For restaurants and dining rooms
The kitchen buys for a number.
Sell one cover too many and you are turning people away at the door. Sell one too few and it goes in the bin. Every other night is service - these are the nights that need a count you can trust.
Burgundy dinner
Saturday · 7:30pm · $85
19 of 24
covers sold · 5 left
- Sales close
- Thursday, 11:59pm
- You shop
- Friday morning
- At checkout
- “Any allergies?”
The number on the card is the number you cook for. Nothing is counted twice.
The count
Twenty-four covers means twenty-four.
Set how many covers the sitting has and it will not sell past them. When they are gone it closes itself, so the figure you shop against is the figure that sold.
It closes itself
No watching an inbox and no doing sums at eleven at night. The last cover sells and the sitting stops taking money.
More than one price? One pool
Two ticket types are counted separately unless you say otherwise. Set the sitting to Combined Total and they share a single count, so twenty-four stays twenty-four however many ways you sell it.
Counted per date
A sold-out Saturday does not stop the following Saturday selling. Each date keeps its own count, which is what makes a repeating supper club work.
Paid before they sit
The money is in before the shopping goes out, so a no-show is somebody else's problem rather than a hole in your week.
The cutoff
Close the door before you shop.
A late booking is worse than an empty chair once the order has gone in. Give the ticket a date and time to come off sale, and the count is final while you still have a morning to buy against it.
- One date, set on the event - It is a single moment you choose for that sitting, not a rule that repeats each week. For a dinner that runs once, that is exactly right.
- Sales stop on their own - You do not have to remember to switch anything off on Thursday night while you are on the pass.
- The list is final - Whatever the total says on Friday morning is what you are cooking. Nothing can be added behind you.
Pro Part of ticketing.
The week before
one sittingNineteen sold, nineteen cooked. The two numbers were never allowed to drift apart.
At checkout
ProAttached to the ticket, so the answer arrives with the sale.
Any allergies or intolerances?
Free text
Main course
Beef / Halibut / Squash
Wine pairing?
Yes / No
Answers come through with the sale, so the pass list and the guest list are the same list.
The questions
Ask about the nut allergy in January.
Not at seven on the night, from a section that is already down. Questions can sit on the ticket and be answered when people pay, so the kitchen has the list before it writes the prep.
One list, not two
ProThe answers are attached to the sale, so you are not reconciling an email thread against a booking list at four in the afternoon.
Ask what you actually need
ProAllergies as free text, a course choice from a set of options, a yes or no on the pairing. It is your question, not a fixed field.
Export it
ProTake the sales out as a CSV with the answers included, and hand the kitchen something it can read.
Private hire
The room at the back has its own link.
Private dining is a different conversation from a wine dinner, and it does not belong in the same list as the things anyone can buy.
Enquiries come to the page
Turn on booking requests and people ask about a date through your schedule instead of a form that lands in a shared inbox nobody owns.
Nothing posts without you
Every enquiry waits for you to accept it, and you are emailed when new ones are waiting. The public page only ever shows what you agreed to.
Its own strand, its own link
Put private dining on a sub-schedule and you can share a link that shows only those events, without splitting the restaurant into two pages.
Who it is for
Any night you have to shop for.
Fine Dining
A tasting menu with a fixed number of covers, paid up front, with the dietaries in before the order goes out.
Learn moreWine Bars & Tapas
A tasting on a Tuesday, priced per head. Small counts, sold in advance, closed off before the bottles are pulled.
Learn moreFarm-to-Table
The menu depends on what came in, so the count has to be settled early. Close sales, then go to the market.
Learn moreSupper Clubs
The same night every month, each one with its own count, so selling out in March leaves April untouched.
Learn moreCasual Dining
Quiz nights, live music, a set menu at Christmas. Most weeks nothing, and a page for the weeks there is something.
Learn moreChef's Tables & Pop-Ups
Twelve seats in somebody else's room. Sell them all in advance and take the questions while you are at it.
Learn moreHow it works
Three decisions, then it runs.
01
Set the covers
The quantity is how many you will cook for. Selling at more than one price? Combined Total keeps them in one pool rather than one count each.
02
Set the cutoff
A date and time for sales to stop, chosen so you still have a morning to buy against a final number.
03
Set the questions
Allergies, a course choice, a pairing. Answered at checkout and attached to the sale.
Free forever. Upgrade when you're ready.
Zero platform fees on ticket sales. You only pay Stripe's processing fee.
See all plansRelated
Keep exploring
Questions
Asked across the pass.
Is Event Schedule free for restaurants?
The schedule itself is free forever: your public page and its link, sub-schedules for private dining or a supper club, enquiries for private hire, Drafts that keep an event off the public page until you announce it, two-way calendar sync, an embeddable calendar and up to 10 newsletter emails a month, counted per recipient rather than per send. Selling covers is on the Pro plan at $5 a month, and Event Schedule charges zero platform fees on sales.
How do I stop selling more covers than the kitchen can cook?
Give the ticket a quantity and that is the number of covers. It is counted per date, so a sold-out Saturday does not stop the following Saturday selling. When the quantity is gone the sitting closes itself, which means the number you are cooking for is the number that sold.
Can sales stop before the night, so I know what to buy?
Yes. A ticket type takes a date and time to come off sale, so you can close Thursday at midnight and do the ordering on Friday against a final number. It is a single date set on that event rather than a rule that repeats, which is exactly what a one-off dinner wants.
Can I collect allergies and dietary requirements?
Yes, on the Pro plan. Questions can be attached to the ticket and answered at checkout, so the answers arrive with the sale rather than in a separate email thread you have to reconcile against the list. Ask for allergies, a course choice, or a wine pairing.
What about private hire enquiries?
Turn on booking requests and people can ask about a date through your page. Every enquiry waits for you to accept it, so nothing appears publicly that you have not agreed to, and you are emailed when new ones are waiting. Keep private dining on its own sub-schedule and you can share a link that shows only those events.
Free to start
Cook for the number that actually sold.
The schedule is free. Selling the covers is five dollars a month, and none of the ticket price comes to us.
No credit card required