Booking software for spit roast and BBQ catering.
The meat is bought the day before and the lamb goes on at first light. Get the head count signed and the money in before you are standing at the butcher.
Start with Google- The head count as a quantity on a per-head line
- The accepted number recorded with a name and a time
- Paid at booking, before the meat is bought
- Salads, rolls and a second meat as their own priced lines
Online booking
Customers book themselves
Share your link and customers pick a service and slot at a price worked out for them, straight into your diary.
Learn moreSmart scheduling
Your day plans itself
Every booking lands on a routed timeline, so you spend less time driving and more time on the tools.
Learn moreBuilt for your trade
Built for every kind of spit roast & bbq catering business
Wedding carveries
A carvery for a hundred and forty with two meats and four salads, quoted per head, signed months out and paid before the animal is ordered.
Work Christmas parties
Every one of them in the same three weeks, all quoted off the same package, all with a number from HR that is going to move at least once.
Sporting and community clubs
A presentation night where the club is the customer, the number comes off a ticket sale, and the invoice has to go to a treasurer rather than a person.
Milestone parties at home
A backyard sixtieth or a twenty-first, a fixed per-head price with a minimum, booked and paid for from the page without a site visit.
See it in action
The whole job, in one app.
Priced and booked
Committed a day early, not on the night
Two lambs and a shoulder of pork are a real invoice in your name twenty-four hours before anyone arrives. Set the service to be paid at booking and the money is in before you are at the butcher.
Scheduled and dispatched
The spit goes on before the diary wakes up
First light, a long cook, and a service window in the evening. The block on the day is the whole commitment rather than the two hours the guests experience, so nothing gets sold across the top of it.
- 1Spit on · club luncheonJoondalup08:00~9 min
- 2Presentation lunch serviceJoondalup11:30~6 min
- 3Evening carvery bump-inWanneroo13:30
On the day
Carve, serve, and know what it cost
Every line on the job carries its own quantity and rate, so what the salads, the rolls and the carver actually add is visible on the booking instead of quietly disappearing into the per-head price.
- Lamb & pork carvery140 × A$34A$4,760
- Four salads & rolls140 × A$9A$1,260
- Carver on site4 hrs × A$60A$240
Get paid
The head count they signed, in writing
The guest number is a quantity beside your per-head rate, and their typed name and the moment they accepted are recorded against those exact lines. If they wear a change, that is a discount on this booking alone.
Less admin, more bookings
Made for spit roast & bbq catering businesses
The meat is bought before the party exists
Nothing else in mobile catering is this exposed. Two lambs and a shoulder of pork are a real invoice sitting in your name, twenty-four hours before anybody arrives. Every mechanic on this page exists for the same reason: to make the number you shopped to a number the client is committed to, not one they can revise while you are lighting the coals.
A hundred and twenty, in writing
Put the head count on the proposal as a quantity beside your per-head rate, so the document totals itself and everybody can see the arithmetic. The client accepts and signs it online, and their typed name, the time and the exact lines they agreed to are recorded. A quote can also be set to expire, so a number from six weeks ago is not still binding you to last season's meat price.
Salads and rolls are not a rounding error
Four salads, rolls and butter, a second meat, disposables, a carver on site: throw them in and you have given away most of the margin on the job. Each one is its own line with its own quantity and rate, so the client can see what they are adding as they add it, and you can see what a job is genuinely worth before you say yes to it.
One party, one discount, not a new rate card
The club that has used you for years asks for a number, and the answer is usually yes. Apply the discount to that single booking and your published per-head price does not move for the wedding that books next week. The reduction lives on that job, where you can see it, rather than quietly becoming your new rate.
Start taking spit roast & bbq catering bookings today
Set up in minutes. 200 bookings a month free, no card needed.
One app for the whole job
Everything you need to run your spit roast & bbq catering business.
Common questions.
Put the guest number in as the quantity against your per-head rate on the line. The line and the whole proposal total themselves from it, so the number the client sees is the number the arithmetic produced.
What they accepted is on the record with their typed name and the time, so the conversation starts from what was agreed rather than what is remembered. Whether you wear part of it is then your call, made as a discount on that one booking.
Yes. Set the service to be paid in full at the point of booking and the money is in before you commit to the butcher. Where a club needs to be invoiced instead, set it to settle afterwards and send a payment request.
You can. A discount is applied to that booking alone, and the price everybody else sees on your page stays exactly where it was.