Catering & Events

The real problem

A caterer sells a price per guest. What they most often don't know is what that price leaves them: a menu's food cost isn't shown anywhere, it has to be rebuilt by hand in a spreadsheet, and it goes stale as soon as a supplier raises prices. Then there's the question that comes over the phone the day before — “one guest is allergic to tree nuts” — which needs an answer in thirty seconds, not after rereading fifteen recipe cards.

What the app brings

• Menus costed at actual food cost. A menu is a list of recipes from the free base module, each with its quantity per guest and its course. The module derives the food cost per person, the margin on food and the food cost percentage. Cost your recipes once: every menu that uses them follows, and a supplier price increase flows through to the event margin without anyone touching anything.

• Event economics: total food cost, margin and margin rate, calculated from the menu and the number of guests. Pivot and graph views of margin by menu and by month.

• Allergens, from recipe to event. Allergens flow up from recipes to the menu. Record what the customer asks to exclude: the event refuses to be confirmed as long as the menu contains an excluded allergen. This is the module's only hard block, and it is deliberate — serving an allergen that a customer has explicitly excluded is not a management error, it is a risk to someone. The alert also fires when the change comes from elsewhere: a supplier reports a trace, the allergen is ticked on the product form, and the event confirmed last week flags itself.

• Quotation generated from the event — client, guests, price per guest — in one click. The quotation is never recreated if the event already has one: overwriting a linked quotation means losing a negotiation in progress.

• Generated production list: what needs to be made and for which day, fed into the base module's daily production plan. Quantities are added to what is already planned — two receptions on the same Saturday do not overwrite each other.

• Loaned equipment and its return: quantity sent out, quantity returned, shortfall. It is the loss nobody invoices because nobody counts it. The return can still be entered after the event is closed: it often comes back the next day.

• Logistics: times, venue, person in charge, delivery time. Delivery ticked without a time — or a time without delivery: rejected.

• Locking: a completed or canceled event can no longer be modified, except by an administrator, apart from equipment returns.

What the app does not do

• The deposit shown is an expected amount, not a tracked receipt: no invoice and no payment reconciliation is created.

• No staff or vehicle scheduling.

• No stock consumption: the production list is displayed, not reserved.

• The calculated cost is a materials cost: labor, transport and equipment rental must still be covered by the displayed margin.

Also searched as: caterer ingredient cost Odoo, caterer recipe sheet, margin per catering event, catering quote Odoo, catering menu allergens, catering equipment return management, reception production list.

Price: €259, one-time purchase. Requires dyo_metiers_bouche and Sales.