Your booking page
Your catering booking page
One link — yours — that you can put in a bio, an email signature, or the bottom of a flyer. Clients see your branding and your menu, tell you what the job is, and watch a live estimate build as they pick. Then it arrives with you as a draft — or confirms itself, if it meets rules you set.
Every capture on this page is the same one you can open: a booking page for Copperleaf Catering Co., our demonstration business, built exactly the way yours would be. Nothing on it can be sent, booked or paid.
Free is 2 new events a month — no card, no countdown.
What your client actually sees
Three captures of one page — the front of it on a phone, the same page once dishes are picked, and how it opens on a laptop. It is the sample, so you can open it yourself.
See a sample booking page — the page these three captures are of. Nothing on it can be sent, booked or paid.
What you put on it
Everything on the page is something you authored. Leave any of it out and the page simply does not show it — there are no placeholders and no filler.
Your mark and your color, everywhere
Upload your logo and pick one accent, and the page is yours: the header lockup, the buttons, the price chips and the bar along the bottom all take that color. A square mark sits beside your name; a wide wordmark stands on its own.
Your menus, photographed, priced per person
Publish the menus you want clients to see, each dish with its own photograph and a per-person price. A dish you price at market says so in our words, not in a free-text label — and a dish with no published price still shows, as something to ask about.
Where you are, how far you go, how long you have done it
Three facts in a row under your name: your city, the radius you serve, and the year you started. Each one is yours to leave out. Once you have booked jobs this year, the page says how many.
A gallery of your work, opened full-size
Your own photographs of real jobs, in the order you arrange them, and a client can tap any one of them to fill their screen.
Meet the caterer — your story, in your words
A few lines about who cooks the food, and a photograph of you if you want one there. It reads as a person, which is what a client is actually choosing.
Good to know — answered, or blank until you answer it
Eight questions clients always ask. We answer the three the product actually knows — where you go, what happens to what they type about allergies, and how money works on the page. The rest stay off your page until you write them, and you can rewrite or hide any of the eight.
How clients reach you — only what you publish
A phone number, an email, both, or neither: whatever you typed into the two boxes on your own booking-page screen, and nothing else. Your account email is not on the page, because it is not in the data the page is built from. Your social links sit in the order you put them.
The rules are yours
A booking page is only useful if it says no on your behalf. These are the bounds you set, and the page enforces them in front of the client instead of after.
Whether anything may confirm itself at all
It is off until you turn it on. Turn it on and you write what a request has to clear before it can hold a date; anything that misses waits for you as a draft.
Your order minimum, in guests
Say the smallest job worth your kitchen and the page says it too, up front — so a client finds out before they have picked a menu instead of after.
How much notice you need
The lead time you actually work to, on the page and in the calendar: dates inside it are not offered.
The days you are closed and the dates you are away
Mark the weekdays you never cater and the dates you are already gone. The calendar a client sees stops offering them.
Your deposit: none, a share, a flat amount, or all of it
Four rules, and you pick one: take nothing up front, take a percentage, take a set amount, or take the whole balance. Declare none and the page promises none.
And a rule you never set is never printed. A minimum you have not typed does not appear as “minimum 0 guests”; a deposit you have not declared is not implied. The page says less than it could, never more than you told it.
How an inquiry becomes your quote
Four steps, and you are the third and fourth of them.
They ask, on your page
Your logo, your color, your published menu, and one form. A client leaves their name and email, and — if they want to be useful — a date, a venue address, a guest count, the occasion, a budget range, and anything else you should know. No account, no download, no back-and-forth to find out the basics.
They see a number, not a checkout
Where a dish carries a price you published, the client can tick it and set a headcount, and a running total builds as they pick. It is labeled an estimate on the page, in those words — a shared starting point, not a price you are bound to.
It lands with you as a draft
Every request arrives in your inquiries queue as a request — never a booked date, never a sent quote. The queue leads with the shape of the job: the date, the headcount, what they picked. On a paid plan the client’s name, email and phone ride the request from the moment it arrives; on the Free plan they unlock when you accept it. Either way they are stored apart from the request, and only you and your managers ever reach them.
You accept, and price it yourself
Accepting creates the event, brings the client onto it, and — when they picked dishes — builds a draft quote from YOUR current prices, recalculated on the server. Nothing the client’s browser worked out is ever treated as the price. You adjust it, you set the deposit line, you send it. It goes out in your name, on your terms.
What is on which plan
The page, the photos on it, and the inquiries it collects are on every plan, starting with the free one — no card, and it does not expire. That free plan publishes one menu with live estimates on it; unlimited published menus are where the paid tiers come in.
- Booking page + inquiry form — from Free
- Booking page live estimates — from Free
- Booking page photos & customization — from Free
| Booking page | Free | Solo | Pro | Team |
|---|---|---|---|---|
| Booking page + inquiry form | Yes — contact unlocks on accept | Yes — uncapped accepts | Yes | Yes |
| Booking page live estimates | Yes — 1 published menu | Yes — 1 published menu | Yes — unlimited menus | Yes |
| Booking page photos & customization | Yes | Yes | Yes | Yes |
This is the same entitlement table the pricing page renders, read from the same data — so it cannot quietly disagree with what you get.
What stays under your control
You decide what can book itself
Out of the box a request is just a request: it holds no date, creates no confirmed job, and sends nothing to your client until you accept it. Turn on instant book and you write the rules a request has to meet before it can confirm itself — anything that does not meet them still waits for you.
Nothing prices itself
The estimate a client sees is built from prices you published. The quote you send is recalculated from your current numbers on the server — a client’s browser can never set the price of your work.
Your client pays you
Clients pay you directly — your money lands in your own accounts and never sits in a CaterKit balance. This page collects the request, not the payment.
Your contacts stay yours
A client’s name, email and phone are held apart from the request, in a table nothing reads directly — they reach you with the request on a paid plan, or on acceptance on the Free plan, and no one outside you and your managers either way. Your page can be open to the whole internet without your contact list becoming so.
Frequently asked questions
Can a client book or pay through my catering booking page?
You decide. A client can tell you what they want and see a rough estimate, and you set the rules for what may confirm itself — anything outside those rules lands as a draft you review, adjust, and send. Instant book is off until you turn it on. Nothing prices itself either: your quote is costed from your own numbers, not from the estimate. Either way this page collects the request, not the payment. When clients pay through the platform, Stripe processes the payment on your own connected account — the money settles to you, never into a CaterKit balance.
Is the estimate the price I have to honor?
No. The number on your page is labeled an estimate, on the page, in those words — it comes from the per-person prices you chose to publish, multiplied by the guest count the client typed. Your quote is priced separately, from your current numbers, and it is the only figure either of you is working from once you send it.
Do I have to publish my prices to use it?
No. A dish with no published price still shows on your page — clients can see what you make and ask about it, they just do not get a running total for it. Publish prices on the dishes where a number helps you and leave the rest as a showcase.
Who can see my client’s contact details?
You and your managers — never a visitor to your page, and never crew signed in for the day. The name, email and phone a client submits are stored apart from the request itself, in a table with no read access of its own; they come back out one controlled way. On a paid plan that happens as soon as the request lands. On the Free plan, accepting the request is what unlocks them. It is enforced in the database, not in the interface.
Where does the money go?
To you. Clients pay you directly — your money lands in your own accounts and never sits in a CaterKit balance. When clients pay through the platform, Stripe processes the payment on your own connected account — the money settles to you, never into a CaterKit balance. The booking page collects the request — it does not collect the payment.
See the other end of it
A request that you accept and price becomes the document your client opens, reads, and accepts on their phone.
See a sample booking page ·See a sample quote · Compare plans · Your booking page and inquiries