Event costs are estimated, not tracked
Quotes are built from experience and old spreadsheets, while the real ingredient, labour and hire cost of an event is rarely compared back afterwards.
Vyso for catering companies
Every event costed properly. Every week under control.
Vyso helps catering teams connect event costing, procurement, production planning, invoicing and wastage into one operating record—so a good week is not just the ones somebody happened to track closely.
Operating gaps
Start where information keeps falling through.
These are the repeated breakdowns Vyso is designed to diagnose. The audit confirms which ones are actually present before a system is recommended.
Procurement runs event to event
Buying decisions are made per booking, with little visibility into what was already ordered, on hand, or needed across the week's functions.
Production planning lives in someone's head
Prep lists, staffing and kitchen timelines are coordinated verbally or on paper, and get harder to hold together as bookings overlap.
Invoicing trails the event by weeks
Final invoices, extras and deposits are reconciled long after the function, making cash flow and client billing harder to manage.
A possible module shape
Configure the combination the workflow earns.
This is a relevant module set, not a compulsory bundle. The audit decides where to start and which tools should remain in place.
Vyso module
PlanWise
Event costing and margin forecasting
Vyso module
ProcurePulse
Procurement and stock across bookings
Vyso module
ShiftBoard
Kitchen and event staff planning
Vyso module
OrderFlow
Quotes, invoicing and client accounts
Vyso module
WasteWatch
Wastage across functions and prep
Vyso module
InsightGen
Weekly operational reporting
What better looks like
Clearer handovers. Less repeated admin.
- Each event costed against real ingredient, labour and hire numbers, not last year's guess.
- One purchasing view across overlapping bookings, instead of ordering event by event.
- Production and staffing plans that hold together when the week gets busy.
- Invoices and deposits reconciled close to the event, not weeks later.
Common questions
Fit before implementation.
Can Vyso cost individual events or functions?
Yes. Event-level costing—ingredients, labour, hire and other line items—can be tracked and compared against the original quote as part of the implementation.
Does Vyso help when several events overlap in the same week?
Yes. Procurement, production planning and staffing are designed to give one operating view across concurrent bookings rather than treating each event in isolation.
Can a catering business start with just invoicing or just procurement?
Yes. The audit identifies where the biggest operational gap is—often costing or procurement—and that becomes the first workflow, with other modules added later.
Start with the operation
Show us how catering companies handle the work today.
We will map the actual workflow, identify the highest-value gap and tell you honestly whether Vyso is the right system to address it.