We ship improvements to Better Cater every week, and most of them come from a caterer telling us where the software got in the way. Starting now, we will round them up here once a month. This first roundup covers September 8 to 22, 2026, and everything in it is already live in your account.
Proposals and invoices
Your documents now come from you
Proposals, invoices and signature requests now go out under your location’s name and its own sending address. When a client replies, forwards the email to a colleague, or picks you out of their address book next month, it lands in your inbox, not ours.
A record of who accepted, and when
When a client accepts a proposal online, the proposal now shows who accepted it and on what date, and keeps an accepted copy you can download next to the original. If a client ever asks “what did I agree to?”, the answer is one click.
Invoice lines stay on one line
A long item description on a printed invoice no longer pushes the quantity or price onto a second line. Numbers stay where a client expects to find them.
Food costing and recipes
Change the unit you buy an ingredient in, without starting over
You set up radicchio as a head, and then the produce bill says pounds. Until now the only fix was to archive the ingredient and retype it, which left your recipes pointing at the old one. You can now change the unit on the ingredient itself, even to a different kind of unit. If a recipe would stop costing as a result, Better Cater asks you for the one weight it needs and makes the change in the same save. Your recipe lines stay exactly as the cook wrote them. More on how costing works in Build and price your menu.
Cup weights, suggested
Spices are bought by the pound and measured by the spoon, so recipe costing needs to know what a cup of each one weighs. When Better Cater asks, it now suggests weights from a USDA-derived reference, so the answer sits next to the question. You can also enter the weight of a teaspoon or tablespoon instead of a cup, whichever you have in front of you.
Count a batch in trays or platters
A recipe can now say what one batch fills, whether that is 2 platters or 4 sheet trays, spelled the way you say it. Your recipe sheets and kitchen report then count in those containers instead of batches, which is how the kitchen was counting anyway.
Ingredients sorted by name
The ingredient list now opens sorted by name, and every column header sorts. And a small one that bit more than one of us: scrolling the page no longer changes a number you have just typed into a price or quantity field.
Clearer hints on quantities
The quantity field on a package or event item now says what the number means, so 2 on a per-person package reads as two per guest. Recipe yield fields show an example too: a tray cut into 24 brownies is 24 each.
Behind the scenes
Email that does not give up
If the email service has a momentary outage at the moment you send a proposal, Better Cater now retries the send instead of dropping it. You will not notice this one, which is the point.
Asked for something?
Several of these changes started as a note from a caterer. If Better Cater is getting in your way somewhere, tell us through the contact page. If you are not on Better Cater yet, start a free 30-day trial. No card needed.