Lead-time enforcement
Set 24, 48, or 72-hour minimums per item or per category. Customers literally cannot book outside the window. Kitchen sleeps.
Catering
Take catering orders without the chaos.
Lead-time enforcement, party-size pricing, deposits collected upfront, separate catering menu. No more email threads. No more Excel. Bilingual from the request form to the receipt.
Included in every planReserva de catering
ESTamaño del grupo
102550100
Fecha y hora
Lun14Mar15Mié16Jue17Vie18
Depósito hoy
25% de $432$108
Saldo $324 al entregar
Esta semana
3 pedidosMié 16Quinceañera
50 pers6pm
Jue 17Office lunch
25 pers12pm
Sáb 19Boda
100 pers4pm
5×
average ticket vs. regular orders
Forced lead times
no more day-of chaos
Deposits upfront
collected at booking, not at pickup
Catering is its own beast. Eatsy treats it that way.
Most online ordering tools force catering through their regular flow — same menu, same checkout, same lead time as a $12 burrito. That breaks. Customers order a catering platter for tonight at 9pm. Kitchen melts down.
Eatsy Catering is a separate flow. Separate menu (or shared with custom catering pricing). Forced lead times (no orders for less than 24/48/72 hours, you set it). Deposits collected at booking via Stripe. Party-size pricing tiers. A production schedule view for your kitchen so they can plan the week ahead. Same bilingual UX as the rest of Eatsy.
Party-size pricing
Per-person tiers (10–25 / 25–50 / 50+). Flat catering trays. Custom packages. The math runs automatically.
Deposit collection
Set a % deposit (typically 25–50%). Stripe charges it at booking. Final balance due at pickup or delivery.
Production schedule view
Your kitchen sees the week ahead — every catering order, party size, prep deadline. No more last-minute surprises.
From customer request to confirmed booking, in 4 steps
- 1Step 1
Customer fills the request form
Date, time, party size, menu picks, delivery or pickup, special notes. Available in EN or ES.
- 2Step 2
System runs the checks
Lead time validates (no orders inside your minimum). Capacity checks (can your kitchen handle it on that date?). Pricing calculates by party size.
- 3Step 3
Customer pays the deposit
Stripe charges the configured % at booking. Customer gets a receipt with the deposit amount and the balance due.
- 4Step 4
You confirm. Production schedules.
Order appears on your production schedule for the kitchen. Confirmation goes to the customer in their language. Day-of, the order routes to your kitchen alongside your other orders.
Built for real catering operations
Separate or shared menu
Run a fully separate catering menu (different items, different pricing) — or share your regular menu with custom catering-tier pricing.
- Catering-only items (e.g., 30-person trays not on the regular menu)
- Catering-tier pricing on shared items (e.g., a taco at $4 regular drops to $3.50 per piece in 50+ orders)
- EatsyAI generates bilingual catering descriptions automatically
Lead-time and capacity rules
Per-item, per-category, or per-day rules. Plus daily order caps so you don't accidentally book three 100-person events on the same day.
- Minimum 24/48/72-hour lead time, configurable per item
- Daily catering order capacity (e.g., max 200 servings per day)
- Per-day blackout rules (no catering on Mondays, no catering on holidays)
Deposits and corporate accounts
% deposits via Stripe at booking. Or set up corporate accounts with net-30 invoicing for repeat clients.
- Deposit % configurable per item, per package, or globally
- Corporate accounts: invoice instead of card, custom credit limits, monthly statements
- Refund flow: cancellation policy enforced automatically (e.g., 50% refund if canceled 48 hours out)
Production schedule view
Calendar view of every catering order for the week, color-coded by status. Kitchen can plan prep, ordering, and staffing in advance.
- Day, week, and month views
- Filter by location, status, or party size
- Print or export the week's catering schedule for back-of-house
“Catering used to be a separate spreadsheet. Now it's just another channel on the same platform — same menu, same payments, same kitchen tickets. We grew catering 3x without adding any back-office work.”
Las Brisas Café
Union City, NJ
Pairs with
Microsite
Catering request form lives on your microsite. Customers find you in Google, request a quote, book in one flow.
Loyalty
Catering customers earn loyalty too. Tier benefits apply to bulk orders. Reward your biggest spenders.
Order Management
Catering orders show in the same dashboard as regular orders, flagged distinctly. Day-of, they flow to your kitchen normally.
Included in every plan
This module ships with both the Microsite plan ($89.99/mo per location) and the Branded App plan ($149.99/mo per location). No extra cost.
See full pricing →Catering questions
Yes — and most operators do. Catering items are usually larger (trays, pans, party packs) with different pricing than the regular menu. You can also share regular menu items with catering-tier pricing (e.g., per-piece taco price drops at 50+ qty). Or do both: a dedicated catering menu plus catering pricing on shared items.
Set a % deposit (typically 25–50%, you choose) and Stripe charges it at booking. The customer receives a confirmation showing the deposit paid and the balance due. The balance is collected at pickup or delivery — you can pre-charge the customer's saved card automatically, or run it manually at handoff.
Yes. Set 24, 48, 72 hours, or any custom number. Per item, per category, or globally. Customers literally cannot book inside the window — the date picker grays out invalid days. You can also set per-day blackouts (e.g., no catering on Mondays) and daily order caps (e.g., max 200 servings per day).
Three options. Uber Direct can handle catering deliveries up to roughly 50 lbs / 4.5 cubic feet. Beyond that you typically need your own fleet — Eatsy supports in-house delivery dispatch, with the customer's delivery time and address attached to the order. Pickup is always an option. You can configure per-restaurant: which delivery options are available for catering.
Yes. Set up corporate accounts with net-30 invoicing. They book without paying upfront; you generate monthly statements; payment terms are configurable per account (net-15, net-30, net-60). Common for catering customers like local hospitals, schools, and corporate offices.
Yes. Set catering pickup/delivery windows independently from your regular hours. For example, regular ordering 11am–10pm but catering pickup only 9am–6pm. You can also set per-day catering blackouts (closed for catering on Mondays even though regular orders are open).
Take catering orders without the chaos.
15-minute demo. We'll set this up with your menu, your colors, your locations. Hablamos español.