One connected system for events, menus, kitchens and settlements.
Run a caterer’s order book from enquiry through to settlement. Each event holds its date, venue, session, head count and menu, and every menu change is saved as a version the family approves. Quantities come from your recipes and the closing count, staff and vessels are booked against the event, and extra plates reach the bill.
- Menus, recipes and per-plate rates entered before the first event
- Running orders, advances and vessel lists migrated from your registers
- Set up and supported by one team over remote video sessions
Catering Management Software holds a caterer’s order book, from the first enquiry to the closing settlement. GullySystem sets it up for wedding caterers, canteen contractors and outdoor teams. Each event carries its date, venue, head count and approved menu version, with per-plate costing, purchase lists, cook rosters and vessel issue beside it. You decide who sees margins.
What goes wrong before the software.
How the work flows through it, step by step.
- 1
Enquiry and quotation
Record the date, venue, session and approximate count, suggest menus and send a per-plate quotation.
- 2
Booking with an advance
Receipt the advance and block the date against the venue and session. Each menu change saves as a new version, and the family’s approval is recorded against the version they accepted.
- 3
Closing count
The family gives a final figure. Ingredient quantities are worked from your recipes at that count, and the week’s events combine into one purchase list.
- 4
Kitchen, staff and vessels
Assign cooks, servers, cleaners and drivers to the event. Double bookings are flagged early, and vessels go out on a loading list with a return date.
- 5
The day at the hall
The head cook opens the approved menu and quantities on a phone. The supervisor records plates added, late counters and requests made on the spot.
- 6
Settlement
The bill is built from the closing count and additions with the advance deducted. Vessels are checked back in, and the event shows cost against income.
What is inside.
Every module can be switched on, left out or changed to match how your team already works.
Event order book
Hold every event with its date, venue, session, guest count, menu and client. Two functions on one day appear side by side.
Learn moreMenus with versions
Build menus item by item for each session, save each revision and mark the approved version. The kitchen opens only the approved one.
Learn morePer-plate costing
Calculate ingredient cost per plate from your recipes, with staff, transport, gas and vessel charges added. The quoted price sits beside the cost.
Learn moreQuotation and advance
Price per-plate rates by session, and counters and live stalls separately, and record the advance and balance.
Learn moreQuantity and purchase planning
Work ingredient quantities from the closing count and combine them across the week into one purchase list.
Learn morePurchases and supplier bills
Record what was bought, at what rate and against which events, so cost lands on the right function.
Learn moreKitchen and staff roster
Assign cooks, servers, cleaners and drivers to each event and session, with a warning when the same person is committed twice.
Learn moreVessels and hire items
Mark handis, chafing dishes, gas equipment and hired items out to an event and back on return, with anything outstanding listed.
Learn morePlates added at the hall
Let the supervisor record extra plates, late counters and added items from a phone, with the time and who asked.
Learn moreContract meals
Record daily head counts for canteen and hostel contracts by site, billed monthly with sales tax and any client withholding.
Learn moreSettlement and receipts
Track advances, part payments and closing balance per event by cash, card, cheque or transfer, with reminders.
Learn moreLogins and permissions
Give the order desk, head cook, supervisor and accounts their own screens, with costing and margins visible only to those you choose.
Learn moreThe business modules it is built from.
Each one is also available on its own, or inside a system built for you.
- Order Management
Each event is held with its date, venue, session, guest count, menu and client, and two functions on one day appear side by side.
- Quote & Proposal Management
Quotations price per-plate rates by session, with counters and live stalls priced separately, and the advance and balance are recorded against the event.
- Purchase Order Management
Purchases are recorded with rate and the events they were bought for, so cost lands on the right function.
- Production Planning
Ingredient quantities are worked from the closing count and combined across the week into a single purchase list for the kitchen.
- Attendance & Time Tracking
Cooks, servers, cleaners and drivers are assigned to each event and session, and a warning shows when one person is committed twice.
- Receipts Management
Advances, part payments and the closing balance are tracked per event by cash, card, cheque or transfer, with reminders for what is due.
- Roles and Permissions
The order desk, head cook, supervisor and accounts each get their own screens, and costing and margins show only to chosen users.
How we would put it in.
Setup, data migration, integrations and anything built on top.
Topics beyond the modules.
Each page covers one part of how the system is used, connected or controlled.
Views by Role for Catering Teams
A catering firm splits its work across the owner, the order desk, the kitchen, the hall and accounts.
Learn moreReports and Dashboards for Caterers
These reports bring together what a caterer otherwise keeps in a register, a notebook and a purchase slip.
Learn moreIntegrations and Connections for Caterers
The catering system connects to accounting software, WhatsApp, SMS, mobile wallets, payment gateways and Google Calendar.
Learn moreOne system, each person sees their part.
For owners
See this week’s events, open counts, cost against price for each function, balances to collect and vessels not yet returned.
For the order desk
Take the enquiry, build the menu, send the quotation and record the advance, with the booking calendar in view.
For head cooks
See the approved menu and the day’s quantities on a phone.
For site supervisors
See the loading list, the staff who reported, plates added at the hall and vessels returning to the godown.
For accounts assistants
Manage advances, balances, supplier bills, contract invoices with tax and the month-end file for the books.
The numbers the owner asks for.
- Events by date, with counts and approved menus
- Cost per plate against the rate quoted
- Purchase list for the week, across all events
- Staff and vessel bookings, with clashes marked
- Hire items out and not yet returned
- Advances received and balances outstanding
- Contract invoices and tax summary for the month
Who this is built for.
- Wedding caterers working kalyana mantapas and convention halls
- Caterers running office canteen and hostel contracts on daily counts
- Outdoor caterers who carry their own vessels, counters and gas
- Caterers who take two or three functions on the same auspicious day
- Cooks turned contractors whose costing lives on a notebook page
- Catering firms billing corporate clients with tax and withholding
When it is not the right choice.
- Restaurants and cloud kitchens billing table by table. A restaurant POS fits that work better and costs less.
- A home cook taking a few orders a month. A diary and a calculator are honestly enough.
- It has no view on your food licence or your hygiene checks. Those stay with you and whoever advises you on them.
Adapted to your business before it goes live.
You are not handed a login and left to it. The product is set up around your records, your people and the tools you already use.
Works alongside
- Accounting package export
- SMS
- Mobile wallets and payment gateways
- Google Calendar
Questions owners ask before a demo.
How do we stop the kitchen cooking an old menu?
Every change saves as a new version, and the family’s approval is recorded against the version they agreed. Only that version opens on the kitchen screen.
Can it work out quantities for a thousand plates?
It works them from your own recipes and the closing count. Early recipes are approximate and are corrected after a few events until the purchase list matches what the kitchen uses.
Can the supervisor record extra plates at the hall?
Yes. Plates added, a counter opened late and any last-minute item go in from a phone with the time recorded. That record supports the settlement.
What does it cost?
No price is published. It depends on how many events you run, whether contracts are included and whether kitchen planning is part of it. You see one of your own events run through it first.
Does it track vessels and hired items?
Each vessel, counter and chafing set goes out against an event and is ticked back on return. What has not returned is listed with the event and the date it left.
Does it work with our accounting package?
Event bills, contract invoices, supplier purchases and receipts download for your accountant to bring into the books. A live connection can be built separately.
Can running bookings and advances be moved in?
Yes. Booked events, advances, agreed menus and contract clients are carried over from your register or a spreadsheet.
Will it run on a phone in the kitchen?
Yes. The cook and supervisor work on ordinary Android phones with large, mostly read-only screens. Quotations and costing are easier on a laptop.
Who owns our menus, recipes and client records?
You do. Recipes and rates are your knowledge. Taking a full copy at any time is part of what the written proposal covers.
Is this too big for ten weddings a season?
It may be. At that size a disciplined register and one careful person can hold it together. The free technology audit can tell you whether software would pay for itself.
Wondering what it would cost? Share your requirements and an engineer will come back with a scope.
Businesses that use this.
Related products.
See Catering Management Software with your own data.
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