Prepare the offer, plan the portions and follow the client’s balance. Connect the event to its menu, invoice and ingredient use.
Keep the menu, service and price in the same document.
Work out what the kitchen needs for the planned output.
Follow service dates alongside the client’s balance.
01 / QUOTATIONS
A corporate lunch needs more than a total at the bottom of an email. Build the quotation from the dishes, quantities, service lines and prices you have agreed with the client.
Keep comments and discounts on the document, choose how VAT applies, and generate the branded PDF. When the client accepts, convert the quotation to an invoice with the same lines.
02 / KITCHEN PREPARATION
Use the agreed menu and planned portions to calculate ingredient needs. Recipes keep quantities, yields and preparation information together; production orders organise the dishes and preps for service.
The chef reviews batch sizes, available stock and the cooking process before preparation. A larger event changes the workload as well as the quantities.
03 / DATES & BALANCES
The dashboard puts upcoming events beside client balances. Check the service dates, open the relevant document and review what the client has agreed and paid.
The monthly calendar helps the team see the days ahead. Use the event records when planning kitchen capacity, staffing and transport.
04 / AFTER SERVICE
After the event, record its completion from the invoice. The ingredients behind the menu are written off against the correct branch and event date.
Payments and event completion are separate records. Keep both up to date so the client balance and the kitchen stock reflect what happened. Review recorded expenses alongside the invoice and ingredient cost when assessing the job.
Review past quotations, invoices and payment terms before preparing another offer.
Confirm the menu, quantities, location and service notes on its document.
Record payments and event completion, then check the stock and expense records.
Choose the modules and controls that fit your operation.
Keep the agreed menu and service in one offer.
Choose the client and issuing company, add dishes or service lines, and enter quantities, prices and comments. Line and document discounts remain visible in the calculation. Generate the client PDF from the same quotation.
Keep the total consistent with the agreed price.
Choose whether VAT is already included in your prices or added on top. The calculation shows the taxable amount, tax and final total. Review the document’s treatment with the finance team before issuing it.
Carry the accepted offer into billing.
Convert the accepted quotation in place. Its lines, comments and commercial details remain with the invoice, and the due date follows the client’s payment terms.
Follow what has been paid and what is still due.
Record payments against the issued invoice and inspect the remaining balance. The dashboard separates pending and overdue amounts so the team can review outstanding invoices before preparing the next event.
See upcoming service dates.
The catering dashboard brings event dates and recent documents together. Open the related record for the location, client and agreed offer. Use that information with the team’s production and staffing plan.
Calculate from the portions you plan to serve.
Use the recipe’s ingredient quantities, yield and configured processing losses to work out the requirements for the planned output. Review production batch sizes and the cooking process with the chef before preparing a large event.
Record ingredients when the event has taken place.
After service, mark the event as completed from its invoice. HoreX creates the recipe-based stock write-off for the document’s branch and event date. Recording a payment alone does not confirm that the ingredients were used.
Keep the next offer connected to the client’s history.
Review the client’s quotations, invoices and payment history before agreeing the next event. Keep the venue, event notes and payment terms on the relevant documents so the team can return to what was actually agreed.
Connect the event menu to the prep work.
Use recipes and production orders to plan the dishes and preps needed for service. Review the ingredients, output quantities and available stock before assigning the kitchen work. Event staffing and transport still need the team’s plan.
Yes. A quotation includes the client, issuing company, menu and service lines, quantities, prices, discounts, comments and VAT treatment. Generate the branded PDF from that document, then convert the accepted quotation to an invoice without retyping the offer.
Recipe quantities and yields provide the basis for scaling the planned output. Configured processing losses remain part of the recipe calculation. The chef should review batch sizes and preparation methods for a large event.
Yes. Recipe and production quantities give the ingredient requirements for the planned dishes and preps. Check available stock and purchasing needs before preparation. After service, event completion records the recipe-based ingredient write-off.
You can review the event’s invoiced amount, recipe-based ingredient use and recorded expenses. A complete margin review also needs service, labour, transport and other relevant costs to be recorded and attributed correctly. A quotation total alone is not the event’s profit.
Client records keep quotations, invoices and payment history connected. Event documents hold the venue, notes and agreed terms. The team can review previous offers and outstanding balances when the same client books again.
Yes. For recurring meal subscriptions, use the separate Meal Plans workflow for subscriptions, menu selections, preparation and delivery. For a booked corporate event, use the catering quotation and invoice workflow. The setup should match how the client orders and is billed.
Yes. Each event keeps its own document, date, location and commercial details. The calendar helps identify busy dates; your team plans staffing, kitchen capacity and transport across the events.
Start with the menu and service prices, recipes, company details, client list and payment terms. We walk through a quotation, invoice, payment and event completion with your team before it becomes the working process.
Use a real menu and guest count to review the offer, preparation and billing.
