Catering and meal prep run on a short, punishing clock. Ingredients are bought and prep is committed against numbers that firm up late — and every plate you make beyond demand is margin thrown away, while every one short is a customer you've let down.
A menu, a deadline, and a number
Publish the week's menu as a slot with a cut-off. Offices, gyms, cafés and regular customers order against it. When the deadline passes, you get exact quantities per dish — the number you actually cook to.
- A different menu each week — slots are independent, so nothing carries over by accident.
- Per-dish totals across every customer, ready for the prep list.
- Trade and account customers on invoice, not card-at-checkout.
- Cut-off reminders so late orderers get a nudge instead of a disappointment.
For meal-prep and food-to-go suppliers
If you supply gyms, offices, cafés or forecourt fridges, the pattern is the same but the stakes are sharper: short shelf life means over-production is written off within days. A cut-off turns each restock into a confirmed order rather than a guess about what will sell — and the aggregated list tells you both what to cook and what goes in which van.
What it doesn't do
This isn't event-management or quoting software. It handles repeat, scheduled ordering — the weekly and daily rhythm — and leaves your bespoke event work to whatever you already use.
Common questions
Can I change the menu every week?
Yes. Each slot has its own product list, so a new week can carry an entirely new menu without affecting past orders.
Can customers set up a repeating order?
Regular customers can reorder from their history in a couple of taps, which covers most standing-order patterns.
Do I need to take card payments?
No. Trade and account customers can be invoiced, which avoids card fees and suits regular buyers.
Try it with one delivery day
Set up a slot, invite a few regular customers, and see the consolidated list for yourself. Free to start — no card required.
Get started free