Menu changes after the Event Order went out. Attendee counts updated three times by Friday. Dietary requirements buried somewhere in email. The kitchen finds out at 4pm Saturday. Margin lost on every overruled specification.
“The attendee count moves four times in the last 48 hours. The kitchen needs to see every change, in real time. Anything else loses money.”
The catering workflow in Thynk. Step by step.
Pricing models that match how venue F&B actually sells. Configure menus, packages, tiered options. Per-person banquet pricing. Per-unit AV. Per-hour service. Flat fee for unique items. Daily Delegate Rate built in.
DDR, half-board, gala dinner, wedding package – configured once, sold many times. Optional upsells the organiser self-selects on the e-Proposal. Margin protected on every line.
Attendee counts, menu choices, dietary requirements, allergens, timing – all flow from the booking to the Event Order to the kitchen. Late changes flagged with mandatory acknowledgement. Inventory deducted in real time.
External catering partners manage their own product catalogue, accept work orders, track payment – through the Supplier Portal. One source of truth across in-house and external F&B.
The measurable difference for catering teams running on Thynk.
Stop forcing flat-fee templates onto per-person work. Configure once, sell correctly every time. Margin protected on every line item.
Captured at the booking. Inherited by the Event Order. Visible to the kitchen. No re-keying. No misses. Regulatory-safe.
Whether you cater yourself or contract it out, the venue commercial team sees one source of truth. The handover from sales to kitchen is one step, not three.
A 45-minute discovery call with the team. We’ll start with how your catering teams handle packages and orders today, where specifications get overruled, and map where Thynk can help.
Operate hotels too? See the Thynk hotels platform →
