Take catering seriously

Prep Station. Run catering like a real online business.

Grow volume on your brand. Keep the customer. Own the margin.

Self-serve quotes, multi-day events, and kitchen-to-delivery ops on one stack—the combination serious catering needs.

Try Live Demo

No credit card · Publish menus you already run · Cancel anytime

No credit card for the live demo

Self-serve quotes · multi-day on one ticket

Cancel anytime

Online storefront

75% of catering orders are placed online

Online ordering is already the primary buying path; the opportunity is to make that path yours. Industry source

Clients browse your menus, build higher-ticket orders with upsells, and quote or pay themselves—so growth isn’t gated on another PDF rebuild.

  • Self-serve quote or pay on your brand
  • Multi-slot delivery or pickup in one checkout
  • Live delivery fees, deposits, and one-click reorder
Explore online storefront
RC

Riverside Catering

Downtown kitchen · Order by 2pm

Cart · 2
Delivery 480 S Spring St Sat 7:00 AM +1 more · 12:30 PM 86 guests Change order details
Staff favorite
Herb chicken lunch

Herb chicken lunch

$18.00

Herb chicken, grain salad, and seasonal vegetables.

Serves 1 Gluten-free Featured Customizable
Details Add
Grain bowl bar

Grain bowl bar

$16.50

Build-your-own grains, roasted vegetables, and sauces.

Min 12 Vegan option
Details Add
Executive sandwich tray

Executive sandwich tray

$86.00

Assorted premium sandwiches with house-made sides.

Serves 10
Details Add
Seasonal salad trio

Seasonal salad trio

$42.00

Three seasonal salads ready for a shared table.

Serves 8 GF
Details Add
Branded storefront facsimile aligned with the real browse, fulfillment, and item-card experience.

Why Prep Station

The key to growing catering for real

Not another POS add-on. The unique combination—branded storefront, self-serve quotes, multi-day tickets, costing, kitchen, and delivery—on one record so you can grow volume and keep the promise.

  • Grow

    Win more events without more phone tag

    Clients self-serve menus, multi-day carts, quotes, and payment on your brand. You own the relationship—not a rented marketplace.

  • Earn

    Protect margin end to end

    Plate cost lands on the quote and the ticket. Fees, deposits, and house accounts match how catering actually gets paid.

  • Scale

    Fulfill what you sold

    One sales order feeds production, packing labels, BEOs, and Delivery Hub—so bigger weeks don’t mean more retyping.

Every week on PDFs is volume you leave behind Then you rebuild the same event for the kitchen.

Spreadsheets for cost. Email for quotes. Group chats for packing. A marketplace for orders. Caterers who treat events like a real online business pull ahead—Prep Station is the stack that makes that possible.

The cost of waiting

For operators who commit to it, catering can represent 5%–10% of restaurant sales, with orders often worth 10× a standard transaction. Every order stuck in five tools leaves that upside harder to capture. Industry source

One record

From cart to curb without retyping

Self-serve quotes and multi-day carts land as real tickets—then production, packing, and routes stay wired to the same order. That’s how you scale catering without adding chaos.

  1. Step 1

    Storefront

    Published menus, multi-day carts, self-serve quote or pay—on your brand.

  2. Step 2

    Sales order

    Website orders land as quotes and tickets with live plate cost and fees.

  3. Step 3

    Kitchen

    Production demand, BEOs, and packing labels pull from the confirmed order.

  4. Step 4

    Delivery

    Stops in Delivery Hub—your drivers, or DoorDash when you need backup.

Recipe costing

Know the plate before you publish the price

Live recipe costing with yields, prep recipes, and vendor prices—so storefront menus and quotes protect margin instead of guessing it after the event.

  • Yield-aware cost per plate and per portion
  • Prep recipes that roll into parent cost
  • Same cost on menu item, quote, and ticket
  • Baker’s % and cross-category unit conversions
Explore recipe costing

Cost Analysis

Braised Short Rib · ingredient costs and recipe totals

Live cost

Total Cost

$148.80

Per Serving

$7.44

20 servings

Per Yield Unit

$0.47

20 servings yield

Ingredient Cost (Adj.)

Braised short rib

Preferred vendor

 $96.00

Red wine jus

Prep recipe

 $24.20

Herb polenta

Prep recipe

 $18.40

Seasonal vegetables

Preferred vendor

 $10.20
Cost Analysis mirrors the recipe page: total cost, per serving, per yield unit, and ingredient roll-up.

See the stack that grows catering

Walk self-serve quotes, multi-day orders, live costing, and the storefront in the demo. No credit card.

Try Live Demo

SO202607-1187

Northside Bank · Jul 13, 2026

Quote

Customer

Northside Bank

Source

Website

Fulfillment

Delivery · Midtown

Guests

86

Jul 18 · 12:30 PM $1,677.00

Herb chicken lunch package

GF roll-up · Grain salad · Chocolate tart

86 $19.50 None $1,677.00

Cost Summary

Subtotal
$1,677.00
Delivery Fee (zone)
$45.00
Total
$1,722.00
Est. Margin
$739.88 (43%)
One storefront quote becomes the order document kitchen and delivery work from.

Sales orders & quotes

Multi-day events. Self-serve quotes. One ticket.

Wedding weekends, conference lunches, and standing corporate drops stay on a single sales order—while clients quote or pay themselves online. Live plate cost and fees travel with the ticket from inquiry to confirm.

  • One quote for multi-day and multi-slot drops
  • Self-serve quote or pay from the storefront
  • Live margin, deposits, and house accounts
Explore sales orders & quotes

Kitchen & packing

Production that matches what sold

Confirmed orders feed the production pool, BEOs, and packing labels—so the line isn’t guessing from a forwarded email.

  • Production demand from confirmed sales
  • Banquet Event Orders for kitchen and FOH
  • Batch packing labels from the same order
Meal production Labeling

Production Hub · Thursday, July 18

Customer packing and pooled batch production

Live demand

Orders

14

Pack cards

12

Batch items

4

Packing · by customer

2

Thu

Jul 18

12:30

Delivery

Riverside Holdings

SO202607-0042

To pack

Packing notes

Loading dock handoff

2 items to pack

  • Herb chicken lunch

    22 gluten-free
    ×86

  • Chocolate tart

    ×86

Thu

Jul 18

7:00

Delivery

Northside HQ

SO202607-1184

Packing

Packing notes

Floor 14 cart

2 items to pack

  • Breakfast boxes

    ×24

  • Fruit cups

    ×24
Production Hub keeps customer packing separate from pooled batch production.

Delivery Hub

Thursday, July 18 · Downtown Kitchen

3 stops 1 delivered

Maya Chen

1/2 delivered

1

Northside HQ

SO202607-1184 · 1 item

7:00 AM

Maya Chen Delivered
2

Riverside Holdings

SO202607-0042 · 1 item

12:30 PM

Maya Chen Ready

DoorDash Drive

0/1 delivered

3

Harbor Law

SO202607-1179 · 1 item

1:00 PM

DoorDash Drive Assigned
Delivery Hub day workspace with driver lanes, ordered stops, order references, and delivery state.

Delivery Hub

Routes that match the cart

Each service slot becomes a dispatch stop. Charge fees by zone, area, or distance—and hand off to DoorDash only when your fleet can’t cover a run.

  • Stops from the same sales order
  • Delivery fee engine at checkout
  • DoorDash backup per stop—not a marketplace
Delivery Hub Delivery fees
Catering kitchen team packing trays for online orders and delivery

Ops that keep the promise

Growth only sticks when the kitchen can keep up

Purchasing, inventory, CRM, meal plans, attendance, and AI sous chef—wired to the same kitchen record so more online orders don’t die in a spreadsheet.

The combination that wins

Every piece serious catering needs

Storefront, quotes, costing, kitchen, and delivery aren’t bolt-ons—they’re one system built for events, trays, and routes.

Online storefront Branded ordering, upsells, self-serve quote or pay. Recipe costing Yields, prep recipes, live plate cost. Sales orders & quotes Multi-day tickets with live margin. Banquet Event Orders Kitchen and FOH run-of-show from the order. Meal production Demand from confirmed sales, not guesswork. Labeling Batch packing labels with allergens and drops. Delivery Hub Routes, drivers, DoorDash backup. Delivery fee engine Zone, area, or distance fees at checkout. CRM pipeline Opportunities that survive quote revisions.

Who it’s for

Pick your kitchen

Same storefront-led system. Different pages for how you cook and sell.

Full-service caterers BEOs, staffing, and run-of-show from one order. Drop-off caterers Online ordering, packing labels, and routes. Chefs Formulas, yields, and Recipe Player on one card. Commissary kitchens Central production and multi-site allocation. Multi-unit restaurants Shared recipes across regions, local control. Corporate & institutional Meal plans, allergens, and nutrition compliance. Senior centers Meal plans, recipes, and purchasing for a small kitchen. Churches & fellowship Sunday meals, costs, and shopping lists that stick.

Stop duct-taping five tools. Grow on one stack.

Walk branded ordering, self-serve quotes, multi-day events, production, and delivery in the demo. No credit card.

Try Live Demo

Pricing

Clear plans for serious kitchens

Start with recipes and ingredients. Unlock menus, sales, storefront, inventory, production, and more when you’re ready to sell online for real.

See pricing

Questions operators ask

Straight answers. No marketplace pitch.

What is Prep Station?

The ops stack for caterers who want to grow like a real online business. A branded storefront takes self-serve quotes and orders; multi-day tickets, recipes, purchasing, production, and delivery stay on the same record—so you scale without duct-taping five tools together.

Is the online storefront a marketplace?

No. Clients order on your branded storefront. You keep the customer relationship. DoorDash Drive is optional dispatch backup when your own fleet can’t cover a stop—not the storefront.

Does the storefront connect to the kitchen?

Yes. Published menus come from Prep Station. Paid or held online orders land as sales orders, then feed production, packing labels, BEOs, and Delivery Hub—no retyping the event.

Can clients self-serve quotes and multi-day orders?

Yes. Clients can request a quote or pay on your storefront. Multi-day events and multi-slot drops stay on one sales order instead of exploding into dozens of documents.

Who is it for?

Full-service and drop-off caterers, chefs, commissaries, multi-unit kitchens, senior centers, churches, and institutional foodservice. Pick a solution page that matches how you cook and sell.

Do I need a credit card for the live demo?

No. Explore the demo kitchen, cancel anytime, and upgrade when you’re ready.

How is this different from restaurant POS or generic kitchen software?

Those tools treat catering as an afterthought. Prep Station is the combination built for events, trays, routes, yields, BEOs, packing labels, self-serve quotes, and multi-day fulfillment—ops that actually grow catering money.

Can we start with costing and add the storefront later?

Yes. Free tier covers recipes and ingredients. Paid features unlock menus, sales, storefront, inventory, production, CRM, attendance, and more as you grow.

Prep Station

Take catering seriously. Grow it for real.

Self-serve quotes, multi-day events, costing, kitchen, and delivery—the combination that turns catering into an online business you can scale.

Try Live Demo
See pricing

No credit card required · Cancel anytime