A BEO example is a filled Banquet Event Order: one day-of plan that states the three guest counts (contracted minimum, guest-count guarantee, prepared count), menu and dietary quantities, operational timeline, room setup, staffing leads, bar notes and a revision ID. Kitchen, floor, bar and the manager run the night from that single current version—not from chat threads or a sales PDF.
This page shows three worked, invented examples—banquet, wedding and corporate—for restaurant, venue and hotel food and beverage (F&B) teams. Sample values are clearly labelled so you can mirror the shape in your house template. Definition: what is a Banquet Event Order (BEO). Full field checklist: Banquet Event Order for restaurants and venues. Naming / document vs workflow: BEO vs event sheet. Blank structure: BEO template.
What every worked BEO example should show
Block | What the example must state |
|---|---|
Identity | Event name, date, rooms, service windows, day-of contacts |
Counts | Contracted minimum / guarantee / prepared (three numbers, not one) |
Menu & diets | Courses or stations with plate counts; allergens and dietary quantities |
Timeline | Load-in → guest arrival → key service cues → teardown |
Setup | Tables, room flip, audio-visual (AV) / décor notes if they affect ops |
Staffing leads | Who owns kitchen, floor, bar |
Bar | Package or cash, open/close, specials |
Revision ID | Version + date/time so nobody runs yesterday’s PDF |
Example 1 — Seated banquet / gala dinner (sample)
Example only. Association awards banquet in a ballroom; plated three-course dinner with a short programme between courses.
Field | Sample value |
|---|---|
Event | Chamber of Commerce awards banquet — Fri 12 Nov 2027 |
Rooms | Grand Ballroom (dinner + stage); foyer for pre-dinner drinks |
Contracted minimum | 140 |
Guest-count guarantee | 152 (locked Wed 10 Nov, 12:00) |
Prepared count | 158 (kitchen + 6 staff meals) |
Menu | Starter: smoked trout 140 / vegan beet 12 · Main: beef 110 / seabass 30 / vegan 12 · Dessert: chocolate mousse 152 / fruit plate 6 |
Diets / allergens | 12 vegan full cycle; 4 gluten-free mains; nut-free dessert trays for tables 3 and 11 |
Timeline | 12:00 load-in · 17:00 foyer open · 18:00 doors to ballroom · 18:15 seated · 18:30–20:45 courses with 15 min awards hold after mains · 23:00 last call · 00:00 teardown |
Setup | 19× rounds of 8; top table of 8 on riser; lectern + client AV on house power; flip owner: floor lead |
Staffing leads | Kitchen: Chef Marta · Floor: Anna + 10 · Bar: Piotr + 2 · Runner: 2 |
Bar | Hosted beer/wine/spirits to 23:00; welcome sparkling 158 flutes at foyer 17:00–18:00 |
Revision ID | BEO-2027-1112-B04 · issued Thu 11 Nov 15:20 |
A banquet sheet carries programme holds and plate splits on one revision so kitchen and floor do not invent ratios during the awards pause.
Example 2 — Plated wedding dinner (sample)
Example only. Riverside banquet room; plated three-course dinner after a short ceremony in the same room.
Field | Sample value |
|---|---|
Event | Nowak / Kowalski wedding dinner — Sat 12 Jun 2027 |
Rooms | Willow Hall (ceremony + dinner); garden terrace for cocktail |
Contracted minimum | 90 |
Guest-count guarantee | 96 (locked Thu 10 Jun, 12:00) |
Prepared count | 100 (kitchen + 4 staff meals) |
Menu | Starter: beetroot tartare 96 / vegan 4 · Main: beef 70 / seabass 22 / vegan 4 · Dessert: pavlova 96 / fruit plate 4 |
Diets / allergens | 4 vegan full cycle; 2 gluten-free mains; nut-trace note on dessert for table 6 |
Timeline | 14:00 load-in · 16:30 doors · 17:00 ceremony · 17:45 cocktail · 18:45 seated · 19:00–20:30 courses · 23:30 last call · 00:30 teardown |
Setup | 12× rounds of 8 + top table; ceremony chairs cleared during cocktail; flip owner: floor lead |
Staffing leads | Kitchen: Chef Marta · Floor: Anna + 6 · Bar: Piotr + 1 · Runner: 1 |
Bar | Hosted beer/wine/spirits to 23:30; champagne toast 96 flutes at 18:50 |
Revision ID | BEO-2027-0612-W07 · issued Fri 11 Jun 16:40 |
Ceremony and dinner share a room, so the flip and the three counts sit on one sheet. Dietary plate counts are explicit—not “a few vegans.”
Example 3 — Corporate day + buffet lunch (sample)
Example only. All-day corporate meeting with morning coffee, buffet lunch and afternoon break; no dinner.
Field | Sample value |
|---|---|
Event | Acme Q3 planning day — Tue 9 Mar 2027 |
Rooms | Oak Ballroom (plenary); foyer (breaks); Boardroom A (breakout 09:30–11:00) |
Contracted minimum | 55 |
Guest-count guarantee | 60 (locked Mon 8 Mar, 10:00) |
Prepared count | 62 |
Menu | 08:30 coffee + pastry 62 · Lunch buffet: chicken 40 / salmon 15 / vegetarian pasta 7 · Afternoon coffee + fruit 62 |
Diets / allergens | 7 vegetarian lunch; 3 gluten-free lunch plates (labelled); dairy-free milk at coffee |
Timeline | 07:00 kitchen · 08:15 doors · 08:30 coffee · 09:00 plenary · 09:30–11:00 breakout · 12:30–13:30 lunch · 15:00 break · 16:30 end · 17:30 teardown |
Setup | Theatre 60 in Oak; U-shape 12 in Boardroom A; buffet on east wall; client AV on house power |
Staffing leads | Kitchen: Chef Olek · Floor: Kasia + 3 · Breakout runner until 11:00 |
Bar | Water/soft drinks only |
Revision ID | BEO-2027-0309-C03 · issued Mon 8 Mar 18:10 |
Multi-room timing and labelled buffet diets stay on one revision. Breakout end time tells floor when to collapse Boardroom A.
Reading the examples together
Event type | Count risk | Ops stress to watch |
|---|---|---|
Seated banquet | Guarantee vs late drop-offs after foyer | Programme hold + dietary mains |
Plated wedding | Guarantee vs ceremony no-shows | Room flip + dietary mains |
Corporate day | Lunch cover vs afternoon leavers | Multi-room timing + buffet labels |
Same document job every time: one current plan with counts, menu quantities, timeline, setup, leads, bar and revision ID. House name may be BEO, event sheet or function sheet—see BEO vs event sheet.
Common mistakes in real BEOs
One guest number — No minimum / guarantee / prepared split; kitchen over- or under-produces.
Menu without plate counts — “Beef or fish” with no split; the pass invents ratios.
Diets only in chat — Allergen notes never reach the revision kitchen and floor hold.
Timeline without owners — Hours look fine; nobody owns the flip or last call.
No revision ID — Two PDFs both titled “FINAL”; bar runs the older package.
Bar without open/close — Hosted bar drifts past the agreed window.
Setup copied from the proposal — Layout never updated after the client dropped eight seats.
Staffing as headcount only — “8 staff” with no kitchen / floor / bar leads.
FAQ
What should a BEO example include? Event identity and times, day-of contacts, contracted minimum / guest-count guarantee / prepared count, menu with dietary quantities, timeline, setup, staffing leads, bar notes and a revision ID.
Are these real client documents? No. The three blocks are invented samples for training and template design. Swap in your rooms, packages and house terms.
Do I need a different template per event type? Usually one house template with optional sections is enough. Wedding flips and banquet programme holds need fields you can leave blank on a simple corporate day.
Where is the blank template? BEO template. Field-by-field depth: long BEO guide.
Is a BEO the same as an event sheet? Often yes—same day-of plan under another name. Details: BEO vs event sheet.
Can software replace the BEO? No. You still need one current plan. Software helps when clients, events, menus, shopping lists from the menu, estimated plate cost, timelines, tasks, documents and staffing change often and must stay connected.
Copy the shape—then lock your own revision
Steal the structure: three counts, quantified menu and diets, a runnable timeline, named leads, bar windows and a revision ID. Keep one current version with kitchen, floor and bar.
Manage My Restaurants Events is event-management software for restaurants, venues and hotels: clients, events, menus, shopping lists generated from the menu, estimated plate cost, timelines and tasks, documents and templates, and staffing for who works the event. Try it for free when you want the sheet you issued to match what the team actually runs.