Catering accounting that handles deposits and event payroll.
Customer deposits as deferred revenue, event-day payroll, food cost per event, and the recurring corporate-account math that drives steady cash.
Get a quote for your catering & event food
Tell us about your business. We reply within one business day.
Catering revenue arrives in two unrelated streams: deposits collected weeks or months ahead of an event, and balances paid after. The accounting has to recognize revenue at the event, not at deposit collection — otherwise your busy quarters look unrealistically profitable and your event-week cash position looks worse than it is.
We work with full-service caterers, drop-off catering specialists, and corporate-account-focused operators.
What we handle
- Deferred revenue accounting on event deposits.
- Event-day payroll with overtime and gratuity handling.
- Food cost per event as a margin reporting line.
- Corporate-account A/R — net-30 invoicing for recurring corporate clients.
- Equipment depreciation on chafers, vans, prep equipment.
A wedding-focused catering company collected $180K in May/June deposits for fall weddings. They booked it all as Q2 revenue. Their P&L said they were extraordinarily profitable. The actual food and labor cost hit Q3/Q4. Deferred revenue accounting flattened the picture and made the actual margin visible.
If you take deposits, deferred revenue is required.
If you serve corporate accounts, A/R aging matters.
If you scale past 2 trucks, event-level margin reporting tells you which event types fund the company.
Real revenue per event, real margin per category.
From $500/month.
Frequently asked questions
When do I recognize deposits?
At the event. Held deposits sit on the balance sheet as a liability until earned.
Tip handling?
Service charges and tips run through payroll with proper FICA treatment.
Software?
Better Cater, CaterZen, Curate. Sync to QuickBooks.
Sales tax?
Prepared food and service generally taxable in CO; rules differ by city.