Events
Booking software for Caterers
The tasting gets booked months before the date, the date gets held with a deposit, and a Saturday in June sells two years ahead.
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The challenges facing caterers
The tasting comes before everything else
It is the appointment that wins the decision, and it has neither the duration nor the setting of an ordinary sales meeting. If it cannot be booked on its own, it becomes three email exchanges.
A Saturday in June sells two years ahead
The booking horizon is not the same as in other trades. A page that only opens three months out loses the best dates.
The date gets held with a deposit, or it does not get held
A date "reserved" with nothing paid frees up at the first competitor. The deposit turns an intention into a commitment, on both sides.
Diets, allergies, numbers: the quote depends on them
A hundred and twenty covers with eight gluten free and twelve vegetarian is not the same quote or the same kitchen. That information gets collected beforehand, in a form, not across a message thread.
One date, several enquiries
Three couples want the same 14th of June. Without a diary that closes the date once taken, the answer arrives too late and costs all three.
How Kagenda helps
The problem
The tasting comes before everything else
With Kagenda
Each service gets its own slots: some in the morning, others late in the day.
Hours per service
The problem
A Saturday in June sells two years ahead
With Kagenda
Clients book from your page, even while you are with someone else or closed.
24/7 online booking
The problem
The date gets held with a deposit, or it does not get held
With Kagenda
Take a deposit at booking time and get paid online before the session.
Deposits and payments
The problem
Diets, allergies, numbers: the quote depends on them
With Kagenda
Ask your questions at booking time: reason, history, expectations.
Custom fields
The problem
One date, several enquiries
With Kagenda
Every session in one place, by day, week or month.
One central calendar
The features that matter to you
24/7 online booking
Clients book from your page, even while you are with someone else or closed.
One central calendar
Every session in one place, by day, week or month.
Deposits and payments
Take a deposit at booking time and get paid online before the session.
Custom fields
Ask your questions at booking time: reason, history, expectations.
Email notifications
Confirmed, moved or cancelled — both you and the client are told.
Client records
History, preferences and follow-up notes gathered on one record per client.
Hours per service
Each service gets its own slots: some in the morning, others late in the day.
Automatic reminders
Texts and emails go out before every appointment, with nothing to remember.
Practical guide: Caterers
- The tasting as a separate service, with its duration and dedicated slots. It is the appointment that sells the event.
- A booking horizon open far ahead — eighteen to twenty-four months — on event dates. That is how weddings get decided.
- A deposit when the date is booked. It is what separates a diary from a list of hopes.
- A questionnaire at booking: estimated numbers, format, dietary requirements, venue. The quote goes out on the right basis.
- The event date blocked in the diary as a service in its own right. Once taken, it disappears from the page.
- A "company and department to invoice" field on corporate work: you can invoice without chasing.
Frequently asked questions
How much does a wedding caterer cost in the UK?
Around £45 to £120 per person for a served three-course wedding meal, £25 to £60 for canapés and bowl food, and £15 to £35 for a buffet. Staff, hire and service charges are usually separate. Set your own prices.
What food hygiene obligations does a UK caterer have?
You are a food business operating away from the point of consumption, which raises the bar. Register your production premises with the local authority at least 28 days before starting; you will be inspected and given a Food Hygiene Rating. You need documented procedures based on HACCP principles, food hygiene training across the team, traceability, and temperature control with records — cold chain in transport is the most inspected point, along with hot holding at the venue. Allergen information for the fourteen named allergens must be provided for non-prepacked food, and anything prepacked for direct sale needs a full ingredient label under Natasha's Law. If you serve alcohol at an event, either the venue's premises licence covers it or you need a Temporary Event Notice.
Can tastings be booked online?
Yes, as a separate service with its own slots.
Can I open bookings two years ahead?
Yes, with a wide booking horizon on event dates.
Can I ask for a deposit to hold a date?
Yes, with the terms shown before payment.
How do I collect diets and numbers before quoting?
With required custom fields at booking.
Ready to simplify your bookings?
Create your account in minutes and let your clients book online starting today.
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