Catering & Private Chef bookings in Australia.
Book private dining and catered events online and keep heat, shade and sudden summer weather visible before the crew commits.
Start with Google- Book private dining and catered events online
- Protect chef and service crew time
- Keep every quote with the job
- Share the chef and service crew diary
- Record the catering or private-chef fee
Bookings
Make the useful details bookable
Customers book private dining and catered events online. Keep date, venue and chef and service crew together for summer and outdoor functions.
Learn moreSchedule
Leave room for the real work
Block menu planning, prep, travel and table service for summer and outdoor functions. Travel and setup cannot quietly create a clash.
Learn moreRun the service day from one record.
Keep the catering service, venue time and organiser notes close while the crew handles summer and outdoor functions.
Arrival is part of the job
Hold access and arrival notes for the catering service where heat, shade and sudden summer weather can disrupt the plan.
The crew sees the same brief
Put the chef and service crew, guest notes and venue access together before anyone starts prep for summer and outdoor functions.
Changes stay attached
Update menu, courses, staffing and guest count on the booking for summer and outdoor functions, rather than leaving the latest detail in a stray message.
Hi, are you free to come out and take a look this Friday?
Priced on the count, not on a hunch.
Guest count and service hours are the two numbers the price is really made of. Put them on the estimate as lines, and the host approves a figure they can see the working behind.
- Two-course seated dinner · 40 guestsMenu$4,400
- Chef & waitstaff · 5 hrsStaffing$960
- Crockery, glassware & linenHire$340
Sell the time you can actually cover.
Availability reflects menu planning, prep, travel and table service for summer and outdoor functions, not an optimistic gap between two events.
Protect the full service window
Reserve the working span for private dining and catered events on summer and outdoor functions, including setup and pack-down customers rarely see.
Regular work without retyping
Use standing bookings for repeat catering service work on summer and outdoor functions and choose how each series should finish.
Quieter dates still have a job
Use coupons when a softer summer and outdoor functions date needs a nudge for the catering service, without changing the diary.
Built for the enquiry
Built for the count that moves, the venue you have not seen and the date that has to hold
Private dinners
Hold private dinners, the summer shade and chef and service crew on one record, so the crew arrives with the right brief.
Wedding breakfasts
Hold wedding breakfasts, the club calendar and chef and service crew on one record, so the crew arrives with the right brief.
Canapé receptions
Hold canapé receptions, the school-day timing and chef and service crew on one record, so the crew arrives with the right brief.
Family celebrations
Hold family celebrations, the backyard access and chef and service crew on one record, so the crew arrives with the right brief.
Corporate dining
Hold corporate dining, the weekend rush and chef and service crew on one record, so the crew arrives with the right brief.
Multi-course menus
Hold multi-course menus, the heat plan and chef and service crew on one record, so the crew arrives with the right brief.
Holiday gatherings
Hold holiday gatherings, the early setup and chef and service crew on one record, so the crew arrives with the right brief.
Venue catering
Hold venue catering, the outdoor finish and chef and service crew on one record, so the crew arrives with the right brief.
- Marco FerraroBooked just now$215Accepted
- Renee SalterOpened 2h ago$480Viewed
- The Oak CaféSent yesterday$120Sent
When the count moves, the number moves with it.
Twenty-eight becomes thirty-four ten days out, and the figure the host is holding is suddenly the wrong one. Revise the estimate, send it again, and see whether they have opened it — rather than assuming the last thing you agreed is the thing they think they are paying.
Approved becomes booked.
The moment the host says yes, the event has the date, the window and the agreed scope on it.
Somebody else's kitchen, at somebody else's hour.
Two of you arrive at four, a third at six with the rest of the kit, and none of it works if the brief is in one person's phone. One lane each, with the call time and the access notes attached to the same event the host has been messaging about.
Keep payment beside the event.
See whether the catering or private-chef fee was recorded before the crew commits time and equipment to summer and outdoor functions.
Free still records the basics
Mark cash or bank transfer against the catering service for summer and outdoor functions when the organiser settles that way.
Pro takes the card online
Take full card payment when the booking is confirmed and keep it linked to the catering service instead of matching it later.
Scope and money stay together
Keep the quote, service details and payment status near the catering service diary entry for summer and outdoor functions.
- Marco FerraroP-1011 · 25 Jun · Bank transfer$380
- Renee SalterP-1012 · 25 Jun · Cash$240
- Anna WhitfieldP-1013 · 28 Jun · Card$380
- Danny PrasadP-1001 · 27 Jun · Card$190
One app for the whole job
Everything you need to run your catering and private chef work business.
One event, one booking
Commit the chef and service crew to the confirmed service window for summer and outdoor functions. That capacity disappears from public availability.
Team
Share the chef and service crew, call time and service notes for summer and outdoor functions. Everyone sees one brief before prep, loading or handover.
Email reminders
Email reminders give summer and outdoor functions times and access details. The organiser can confirm access before the chef and service crew is due.
Starts free. Grows
only when you do.
Add your whole team and get booking for nothing.
As you grow with us you can go Pro.
Common questions.
Yes. They choose a real date and window for summer and outdoor functions; confirmation removes the chef and service crew capacity from public availability.
Yes. Hold that span around the catering service so the public diary reflects the day your crew can cover on summer and outdoor functions.
Yes. A weekly or monthly private dining and catered events series for summer and outdoor functions may run indefinitely, finish on a date or stop after a chosen count.
Prepare the quote around menu, courses, staffing and guest count for summer and outdoor functions and keep that scope with the catering service record.
Pro takes full online card payment for the catering or private-chef fee on summer and outdoor functions. On Free, record cash and bank transfer against the catering service.
Yes. Team visibility keeps the chef and service crew, organiser notes and arrival time together for the crew handling summer and outdoor functions.
