Know Your Margin
Per Event.
Every event is a separate P&L. We track food cost, labor, and overhead per booking so you know what's worth quoting again.
Why Caterers Choose Us
Per-Event
Profitability Tracking
Deposit
Revenue Recognition
Food Cost
Per Event
Seasonal
Cash Flow Planning
Sound Familiar?
Problems every caterer runs into.
Problem 01
You collect deposits months before the event but don't know if you're actually profitable
We recognize revenue correctly at the time of service, not deposit collection, so your financials reflect true earned income and unearned liability.
Problem 02
Every event is different and you can't tell which ones made money
Per-event P&L showing food cost, labor, rental equipment, and overhead allocation so you know your margin before you book the next one.
Problem 03
Seasonal feast-and-famine cash flow makes it impossible to plan
We build rolling cash flow forecasts around your event calendar so you can staff, purchase, and plan with confidence through slow months.
Problem 04
Tips, staffing, and subcontractor costs eat into your quote without warning
We track labor — both W-2 and 1099 — as a percentage of event revenue so you can spot where staffing costs are outpacing quotes.
What We Handle
Built around event-based business models.
Every service designed for catering companies — not adapted from a retail or service firm template.
Per-Event P&L
Revenue and costs tracked by event
Deposit Liability Tracking
Deferred revenue until event date
Food Cost per Event
Ingredient costs vs. quoted price
1099 Contractor Payroll
Event staff, bartenders, servers
Equipment Rental Costs
Rentals allocated per booking
Seasonal Cash Forecasting
Peak season planning and reserves
Ready to quote with confidence?
Know your numbers before you book the next event.
Per-event profitability, deposit tracking, and cash flow planning — built for caterers.