185 curated tools F&B operators actually run — POS, delivery, reservations, inventory, analytics and more.
·free to list·nothing here can be bought
8 tools.
Caterease (Horizon Business Concepts)
Catering and event management software covering event booking, menus, BEOs, contracts, invoices, payments and an AI-driven Horizon Hub.
Established caterers who need detailed menus, BEOs and staffing in one long-standing system.
Restaurant & Catering Systems
Catering software for drop-off, full-service and event-space businesses: catering CRM, online ordering, delivery routing, kitchen production reports and marketing.
Restaurant brands growing a corporate drop-off catering line.
Flex Catering Software
Catering and events platform with branded online ordering for corporate/drop-off catering, restaurants, bakeries and venues, plus CRM, delivery and payments.
Caterers and QSR/bakery brands selling corporate catering online.
Leanpath
Enterprise food-waste prevention platform with AI-powered trackers, root-cause recommendations and a team engagement app.
Contract caterers, hotel groups and large foodservice operators running waste programmes across many kitchens.
Planning Pod
Modular event management platform (40+ tools) for venues, caterers, planners and restaurants: CRM, proposals, floor plans, budgets, client portals.
Venues and planners that want a customisable all-in-one event workspace.
Total Party Planner Software LLC
All-in-one catering software built by caterers, with payments (TPP Pay) and online ordering (TPP Order) for caterers, restaurants, venues and food trucks.
Full-service caterers wanting caterer-designed event software with built-in payments.
Tripleseat
Event and private-dining sales software for restaurants, hotels and venues: inquiry capture, proposals, contracts, BEOs, payments and floor plans.
Restaurant groups and hotels with a real private-dining or events business that loses leads in email.
Winnow Solutions
AI food-waste system for commercial kitchens: camera-based automatic waste capture, production forecasting and coaching.
Hotels, resorts and high-volume kitchens with enough food spend to cut 2-8% of it.