Build your menu once. Sell it all season.
Create reusable menu items, packages, rentals, service items, and fees that drop into any event in one line. Price per person or fixed total, keep taxes consistent, and stop rebuilding the same quote from old PDFs.
30 days free · No credit card required · Full access
Your menu is the product. It should be an asset you reuse — not a document you rewrite.
Everything downstream — proposals, BEOs, kitchen counts, shopping lists — starts from the catalog.
The problem
You’ve typed “herb-roasted chicken” four hundred times.
When the menu lives in old quotes and a dog-eared Word doc, every proposal is a copy-paste job — and every copy drifts. The chicken is $24 on one quote, $26 on another, and taxed wrong on a third.
The menu isn’t the problem. Where it lives is.
chicken — $24? $26? (check last quote)
change names, prices, counts… all of it
Menu items
Every item, priced and organized under your own headings.
Build each item once — name, description, price, and the tax category that makes the right taxes apply automatically. Sort them under your own item groups: appetizers, entrées, sides, desserts, beverages, however you sell.
Add a cost by hand or link the item to a recipe, and the profit report knows your margin from day one.
Packages
Your best sellers, bundled and ready to quote.
A package is a pre-built selection of menu items — the backyard BBQ, the cocktail hour, the corporate lunch — that you apply to any event in one line instead of adding items one by one. The package’s cost adds up live as you build it, so you can see the margin before you name the price.
Per-person & fixed pricing
150 guests, 150 portions — and exactly one wedding cake.
By default, everything in a package scales with the guest count: 150 guests means 150 portions of brisket. But some things don’t scale — one cake, one delivery fee, two carving stations. Pin any line to a fixed total and it holds steady no matter the headcount.
The kitchen list, shopping list, BEO, and packing list all follow the real quantities — not a naive multiplication.
Beyond the food
Rentals, staff, and taxes — the whole quote from one catalog.
Tables, linens, and chafing dishes live in the catalog as rental items; servers, bartenders, and chefs as staff roles with billable rates. Tax categories, service charges, and gratuity rules ride along on each item — so the math on the proposal is right without a calculator on the side.
The menu you’re proud of, ready to sell in one line — not retyped into one more quote.
One catalog behind every event
Build it once, and every proposal, BEO, and shopping list starts from the same source.
Menu items
Name, description, price, and tax category — entered once, reused on every event.
Item groups
Appetizers, entrées, sides, desserts — your menu sorted under your own headings.
Packages
Pre-built menus applied to any event in one line — with live cost rollup.
Staff & rentals
Server roles, bar staff, tables, and linens — quoted from the same catalog as the food.
Per-person or fixed pricing
Scale with the guest count by default; pin cakes and fees to a fixed total.
Taxes & charges, automatic
Food, beverage, and alcohol tax categories plus service-charge and gratuity rules per item.
Your catalog is the foundation — every proposal, BEO, kitchen report, and shopping list is built from it.
Retype the taco bar one last time.
Build your reusable catering catalog in Better Cater, then use it across proposals, invoices, BEOs, kitchen reports, shopping lists, and profit analysis.
30-day free trial · No credit card required · Rated 4.8 on Capterra