A website builder for caterers

Event types are the pages, not one catering page

A wedding planner and an office manager want different things. They ask different questions, so they get different pages.

Weddings, corporate and drop-off, private parties and memorial gatherings each get their own page. Every one names the service style you run for it: drop-off, buffet, stations, or plated with staff.

A page is written only for work you actually take. Tell the assistant you do not do weddings and no wedding page exists.

What a quote needs, said before anyone has to ask

Most catering inquiries stall on the same missing details. Each event page asks for them up front: the date, the venue, the guest count, the service style, and the budget if the client wants to share it.

Your lead time, your minimums and your deposit terms are printed in your words. The builder never invents a minimum or a per-person figure.

Travel beyond your usual radius, staffing charges, rentals and cake cutting each get a plain line. A client can then think about money before the first call.

Menus that read as text and change when you change them

A menu trapped in a photo or a design file is unreadable to a screen reader and to search. Yours is written as real text: packages, courses, a line of description, prices only if you want them shown.

Seasonal packages can be scheduled to publish at a date and time in your own time zone. Every publish keeps a version you can roll back to.

Write a new page yourself in plain paragraphs at no charge, or give one line about its purpose and the assistant writes it. Either way it clears the same check.

Allergens, alcohol and the wording a kitchen needs

Dietary requests are ordinary in catering, and loose wording is a risk. The site marks only what you tell it to mark: vegetarian, vegan, gluten, nut-free preparation, halal or kosher arrangements you genuinely make.

It never says a kitchen is clear of an allergen unless you say so and mean it. Each menu page can ask clients to raise allergies when they book.

Alcohol appears only where you are licensed to serve it, described as your license allows. Venue rules belong to the venue, and the page says so.

The proof a client checks before they sign

Every item below appears because your interview says it is true. If a permit lapses, tell the assistant and it comes off the page that day.

Photos do more than adjectives in catering. A tray you actually plated beats a stock image of someone else's buffet.

• Your health department permit or license, as your county issues it
• The liability insurance certificate venues ask you for
• Venues where you are already an approved vendor
• Photos of your own events, used with the client's permission
• Reviews you supply and stand behind, never written for you

How a date turns into a booking

Most catering leads arrive as a form, and one sits on every page. Each one lands in your CRM, in Slack, by SMS, or by email.

A Send test lead button proves the route before a real inquiry rides it. Every lead carries a status and a note on the Leads screen, so a Tuesday inquiry is not lost by Friday.

Add a booking link from Calendly, Acuity or Microsoft Bookings and a tasting call can be picked from the page. That section loads only when a visitor opens it.

There is no online store checkout, so nobody pays a deposit on the site. The page states how you take one.

What the interview asks a caterer

Expect questions about the events you take, your service styles, your kitchen and staff, your delivery radius and your lead time. It also asks your permits, your insurance, the venues you know well, and how you handle allergies.

You see the planned pages and what the build costs before anything runs, and nothing starts until you approve. Each page then clears a check that runs before anything publishes, validated against Google Search Essentials and modern web standards.

The result is genuinely useful because it is written from a conversation with the person who runs the kitchen. The answer capsule near the top of each page is the part the AI answer engines like ChatGPT and Google's AI answers can quote alone.

The caterers trade, in Census numbers

• 13,222 Caterers establishments in the United States (NAICS 722320, County Business Patterns 2023) U.S. Census County Business Patterns 2023
• 148,684 people employed in Caterers in the United States (NAICS 722320, County Business Patterns 2023) U.S. Census County Business Patterns 2023

Figures are from the source named beside each one, as published. They describe the area or the trade, not this product.