Catering
Twenty pizzas for an office, a team night, a school fundraiser. These are the highest-margin orders a pizza shop takes and the ones most likely to be run on a phone call and a sticky note — because almost no POS has anywhere to put an order that happens three weeks from now.
Why it is worth its own page
Twenty pizzas for an office at noon is a month of walk-in margin on one ticket, and the one order where being ten minutes late is remembered for a year. Most shops run it on a clipboard and a phone call because the POS has nowhere to put it.
A catering order booked three weeks out is invisible to a system that only knows about today. It does not reach your prep forecast, so Friday gets planned as though those forty pies are not coming.
One catering order
01
Somebody asks for "enough pizza for about thirty people, half of them vegetarian, Thursday at noon." That is the input. A quote comes back — quantities, packages, a time — for you to adjust and send.
02
Trays and packages priced as packages, so a big order is one comprehensible thing rather than a wall of line items nobody can check.
03
This is the part that is normally missing. A catering order three weeks out lands in the prep forecast for that day, so the dough and the toppings are planned with it in — not discovered on the morning.
04
Not a note taped to the pass. It routes to stations, it is timed against a promise, and it goes out with your drivers or a courier like anything else.
05
The office that orders every month keeps a record: their tax-exempt certificate, a purchase-order number, terms. So the second order is easier than the first.
06
A catering coordinator role with its own view and its own permissions, because the person chasing a school fundraiser is not doing the same job as the person on the register.
And the rest of it
A school or team night where a share of the takings goes back to them. Tracked properly — which orders counted, what the total was, what is owed — instead of reconstructed from a till roll afterwards.
One office, twenty people, everybody choosing their own. Collected into a single order and a single ticket for your kitchen.
Catering does not belong in the same flow as a Friday night pickup. It gets its own page, where an event and a date are the first questions instead of an afterthought.
Book a demo
The one that was awkward. We will quote it, book it, and show you it turning up in the prep forecast for the day it is due.
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