Corporate event catering
Corporate work is repeat work. The same office, the same five menus, a different Thursday. The money is in making the second order take two minutes.
The repeat is the business
A corporate client who likes you will book ten times a year. Each booking should cost you almost nothing to process, and the history should be sitting there: what they ordered, what it cost, who signed it off, what the vegetarian count was.
A repeat client keeps one record with every event under it.
What corporate clients demand that private ones do not
A proper invoice, with terms, that their accounts department can process.
Dietary counts that hold up. An office of eighty has vegans, nut allergies and a halal requirement, and the person ordering will not know them precisely. Flags are checked against the dish's ingredients rather than trusted.
Someone answering out of hours. Office managers book at 7pm. The enquiry gets answered then rather than the next morning.
Invoicing on their terms
Net 30 is normal here. The invoice is drafted on confirmation with the terms on it, and you can ask what is outstanding rather than going through a spreadsheet.
Questions people ask
Does it keep a history for repeat clients?
Yes. One client record carries every event, with what they ordered and what you charged, so the next quote starts from the last one.
Can it invoice on Net 30 terms?
Yes. Payment terms sit on the invoice, which is drafted when the event is confirmed.
Ten minutes gets a real event in — your menu, your prices, a quote you could send. The 14-day trial takes no credit card.