You cook the meat. We’ll do the math.
From headcount to raw pounds to packing lists — one entry runs your whole weekend.
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The weekend stack
Three events this Saturday. How much brisket do you actually buy?
BBQ math is shrink math — 330 guests × ⅓ lb cooked × roughly 2 for shrink. Miss by one case and the line runs dry in front of the client.
You know your yields cold. The problem isn’t the math — it’s re-deriving it on the back of a receipt at 11 pm, for the fourth weekend in a row.
330 × ⅓ lb cooked × 2 for shrink??
guessed last time. barely made it.
pit on at 9?? or 7??
Enter each event once
Portions and prices included — priced as you type.
Brisket at ⅓ lb per guest, two sliders each, sides and fixings. 120 guests prices itself as you build the menu. Do the same for the other two events. (Your portions are the defaults — set ⅓ lb per guest once and it’s every quote’s starting point.)
One weekend, added up
One meat order. One pit sheet. A packing list per event.
Better Cater adds up the whole Saturday across all three events: raw pounds to buy, when the briskets go on, and what goes in the truck for each drop.
Headcount moves
Tuesday, the client calls: “Make it 160.”
Change the guest count once. Raw pounds, pit counts, and the packing lists update before you hang up the phone.
Packed, loaded, and out the door — a packing list per event, nothing forgotten.
Built for the way BBQ actually works
Drop-offs, full service, and three-event Saturdays — without the back-of-receipt math.
Recipes & food costing
Portion sizes and ingredient costs live on the menu item, so every quote knows its margin.
Shopping lists
Raw quantities roll up across every event on the calendar — one buy for the whole weekend.
Packing lists
A per-event packing list so every drop leaves the shop with pans, buns, and utensil kits.
Quotes & invoices
Per-guest pricing that totals itself, proposals out the same day, invoices tracked to paid.
The whole calendar
Every event, drop time, and headcount in one place — no double-booked Saturdays.
Online paymentsComing soon
Clients view and pay invoices online — deposits without chasing checks.
Built for pitmasters running drop-offs and full service off the same pit — often on the same Saturday.
Spend Saturday at the pit, not the calculator.
Turn headcounts into raw pounds, pit schedules, and packing lists — one entry runs the whole weekend.
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