What eTIMS Billing Software does for a catering company
eTIMS billing files a compliant tax invoice with KRA on every sale, with no manual entry. For a catering company, the value shows up exactly where the work is hardest.
Catering companies track orders, food costs, staff schedules, delivery logistics and customer preferences. Catering margins come from food markup and service fees.
Event organizers expect clear quotes, food safety certifications and timely delivery. Veira handles that as part of the same sale, so compliance is not a separate evening job.
Catering Companies run differently, and the software should too
A generic till misses the details that decide whether a catering company makes money. These are the ones that matter:
- 1
The daily reality
Event order coordination. eTIMS Billing Software built for a catering company turns that into a number you can act on, and you also issue a KRA compliant eTIMS invoice on every sale.
- 2
Where the margin leaks
Food costing and pricing. eTIMS Billing Software built for a catering company turns that into a number you can act on, and you also queue invoices offline and submit when reconnected.
- 3
What slows the counter
Staff scheduling and logistics. eTIMS Billing Software built for a catering company turns that into a number you can act on, and you also keep a clean audit trail you can export in one click.
- 4
What buyers expect
Food safety and handling. eTIMS Billing Software built for a catering company turns that into a number you can act on, and you also give registered buyers the invoice they need to claim input VAT.
What to look for in eTIMS Billing Software for a catering company
- eTIMS filing built in, not a separate fee. This matters for a catering company because of event order coordination.
- Offline queueing so an outage does not stop billing. This matters for a catering company because of food costing and pricing.
- An exportable audit trail. This matters for a catering company because of staff scheduling and logistics.
- Support that handles KRA onboarding with you. This matters for a catering company because of food safety and handling.
A notebook and a basic till, or Veira
| Notebook or basic till | Veira | |
|---|---|---|
| Counting stock | By hand, rarely matches the shelf | Live by item, branch and value |
| M-Pesa at the counter | Checked on a separate phone | Matched to each sale automatically |
| eTIMS invoices | Typed in later, if at all | Filed on every sale, even offline |
| Knowing your numbers | A monthly guess | Live margin and takings on your phone |
A real catering company example
A Nairobi catering company with 10 events monthly cannot track food costs, staff assignments or event profit.
- Event order coordination.
- Food costing and pricing.
- Staff scheduling and logistics.
- Issue a KRA compliant eTIMS invoice on every sale.
- Queue invoices offline and submit when reconnected.
- Keep a clean audit trail you can export in one click.
Every sale on Veira files a compliant KRA eTIMS invoice, online or offline. Event organizers expect clear quotes, food safety certifications and timely delivery.
eTIMS billing files a compliant tax invoice with KRA on every sale, with no manual entry. Here is what that looks like with Veira:
- Issue a KRA compliant eTIMS invoice on every sale
- Queue invoices offline and submit when reconnected
- Keep a clean audit trail you can export in one click
- Give registered buyers the invoice they need to claim input VAT
Related questions
Frequently asked questions
Is eTIMS Billing Software hard to set up for a catering company?
Does it keep working offline?
Does it handle M-Pesa for a catering company?
Is it KRA eTIMS compliant?
How much does eTIMS Billing Software cost for a catering company in Kenya?
Can it run more than one catering company?
Based on KRA eTIMS regulations and interviews with 5,000+ Kenyan businesses
Whether you run one catering company or several across Kenya, Veira gives you eTIMS billing that fits the trade instead of fighting it. Book a free demo and see it work with your own event catering and menu planning.