursday, 7:30 AM. Saturday is already ready.
Confirmed covers, requirements, orders generated, forecast margin against the signed quote. And the line that's over.
Covers0+ 4 confirmed yesterday
Forecast margin0%quote: 41.2%
Orders0as drafts, per vendor
Harbor Fish Co. · sea bass 71 lb$612
Green Valley Produce · 3 lines$148
Burrata · price up since the quote+ 9%
Event staff · 14 people$1,680
Prepared overnight by Ordinoo
All of Ordinoo is for you
The other things it does, for a caterer.
Quotes, recipes and cold chain are the starting point. Everything else works on the same data.
- InventoryThe production kitchen books in from packing slips and out to events.
- InvoicesRead and checked against packing slips and quotes.
- StaffThe event crew with its cost, inside the margin.
- DashboardThe month by event, not just by day.
- Full HACCPCoolers, cleaning and records for the location.
- Multiple locationsProduction kitchen and outlets, one login.
What it never does
Control stays with you.
Ordinoo prepares, proposes and keeps everything in order. But every step that counts, sending, confirming, signing, is yours.
Ordinoowhat it preparesYouwhat you decide
- It doesn't send the quote to the customer
OrdinooPrepares it with cost, margin and your logo.
YouRead it over and send it yourself.
- It doesn't confirm the event
OrdinooKeeps it as a draft with everything ready.
YouIt goes in the calendar when you say so.
- It doesn't make up a cost it doesn't have
OrdinooIf a price is missing, it asks you.
YouYou put in the right number.
Questions
What caterers ask us.
Does it export the quote as a PDF with my logo?
Yes. The quote comes out with your logo, the chosen menu and the price per person, ready to send to the customer. The cost and the margin stay yours alone, on your own page: the customer sees what they should see and you know how much you make on it before you press send.
We work at venues with different kitchens. How does it handle them?
Every event has its venue and its date. The requirements always start from the production kitchen, which books goods in from packing slips and out to events; whatever leaves for the venue gets labeled, and receiving is recorded wherever the goods arrive, with the temperature measured there. If the venue has its own kitchen, you add it as a location and the records follow.
And the allergies of two hundred guests?
Allergens are in the recipe book, ingredient by ingredient. The event's menu carries them along, dish by dish, and if you change a recipe they change too. For guests with special needs you add the variants to the event and the requirements count them.
How is the event linked to the location's inventory?
The orders generated by the event arrive at the production kitchen and book into the location's inventory, like any other packing slip. Whatever goes onto the van is booked out to the event, so at the end of Saturday you know exactly what was used and what came back, and the final margin is the real one.
Does it work for a hotel's banqueting too?
Yes. Banqueting is a department with its own events, separate from the hotel's restaurant and bar: quotes, requirements and margin for every banquet, and the department's accounts on the dashboard next to the others. If you have a hotel, the dedicated page tells the rest.
Twenty minutes
Let's look at your next event together.
Bring one of your real quotes and we redo it on the recipes: you see the margin before the call is over.
- One of your quotes, redonewith real cost and margin
- The event in the calendarwith the requirements already generated
Free and with no commitment. If it's not for you, we'll tell you ourselves.
Free demo · 20 minutes
You pick the day and time
- 1Open the calendaropens in a new page
- 2Pick the slot that suits youand get the confirmation
- 3Twenty minutes on a video callwith an Ordinoo consultant