Commercial Kitchen Booking Software for New Zealand.
Put market-day food prep, baker night shifts and each wash-down on one timetable, with the right resource kept for every booking.
Start with Google- Live prep bench availability
- Regular kai producer bookings repeat
- Delivery window stays protected
- Full card checkout on Pro
- Wash-down stays visible
Online booking
Sell real commercial kitchen availability
Sell prep shifts around the ovens, chiller and cleaning plan. Once a producer reserves the kitchen, that production window closes.
Learn moreOne live timetable
Keep every delivery window clear
Put baker nights, caterer prep and wash-down on one kitchen schedule, with delivery access visible ahead of the next shift begins.
Learn moreThe baker is in at two. The caterer at four.
This room turns over three times before a meeting room has opened. A diary that assumes business hours is wrong about most of this kitchen's week.
A day that never stops
Overnight bakes, dawn prep and daytime production run back to back, so the schedule has to read cleanly at three in the morning with nobody there.
Clean-down is booked time
The block between users is not goodwill, it is part of the hire — so the next shift cannot start until the bench is genuinely handed over.
Two chefs, one bench
The moment a shift is taken it leaves the page, so a baker and a caterer are never both told the kitchen is theirs from three.
Built for your kitchen
Built for every kind of production shift
Market-day food prep
Show the commercial kitchen time genuinely open; a completed booking removes that prep bench before another person can choose it.
Catering production
Carry the same commercial kitchen weekly or monthly on Free through the term, then end it on the agreed final date.
Baker night shifts
Keep the booking and full delivery window together while ordinary time around it remains available.
Food-truck kitchen time
Reserve the right resource and oven details together rather than sorting them out when everybody arrives.
Community cooking classes
Put the organiser and production run needs on one booking for a clean handover to the next person in.
Matariki order runs
Quote the longer block and extras first, retaining the approved detail with the final booking.
Chiller delivery windows
Shift an affected booking to a workable date with its organiser and payment status still attached.
Bench and oven cleaning
Take only the necessary time offline for wash-down, leaving every ready resource live online.
One clear day across every prep bench.
See market-day food prep, baker night shifts and wash-down together, with the actual resource attached to every entry.
The kitchen hire fee beside the booking.
Keep payment status with the production shift, including offline money recorded on Free and complete online card checkout on Pro.
Full card payment online
Pro takes the whole kitchen hire fee online for the production shift. Mark cash or bank transfer manually on Free.
Offline money stays recorded
Record cash or bank transfer manually on Free, keeping the kitchen hire fee visible beside the production shift.
Longer work starts with a quote
Send an itemised quote for the production run and agreed extras, then keep later payments with the accepted details.
- 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 every booking
Everything you need to run your kitchen hire business.
One kitchen, one booking
Treat each kitchen or prep zone as separate inventory, so one baker never takes two benches and the same oven by mistake.
Email reminders
Email the hirer their kitchen, delivery window and oven notes ahead of ingredients arrive at the roller door for the working day.
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. Your public page shows genuinely open commercial kitchen time and removes the selected prep bench when the booking is completed.
Yes. Repeat the same commercial kitchen weekly or monthly on Free, ending on a chosen date or after the final planned booking.
Yes. Pro takes the whole kitchen hire fee online for the production shift. Mark cash or bank transfer manually on Free.
Yes. Close the exact window needed for delivery window or wash-down while every unaffected resource remains available.
Yes. Set every prep bench up as a separate resource so a confirmed booking removes only that resource and time.
Yes. Itemise the longer production run and agreed extras, send the quote and keep the accepted version with the booking.
Commercial Kitchen guides
All articlesFully booked? How to keep the lead without promising the impossible
Handle enquiries when your diary is full with clear requests, alternative times and a practical manual waiting list that avoids double bookings.
ReadHow much booking notice should you require?
Choose a booking lead time that allows for preparation, staff and travel, with practical examples for mobile services, venues and classes.
Read