The brand
One name, one site, one checkout. The customer never sees the seam.
CaterRailBook a demo
CATERING ORDERING · FOR RESTAURANT GROUPS · NO COMMISSION
You built the
restaurant.
They charge
the finder’s fee.
Somebody who already knows your name goes to your website, taps the catering button, and a marketplace charges you for the introduction. On a five hundred dollar order that is a hundred and twenty five dollars, gone, on a customer you spent fifty years earning.
CaterRail takes that order on your own checkout instead. Same customer, same food, same kitchen. The fee comes off the ticket.
The math on one $500 order
Catering order · 25 people500.00
Card processing · paid to Stripe14.80
Marketplace commission · 25%125.00
You keep485.20
Card processing is the only fee left, it goes straight to Stripe at their published rate, and we never touch it. There is no line here for us that depends on the size of your order.
What your customer sees
Your storefront. Not a listing on somebody else’s.
Your name, your menu, your photography, on your domain. Every colour on these four screens belongs to the restaurant. None of it belongs to us, and that is the point.
Pick a location
Each shows its own minimum and lead time
Build the order
Real packages, real photography
Choose the details
Headcount, required choices, live total
Review and pay
Charged when the kitchen accepts
What your kitchen sees
Every kitchen runs its own board.
A manager sets their own minimum, lead time, catering hours, blackout dates, delivery radius, and how many orders they will take in a window. One switch stops orders when the kitchen is buried. Nobody calls head office to change a number.
A new order reaches every phone and inbox on that shop’s list, keeps going until somebody opens it, and escalates to a backup if nobody does. Every send is logged, so a missed order is a query rather than an argument.
Syracuse East● TAKING ORDERS
Minimum$100.00
Lead timeBy 3:00 pm, day before
HoursMon–Sat 10:00–18:00
Capacity4 per window
Delivery$15.00 · 15 mi
Alerts3 phones · 2 inboxes
When it is not one company
Two owners. One brand. Separate money.
Restaurant groups are rarely one clean company. A franchise partner, a family split, a second operator who took the brand to another state. Every other catering tool makes you run two accounts and reconcile it by hand at the end of the month.
Company A
Its own Stripe payouts, menu, admin, and customer list. Five locations.
Company B
Its own Stripe payouts, menu, admin, and customer list. Three locations.
Neither owner sees the other’s orders, customers, or numbers. A Raleigh order settles to the Raleigh bank account, on its own schedule, with its own tax registration.
Coming next
The calls you miss at noon.
A catering call that rings out during a lunch rush is a four hundred dollar order nobody ever finds out about. Phone capture lands in two steps: an automatic text back with your ordering link, then an assistant that answers overflow calls and files a complete lead on the board.
It captures and it routes. It never quotes a price, never promises a date, and never takes a card.
Missed call · 12:04 pm
Sorry we missed you. Here’s our catering menu and ordering link, or reply here and we’ll call you back this afternoon.
Lead filed
Thursday, 40 people, delivery to a downtown office. Needs a callback with a quote.
What we charge
A flat monthly number that never moves.
Ordering, the board, alerts, per-location settings, menus, and reporting. All of it, at every tier. Nothing here is an add-on and nothing grows because your catering had a good year.
One location$249per month
Three or more$149per location, per month
Separate owners, one brandLet's talk
No commission
No percentage of your sales. No dollar on every order passed to your guest. No ordering sold separately from the thing you bought.
Getting started
Live in about a week.
01
Bring your menu
We load your packages, options, and per-location pricing from whatever you use today.
02
Connect payments
Each company completes its own Stripe onboarding. Payouts land in your account, on your schedule.
03
Set your rules
Minimums, lead times, hours, delivery, and who gets alerted. Different for every location if that is how you run.
04
Keep the marketplace
Run both while your own channel proves itself. Point your catering buttons at us when you are ready, not before.
Now onboarding
Bring your last marketplace statement. We’ll do the arithmetic with your numbers, not ours.
THANK YOU · CATERRAIL · SYRACUSE, NY