↳ Spring release: cellar pairings, vendor sourcing, multi-kitchenBrussels · Paris · NYC · Dubai

Live for 41 caterers · 11,402 events served

One brain for the
whole service.
Lunch to dinner.

traiteur.vip is the AI back office for catering companies. Sandwich runs, cocktail receptions, three-course dinners — forward an email, get a costed, allergen-checked, signed proposal back before the espresso machine warms up.

See a sample quote

14 min

avg. quote draft

+9.2%

gross margin lift

SOC 2

Type II audited

lunch · loyens & loeff · 28·04·26

autosaved

Anouk (Loyens & Loeff)

Need lunch Tuesday for 65 — sandwich platters + salads + a hot dish. Mixed dietary, please rotate the salads from last quarter. Budget around €1,400, deliver by 12:15.

Quoted at — / served by —

Fonteyne

BNP·PARIBAS

Le Bernardin

NOMA·CATERING

Aubergine & Co.

POUR HOUSE

Chef Privé

The atelier

One brain for the whole service. Yours.

Memory, costing, sourcing, logistics, comms. Five tools, one model, trained on your books — never anyone else’s.

01 · Client memory

Every client, every floor, every preference.

Companies, floors, recurring orders, dietary mixes. Cross-event, cross-chef, cross-decade. Searchable in plain English. Native sync to Odoo & Gmail — no migration weekend.

Loyens & Loeff

no pork · 2× vegan · 1× GF

BNP Paribas

monthly lunch · hot dish

Spotify launches

cocktail · walking food

02 · Margin lift

+9.2%

avg. across our first 40 ateliers

03 · Sourcing

Yuzu kosho, by Tuesday.

Three importers, prices in EUR & JPY, freshness stamps.

04 · Quoting

Brief → bound proposal.

Last year’s margins, this season’s prices, the chef’s hourly. PDF, signed, in 14 minutes.

14′

05 · Cellar

Pairings from your inventory, not a textbook.

Knows what’s in your cellar, what’s drinking now, and what the principal poured last time.

An ingredient we won’t compromise on

Software, in this kitchen, should be invisible.

Like a great waiter — anticipates, remembers, leaves the room.

Forty kitchens, one quiet back office.

I stopped writing Tuesday lunch quotes on Sunday nights. That alone was worth it.

Margaux Fonteyne

Owner · Fonteyne the Kitchen · Brussels

It remembered the law firm sent back the quinoa in January. Their order didn't get it again.

Henri Bouchard

Director · Le Bernardin Catering

Three kitchens — lunches, cocktails, dinners. One brain across all of it. Prep savings covered the year.

Caterina Ricci

CEO · Aubergine & Co.

Quoting a 220-pax cocktail used to take a week. Now it takes a coffee.

Yusuke Tanaka

Executive chef · Embassy of Japan, Brussels

The bill, please.

Per kitchen, monthly. No per-event fees. Cancel after one season if it isn’t earning back its keep.

Atelier

Solo caterers · up to 40 covers / day

€280/mo, per kitchen

Guest memory
Brief → menu
Quote drafting
Signed PDF
Email support

Maison

Multi-format caterers · the most ordered

€640/mo, per kitchen

Everything in Atelier
Unlimited events
Vendor sourcing
Margin & cellar analytics
Team chat
Priority concierge

Group

Hotels · hospitality groups · multi-site

Bespokemulti-kitchen

Everything in Maison
SSO, on-prem option
Custom data residency
Dedicated solutions chef
Quarterly review

Discretion, plated.

Your guest book is the most valuable thing in your kitchen. We treat it that way — locked, audited, and exclusively yours.

01

Tenant-isolated model

Your kitchen's memory is yours. We do not train on it.

02

EU data residency

Frankfurt + Brussels. Your guests never leave the bloc.

03

SOC 2 Type II

Audited annually by KPMG. Reports on request.

04

Per-event NDA

Signed before the entrée, for your most-watched clients.