Havenue vs iVvy | Venue, event & catering operations software
Havenue vs iVvy compared. iVvy runs venue sales, the function diary, proposals and billing. See how Havenue adds recipe costing, the Dietary & Catering Engine, generated BEOs, allergen matrices, stock and purchase orders.
FAQ
iVvy produces BEOs already. What is different?
Where the document comes from. In iVvy someone builds the event order from what has been sold. In Havenue it is generated from the connected event record, with the dietary substitutions worked out per guest, the allergen matrix produced from your own recipe data, and the cost per head and GP% already on it.
Does Havenue handle multi-venue groups?
Yes, on the Pro and Enterprise plans: multi-venue architecture with no venue limit, one shared operational view, group configuration and global permissions. Seats are unlimited on every plan.
What does Havenue not do that iVvy does?
Ticketing, meeting-room and accommodation distribution, and the venue-marketplace side. If selling the room across channels is the core requirement, iVvy is built for that and we are not.
Is Havenue set up for UK operations?
Yes. Pounds, the FSA's 14 regulated allergens, and Owen's Law framed as coming. We are a UK company and the product is built around how UK caterers and event hotels actually run.
Can I trust AI with a nut allergy?
You are not being asked to. Havenue reads your recipes and tags the allergens on every ingredient and every dish, then checks each guest against them and suggests a replacement dish from recipes you have already approved. Your chef reviews that on one screen and signs it off, and the sign-off is recorded against the event. The work that used to be done from memory at 11pm is done in front of you, in daylight, by someone qualified to judge it.
What happens to my data in the system I am leaving?
It comes with you. Export your recipes, menus, ingredients, suppliers and price lists from your current system, in whatever format it gives you, and we import that export as it is, along with anything else you keep in spreadsheets. We load the lot inside the free trial. You keep your existing account running the whole time, so nothing is switched off until you have decided.
We already run on another system. Is it worth switching?
Usually yes, and you do not have to switch to find out. Most teams who move were not unhappy with their old system, they were unhappy with what it could not do: check every dish against a guest's allergies, write next week's purchase order, show the margin before the quote goes out. Bring one real event into the free trial and run it alongside whatever you use today.
How long until my team is actually running on it?
One working day, and we do the work. Send us the recipes and menus you already have, in whatever shape they are in, and we load them with your inventory. Your team runs its first event on it the next day. No IT project and no training course.
My chefs are not office people. Will they actually use it?
That is the test that matters, and it is why Havenue runs on a phone as well as a laptop. A chef photographs a supplier bill at the back door and it costs itself. Nobody has to sit at a desk to keep the numbers true.
Does it handle ordering, suppliers and money as well as events?
Yes, and doing it in one system is the point. Havenue writes next week's purchase orders from your booked events, reads the supplier bills that come back and books the delivery in, and raises the quote and the invoice off the same event record. A supplier price rise updates every recipe and every event margin with it.
What if it does not work for us?
Free for 7 days, no charge until day 8, and you cancel in one click. No setup fee and no contract.
What Havenue is
Havenue is the AI-native dietary and catering management software for hospitality: catering companies, hotels, venues, restaurants and private dining.
It automates the back-of-house behind event catering, from the enquiry to the kitchen pass to the invoice. The Dietary & Catering Engine checks every dish against every guest's requirements and finds safe replacement dishes from the operator's own recipes, for chef sign-off. Around it sit an advanced, automated event CRM with a live pipeline, a smart inventory and stock system with every allergen tagged from the ingredients themselves, recipe and menu costing with live cost per head and GP%, ordering and supplier management, invoicing, billing and client payments, generated BEOs and allergen matrices, reporting, and the full platform in a mobile browser. One integrated platform, one event record.