Smart quotations
Capture customer enquiries, choose menus and halls, calculate per-head prices and additional services, then follow up and confirm bookings.
- Printable quotations
- Hall charges and menu pricing
- Follow-ups and booking confirmation
PAKVENUE · VENUE BUSINESS SOLUTIONS
One workspace. Every part of your venue.
Explore quotations, event calendars, receipts, kitchen production, inventory and payroll in PakVenue.
Get Started FreeCONNECTED OPERATIONS
Less switching. More getting things done.
Practical tools for the everyday work of a venue.
Availability follows your organization’s plan.
Event booking calendar
Review the month with hall assignments, colour coding, guest counts and distinct lunch and dinner sessions.
- Monthly booking view
- Hall assignments
- Lunch and dinner sessions
Payments and receipts
Record customer payments, issue CV receipts and review outstanding balances with organization-specific numbering.
- Payment history
- Outstanding balances
- Financial reporting
Kitchen production
Turn the booked menu and guest count into quantity calculations and printable kitchen production sheets.
- Menu-based calculations
- Guest-count planning
- Printable production reports
Inventory management
Keep purchases, inventory categories and stock movements together for a clearer picture of your venue supplies.
- Stock IN and OUT
- Inventory categories
- Stock reporting
Staff and payroll
Maintain employee records, salary calculations, advances and payroll reports alongside business expenses.
- Monthly salaries
- Salary calculations and advances
- Payroll reporting
Independent organizations
Keep each organization’s operations in its own workspace and give team members access through their assigned roles.
- Organization workspaces
- Assigned staff permissions
- Multiple hall management
A simple flow for a complex business.
Create Quotation
Enter customer details, guest count, selected halls and menu. Include pricing and additional services.
Confirm Booking
Convert the agreed quotation into a confirmed booking and bring it into the event calendar.
Manage Event
Coordinate receipts, kitchen production, inventory records and your team.
Kitchen planning starts with the booked menu.
Use guest-count and menu-based quantity calculations to prepare printable kitchen production sheets. Keep the agreed booking details available to the team preparing the event.
A workspace for each organization.
Manage halls within your organization and assign staff roles. Independent organizations keep their own operational records and subscription access.
Make room for what matters.
Bring your venue’s bookings, team and daily operations together.
Start Managing Your Venue for Free