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Open Catering → Catering settings. A bar at the top shows each section and jumps to it. Five sections show first. More settings opens the rest: gallery, extras, payments, cancellation and group discount. They open by themselves if you already use them. How it saves: most settings save together when you press Save changes (in the section bar, or in a bar at the bottom on a phone). Four parts save automatically: the on/off switch, your cover photo, your gallery and the days you can’t cater. If something needs fixing, it shows at the top of its section and Save changes takes you there.

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Status

Catering on your page turns catering on or off. Off, your catering page says you aren’t taking catering orders right now. Catering won’t turn on until your payout account is set up. If your catering menu is empty, customers can only send requests. Your catering page shows your link with Copy link.

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Your page

  • Cover photo: shown across the top of your catering page. Use a wide photo of your food, at least 1600px across. Upload a photo, or Choose from your gallery. Without one, your store’s main photo is used.
  • Introduction: a sentence or two on what you cater, for whom, and what makes it yours.
  • How it works: one step per line. Customers see them as numbered steps on your page and in your request and quote emails.

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When you cater

  • Notice needed: how far ahead customers must order. The default is 2 days. A single item can ask for more.
  • Catering hours: My store hours, or Set catering hours with your Catering days, From and Until. Customers can only pick event times inside these hours, every 30 minutes.
  • Days you can’t cater: holidays, closures, days you’re fully booked. Tap a day to block it, tap again to unblock. A longer period can carry a note, such as “Holiday”, “Fully booked” or “Kitchen closed”. Customers can’t pick these days. You can also block a day from the Calendar.

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Order size

  • Minimum order, Fewest guests and Most guests. Pay now bookings must meet these. A request outside them still reaches you, marked, and you decide.
  • Daily capacity (optional): Guests per day and Events per day. Your calendar shows how full each day is, and quotes warn you. Customers aren’t stopped.

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Pickup & delivery

Delivery is your own: your staff or your driver, your fee.
  • Pickup: customers collect from your store. Add Pickup instructions, for example which door to use.
  • Delivery: you bring the order to the event.
    • Towns you deliver to: customers can choose delivery only with an address in one of these towns. Many addresses in Saanich, Oak Bay and Esquimalt say “Victoria”, so if you deliver around there, tick Victoria too.
    • Delivery fee and Free delivery over (orders before delivery and tax). You keep the delivery fee.
    • Delivery instructions, for example when you arrive and set up.
Photos & videos is a gallery near the top of your catering page. Upload photos, Upload a video, or Add a YouTube or Vimeo link. Drag to change the order. Any photo can become your cover. Good ideas: a spread on a table, your team setting up, a close-up of your best tray.

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Extras & what’s included

  • Included with every order: tick what you always bring, such as plates, cutlery and napkins, or add your own. Customers see this list on your page and on their quote.
  • Extras customers can add: set-up, staff, rentals and the like, charged Per order or Per guest. Pick from popular extras or Something else, and set your price ($0 is fine). Extras are never discounted. Tick It’s a rental for linens, chafing dishes, tables and chairs: rentals also pay 7% PST.
  • People you recommend: photographers, venues, florists and others you work with. Customers see them under “People we work with” on your page and book and pay them directly. Nothing here is charged through Local Pass. Add a business name and, if you like, a website and a note. No personal phone numbers or emails.
Alcohol is never sold or billed through Local Pass, so don’t add it as an extra or to a quote.

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Payments

How customers book: switch each on or off.
  • Pay now: instant booking when the order meets all your rules. You confirm with one click, or press “Can’t do it” to refund them.
  • Requests: customers describe their event and you reply with a quote. Nothing is charged until they accept it by paying.
Card processing: who covers it.
  • Customers cover it (recommended): your catering prices include 3.5% for card processing, so a $20.00 tray shows as $20.70. There’s no separate fee for customers.
  • I’ll cover it: customers see your prices exactly. Card processing (about 2.9% + 30¢ a payment, plus 0.4% on invoices) comes out of each payment.
An example under the choice shows what the customer pays, the Local Pass fee and tax, the card processing, and what you keep. Deposits on your quotes: every quote starts with these, and you can change them on any quote before you send it. Payment is always due at least a day before the event. If the first payment isn’t made on time, the booking is cancelled and the date freed up.

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Cancellation

  • Free cancellation until: how long before the event customers can cancel for free. After that, the deposit is kept. The default is 3 days. 0 means the deposit is always kept.
  • Your policy, as customers read it: add anything else customers should know, like what happens if they change the guest count.
Customers agree to your policy when they book. When an order is cancelled, the portal suggests a refund that follows it, and you confirm the amount. A Pay now booking has no separate deposit. Before they pay, the customer reads: if they cancel later than your free-cancellation time, you keep your deposit percentage of what they paid.

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Group discount

Discount for bigger groups (optional): From a number of guests, Take off a percentage. It comes off the food only, never extras or delivery. It’s shown on your page and applied automatically.