Catering & Private Chef bookings in New Zealand.
Book private dining and catered events online and keep rain plans, access and travel between towns 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 wet-weather and lodge functions.
Learn moreSchedule
Leave room for the real work
Block menu planning, prep, travel and table service for wet-weather and lodge 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 wet-weather and lodge functions.
Arrival is part of the job
Hold access and arrival notes for the catering service where rain plans, access and travel between towns 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 wet-weather and lodge functions.
Changes stay attached
Update menu, courses, staffing and guest count on the booking for wet-weather and lodge 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 wet-weather and lodge functions, not an optimistic gap between two events.
Protect the full service window
Reserve the working span for private dining and catered events on wet-weather and lodge functions, including setup and pack-down customers rarely see.
Regular work without retyping
Use standing bookings for repeat catering service work on wet-weather and lodge functions and choose how each series should finish.
Quieter dates still have a job
Use coupons when a softer wet-weather and lodge 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 rain cover and chef and service crew on one record, so the crew arrives with the right brief.
Wedding breakfasts
Hold wedding breakfasts, the rural arrival and chef and service crew on one record, so the crew arrives with the right brief.
Canapé receptions
Hold canapé receptions, the lodge access and chef and service crew on one record, so the crew arrives with the right brief.
Family celebrations
Hold family celebrations, the hall key time and chef and service crew on one record, so the crew arrives with the right brief.
Corporate dining
Hold corporate dining, the hill-road travel and chef and service crew on one record, so the crew arrives with the right brief.
Multi-course menus
Hold multi-course menus, the weekend setup and chef and service crew on one record, so the crew arrives with the right brief.
Holiday gatherings
Hold holiday gatherings, the wet pack-down and chef and service crew on one record, so the crew arrives with the right brief.
Venue catering
Hold venue catering, the multi-day stay and chef and service crew on one record, so the crew arrives with the right brief.
- Hemi WalkerBooked just now$215Accepted
- Sarah ColemanOpened 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 wet-weather and lodge functions.
Free still records the basics
Mark cash or bank transfer against the catering service for wet-weather and lodge functions when the organiser settles that way.
Pro takes the card online
Take full online card payment before the crew sets off 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 wet-weather and lodge functions.
- Hemi WalkerP-1011 · 25 Jun · Bank transfer$380
- Sarah ColemanP-1012 · 25 Jun · Cash$240
- Mere SolomonP-1013 · 28 Jun · Card$380
- James FifitaP-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 wet-weather and lodge functions. That capacity disappears from public availability.
Team
Share the chef and service crew, call time and service notes for wet-weather and lodge functions. Everyone sees one brief before prep, loading or handover.
Email reminders
Email reminders give wet-weather and lodge 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 wet-weather and lodge 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 wet-weather and lodge functions.
Yes. A weekly or monthly private dining and catered events series for wet-weather and lodge 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 wet-weather and lodge functions and keep that scope with the catering service record.
Pro takes full online card payment for the catering or private-chef fee on wet-weather and lodge 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 wet-weather and lodge functions.
