Live demoSee the actual product in action before you book a call.
Click here to view the live demo (opens in a new tab)Catering operators end up stitching together a back-of-house cost-control tool and a separate client booking system, then reconciling the two by hand. This is both: real-time recipe, inventory and labor costing behind the scenes, and a complete client-facing booking and ordering experience out front — running on the same data.
How it helps
Real recipe costing down to the ingredient, receipt scanning that turns a stack of invoices into usable data, and GL-coded purchasing so every dollar lands in the right bucket. When a vendor raises a price, you see the plate cost move.
A client-facing multi-step event builder: guest count, menu, packages, add-ons, date and time — priced as they go, landing directly on your calendar instead of in a back-and-forth email thread.
Know your numbers daily, not at month-end. The P&L Calculator, Inventory Variance and GL Code Summary tell you in plain language where you made money and where it leaked out.
Every booked event carries its real cost: food, prep hours, service staff, delivery. You see the margin on an event before you accept it — not after you've already worked it.
Inside the platform
These are the working modules of the platform — event costing, recipe costing, the client booking builder, and the daily P&L and variance reporting that ties them together.
| Ingredient | Qty | Unit cost | Ext. |
|---|---|---|---|
| Gulf shrimp, 16/20 | 12 lb | $9.40 | $112.80 |
| Stone-ground grits | 8 lb | $1.85 | $14.80 |
| Heavy cream | 3 qt | $4.20 | $12.60 |
| Andouille sausage | 4 lb | $5.10 | $20.40 |
| Aromatics & spice | — | — | $9.75 |
| Plate cost | $3.41 | $170.35 |
Recipe costing to the ingredient — change a vendor price and every plate cost that uses it moves with it.
The client-facing builder: guest count, package, add-ons and date — priced live, landing on your calendar.
Daily P&L and inventory variance — the leak shows up this week, not next month.
| Line item | GL code | Amount |
|---|---|---|
| Sysco — proteins | 5010 · Food | $1,842.16 |
| Produce co-op | 5015 · Produce | $412.80 |
| Paper & disposables | 5120 · Supplies | $186.44 |
| Rental — chafers | 5240 · Event rentals | $95.00 |
| Receipt total | $2,536.40 |
GL-coded purchasing: every scanned receipt lands in the right account, ready for the books.
Live implementation
Barnhill's Catering is the actual deployment — a live restaurant kitchen and catering business using the cost-control, booking and ordering modules every day.
Open Barnhill's Catering (opens in a new tab)This is a live business site, not a sandbox. Use the contact form there if you want to talk to the team running it.
Flagship implementation
Barnhill's Catering is the real, running implementation of this platform — not a hypothetical. The inventory and process management side is deployed in a live restaurant kitchen, replacing a legacy system that had never fully worked in three and a half years. The catering side — client booking, event ordering and quoting — was built from the ground up to complement the main restaurant operation.
We name it because it's provable. It's the same software described on this page, in daily use, in a working kitchen.
Live restaurant kitchen
Inventory, purchasing and process tracking in daily production use.
3.5 years of legacy failure, resolved
A system that had never fully worked, replaced with one that does.
Catering built alongside it
Client booking and event ordering built from scratch to complement the restaurant.
Pricing
No per-feature pricing, no upgrade tiers, no separate charge for the booking side and the cost-control side.
Quoted after we see your operation
Covers configuring the platform around your business: menus and recipes, packages and pricing rules, GL codes, vendors, staff roles, and data import — so the system is usable the day you turn it on.
Flat monthly fee per operation
Exact numbers depend on the size of your operation — number of locations, menu complexity, and how much data needs importing. Book a demo and you'll get a real figure, not a range.
FAQ
Tell us about your catering operation and we'll walk you through the platform on a live call — the cost-control side and the client booking side, end to end.
Prefer email? Reach us at hello@deelahsystems.com.