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Catering company marketing ideas: let clients build the menu
The fastest way to market a catering company online is to add vanes: one tap questions on menu styles, dishes and the decisions every client agonises over. Two seconds to answer, no login, and the tally does half the tasting before the tasting.
HOW LOUD · STANDARD
Salt & Ember HomepageMenusOur storyAnnouncement
Food people actually remember.Weddings · Corporate · Private dining ← Tap it What is a vane?
A one tap question you place anywhere on your website.
- 1Place the vane… anywhere
Engage visitors throughout your web content.
- 2Visitors tap
It's intended to be quick, fun and interesting.
- 3You get the data
Live in your dashboard: to fix problems early, plan the menu, and publish numbers worth quoting.
Catering poll questions to steal
Questions people actually answer.
Paste these into the builder or swap in your own menus. Every decision a client agonises over privately belongs on the page.
Half the tasting, done early
Clients arrive at a tasting still undecided about the format. Host those questions on your site and the tasting becomes a confirmation rather than an exploration, which shortens the whole sale.
Where should it go on a catering company website?
The right format for every part of your site.
The best spots are the menus page, the weddings page, the enquiry follow up, the tasting confirmation, and the post event follow up.
Salt & EmberMenuOur storyVisit
Sample menus
Seasonal set menuFrom $58pp
Sharing feastFrom $64pp
Canapé receptionFrom $32pp
Which style would you choose?
The menus page
The dish ballot, which makes a static menu interactive.
Best formatThis or That
The decision that changes cost and staffing.
Salt & EmberMenuNewsVisit
News · This week
Plated or sharing platters?
It changes the cost, the staffing and the entire feel of a room, and couples agonise over it. We have served both hundreds of times, so here is the honest comparison and a vote.
The weddings page
The plated versus sharing verdict, shown with real photos.
Best formatRank It
What to cost and prep, chosen by clients.
saltandemberco.com
✓ Thanks, your order is confirmed Order #1047 · ready in about 6 minutes
Seasonal set menuFrom $58pp
Almond croissant$3.75
Total$8.00
How was your visit?
The enquiry follow up
A light question while they compare caterers.
Best formatHot Take
A kitchen with a principle is a kitchen people book.
saltandemberco.com
✓ Thanks, your order is confirmed Order #1047 · ready in about 6 minutes
Seasonal set menuFrom $58pp
Almond croissant$3.75
Total$8.00
How was your visit?
The tasting confirmation
A Prediction on which dish they will choose.
Best formatNumber Guess
Real per head expectations before the quote.
saltandemberco.com
✓ Thanks, your order is confirmed Order #1047 · ready in about 6 minutes
Seasonal set menuFrom $58pp
Almond croissant$3.75
Total$8.00
How was your visit?
The post event follow up
A Mood Gradient while guests are still texting about it.
Best formatFill the Blank
The dry chicken wall sells your whole pitch.
You get the data
The crowd tells you what to do next.
Every answer lands in your dashboard the moment it's given. Spot a rough morning before it becomes a review, see which drinks earn their place, and export it all in one click.
Start freeIllustrations with sample answers.
Run it as a survey
Same questions. One link.
Send the same 3 questions as one anonymous link, by email, QR code or receipt. Answers come back person by person.
Build this survey, prefilled → How surveys workCommon questions
What owners ask us.
How do catering companies get more bookings?
Turn the menu page into a decision tool. Clients agonising over plated versus sharing will spend real time on a site that helps them decide, and they arrive at the tasting ready to confirm rather than explore.
What should a catering website have besides sample menus?
The trade-offs clients weigh privately: service style, how adventurous to be, whether guests remember the food. Answering those publicly shortens the sales conversation considerably.
Can client votes shape the menu?
Yes, and it reduces waste. Ranking candidate dishes tells you what to cost and prep for the season, and the winners arrive already endorsed.
How do you get honest feedback after an event?
A one tap mood check in the follow up, while guests are still messaging about it. It catches a problem privately and gives you a reason to ask for a review when the answer is good.
VANE it for catering companies
Let clients build next season’s menu
One script tag, free to start, and the tasting becomes a formality.