Office managers, banquet directors, corporate event planners, wedding planners. We find them, write to them, and hand you the replies. You cook. That's the whole arrangement.
Built for kitchens with weekday capacity to fill.
"Can you do this every Thursday?"
"Send per-person pricing and we'll set a tasting."
"Send a COI and I'll add you."
A marketplace listing charges a cut of every order and waits for the buyer to go looking. This goes first, and the account is yours.
Each one needs its own list, its own timing and its own first line. We run them as separate campaigns, so you can turn any of them up or shut one off when the kitchen is slammed.
Board lunches, all-hands, client visits, closing dinners. We write to the office manager or executive assistant who holds the company card, not to a general info@ address.
The Tuesday-and-Thursday order that repeats all year. Highest lifetime value per reply, so we pitch a paid trial lunch instead of a menu PDF and follow up until you're on their calendar.
Barn venues, event lofts, museums, breweries, country clubs and blank-canvas spaces that route every inquiry to an approved caterer. Land three lists and the work arrives without you emailing anyone.
Conference producers, DMCs, agencies and in-house events teams who book several times a year. We target the ones whose event calendar matches what your kitchen actually does well.
Planners first, couples second. We start outreach 9 to 14 months ahead of season so tastings land while your Saturdays are still open.
Cares about on-time delivery, allergen labels and one clean invoice. Reorders indefinitely if the first lunch goes smoothly.
Needs a caterer who won't damage the space or the venue's reputation. Wants a COI, a kitchen plan and two references before you're on it.
Judges you on per-person pricing, whether you can hit a headcount change, and how fast you replied.
Sends you couples if the tasting impresses and your team behaves on the day. One good planner is worth a season.
The order matters here. The list has to be right before a single email goes out, or you're just annoying every office in your ZIP code.
An hour on the phone: capacity, delivery radius, kitchen strengths, what you'd rather not cook. We set a target for guests per week and pick which of the five campaigns opens first.
Named contacts by building, floor, venue and agency inside your delivery radius, every address verified. Sending domains are bought separately from yours and warmed for two weeks, so your restaurant's email stays clean.
Short emails in your voice, referencing your actual menu and a real price. You sign off on every sequence before it sends. Nothing goes out that you wouldn't say on the phone.
We run the follow-ups and field the first questions. The moment someone asks for pricing or a tasting, it lands in your inbox with the thread and the headcount attached.
Forwarded with headcount, date and what they asked for, so your first message back can quote a number.
Emails sent, replies in, bookings out, and what we're changing next week. Two-minute read.
Every contact and thread stays yours, exported on request. Stop working with us and you keep the pipeline.
Just $300/month. No setup fees. No percentage of your orders. No surprise costs. Just a monthly retainer to fill your calendar with qualified catering leads.
Optional add-ons: $150 per booking that we land for you (future feature). You only pay this if you want us to handle the full transaction.
If your list is built right and the copy is yours, replies come. We're confident enough to refund your setup fee if we don't hit 3 qualified replies in the first 6 weeks.
Setup is $2,000 and ongoing service is $1,200 per month. We bill monthly and you can pause or cancel anytime. No long-term commitment.
Yes. Once you're comfortable with the first campaign, we can launch another vertical at the same time. Most restaurants start with office catering and move to venues within 8 weeks.
That's on you, not us. But once they're in your pipeline, we keep them warm. Repeat inquiry requests go right back to your inbox.
No. Once they ask, it's yours. We handle the email work and early nurture. You own the relationship from the moment they express interest.
We'll walk through your kitchen, your catering calendar, and what you'd like to fill. Then we'll tell you if we can help and what it costs.