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For private chefs, restaurants and caterers
Tamis runs private dining, restaurant service and catering in one workspace. Book an event and send the proposal. Take a table's order and send it to the kitchen display. Pack a catering order and send the driver out. Your recipes, costs, stock and team sit underneath all of it.
Jump to your kind of kitchen
Who it's for
Tamis keeps one record. The menu a host accepted is the menu the kitchen scales. The dish a guest orders at the counter is the ticket on the kitchen screen. The receipt from the market is the food cost when you close the day.
You cook in other people's homes and venues. Take inquiries from your own form, send proposals and contracts by email, and collect deposits online. Each guest tells the kitchen what they cannot eat, and the host follows along in their own portal.
Follow an event step by stepYou serve a room, a counter or both. Ring up sales, send orders to the kitchen display and split a check when the table asks. Guests can order pickup or delivery from your own storefront.
See restaurant serviceYou cook for a crowd and send it out. Sell packages at a price per guest, cook the same dish for several events in one batch, and send drivers out with packed orders.
See cateringPrivate dining, step by step
Each step reads from the one before it. Change the guest count, and the prep sheet and the shopping list follow.
A branded inquiry form with its own link. Date, guests, occasion and budget land in Inquiries, with a hold on the calendar.
Build the menu from your recipes and templates, price it from ingredient cost, and email the proposal with its line items.
The host accepts, signs the contract and pays the deposit online. A later menu change goes back to the host to approve.
Each guest fills in a private dietary form. The kitchen reviews every answer, and the host sees only who has replied.
What to buy adds up from the accepted menu. Order from supplier order guides, or use stock you already hold.
A prep sheet scaled to the guest count, and a pack list for every crate and piece of equipment that goes out.
Day-of mode on a phone shows the timeline and where every pack is. The crew sheet has the venue details and who to call.
Receipts become food cost, returns go back into stock and waste is logged. The Money tab shows what the event made.
Restaurant and catering service
Sell at the counter, seat and serve the dining room, and take orders online for pickup or delivery. Every ticket on the kitchen display carries its allergy notes, and cooks open the recipe from the ticket.
Ring up a counter sale or open a check for a table. Cash shows the change due. Turn on discounts and tips in settings when you want them.
Each station sees its tickets with a timer and the allergy line in its own box. One tap marks a dish ready, and a cook can recall a ticket or ask for a remake.
Seat a party at a table, order by seat, and split or move a check. Keep tabs open, and run your reservations and waitlist on the same screen.
Guests order from your published menu for pickup or delivery, pay online and follow the order on its own page. Pause new orders when the kitchen is full.
Staff open and end their shifts at the till. Before you sign off the day, the daily close lists unpaid checks and online orders, shifts still running, open cash drawers and money still owed to a guest.
Sell a package at a set price per guest. Hosts see what they have paid and what is still due.
One board gathers the same dish across events and orders, so the kitchen cooks in batches, prints labels and asks for a refill when a tray runs low.
Pack each order against its list, group deliveries into a driver run, and record what happened at the door, including the equipment that came back.
What's inside
Inquiries, events, proposals, contracts and payments due, on one board and one calendar. Clients can book a call on your scheduling page.
Photograph a handwritten recipe and review the draft it becomes. Yields, trim and cooking loss feed the cost of every portion, and menus scale to the guest count.
Stock levels with minimums and par, counts that save as you go, and waste. Order from supplier guides, and a photo of a receipt becomes stock and cost once you check it.
Pack lists, equipment custody and returns, laid out for a phone in the van rather than a laptop in the office.
Invite a sous chef, a server or a driver. Each role sees its own part of the work, and the audit log records every change.
Money, inquiries, events and the kitchen for any period, next to the one before. Tap a number to open the records behind it.
Ask by typing or out loud. It answers from your events, recipes, stock and sales, and shows the records each answer came from. When it drafts a change, such as a purchase order or a scaled recipe, nothing happens until you press Confirm. It never quotes, signs or refunds anything on its own.
The host portal
The proposal, menu, contract, payments, guest list and messages sit on one page under your name. Hosts accept with a signature, approve menu changes and pass the dietary link to their guests, with no reply-all thread.
House rules
There is no marketplace, no ranking and no resold lead. Your clients and guests stay yours, and an owner can download everything in the workspace as one file.
A person reviews every allergy a guest declares, and the review stays on record. The app makes that review hard to skip. It never tells anyone a plate is safe.
Prices, contracts, refunds and cancellations are always a person's call. The assistant drafts and reminds. You confirm.
Set up your workspace, add a recipe and see what a plate costs. The rest can wait until you need it.