Guide
The orders worth twenty of the usual.
Office lunches and party platters are predictable, high-value and planned in advance. Most restaurants make them hard to order.
In short
Catering orders are high value, scheduled ahead and produced in one batch, which makes them efficient to fulfil. Most restaurants lose them by having no visible way to enquire. A dedicated page with a simple form, a minimum notice period and indicative pricing captures enquiries that otherwise go to whoever made it easiest.
Updated 28 August 2026
Why the economics are better
A catering order is planned, so you can buy for it and prep it outside service. It is large, so the labour per euro is low. And it is usually collected or delivered in one trip. Compare that to twenty individual orders at peak and the difference in effort per euro is substantial.
Make it obvious you do it
The most common reason a restaurant gets no catering enquiries is that nothing on the site says they take them. A page that says what you cater, for how many, with how much notice, and roughly what it costs, will pick up enquiries within weeks. The person organising an office lunch is looking for somebody who makes it easy to ask.
- What you cater and for what group sizes
- Minimum notice, stated plainly
- Indicative per-head pricing
- A short form and a phone number
- Whether you deliver, and how far
Reply fast, because the enquiry is competitive
Whoever is organising it has usually asked two or three places. The first credible reply frequently wins, particularly for office bookings where the organiser wants the task off their desk. A same-day reply with a clear price beats a better price two days later.
Set the terms before you need them
Decide your notice period, deposit policy and cancellation terms in advance and put them on the page. Catering goes wrong when a large order is cancelled the morning of, after you have bought for it. A deposit on larger bookings is normal and nobody organising a genuine event objects.
The honest limitation
Catering competes with your normal service for kitchen capacity. A large order landing at the same time as a Friday rush can damage both. Set your notice period and your cut-offs so catering is prepped outside peak, and be willing to decline when the timing does not work.
Questions, answered straight.
Not covered here? Just ask us.
How much notice should I ask for?
Enough to buy and prep outside service, which for most restaurants is at least a day or two, more for large numbers. State it clearly rather than deciding per enquiry.
Should I take a deposit?
For larger bookings, yes. It protects you against a late cancellation you have already bought for, and it filters out enquiries that were never going to happen.
What should I charge?
Per head, with a clear minimum. Per-head pricing is what corporate organisers expect and it makes comparison easy, which works in your favour when you reply first.
Do I need a separate menu?
A simplified one helps. Dishes that hold well in quantity, travel without degrading and can be produced in batches. Your full menu is rarely the right catering menu.
See it run your restaurant.
Twenty minutes on your menu and your numbers. We'll show you what actually changes in the first month and exactly what it costs. If it's not right for your restaurant, we'll tell you that instead.
- Live in days, not months
- We build your menu and train your staff
- No contract, and thirty days to change your mind
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