Run every event without the notebook.
Vaibhogam helps caterers plan the menu, work out what to buy, track stock and keep the kitchen team on the same page. All in one place.
| Dish | Quantity | Cost | Stock Status |
|---|---|---|---|
| Rice | 75 kg | ₹3,375 | Enough |
| Sambar | 100 litres | ₹8,000 | Short by 100 litres |
| Vegetables | 50 kg | ₹3,000 | Short by 20 kg |
| Paneer | 40 kg | ₹12,800 | Enough |
| Payasam | 75 litres | ₹9,000 | Short by 75 litres |
Catering still runs on memory and phone chats.
Before
- Quantities worked out by hand for every event.
- Supplier orders sent in chat groups.
- Stock discovered only when the pot is empty.
- Real costs known only after the event.
With Vaibhogam
- Quantities and cost calculated from your guest count.
- Orders raised from what the event actually needs.
- Low-stock warnings before you run short.
- One record of every event, start to finish.
Follow one event from enquiry to final bill.
Enquiry comes in
A 500-guest wedding lunch, three weeks away.
Step 1 of 7
New event
One system, the right view for each person.
Business owners
Set up your dish catalog and pricing once, see all your events and costs in one place.
Office and purchase teams
Manage suppliers, stock and purchase orders for every event.
Kitchen and on-site teams
A simple phone view of what to cook and what to report. No training manual needed.
What you can do
Price menus per guest.
Keep a catalog of every dish.
Track stock and get low-stock alerts.
Keep supplier details together.
Raise and follow purchase orders.
See inventory reports after each event.
Coming next
Now
- Menu pricing
- Dish catalog
- Stock tracking
- Supplier management
- Purchase orders
- Reports
- On-site view
Next
- A phone app for the office team
Later
- Deeper reports and more tools for caterers
Questions
Caterers of any size who want to stop running events from notebooks and chats.
No. Each person sees only what they need for their job.
The on-site view is built for phones.