Guests in the quantity, the advance on its receipt, and what the customer still owes on their account.
Whether your kitchen is exempt from the invoicing mandate today or required to issue invoices, Qoyod keeps each event’s order, its advance and what its customer still owes in one set of books.
Catering accounting software in Jordan starts with two orders in the same week: a family asks for a buffet dinner for a hundred and twenty guests with desserts after it and pays an advance before the event, and a company orders lunch for its staff every day and settles at the end of the month. In Qoyod you add the menu as a service with a unit you name “guest”, write the number of guests as the quantity, and record the advance as a receipt in the family’s name.
1. Where a catering kitchen’s numbers end up
In a catering kitchen one order’s numbers are split between the order book, families’ messages and the receipts from the butcher and the vegetable trader, while what companies owe lives in the memory of whoever took their order.
Twenty extra guests, two days before
The family agrees on a hundred guests, then raises the number before the event, and the new price gets lost in the messages.
With Qoyod: the price per guest is the service’s default price, and you change the quantity and the price on the invoice when the order changes.
An advance in the drawer
The family pays an advance weeks before the event to confirm the order, and no document says whose money it is.
With Qoyod: a standalone receipt in the family’s name stays “unused” until you allocate it to their event invoice.
Kitchen shopping every morning
Meat from the butcher, rice from a wholesaler, vegetables from the market, some paid in cash and some on credit.
With Qoyod: a purchase invoice in each supplier’s name, so you see their balance and what you have paid them in one place.
A company lunch paid at month end
A company receives its staff meals every day and waits for one invoice it settles weeks later.
With Qoyod: an invoice with a due date that stays due until the company pays, and its balance in the customer statement.
2. A family’s event, from quotation to payment
Five stops for one order, and the journey card holds a number from each stop.
Stop 1: A quotation by guest count
You put the dinner and the desserts on a quotation from “Sales”, the number of guests as the quantity and the price per guest as the unit price.
Stop 2: An advance before the event
The family agrees and pays an advance, and you record it as a standalone receipt in their name while no invoice exists yet.
Stop 3: The event invoice from the quotation
Once the quotation is approved you choose “Convert to invoice”, the sales invoice arrives with its details, and you correct the guest count before saving if it changed.
Stop 4: The advance on the invoice
Once the invoice is approved you allocate the advance receipt to it, it turns “partially paid”, and the amount due shows.
Stop 5: Statement and ageing
The customer statement brings together the event invoice and its advance receipt, and the customer ageing report shows what is still open.
3. Catering Accounting Software in Jordan: what Qoyod covers in your kitchen
Electronic invoicing and integrated accounting in one system. And in a catering kitchen in particular, here are six jobs Qoyod covers, from a family’s order to a company contract.
The menu as a service on a “guest” unit
Each menu is a product of the type “service” with a default selling price and a revenue account, and no purchase price. You create a unit of measure called “guest” and choose its type, and what goes into the reports is the price written on the invoice.
Dinner on one line, desserts on another
One event invoice carries several lines: the dinner, the desserts and the hospitality service, each with its quantity and unit price, and the total adds them up.
The quotation before the invoice
You send the family or the company a quotation with the dishes and the guest count. A quotation creates no journal entry, and once it is approved you convert it into an invoice with the same details, and its status becomes “Invoiced”.
Kitchen supplies on purchase invoices
You record meat, rice and vegetables on purchase invoices in their suppliers’ names. What you do not follow the balance of is added as a non-stored product and goes to its expense account when you buy it; what you follow is added as a stored product and its quantity goes into stock. Stored products are available depending on your subscription.
Company meals every month
For a company that receives its staff meals month after month, you set up the sales invoice as a recurring transaction from “Accounting”: when the repeat starts and its type, when it ends by a date or a maximum count, and the state the invoice is created in: draft, pending approval or approved.
A reminder before the due date
You issue the company’s invoice with a due date, and in “Sales invoice settings” you turn on “Remind the customer to pay by email” and set the number of days before the due date. More in our guide to collecting a credit sale invoice in JoFotara.
4. Catering kitchens and the National Invoicing System
Discuss your kitchen’s position with your accountant.
Who must use e-invoicing in Jordan
Whether your kitchen is exempt from the invoicing mandate or required to issue invoices, Qoyod keeps the books for your customers, suppliers and expenses, and it is integrated with the National Invoicing System (JoFotara) for when you need it.
5. Your accountant shares the decision
If your kitchen works with an accountant or an accounting firm, their view on accounting software comes before your decision. The question “is my activity exempt from the invoicing mandate?” belongs with your accountant and the Department. The books belong in Qoyod.
What you see
- The price per guest for each menu on your service list.
- Each event’s advance, and whether you allocated it to its invoice.
- What each family has paid, and what each company still owes.
- The butcher’s, the vegetable trader’s and the rice supplier’s balances, and what you have paid each of them.
What your accountant reviews
- Sales and purchase invoices and customer receipts.
- Quotations, and which of them have been invoiced.
- Income statement, balance sheet, trial balance and ageing reports.
- The status of each recurring transaction in its list.
- Report exports to Excel and PDF.
- If your business must issue invoices: the JoFotara status of each one.
Add your accountant as a user on your account, with the role and permissions you set.
6. Other Qoyod products
Your kitchen’s books run on Qoyod Accounting. For your chefs and hospitality staff there is another Qoyod product: Qoyod HR, on its own subscription.
Qoyod HR
For a catering company with a team of chefs and hospitality staff.
Qoyod HR is available to businesses in Jordan. The connection to Qoyod Accounting is now available.
- Attendance for your company’s team.
- Leave management.
- Payroll with allowances and advances.
7. Frequently asked questions
Does a catering kitchen have to issue invoices through the National Invoicing System (JoFotara)?
The e-invoicing mandate covers every seller of goods or provider of services, not only those registered for General Sales Tax, except for activities that the Invoicing Affairs Instructions exempt under set conditions. A seller that is not registered issues an income invoice. Mandatory application has been in force since 1 April 2025, with oversight steadily tightening. Other sectors were added to the list in Article (4) of the Invoicing Affairs Instructions by later amendments, so it is not a closed list. Check the text in force for your activity with the Income and Sales Tax Department.
More detail in our guide to the JoFotara exemption
If a business is not required to issue invoices, does that mean it pays no sales tax?
Not by itself. An exemption from the provisions of the Invoicing Regulation, where one applies, does not on its own exempt anyone from General Sales Tax or income tax, each of which has its own law. Check your tax position with your accountant.
How do I invoice an event for a hundred and twenty guests?
Add the menu as a product of the type “service” with a unit of measure you name “guest”, a default selling price and a revenue account. Then put it as a line on the sales invoice, write 120 as the quantity, and add the desserts or the hospitality service as another line with its own quantity and price. If the family pays on the day, record the payment on the invoice, part against a cash account and the rest against a bank account if you wish.
How do I record an event advance before the invoice exists?
Record it as a standalone receipt in the customer’s name, and it stays “unused”. Once the invoice is issued and approved, allocate the receipt to it, and the invoice becomes “paid” or “partially paid” depending on the amount.
More in our guide to receipt vouchers and invoices in Jordan
How do I bring one event’s numbers together, and are projects on my subscription?
The alternative Qoyod describes is a project: you create a project for the event in “Tasks and Projects”, link its invoice, purchase invoices and expenses to it from the “Additional information” tab, then show the income statement with “Advanced analysis” and pick the project in the filter options, and only what you linked to it appears. Projects are available depending on your subscription, so ask sales about them. If you see the message “upgrade your plan” when you open “Tasks and Projects”, the feature is not in your current subscription.
Does Qoyod manage event dates and kitchen preparation?
Qoyod is accounting software, and what we show on this page is quotations, invoices, receipts, purchases and recurring transactions. An events calendar, kitchen preparation scheduling and menu planning are not something we show here, so ask sales what fits your kitchen.
That brings the event together in one set of books: its guests in the quantity, its advance on its receipt, and what its customer still owes on their account.
