Practical guides for running events.
No SEO fluff or generic "Top 10" listicles. Just the operational craft of running catering and banquet halls — written by people who use this software every day.
How to take payments for catering & event businesses
Deposits, staged balances, card-on-file, refunds and voids — the practical guide to collecting event payments and getting them into your books, without a second terminal or re-keying.
Read the guideHow to write a catering proposal that wins the booking
The seven sections every catering proposal needs, the line items most caterers forget to include, and a real example you can copy. Plus how to handle the awkward "send price" question.
Read the guideBanquet Event Order template — everything to include
A field-by-field walkthrough of the BEO, the operational source of truth for every event. What kitchens and floor staff actually need, and the omissions that cause Saturday-night chaos.
Read the guideHow to price a catering event without leaving money on the table
The per-head math caterers use, the markup most undercharge, and the line items that move a quote from break-even to profitable. Plus when to walk away from a low-ball client.
Read the guidePlated vs buffet vs stations — how to choose (with real costs)
A practical decision guide with real cost breakdowns, server ratios, the experience trade-offs, and the six questions that should drive the choice — not the client's gut.
Read the guideForce majeure in event contracts — what to include in 2026
What a useful force-majeure clause looks like after the 2020 reset. The seven elements every clause needs, sample language, and what's changed for both clients and venues.
Read the guideThe vocabulary, in one place.
Each post in this blog draws on the same 40-term glossary of catering and event-management language. Skim the definitions when something's unfamiliar.