Software
Catering software for bookings, packing and profit
Mobile and event catering is project work: every booking has its own headcount, menu, staff needs and packing list, and the margin depends on getting the quote right in the first place. CartFlow gives caterers a single place to manage bookings from enquiry to invoice — packing lists that scale with guest numbers, staff rostered per job, ingredient stock tied to recipes, and a clear profit number once the job is done and paid for. It's built for caterers who work off-site — weddings, corporate functions, festivals and private events — rather than a fixed restaurant kitchen. If you're currently quoting jobs in a spreadsheet and hoping the numbers hold up, CartFlow replaces the guesswork with a system that remembers what each job actually cost you, so your next quote is based on real data instead of a rough feeling.
Who it's for
- Independent and small-team caterers running weddings, corporate and private events
- Mobile catering businesses without a fixed venue
- Caterers who currently quote and track jobs in spreadsheets
- Anyone wanting to know true profit per job after staff, ingredients and hire costs
See it in action
Guests
140
Quoted
$4,200
Est. profit
$1,540
Packing list
Scaled for 140 guests
Staff
4 kitchen, 3 front-of-house
Ingredient order
Protein delivery pending
Why it works
One page per job
Client details, headcount, menu, packing list and staff all live on one event page.
Packing lists that scale with headcount
Templates adjust quantities based on guest numbers so nothing runs short at a 150-person wedding.
Staff rostered per job
Assign kitchen and front-of-house staff to specific bookings; they see only their own shifts.
Ingredient stock tied to recipes
Menu items deduct exact ingredient quantities, so you can see true cost of goods per job.
Real profit per job
See net profit after ingredients, staff and hire costs the moment a job closes.
Better quotes next time
Past job data means your next quote is based on what a similar job actually cost, not a guess.
How it works
- 1
Create the job
Add client, date, headcount and menu — CartFlow scales quantities from your recipes.
- 2
Build the packing list and roster
Generate a packing list from the menu and headcount, then assign staff.
- 3
Run the event
Track any on-the-day sales or extras, and log actual hours worked.
- 4
Close out and see profit
Compare quoted price to actual cost — ingredients, staff, hire — for a true net profit figure.
Features that matter here
Event management
One page per job with client, menu and packing list.
See featureStaff scheduling
Roster kitchen and front-of-house staff per job.
See featureInventory management
Ingredient stock tied to recipes and headcount.
See featureProfit reporting
Net profit per job after all real costs.
See featureSupplier management
Track suppliers and pricing for ingredients and hire gear.
See featureCustomer management
Keep client history and repeat booking details.
See featureCommon questions
Can I quote a job before booking it in?
Yes. Build a draft event with estimated headcount and menu to see projected cost and margin before you send a quote.
Does the packing list scale automatically with guest numbers?
Yes, when your menu items have recipes attached, quantities scale to the headcount you enter.
Can I see if a past job was actually profitable?
Yes. Every closed job shows real cost of ingredients and staff against what you charged.
Is this suitable for a small two-person catering business?
Yes, plenty of solo and two-person caterers use CartFlow to keep jobs organised without extra admin overhead.
Does it handle both weddings and corporate catering?
Yes, event types are flexible — set up templates for each kind of job you run regularly.
Is there a free plan to try it on my next job?
Yes, CartFlow is free to start with no card required.