Booking software for wood-fired pizza catering.
The oven takes ninety minutes to come up to temperature. Put those ninety minutes inside the booking so nothing else can ever be sold across the top of them.
Start with Google- Fire-up time inside the booked block, so the diary shows the real day
- One-oven and two-oven packages with their own guest ceilings
- Nothing can be booked across a night you are already committed to
- Menu and dietary choices priced as options, not remembered
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 wood-fired pizza catering business
Weddings and receptions
A hundred and forty guests fed in waves between speeches. The oven ceiling decides whether that is one oven or two, and the packages on your page say so before anyone books the wrong one.
Backyard parties
Thirty people, one oven, three hours from the moment you light it. A fixed package price the host books and pays for from the page, with the base and topping choices made as they book.
Corporate lunches
A staff lunch has a hard finish because everyone is going back to work. The service window is the point, so the block on your calendar has to include getting there and getting the oven up before it.
Brewery and venue nights
A taproom books you for a Friday, then books another when they want one. Each night is its own booking against the venue, with its own numbers and its own settlement.
See it in action
The whole job, in one app.
Priced and booked
The block starts when the fire does
Set the service to the whole commitment and the ninety minutes of come-up time is reserved along with the service window, so the five o'clock start is protected by the half three you never used to write down.
Scheduled and dispatched
Nothing lands on top of a night you are on
Overlapping bookings are refused at the database, not just hidden on a page, so a committed evening genuinely cannot be sold twice, whether the second one came from your booking page or from you.
- 1Corporate lunch serviceDocklands10:00~9 min
- 2School staff lunchBrunswick12:00~6 min
- 3Oven fire-up · evening weddingYarra Glen13:30
On the day
Sixty an hour, served in waves
The oven output is the ceiling, so the packages you published already match what the night can do. Work the day in driving order and the fire-up for the evening job sits in the run like any other block.
- Two ovens · 140 guests2.5 hr serviceA$3,300
- Gluten free bases18 × A$15A$270
- Antipasto on arrivalStarterA$560
Get paid
The quote with the dietaries already on it
Gluten free bases, the vegetarian count and whether the kids get margherita only are options answered at booking, so the quote you send is built on a spec instead of on an email chain.
Less admin, more bookings
Made for wood-fired pizza catering businesses
Ninety minutes before anyone eats
The fire is the part of this job nobody else can see. Wood in, up to temperature, floor swept, and only then does the first base go on. If the calendar only carries the hour the guests experience, you will keep taking a second job that was never possible. Set the service to the whole commitment and the block on the day tells you the truth.
Sixty an hour is a ceiling, not a target
The single number that should govern what you say yes to is what the oven puts out in an hour, and that number does not care how the enquiry was worded. Publish packages built around it, so the guest count the customer picks is one your oven can feed inside the window they booked rather than one you spend the night apologising for.
One oven or two is the real question
Everything about a big job, the second dough run, the second pizzaiolo, the second trailer, follows from that one decision. Sell them as two services with their own prices, their own lengths and their own guest ceilings, so the customer picks the answer at the point of booking instead of you discovering it at half four.
The same three questions on every enquiry
Gluten free bases, how many vegetarians, and whether the kids get margherita only. You ask them every single time. Put them on the service as options, priced where they cost you and free where they do not, and the answers arrive attached to the booking rather than scattered through an email chain.
Start taking wood-fired pizza 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 wood-fired pizza catering business.
Common questions.
Yes. The length you give the service is the length reserved on the calendar, so set it to the whole job including the fire-up and the pack-down rather than only the service window.
Overlapping bookings are refused at the database level, so a committed block genuinely cannot be sold twice, whether the second booking came from your page or from you.
You can. They are separate services with their own prices, lengths and guest numbers, which is the honest way to sell a job whose whole shape changes at a certain head count.
Attached to the booking. Set them up as options on the service and the customer answers them while they book, so the gluten free count arrives with the job instead of in a reply you have to go looking for.