For wedding, event and corporate caterers
A catering website that shows the menu and takes the numbers
Clients want to see menus, know the per-head cost, and check the date. The site has to show sample menus with price guides, take the enquiry with numbers, and book the tasting.
One job, done properly
A client choosing a caterer wants to see what you cook, know roughly what it costs per head, and be sure you can handle their guests' dietary needs. A catering site with sample menus, per-head guide prices, allergen information and an enquiry that captures numbers and venue turns browsing into a proposal and a booked tasting.
We build catering sites for that. Sample menus by service style. Per-head price guides. Allergen and dietary page. Enquiry with date, venue, numbers and budget. Tasting booking. Event photography. Corporate section where relevant. And reviews.
The problems we hear most from caterers
Clients cannot budget
Per-head guide prices by menu style.
Allergen questions on the day
Allergen information per menu and a dietary page.
Enquiries without numbers
A form capturing guests, venue, style and budget.
What a catering business website must get right
Sample menus
By service style.
Per-head price guides
With inclusions.
Allergen and dietary page
Legally compliant.
Enquiry form
Date, venue, numbers, style, budget.
Tasting booking
Fee off final invoice.
Event photography and reviews
Real.
Works with what you already use
If your team already knows one of these, you keep it. We embed it, style it to match, and connect the calendar.
- HoneyBook
- Dubsado
- Total Party Planner
- Acuity
Related specialisms
The same build, tuned for a neighbouring practice type. Or go back to photography, events and creative in general.
Neighbouring kinds of business
Similar bookings, different category. If your business sits between the two, read both.
What caterers usually ask first
Should caterers publish per-head prices?
Guide prices per head by menu style, with what is included. Clients budget per head and skip caterers who will not indicate cost.
What about allergens and dietary needs?
Allergen information per menu where required by law, and a plain page on how you handle dietary requirements. It is legally required in many countries and always asked.
What should the enquiry capture?
Date, venue, guest count, service style, dietary needs and budget per head. Enough to send a real proposal.
Tastings?
Booked online with a fee that comes off the final invoice, through your booking tool.
Built to the rules and payment habits of your country
Deposit protection, consumer cancellation rights and licensing for venues and food differ by country. The country pages below cover what applies where you work.
- United StatesNine to twelve hours ahead of the US. Your morning is our evening, and we keep those hours for US calls.
- CanadaNine to thirteen hours ahead of Canada. Your morning is our evening, and we keep those hours for calls.
- United KingdomFour to five hours behind us. We overlap for most of your working day.
- AustraliaFive to seven hours ahead of us. Your afternoon is our morning.
- NetherlandsThree hours ahead of you. We overlap for almost the whole working day.
- IrelandFour to five hours behind us. We overlap for most of your working day.
- New ZealandSeven to eight hours ahead of us. Your afternoon is our morning.
- DenmarkOne Danish client already.
- SingaporeThree hours ahead of us. We overlap for almost the whole working day.
- United Arab EmiratesOne hour behind us. We overlap for the entire working day, and we work a Sunday-to-Thursday week when you need it.
- PakistanOur home time zone. Same hours, same city for many of you, and calls or visits are straightforward.
- South AfricaThree hours behind us. We overlap for the whole working day.
- IndiaHalf an hour ahead of us. Same working day, same evenings.
- MalaysiaThree hours ahead of us. We overlap for almost the whole working day.
- SwedenWe work in English.
- NorwayWe work in English.
- GermanyWe work in English.
- AustriaThree to four hours behind us. We overlap for most of your working day.
- SwitzerlandThree to four hours behind us. We overlap for most of your working day.
- BelgiumThree to four hours behind us. We overlap for most of your working day.
- FranceThree to four hours behind us. We overlap for most of your working day.
- SpainWe work in English.
- PortugalFour to five hours behind us. We overlap for most of your working day.
Tell us about your catering business
What you do, how people book you now, and what is going wrong. You get a fixed price and a live date within one business day, and if we are not the right studio for it, we say so.