The AI-native Dietary & Catering Management Software for hospitality.
Havenue automates the back-of-house of every event: the enquiry goes in; the costed menu, kitchen-ready BEO, allergen matrix, a safe menu per dietary guest and live GP% come out. Generated in minutes.
- Smart Inventory Database: Built by AI from your files, every allergen tagged automatically.
- Dietary & Catering Engine: Safe replacement dishes for every guest, from your own recipes.
- Generated BEO: The whole event pack writes itself. Your chef signs off.
- Live GP% & Costing: Cost per head and margin visible while you build.
Trust signals
- Built by Hospitality Veterans (Executive Chefs & Sales Managers)
- AI-Powered Back-of-House Automation
- Deterministic Dietary-Safety Engine
- Live Costing & GP% Control
Run every catering event from one connected platform.
Add the event details once. Havenue keeps the BEO, guest menus, allergen matrix, costs and tasks connected as the event changes, so sales, events, kitchen and finance all work from the same live record.
Built for caterers, hotels, restaurants and private dining teams managing events.
- Change the event once. The BEO, guest menus, allergen matrix, costs and event information stay aligned.
- Enquiry to event-level P&L in one operational view: quote, confirmed, margin.
- Every dish checked for every guest using verified ingredients, with suitable replacement dishes found from your own recipes for chef approval.
Hours of repetitive catering administration, replaced by minutes of review.
- Dietary & Catering Engine: Checks every dish against every guest using verified ingredients, finds replacement dishes from your recipes in minutes, and keeps the chef in control.
- Event CRM & live pipeline: Every enquiry, quote and confirmed event in one grid, with deposits, minimum spend and GP%.
- Generated BEO, versioned: The costed BEO, guest menus and allergen matrix are generated from the event, then reviewed, versioned and signed off.
- Recipe & menu builder: Drag ingredients into recipes and recipes into courses; cost per head and GP% update live as you build.
- Smart inventory & stock impact: Executed events draw stock down automatically, with movement history and out-of-stock guardrails.
- Per-event P&L: Revenue, food cost and realised GP% on every event, with quotes kept out of your actuals.
- Dietary & financial reports: Fifteen ready-made reports plus fully custom reports across events, finance, kitchen and purchasing, all from the same live data.
- Calendar & inbox with tasks: Plan the week from live events; assign tasks and @mention teammates where the work lives.
Trusted by the People Who Run Hospitality
Chefs, event managers, and venue teams on what changed after they moved their operation to Havenue.
"I used to throw away two bin bags of prep every Monday because ordering was based on someone gut feeling and a spreadsheet from 2019. Since I started using Havenue, I can see exactly what every dish costs me down to the gram. My food waste has dropped and my GP% went up in less than two months. We actually know where our money goes now." Gianni R., Executive Catering Chef (GP: 68% → 79%)
"Honestly, I became a Chef to cook, not to sit in an office typing dietary requirements into Word documents until midnight. Havenue cut my admin from about 21 hours a week to maybe two. The event orders come out perfect, every allergen is flagged, and I haven't had to redo a single one. I can now focus back on my kitchen and Sous Chef instead." Matteo M., Executive Chef (Admin: 20h → 2h/week)
"Before we used Havenue, showing clients we could cater their parties dietaries took half a day, pulling recipes, checking allergies, building the menu, making sure the margins worked. Now I can build a fully costed Customer Order Form in 5 minutes and send it to the guest while he's still on the phone. My close rate went up because I'm faster than every other venue they're talking to." Firas B., Event Manager (Quotes in 5 min vs 4h)
"My floor staff used to hate allergy heavy events. Someone always got the wrong plate, a guest would complain, and I'd spend the rest of the night on the edge of more complains dealing with a stressed staff. Honestly since we started using Havenue, every single event order comes with clear allergen flags, and dishes for each guest. My team trusts it. Complaints have pretty much stopped. I can actually enjoy a service now instead of holding my breath expecting a mistake." Alisa I., Event Supervisor (Zero complaints)
Build menus with live cost and GP%.
Drag ingredients into recipes and dishes into a menu, and see cost per head and GP% before you quote. Supplier prices flow into recipes and menus on their own.
- Live cost per head and GP% while you build
- Supplier price changes update recipe costs on their own
- Every event saves its own margin record
*You quote from real numbers, not a guess.*
Turn dietaries into safe guest menus and a signed allergen matrix.
Havenue reads the dietaries on the event and builds a safe plan for every guest, with suitable replacement dishes found in your own recipes and inventory.
- The Dietary & Catering Engine handles the whole event: guest menus, replacements and the matrix, per guest.
- AI tags the allergens itself as it reads your recipes. Your chef stops doing it by hand.
- AI does the heavy lifting. Your chef reviews and signs off.
- Tagged on capture: Every recipe is tagged for allergens and dietaries as Havenue reads it.
- Safe swaps on the order: The engine suggests suitable alternatives from your own dishes.
- A menu per guest: Every guest with a dietary need gets a clear sub-menu.
- Signed allergen matrix: The kitchen works from a reviewed, signed-off matrix.
AI reads the files. Rules keep service safe. Your chef signs off. Checks run on structured recipe and guest data, not free text. Same input, same answer.
*Take on complex dietary events with a reviewed menu and event pack your team can operate.*
Allergen & dietary compliance, finally operational.
Dietary and allergen rules are tightening, and the operator carries the liability. When someone asks what a coeliac guest was served in March, the answer should not be a folder of PDFs.
- Smart inventory import and the Dietary & Catering Engine tag allergens automatically across every recipe and menu.
- Every event keeps its own record: every dish served, every swap made, who signed it off.
- Dietary compliance reports turn any question into one-click proof.
Compliance becomes a feature. Not an operational headache. When the audit comes, you are the one with the answers.
Hours Back. Margins Visible. More Events.
The three numbers that move when the admin stops being manual.
- 200+ hours back every month: Manual data entry, event sheets, and spreadsheet admin, automated.
- 100% margin clarity: Live GP% on every menu and event. No more guessing COGS.
- 30% more events, same team: Less admin per event means your venue can book and run more of them.
ROI Example: 100-Guest Corporate Event
Based on Standard plan pricing
- Monthly Fee: £399/mo
- Plan: Standard, one hospitality brand · one venue
- GP Recovery: +£1,850 GP (Average across first 3 events)
- ROI: 24× return
Havenue Operations Advisor
A free AI guide for catering and event teams. Describe how you run today and see where margin, hours and safety risk are hiding.
Live in about 20 minutes. Here's the whole setup.
Onboarding hours of legacy recipe files, now a coffee break.
AI reads the messy files. Deterministic rules keep it accurate. Your team has the final say.
- Upload what you already have.: PDFs, Word docs, spreadsheets, photos, chef notes, and exports from your current software. Havenue's AI reads them, costs them, and tags every allergen from the ingredients themselves.
- Review and approve.: Your team checks the extracted recipes, with confidence scores, before anything goes live. You have the final say.
- Run your first event.: Build the menu, add the guests and their dietaries, and the BEO writes itself. The financial result saves alongside the event.
The whole platform, free for 7 days. Every feature.
We set Havenue up for you: your recipes, your inventory and your menus loaded and ready in one working day. You just log in and run your events. No data entry, no IT project, no cost. Free 7-day trial · No charge until day 8 · Cancel in one click · Live in 20 minutes
Less Admin. Safer Service. Stronger Margins. All for Less Than One Mis-Costed Event.
Unlimited seats and sub-accounts on every plan. No contracts, no setup fees, no per-seat charges. What you see is what you're charged.
Our 7-day guarantee Run your real events through Havenue for a week. If your admin hasn't visibly dropped by day 7, with menus costed, BEOs written and allergens checked without you chasing anyone, tell us and we'll extend your trial free. You never pay to find out whether it works.
Standard (£399/mo)
One hospitality brand · one venue For one hospitality brand operating from one venue or site. The full platform on desktop and mobile: CRM, Calendar, BEO, dietary, costing, reporting and task workflows.
Pro (£699/mo)
Multiple venues or sites For hospitality operators running multiple venues or sites. Everything in Standard with one shared multi-venue view, assisted rollout and standardised setup across venues.
Enterprise (£1,200/mo)
Group level · multiple brands and branches For groups operating multiple brands, branches or business units. Everything in Pro with group-wide governance, branch controls, global permissions and done-for-you configuration.
The complete Havenue platform:
- CRM, Calendar, BEO, dietary, costing, reporting and task workflows
- AI-assisted recipe and menu capture
- Mobile and desktop access
Fair questions. Straight answers.
Straight answers to the questions hospitality professionals ask most.
How long does it take to set up catering management software?
About 20 minutes for most venues. You upload the recipes and menus you already have, Havenue's AI reads them, and your recipe and ingredient database builds itself. No IT project, no data migration, no training programme. You can run your first event the same day.
What makes Havenue different from other AI dietary and catering software?
Havenue does not guess about guest safety. It checks every dish against every guest's requirements using your verified ingredient data and structured rules, not free-text AI output. The same input always gives the same answer, and your chef reviews before service.
Can catering software import existing recipes and supplier price lists?
Yes. Havenue reads PDFs, Word documents, spreadsheets, photos of chef notes, recipe cards, set menus and supplier price lists. Everything is digitised automatically, with a review step before it goes live. Most venues load 50 to 100 recipes in under 10 minutes.
How does catering software handle food allergens and dietary requirements for events?
You enter each guest's requirements on the event. Havenue checks every dish against them using verified ingredient data, identifies suitable replacement dishes from your own recipes, and generates the guest menus, BEO and allergen matrix. Your chef reviews and signs off before service.
What is a good gross profit margin for a catering business, and how do I track it?
A healthy catering GP% is typically 65% to 80%. Most venues only learn their real margin weeks after an event. Havenue shows projected GP% live while you build each set menu, so you lock your target margin before you quote.
Is recipe and pricing data secure in cloud-based catering software?
Yes. Havenue stores data on enterprise-grade infrastructure, encrypted at rest and in transit, with every venue's data fully isolated. We are GDPR compliant and aligned with Natasha's Law (UK) and FDA dietary standards. Your recipes and pricing stay yours.
Does catering software work for a restaurant without private events or catering?
Yes. Every Havenue plan includes smart inventory, recipe costing and set menus with live GP%, which any professional kitchen can use. If you run a restaurant and want to know exactly what every dish costs you, without spreadsheets, Havenue does that.
How do I calculate the true cost of a catering menu item including waste and portion variation?
Set yields per ingredient when you build a recipe and Havenue calculates the true cost per portion, including trim and prep waste. When supplier prices change, recipe costs update in real time, so menu pricing always reflects reality.
Can hospitality management software handle multiple venues, brands, or client accounts?
Yes. Havenue Standard is for one hospitality brand operating from one venue or site. Pro is for operators running multiple venues or sites in one shared view. Enterprise adds group-wide governance, permissions and branch controls for multiple brands, branches or business units.
How much does catering software cost?
Havenue has three plans, each with the complete platform included: Standard at £399/month for one hospitality brand at one venue or site, Pro at £699/month for multiple venues or sites, and Enterprise at £1,200/month for group-level multi-brand or multi-branch operations. Prices scale with operating structure, not features.
What file formats should catering software export for kitchen use?
Havenue exports kitchen-ready event sheets as PDF plus editable DOCX on every plan. The BEO, guest menus and allergen matrix print exactly as approved, and version history keeps every generation accountable.
What if I'm currently managing everything in spreadsheets, is it worth switching?
Yes. Spreadsheets cannot reprice recipes when supplier costs change, check dishes against a guest allergy list, or show live GP%. Havenue does all of that and generates the kitchen-ready event order for you. The switch takes about 20 minutes.
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