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For butchers

Party catering on the side, no evening work

The counter takes all your attention during the day, so the quotes and order lists get pushed to the evening. Catermonkey works out the quote, adds up a day's orders and sends the invoice through to your till or your accounts.

Christmas week 6 party orders

Tue 22

Counter8:00 to 18:00

Wed 23

Counter8:00 to 18:00

Thu 24

Counter8:00 to 16:00

    • Gourmet
    • Buffets
    • Snack platters
    • The counter

    Sound familiar?

    You make the quotes in the evening, after the shop closes

    During the day there's a queue at the counter, so putting it together in Word gets pushed to after closing time. With your own platters and prices as a template, a quote is ready while the customer is still standing in front of you.

    You're working with two systems side by side

    The till for the shop, and the party work alongside it in Word and Excel. Catermonkey takes over that second side and sends the invoices through to your till or your accounts, so you never type anything twice.

    The meat price shifts, your platter price stays the same

    Meat is your biggest cost and the buying price moves all year round. Enter your recipe once, and Catermonkey works out the cost price per platter right down to the ingredient.

    A barbecue is more than the meat

    Service staff, equipment, plates and the clean-up afterwards are part of the price. If that's on the order, it's on the quote and the invoice too, instead of you giving it away for free afterwards.

    How it works

    From the first enquiry to the invoice afterwards.

    1. Customers put together their own party order on your website

      They choose their package, pass on the number of people and see roughly what it costs. What comes in already has the date, the number and the requests attached.

    2. The quote calculates itself

      From your own platters, with your current prices and your own terms. The customer signs online, and anyone who doesn't respond automatically gets a reminder.

    3. The kitchen gets one list, without prices on it

      All of a day's orders added up per dish, plus the purchase list per supplier. You print the labels from that same list, with name, time and allergens on them.

    4. Service staff and equipment are listed on the order

      Who's going, what needs to go with them and what needs to come back. Your team sees it on their phone, you see it in the schedule.

    5. The invoice follows what was actually delivered

      Including whatever got added on the day itself, through to your till or your accounts in one step.

    More for butchers

    The rest of what Catermonkey does, if you want to look further.

    At Slagerij Huysmans-Vandeweyer

    “Since we've worked with Catermonkey, I save an average of an hour and a half to two hours per order.”

    Slagerij Huysmans-Vandeweyer

    Read the story of Slagerij Huysmans-Vandeweyer

    Want to see how this works alongside your counter?

    Try it free for fourteen days, then cancel any month you like.