The AI-native Catering, Banqueting & Private Dining Management Software

Havenue finds safe replacement dishes for every dietary guest from your own recipes, then automates your back-of-house: costing menus, generating BEOs and allergen matrix, showing live GP%, and giving you smart ordering from all of your suppliers. Days of admin are now gone.

• Dietary & Catering Engine: Every guest requirement checked against every dish, automatically. A day's dietary work, in minutes.
• Ordering, Suppliers & Invoicing: Orders written from your booked events, supplier bills checked against them, invoices off the same record.
• Smart Inventory Database: Built by AI from your files, every allergen tagged from the ingredients themselves.
• Generated BEO: Your whole catering pack writes itself. Your chef signs off.

Trust signals

• Built by Hospitality Veterans (Executive Chefs & Events Managers)
• AI-Powered Back-of-House Automation
• Guest-specific dietary catering
• Live Costing & GP% Control

Allergen & dietary compliance, finally operational.

Dietary and allergen rules are tightening, and you carry 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 reads your recipes, chef notes and supplier lists, and tags every allergen from the ingredients themselves.
• The Dietary & Catering Engine does the checking for you: every dish against every guest, with a safe swap found wherever one is needed.
• Every event keeps its own record: every dish served, every swap made, who signed it off.
• Dietary compliance reports turn any question into a one-click event record and approval history.

Compliance becomes a feature. Not an operational headache. When the audit comes, you are the one with the answers.

Turn dietaries into safe guest menus and a generated allergen matrix.

Havenue reads the dietaries on your event and builds a safe plan for every guest, with replacement dishes found in your own recipes, then writes the BEO (Banquet Event Order) your kitchen works from.

• Every dish checked for every guest using verified ingredients, with suitable replacement dishes found from your own recipes for chef approval.
• The whole catering pack builds itself from your event record: guest menus, the BEO and the allergen matrix, costed and re-issued the moment the event changes in your pipeline.
• Every dietary guest gets their own printed menu, and your floor team gets the matrix that matches it.

1. Tagged on capture: Every recipe is tagged for allergens and dietaries as Havenue reads it.
2. Safe swaps on the order: The engine suggests suitable alternatives from your own dishes.
3. A menu per guest: Every guest with a dietary need gets a clear sub-menu.
4. Generated allergen matrix: Havenue generates the matrix from your event. Your chef reviews it and signs it off.

AI reads your files. Strict rules keep service safe. Your chef signs off. Every check runs against your verified ingredients and your guest list, so your team walks into service knowing exactly what goes to every table.

Say yes to the allergy-heavy events your competitors turn down.

Run every catering event from one connected platform.

An advanced event CRM, a smart inventory with every dietary tagged, ordering and purchasing, and invoicing and payments. Everything your events and your kitchen run on, in one integrated platform.

Built for caterers, hotels, restaurants and private dining teams managing events.

• Change your 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.
• Quote, order and invoice from the same event. The quote you sent becomes the order your kitchen buys against and the invoice your client pays. Nobody retypes it, so nothing falls between the three.
• Run the same operation from your phone, and digitise your recipes, menus and invoices instantly from a photo or PDF.

Hours of repetitive catering administration off your week, replaced by minutes of review.

One platform, not five

Most catering teams pay for five systems: a CRM, recipe and menu costing, allergen and dietary management (usually a spreadsheet), inventory and purchasing, and invoicing and payments. Havenue is all five, connected and automated, so your event team, your kitchen and your finances finally run on one record.

• 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%.
• Order management & purchasing: Next week's purchase orders written from your booked events, sent by email or WhatsApp, and received on a phone at the back door.
• Invoicing, billing & payments: Quotes and invoices raised straight from the event, deposits and balances that chase themselves, and clients who pay from their phone.
• Catering Event Order Planner: Turn an enquiry into a costed BEO, guest menus and an allergen matrix, with replacements ready for chef approval.
• Generated BEO, versioned: The costed BEO, guest menus and allergen matrix are generated from the event, then reviewed, versioned and signed off.
• Smart inventory & stock impact: Executed events draw stock down automatically, with movement history and out-of-stock guardrails.
• Recipe & menu builder: Drag ingredients into recipes and recipes into courses; cost per head and GP% update live as you build.
• Calendar & inbox with tasks: Plan your 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 ran on somebody's gut feeling and a spreadsheet from 2019. Now I can see what every dish costs me down to the gram. My waste dropped and my GP went up inside two months." Gianni R., Executive Catering Chef (GP: 57% → 68%)

"I became a chef to cook, not to type dietary requirements into Word documents until midnight. Havenue cut my admin from about 21 hours a week to maybe two. Every allergen is flagged on the event order, so I am back in my kitchen instead." Matteo Massafra, Executive Chef (Admin: 20h → 2h/week)

"My floor staff used to dread allergy heavy events. Someone got the wrong plate, a guest complained, and I spent the rest of the night calming everyone down. Now every event order comes with clear allergen flags and a dish for each guest. Complaints have pretty much stopped." Alisa I., Event Supervisor (Complaints nearly stopped)

"Recipe and inventory work is just faster now. The biggest difference for me is how easily I keep allergens and every guest's dietary needs under control, even when one event has a dozen different requirements. I trust what comes out and I move on." Simone Sorrenti, Head Chef for Catering (Allergens under control)

Order next week's food from next week's events.

Havenue already knows your booked events, so it writes next week's purchase order automatically, before anyone opens a spreadsheet: what your events need, minus what is on the shelf, minus what is already on its way, split into one order per supplier and inside each supplier's cut-off and delivery days.

• Buy the whole week in one basket. Add what you are short of, from any supplier, and Havenue groups it, shows you how far each supplier is from their minimum order, and splits it into one order per supplier when you send.
• See next week's food spend before you commit to it. The order carries its own cost, so you can trim it against the margin you booked rather than finding out when the bills arrive.
• Your sous chef builds it, you send it. Buying stops waiting on one person to be free, and it reaches each supplier the way they actually work: email under your branding, or WhatsApp.

Havenue takes whatever is already on its way off the suggestion before you see it, so you stop buying the same thing two weeks running. And nothing goes to a supplier until someone on your team sends it. No Sunday spreadsheet. Monday morning, your order is written and waiting to be sent.

Raise the invoice from the event. Check the supplier's bill before you pay it.

Quote a £25,000 wedding in minutes instead of an evening, because the set menus, the guest count and your prices come off the event you already built. Havenue then runs your entire client payments pipeline: the deposit and the balance chase themselves, and your client pays on a branded page from their phone. On the way out, photograph a supplier bill and thirty seconds later it is checked and costed.

• Every payment sits on the event it belongs to. See a job's margin on what it was booked for, or on what the client has actually paid. They are rarely the same number.
• Deposits and balances chase themselves. Your client pays on a branded page from their phone, and the chase list keeps money already on its way apart from money nobody has sent.
• Photograph a supplier bill and it checks itself against what you ordered and what actually arrived, then fills in any delivery nobody ticked off, ready for you to confirm.

Someone on your team approves every bill before it moves any money, and the same bill can never be paid twice however many copies of it reach you. You find out your real food cost this month, not at year end.

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.

Your supplier changes a price. Your recipes, menus and event margins change with it, automatically.

Accept the new price once. It travels the whole way: the ingredient, every recipe that uses it, every set menu those dishes sit on, and the margin on every event you have not run yet. You find out which set menus are underpriced the same day, not at year end.

What a supplier charges becomes what an event costs you. Supplier price → Ingredient cost → Recipe cost → Menu cost → Event food cost → GP% and COGS

What you ordered, what turned up, and how reliably. Order → Deliver → Receive → Stock → Supplier performance

You always know what you ordered, what actually turned up and what is on the shelf right now, so you stop paying for deliveries that came up short.

Events, catering, inventory, menus, recipes, suppliers and ordering. All of it connected and integrated inside Havenue.****

The same operation, now in your pocket.

Havenue Mobile runs the full platform in your phone browser. The person standing in front of the client can fix the event on the spot, and the rest of the team sees it wherever they're working.

• Update events from the floor or the venue: guest counts, menus, dietaries and details.
• Check the Calendar and Event CRM between site visits.
• Review BEOs and allergen matrices right at the pass.
• Assign or complete tasks and approvals as they happen.
• See costs, margins and reports with the same numbers as the desk.
• Scan recipes, menus and invoices with the camera; you review before anything goes live.

No app to install. Open app.havenue.co in your phone browser and sign in. You fix the event from the floor. The kitchen and office work from the same approved event record moments later.

Every hour of event admin is on your payroll

The honest question is not what Havenue costs. It is what those hours already cost you. Put your own numbers in.

• £12.71 an hour in the UK, from April 2026: National Living Wage, 21 and over. NI, holiday and pension sit on top.
• £1.4bn added to UK hospitality wages: What UKHospitality puts on the April 2026 rise across the sector.
• £399 a month, unlimited seats: Whether five people touch events or fifteen. No per-seat charge, no setup fee.

What your event admin costs, in your own numbers

Change any box. Every line shows its own multiplication.

That first box is one person's week, not the team's. Count everyone who touches an event: sales, events, the kitchen office, finance.

Add 12.07% holiday accrual, 15% employer National Insurance and 3% pension and that hour costs you £16.53. Yours is probably higher.

• Hours of event admin a week, per person: 20
• People on your events team: 4
• What one of those hours costs you: £16.53
• Hours a month, per person: 20 × 52 ÷ 12 = 86.7
• Across your team: 86.7 × 4 = 346.8 hours
• What those hours cost you: 346.8 × £16.53 = £5,733
• Against Havenue: £5,733 vs £399 = 14.4×

That cost leaves your payroll every month. Havenue gives those hours back to the team you already pay.

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.

National Living Wage of £12.71 from 1 April 2026 confirmed in the Autumn Budget of 26 November 2025. Sector wage-cost figure from UKHospitality. On-cost percentages are the statutory employer rates. As of 27 July 2026.

Set up inside one working day. Here is the whole thing.

Onboarding hours of legacy recipe files, now a coffee break.

AI reads the messy files. Strict rules keep it accurate. Your team has the final say.

1. 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.
2. Review and approve.: Your team checks the extracted recipes, with confidence shown on every one, before anything goes live. Nothing goes near your kitchen until you say so.
3. Run your first event.: Build your menu, add your guests and their dietaries, and the BEO writes itself. The financial result saves alongside the event.

We set it all up for you. So your team starts automating your events within a day.

FOUNDING PROGRAM · WE SET UP 20 ACCOUNTS AT A TIME

Send us the recipes and menus you already have. We load them into Havenue with your inventory, so your team is running automated events within one working day. Unlimited seats. No setup fee. Free for 7 days · No charge until day 8 · Cancel in one click · Founding price locked for 12 months

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. Automated event runs are included up to your monthly allowance.

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 every guest dietary managed 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 For one hospitality brand. 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

Adding an event is free and always will be. The allowance covers automated event runs, and runs past your allowance are £2 each.

Every Havenue plan includes unlimited seats. Everyone else charges per seat.

Invite all of your employees, however many you want, because a seat costs nothing.

Put your waiters and junior sous chefs on it too, so they can check allergens and event details before service. No per-seat competitor can match that at any price.

Fair questions. Straight answers.

Straight answers to the questions hospitality professionals ask most.

I already use catering management software. Is it worth switching to Havenue?

Most operators who switch were not unhappy with their old system. They were unhappy with what it could not do: check dishes against your guests' allergies, write your purchase orders, show margin before you quote. We import your recipes, menus, suppliers and price lists, including exports from your current system, and set it up inside the free trial. Run both on real events for a week, then decide.

What if I'm currently managing everything in spreadsheets, is it worth switching?

Yes. Spreadsheets do not re-cost your recipes when a supplier moves a price, do not check dishes against an allergy list, and do not show you live GP%. Havenue does all of that and generates the kitchen-ready catering pack. We move you across inside one working day.

How long does it take to set up catering management software?

One working day for most operators, and we do it for you. Send us the recipes and menus you already have and we load them into Havenue with your inventory, so your team is running real events the next day. No IT project, no data migration, no training course.

Can catering software import existing recipes and supplier price lists?

Yes. Havenue reads PDFs, Word documents, spreadsheets, photos of chef notes, set menus, recipes and supplier price lists. Everything is digitised automatically, with a review step before it goes live. Most venues load everything in under 20 minutes.

What makes Havenue different from other AI dietary and catering software?

The Dietary & Catering Engine. It checks every dish against every guest's requirements using your verified ingredients, suggests a suitable replacement dish for chef review, then generates the guest menus, the BEO and the allergen matrix. Your chef signs off before service.

How does catering software handle food allergens and dietary requirements for events?

You enter each guest's requirements once, on the event. Havenue produces a menu for every dietary guest, the allergen matrix your kitchen works from, and a record of every dish served and every swap made. Your floor team checks it on a phone during service, and that record answers any question an inspector asks later.

Can catering software handle ordering, suppliers and stock as well as events?

Yes, and doing both in one system is the point. Havenue writes next week's purchase orders from your booked events, minus what is already on the shelf and what is on its way, split by supplier. Send them by email or WhatsApp, receive them on a phone at the back door, and your stock updates itself. Your suppliers need no account and no new software.

Do I need separate software for catering invoicing and client payments?

No. Quotes and invoices are raised from the event you already built, so the set menus, guest count and prices carry across without retyping. Deposits and balances chase themselves, and your client pays from their phone on a branded page. Supplier bills are photographed and checked against what you ordered and what actually arrived, before you pay them.

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 70%. Holding it there is the hard part. Change a supplier price in Havenue and it travels through the ingredient, every recipe and every menu, into the margin on every event you have not run yet. You find underpriced menus the same day, and the menu builder shows cost per head and GP% live while you build.

My chefs are not office people. Will my team actually use it?

That is the objection we hear most. Havenue runs in a phone browser, so a chef checks tonight's allergen matrix on the pass and a driver receives a delivery at the back door without logging into anything. Seats are unlimited, so your waiters and juniors can look before service instead of asking. And we load your recipes and menus for you, so nobody starts with an empty screen.

What exactly do I get when I start the free trial?

The whole platform, every feature, free for 7 days: advanced event CRM, AI import into a smart inventory database, recipe and menu builder with live GP%, purchase orders and supplier management, invoicing and payments, calendar, inbox and reports, and a costed BEO with a generated allergen matrix for every event. Plus the founder offer: we set Havenue up for you, with your recipes, inventory and menus loaded and ready in one working day.

What is an automated event run, and when am I charged for one?

Adding an event is free and always will be. An automated event run is when you put an event through the engine and it builds the pack: dietary checks against every guest, the guest menus, the BEO and the allergen matrix, costed. Every plan includes an extensive monthly allowance. Past it, runs are £2 each. Nothing else is metered: seats, recipes, suppliers, orders and invoices are unlimited on every plan.

Can hospitality management software handle multiple venues, brands, or client accounts?

Yes. Havenue Standard is for one hospitality brand. 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.

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.

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 the dietary engine is built around the FSA's 14 regulated allergens, with Owen's Law coming. Your recipes and pricing stay yours.

Havenue · Markdown version of this page · llms.txt