Industries · Food & beverage
Online catalog and quote-to-order for catering.
Set menus, gala packages, headcount-driven pricing — catering is high-ticket and bespoke. WhatsMenu gives you a structured catalog so prospects see what you offer, fill in the event details (date, headcount, venue, dietary needs), and you quote or confirm in one flow. Less back-and-forth, more bookings.
Where catering bookings get stuck
Five frictions every caterer faces between enquiry and confirmed booking.
Enquiries that take 5–10 messages just to scope
How many people? What date? What's the venue? Halal? Veg options? Dietary restrictions? Each enquiry becomes a long WhatsApp thread before you can quote.
Set menus that need careful pricing logic
50 pax @ RM 80/head. 100 pax @ RM 70/head. Premium add-ons RM 15/head. You quote manually each time, doing the math in your head. Mistakes happen.
Calendar conflicts you discover late
You said yes to a wedding on Saturday the 15th. Then realized you also said yes to a corporate lunch the same day. Without an availability calendar, you over-promise.
Custom dietary needs scattered across messages
"3 vegetarian, 2 nut-allergic, 1 gluten-free" — buried in the chat thread. The kitchen finds out the day of, scrambles, makes a separate batch. Quality dips.
Deposit and final-payment chase
Standard catering: 50% deposit on booking, 50% on the day. But customers forget; you chase by chat. Deposits sit unbanked; final payments delay.
How WhatsMenu fits a catering business
Each friction maps to a feature.
Custom item fields capture event details once
Per package: event date, headcount, venue, dietary needs, time of arrival, equipment needs. Customer fills at enquiry. You quote or confirm in one reply, not after 8 messages.
Learn more →Bundles for "pick any 3 desserts" buffet add-ons
Set bundle rules for mix-and-match selections — e.g. "any 3 from Desserts at RM 60", "any 2 from Canapés at RM 80". The host adds items themselves; the cart drops to the flat add-on price once the right count is reached. Set-menu tiers themselves are sold as regular items priced per head — the cart's quantity field handles headcount.
Learn more →Scheduled availability blocks dates you're booked
Once you accept Saturday the 15th, block it. Customers see availability calendar at enquiry; they self-pick a date that works. No more double-booking.
Learn more →Custom pages for menu samples and testimonials
Build pages for past events with photos, sample set menus, testimonials. Prospects browse before enquiring — better-qualified leads, fewer time-wasting enquiries.
Learn more →Payment gateway for deposit + final-payment links
Set a deposit (e.g. 50%) on the booking with a checkout payment link. After the event, send a manual final-payment link. Both payments land in your dashboard once paid — no more "did they deposit?" chasing in WhatsApp. Splitting one charge into deposit + balance isn't automated end-to-end yet; you send the second link manually when the event is done.
Learn more →How a caterer uses WhatsMenu through a typical booking
Monday a corporate enquiry comes in via your storefront — 60 pax, set lunch menu, Friday next week, Mont Kiara office. Custom fields filled: dietary needs (3 veg, 2 halal-only), arrival time (12:15), equipment (chafing dishes). You quote RM 4,800 (60 × RM 80), send a deposit link for 50%; they pay Tuesday. Friday morning you arrive prepared — kitchen knew the dietary needs Monday, equipment was packed Thursday. After the event you send the final-payment link from the order page; it lands in the dashboard once paid. By the time competitors are still messaging back-and-forth on enquiries, you've confirmed and serviced.
Recommended setup
Modes to enable
Features to enable
Frequently asked questions
Can I sell tiered set menus (e.g. RM 80/head, RM 110/head premium) on WhatsMenu?
Yes. Sell each tier as its own item priced per head ("Wedding set menu — RM 80/head"). The cart's quantity field handles headcount: 60 pax × RM 80 = RM 4,800 with no extra setup. Premium add-ons are separate items. For mix-and-match buffet selections (e.g. "any 3 desserts at RM 60"), use Bundles to set a flat price across a category.
How do I capture event-specific details — date, headcount, dietary?
Custom Item Fields. Define per-package fields: event date, headcount, venue, time, dietary needs, equipment. Customer fills at checkout; you receive a structured booking, no clarifying chat.
Can I block dates I'm already booked?
Yes. Scheduled Availability lets you block specific dates. Once Saturday the 15th is booked, the calendar shows it as unavailable. Customers self-pick a date that works.
How does deposit + final payment work?
Today it's a two-step manual flow: collect a deposit (e.g. 50%) at checkout via your usual payment gateway, then send a separate final-payment link from the order page after the event. Both payments land in the dashboard tied to the same booking. End-to-end automated split-payment (one charge becomes deposit + balance, second auto-charges later) isn't shipped yet — keep it on your radar if it matters for your bookkeeping.
Do you handle large gatherings (100+ pax)?
Yes — set menus are regular items priced per head, and the cart multiplies by quantity (the number of guests). 200-pax and 30-pax orders use the same checkout flow. Real bottleneck is the kitchen, not the catalog.
Can I show past-event photos and testimonials?
Yes. Custom Pages module lets you build photo galleries, testimonials, sample menu PDFs alongside the bookable storefront. Drives discovery + qualifies leads.
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Learn more →Quote less. Book more.
Set menus, custom event fields, calendar availability — all structured.
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