Banquet & Events
Every event, from the first call to the final bill
Track each enquiry, check the venue, send the quotation, take the advance, prepare the kitchen and the team, run the day and settle the bill — with the profit of every event at the end.
Start a 14-day free trial of the plan you choose. No card required.
From enquiry to settlement
One wedding, stage by stage — the stages the banquet module tracks. Tap a stage to see what it records.
Sharma – Kapoor wedding reception
Grand Hall · 14 Dec · 7 PM onwards
Enquiry and follow-up
No enquiry forgotten: every call, meeting and note, with the next follow-up due.
Enquiry
Every event enquiry with its contact, date, owner and stage.
Follow-up
Calls, meetings and notes on each enquiry, with the next follow-up reminder.
Availability and venues
Check the date before you promise it; a venue is never booked twice.
Availability
A venue calendar of holds, bookings, maintenance and closures, checked before every hold so a venue is never booked twice.
Venues and their facilities
Halls and lawns with their capacity, amenities and layouts.
Quotations and packages
Quote from packages you set up once, and keep every version.
Quotation
Versioned quotations you send, print and mark accepted or declined.
Packages
Event packages, add-ons and cancellation policies, ready to quote.
Booking and advance
Hold the date, confirm it, and record the advance on the event's own bill.
Booking
Hold, confirm, postpone or cancel an event booking, stage by stage.
Advance
Advances, part payments, deposits and refunds on the event's own bill.
Preparation and the live event
Checklists and a function sheet before the day; a board for the day itself.
Preparation
A today board, staff assignments, checklists and a printable function sheet.
Live event
On the day the event moves to in progress and then completed, with a today board of each event's checklist, staff and kitchen status.
Settlement
An event closes only when its bill balances.
Settlement
Close an event only with a balanced bill, and issue its invoice; cancellations settled under the booking's policy.
Connected to the kitchen, the stock and the team
The event's menu comes from your restaurant, and its food, staff and vendors all count.
Food from your restaurant
Event menus from your restaurant's menu, kitchen production sheets by station, and the stock they use.
Inventory
Completing an event's production sheet takes the dishes' ingredients out of the restaurant's stock, and that stock becomes the event's food cost.
Staff
Your own staff assigned to an event, and nobody on two events at the same time.
Vendors
Outside vendors assigned to an event, their bills recorded as the event's costs.
Profitability and reports
What each event earned, what it cost, and which enquiries turned into bookings.
Profit per event and reports
Revenue by venue and event type, costs and margin, enquiry conversion, and profit per event.
Questions
Can two bookings take the same hall at the same time?
No. Every hold and booking is checked against the venue calendar, and the second one is refused. Only someone with the permission can override it, and they must give a reason.
Does the kitchen get the event's menu?
Yes. The event's menu is made from your restaurant's dishes, and production sheets give each kitchen station its portions. Completing a sheet takes the ingredients out of the restaurant's stock.
Can I see the profit of each event?
Yes: revenue, costs and margin for every event, by venue and by type of event. Staff time is not included in the cost.
How are advances recorded?
On the event's own bill: advances, part payments, deposits and refunds, recorded by your team. A cancellation is settled under the booking's cancellation policy.
Run your events on AATITHIYA.
Enquiries, venues, quotations and the event's bill — one record from the first call to the last payment.
Start a 14-day free trial of the plan you choose. No card required.