Orders
Generate shopping lists and material lists from your confirmed orders
See exactly what to buy and what equipment to pack, before the service starts
Turn a week of confirmed orders into two focused lists: one for ingredient procurement, one for equipment allocation. Adjust quantities on screen, share with your team, or send purchase orders directly to suppliers.
- Ingredient totals grouped by supplier, with adjustable package counts
- Equipment overview showing quantities, shortages, and availability warnings
- Interactive adjustment: change quantities to match stock on hand
- Share frozen lists with team members via email link
- Send purchase orders directly to suppliers who support automated ordering
- Choose whether to expand sub-recipes or keep them as half-products
Your orders contain dishes, drinks, and equipment. Catermonkey totals the underlying ingredients across those orders and groups them by supplier. You see which packages to order and when they should arrive. The same logic applies to equipment: see every chafing dish, cutlery set, and serving tray required, broken down by date and warned if you're running low.
Once generated, both lists become interactive. Tick off items as they arrive or leave the warehouse. Update quantities to match what you have in stock. Share a frozen snapshot with your procurement officer or kitchen manager so they can work from the same numbers. If a supplier accepts automated orders, send the list directly from Catermonkey with a delivery-date request.
The shopping list respects sub-recipes: you can choose whether to expand them into raw ingredients or leave them as half-products. Material lists warn you about double bookings via the equipment calendar, helping you reserve or source backup gear before delivery day.
Who benefits
Business owner
See procurement and equipment costs in one place before committing to delivery schedules.
Sales / account manager
Confirm equipment availability when quoting large events, avoid surprises at fulfillment time.
Kitchen manager
Know exactly which ingredients arrive when, so prep schedules align with supplier delivery windows.
Chef
Review ingredient lists to spot missing allergen notes or portion mismatches before production starts.
Delivery staff
Check the material list to ensure every chafing dish and serving tray is packed before leaving for the venue.