Reach office and event buyers in your city. Pay 15% after the catering job is completed.
Corporate catering reaches a different buyer from wedding catering. An office manager arranging a team lunch needs a reliable delivery window, clear menus and a price they can approve. A conference organizer may need several service times, dietary options and staff on site. Those are different enquiries, even when both customers describe the request as business catering.
We target catering searches in your agreed city and send enquiries directly to your email. You decide whether the date, headcount, delivery area and service requirements work for your business. You remain responsible for the quote, the customer relationship and the event itself.
This is not a list of office email addresses or a subscription to contact data. The goal is inbound enquiries from people seeking catering. An enquiry is an opportunity to quote, not a guaranteed order. There is no separate charge for an enquiry that does not become a completed job.
On an illustrative $420 catering invoice, our 15% commission is $63. You retain $357 before food, preparation, packaging, delivery, wages and other costs. This is arithmetic, not a prediction of order size or profit.
For a larger $2,000 business event, the commission is $300. The rate stays the same. There is no setup fee, monthly retainer or separate ad bill.
Use your actual margins when deciding whether this works. A drop-off lunch and a staffed reception can produce very different margins even when the invoice totals match.
Boxed lunches and buffet deliveries need clear portions, delivery windows and ordering cutoffs. Tell us your practical delivery radius and how much notice you need, so the targeting reflects what your kitchen can fulfil.
Breakfast, lunch and refreshment breaks may share one event brief. Confirm the number of service times, building access, dietary information and who has authority to approve the quote before you commit.
Staffed service requires a fuller conversation about venue access, equipment, guest numbers and setup. The enquiry is the starting point; you build and price the service the customer actually needs.
We work with one catering partner per city. Discuss your service area, menus, kitchen capacity and preferred events on the introduction call. Availability is checked personally, not assumed from a form submission.
We email the contact details and event information provided. Follow up to confirm missing details, discuss dietary requirements and send your own quote. You do not need a new lead-management portal.
Read-only CRM access lets us reconcile referred enquiries with booked work. Agree a restricted view where your CRM supports it. Do not share your personal password or provide editing access.
The 15% commission is payable after the job is completed. We agree attribution and invoice handling before starting, including how to treat repeat orders, cancellation deposits and changes to an event.
An office may return after a successful lunch, but repeat business is not guaranteed. Before launch, agree how repeat orders from a referred customer are handled and when attribution ends. We do not imply an unlimited commission obligation or a first-order-only rule without that agreement.
Existing clients also need to be distinguished from newly referred customers. Keep your booking history in your CRM and flag an overlap when it occurs. A clear record is better than trying to reconstruct the relationship after an invoice is issued.
One partner per city: we do not distribute the same city enquiries to multiple catering partners. Buyers can still contact other businesses independently.
No monthly lead bill: the fee is 15% of completed referred work, rather than a charge for maintaining an account. Your own quoting and operating costs remain yours.
Evidence you can inspect: our published lead logs show what was tracked and what was not. We do not turn enquiry counts into revenue claims.
Evidence, not a promise. Our August 2026 logs record 36 calls and 13 form submissions across four lead properties in our network. They reflect enquiry volume, not bookings or revenue.
Yes. Discuss the job types you want on the call. Targeting should reflect the menus, delivery area and order sizes you are prepared to fulfil.
We work with one catering partner per city and do not share those enquiries with another partner in that city. This does not prevent a buyer from requesting quotes elsewhere.
There is no stated minimum turnover or company size. We discuss whether the available market and the work you want fit your operation.
There is no commission for an enquiry that never becomes a completed catering job. You still decide whether and how to quote it.
No. Search demand, competition, availability and your follow-up affect results. We do not guarantee lead volume, bookings or revenue.
Repeat-order attribution must be agreed in the partner agreement before launch. Do not assume that every future order is charged, or that only the first order is charged.
Also explore wedding catering leads, corporate catering leads and how the partnership works.
Tell us where you work and the events you want to cater. We will discuss availability, fit and the 15% model.
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