Catering & Private Chef bookings in Canada.
Book private dining and catered events online and keep snow access, indoor backup and sharp seasonal swings visible before the crew commits.
Start with Google- Book private dining and catered events online
- Protect chef and service crew time
- Keep every estimate 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 winter-ready venue bookings.
Learn moreSchedule
Leave room for the real work
Block menu planning, prep, travel and table service for winter-ready venue bookings. Travel and setup cannot quietly create a clash.
Learn moreRun the service day from one record.
Keep the catering service, venue time and organizer notes close while the crew handles winter-ready venue bookings.
Arrival is part of the job
Hold access and arrival notes for the catering service where snow access, indoor backup and sharp seasonal swings 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 winter-ready venue bookings.
Changes stay attached
Update menu, courses, staffing and guest count on the booking for winter-ready venue bookings, 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 winter-ready venue bookings, not an optimistic gap between two events.
Protect the full service window
Reserve the working span for private dining and catered events on winter-ready venue bookings, including setup and pack-down customers rarely see.
Regular work without retyping
Use standing bookings for repeat catering service work on winter-ready venue bookings and choose how each series should finish.
Quieter dates still have a job
Use coupons when a softer winter-ready venue bookings 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 snow access and chef and service crew on one record, so the crew arrives with the right brief.
Wedding breakfasts
Hold wedding breakfasts, the lodge arrival and chef and service crew on one record, so the crew arrives with the right brief.
Canapé receptions
Hold canapé receptions, the winter indoor plan and chef and service crew on one record, so the crew arrives with the right brief.
Family celebrations
Hold family celebrations, the summer festival and chef and service crew on one record, so the crew arrives with the right brief.
Corporate dining
Hold corporate dining, the loading-bay time and chef and service crew on one record, so the crew arrives with the right brief.
Multi-course menus
Hold multi-course menus, the coat-room flow and chef and service crew on one record, so the crew arrives with the right brief.
Holiday gatherings
Hold holiday gatherings, the seasonal setup and chef and service crew on one record, so the crew arrives with the right brief.
Venue catering
Hold venue catering, the cold-weather finish and chef and service crew on one record, so the crew arrives with the right brief.
- Émilie TremblayBooked just now$215Accepted
- Ryan MacLeodOpened 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 winter-ready venue bookings.
Free still records the basics
Mark cash or bank transfer against the catering service for winter-ready venue bookings when the organizer settles that way.
Pro takes the card online
Take full online card payment ahead of the booked service and keep it linked to the catering service instead of matching it later.
Scope and money stay together
Keep the estimate, service details and payment status near the catering service diary entry for winter-ready venue bookings.
- Émilie TremblayP-1011 · 25 Jun · Bank transfer$380
- Ryan MacLeodP-1012 · 25 Jun · Cash$240
- Priya SandhuP-1013 · 28 Jun · Card$380
- Jacob WongP-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 winter-ready venue bookings. That capacity disappears from public availability.
Team
Share the chef and service crew, call time and service notes for winter-ready venue bookings. Everyone sees one brief before prep, loading or handover.
Email reminders
Email reminders give winter-ready venue bookings times and access details. The organizer 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 winter-ready venue bookings; 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 winter-ready venue bookings.
Yes. A weekly or monthly private dining and catered events series for winter-ready venue bookings may run indefinitely, finish on a date or stop after a chosen count.
Prepare the estimate around menu, courses, staffing and guest count for winter-ready venue bookings and keep that scope with the catering service record.
Pro takes full online card payment for the catering or private-chef fee on winter-ready venue bookings. On Free, record cash and bank transfer against the catering service.
Yes. Team visibility keeps the chef and service crew, organizer notes and arrival time together for the crew handling winter-ready venue bookings.
