In catering, profit is set by the confirmed guest count. The number changes until the last minute, and the kitchen needs the final figure before cooking.
The package and the price per guest
Menus priced per guest, a guaranteed guest count the client pays for, and a deadline for confirming the final number.
The event order
- A printed event order for kitchen and service with all the details.
- Staff shifts and the equipment needed.
- Food safety checks and temperatures.
Your data stays with you
Bawabetna's program runs on your company's own computers with the records encrypted with you, separate permissions for sales, kitchen, service and the accountant, and it works without internet. You can import your data from your previous software and try the program free with no time limit before subscribing.
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