[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"landing-homepage-md-en":3,"blog-story-en-corporate-dinner-restaurant-example-published":188},{"title":4,"meta_description":5,"hero":6,"problem_solution":14,"doubts":22,"process":40,"moments":76,"industries":94,"contrast":113,"demo_video":116,"pricing":120,"faq":123,"cta_banner":155,"ui":159,"header":163,"footer":165},"Event operations for restaurants, venues, and hotel F&B | Manage My Restaurants Events","Kitchen, floor, and office on the same event plan — menu, shopping list, run-of-show, and who’s working. Start a 14-day free trial.",{"kicker":7,"title":8,"description":9,"cta_trial":10,"cta_demo":11,"friction":12,"visual_brief":13},"Event operations software for restaurants, banquet venues & hotels","One event. Menu, shopping list, run-of-show, and who’s working — same plan.","Office sees everything. Staff only open the nights they’re on — no prices, no client file.","Start your Free Trial","See how one event connects","14-day free trial · Card required · Converts to a paid plan after the trial · Cancel anytime","Dashboard month calendar of booked events (titles and start times), light office UI.",{"kicker":15,"title":16,"problem_label":17,"problem":18,"solution_label":19,"solution":20,"boundary":21,"cta":10},"The problem","Scattered tools. One night.","Scattered","Client details in email. Menu in a sheet. Run-of-show in a chat photo. Staff asking which version is live.","One event","The booking holds the menu that builds the shopping list, the templates that fill from the same fields, the timeline you can share, and the task board for that night — with role-appropriate access.","Built for restaurant, banquet, and hotel F&B event operations — not a POS, not inventory, not hotel PMS, not a venue marketplace, and not payments collected or a full P&L.",{"title":23,"items":24},"Who sees what",[25,28,31,34,37],{"title":26,"description":27},"Office","Owner or manager builds the event: client, prices, draft and published menu, shopping list, timeline, documents, and notes.",{"title":29,"description":30},"Kitchen","A separate login. Every upcoming event at the location: published menu and a read-only shopping list. No prices, no client file, and no run-of-show on the kitchen screen.",{"title":32,"description":33},"Floor","Opens an event only with a shift or a task. Published menu without prices, full timeline read-only, own tasks. No client file and no notes.",{"title":35,"description":36},"Share link","People without a login see the current run-of-show through a share link, with no password portal.",{"title":38,"description":39},"Team feed","Team feed: quick updates for manager, kitchen, and staff.",{"badge":41,"title":42,"description":43,"note":44,"button_trial":10,"steps":45},"On the event","The modules that night needs.","","Table reservations are in progress: dining bookings, kept separate from event operations. Ask us if you want early access.",[46,51,56,61,66,71],{"title":47,"description":48,"visual_brief":49,"icon":50},"Create the event","Client, date, status; history stays on the client. Duplicate a past event (menu, timeline, tasks) as the start of a new booking.","Event header with client + date + status.","i-heroicons-calendar-days",{"title":52,"description":53,"visual_brief":54,"icon":55},"Build what you serve","Menu becomes a shopping list. Estimated plate cost on items — not warehouse stock.","Menu with shopping-list panel opening from the same event.","i-heroicons-clipboard-document-list",{"title":57,"description":58,"visual_brief":59,"icon":60},"Add non-food extras","AV, flowers, corkage — office sees rates; staff see what’s on without rates.","Services list on an event (office view with prices \u002F staff view without).","i-heroicons-sparkles",{"title":62,"description":63,"visual_brief":64,"icon":65},"Generate the paperwork","Templates and placeholders; guest vs kitchen layouts. Not e-sign.","Template with placeholder chips → filled guest\u002Fkitchen outputs.","i-heroicons-document-text",{"title":67,"description":68,"visual_brief":69,"icon":70},"Plan the minute and the prep","Timed run-of-show, a shareable link, and the task board.","Timeline + event Kanban side by side.","i-heroicons-clock",{"title":72,"description":73,"visual_brief":74,"icon":75},"Staff the night","Schedules on the event. Staff see their rows only — not payroll.","Event schedule with assigned vs unassigned nights; staff “my shifts” view.","i-heroicons-user-group",{"title":77,"items":78},"The connections that matter on the night",[79,84,89],{"title":80,"description":81,"cta":82,"to":83},"Change a dish — the shopping list follows","Menus on the event; ingredients become the list; plate cost is for office planning.","Features \u002F Menus","\u002Ffeatures\u002Fmenus",{"title":85,"description":86,"cta":87,"to":88},"Edit the exception — not the whole packet","Templates pull event and client fields; guest and kitchen versions. Not e-sign, and not a full document archive.","Features \u002F Documents","\u002Ffeatures\u002Fdocuments",{"title":90,"description":91,"cta":92,"to":93},"Kitchen and floor stay on the current plan","Publish the menu they cook and serve. Kitchen is its own login. Floor opens a shift or a task. No prices, client file, or event notes.","Features \u002F Team","\u002Ffeatures\u002Fteam",{"title":95,"items":96},"Who it’s for",[97,103,108],{"title":98,"description":99,"not_label":100,"not_text":101,"to":102},"Restaurants","Private dining, birthdays, corporate dinners.","Not","POS or inventory.","\u002Frestaurants",{"title":104,"description":105,"not_label":100,"not_text":106,"to":107},"Banquet venues","Weddings, corporate, private parties.","a venue marketplace.","\u002Fvenues",{"title":109,"description":110,"not_label":100,"not_text":111,"to":112},"Hotels","Galas, meeting dinners, coffee breaks (F&B).","room blocks, PMS, or front desk.","\u002Fhotels",{"title":114,"description":115,"link_label":43,"link_to":43},"Booking software gets the deposit. We run the night.","Sales CRMs help you quote and collect. MMRE keeps kitchen, floor, and office on the same event plan after the booking is won.",{"headline":43,"title":117,"description":118,"video_url":119},"Watch how one event connects","A short walkthrough of an event with menu, timeline, and documents working together.","https:\u002F\u002Fyoutu.be\u002Fmp6jygyljrc",{"title":121,"description":122},"Choose your plan.","Monthly or annual · USD or PLN",{"title":124,"items":125},"FAQ",[126,129,132,135,138,141,144,146,149,152],{"question":127,"answer":128},"Who is this for?","Restaurants, banquet venues, and hotel F&B teams that run planned events—private dining, functions, galas, corporate dinners, and similar. Not a replacement for POS, inventory, or hotel PMS.",{"question":130,"answer":131},"How does the 14-day trial work?","Start your Free Trial opens a 14-day trial with a card on file. After 14 days the subscription begins. Cancel anytime. If you cancel, you won’t be charged for the next period. Any month or year already paid stays available until that period ends. No setup fees.",{"question":133,"answer":134},"What do staff see?","Assigned events and shifts: menu and timing without prices, their tasks, and coworkers’ names\u002Froles. Not the client file, documents, notes, amounts, or cost journal. You can also share an unlisted timeline link without a staff login.",{"question":136,"answer":137},"Do menus create shopping lists?","Yes. Ingredients and quantities on the event menu become a shopping list for that menu. Plate cost is estimated. This is not inventory or stock counting.",{"question":139,"answer":140},"How do document templates work?","You write a template once, insert placeholders, and generate from the event. Guest and kitchen layouts can share the same source data.",{"question":142,"answer":143},"Is this a POS, inventory system, or hotel PMS?","No. Keep those systems for what they’re for. This product is for planned event operations.",{"question":145,"answer":44},"What about dining reservations?",{"question":147,"answer":148},"Do you support tablets and phones?","It works in the browser on tablets and desktops today. A native mobile app is in progress — we do not claim a store listing here.",{"question":150,"answer":151},"How do I get support?","Email us and we’ll respond. Contact details are on the Contact page.",{"question":153,"answer":154},"Can I run more than one restaurant?","Current plans include 1 active restaurant and 10 seats. Multi-location packaging may change later; use the live plan details in your account\u002Fadmin.",{"title":156,"description":157,"cta_trial":10,"friction":158},"Ready to run the next private dining night on one plan?","No need to stitch sheets, chats, and reprints.","14 days · full features · USD or PLN",{"loading":160,"errorTitle":161,"errorDescription":162},"Loading...","Error Loading Content","Unable to load homepage content. Please try again later.",{"loginButton":164,"getStartedButton":10},"Log In",{"companyDescription":166,"product":167,"support":174,"resources":178,"copyright":183,"legal":184},"Plan menus, assign staff, track every task, and reuse document templates filled from the event -- from one dashboard where everything connects.",{"title":168,"links":169},"Product",[170,171,172,173],"Features","Industries","Blog","About",{"title":175,"links":176},"Support",[177],"Contact",{"title":179,"links":180},"Resources",[181,182],"Free BEO template","Staffing calculator","All rights reserved.",{"privacyPolicy":185,"termsOfService":186,"cookiePolicy":187},"Privacy Policy","Terms of Service","Cookie Policy",{"story":189,"redirectAppPath":205},{"name":190,"created_at":191,"published_at":192,"updated_at":193,"id":194,"uuid":195,"content":196,"slug":900,"full_slug":901,"sort_by_date":205,"position":902,"tag_list":903,"is_startpage":899,"parent_id":904,"meta_data":205,"group_id":905,"first_published_at":906,"release_id":205,"lang":907,"path":205,"alternates":908,"default_full_slug":205,"translated_slugs":205},"Corporate Dinner in a Restaurant: A 60-Guest Example, Step by Step","2026-10-29T10:17:48.846Z","2026-10-30T07:06:20.616Z","2026-10-30T07:06:20.642Z",235845504434973,"f291378c-c0a9-44ea-87a7-aa03897508fb",{"_uid":197,"title":190,"slugPl":198,"content":199,"subTitle":891,"component":892,"mainImage":893},"f3431b8c-c3a0-4069-b3b0-f4680f67ee88","firmowki-w-restauracji-w-praktyce",{"type":200,"content":201},"doc",[202,215,252,267,276,283,288,293,326,331,348,353,379,384,395,413,418,423,591,609,614,619,646,657,662,679,704,709,720,725,749,760,765,770,818,827,839,843,849,854,859,864,869,874,879],{"type":203,"attrs":204,"content":206},"paragraph",{"textAlign":205},null,[207,213],{"text":208,"type":209,"marks":210},"Short answer:","text",[211],{"type":212},"bold",{"text":214,"type":209}," In Manage My Restaurants Events, a corporate dinner runs from one record, from the first inquiry to the wrap-up the morning after.",{"type":216,"content":217},"bullet_list",[218,230,241],{"type":219,"content":220},"list_item",[221],{"type":203,"attrs":222,"content":223},{"textAlign":205},[224,228],{"text":225,"type":209,"marks":226},"Planning.",[227],{"type":212},{"text":229,"type":209}," You save the company as a client and create the event with an expected guest count. You build the menu with its dietary variations, which gives you a plate cost and a shopping list. Extras such as audio-visual (AV) equipment are added to the event, and what the evening costs you is logged as restaurant costs.",{"type":219,"content":231},[232],{"type":203,"attrs":233,"content":234},{"textAlign":205},[235,239],{"text":236,"type":209,"marks":237},"Sharing and paperwork.",[238],{"type":212},{"text":240,"type":209}," The client's contact sees the timeline through a link without an account. Your team opens the event through their shift or task. The confirmation, kitchen sheet and final summary are document templates filled from the event and exported to PDF.",{"type":219,"content":242},[243],{"type":203,"attrs":244,"content":245},{"textAlign":205},[246,250],{"text":247,"type":209,"marks":248},"Invoicing.",[249],{"type":212},{"text":251,"type":209}," The app doesn't invoice or bill. You issue the invoice in your own invoicing system.",{"type":203,"attrs":253,"content":254},{"textAlign":205},[255,257,265],{"text":256,"type":209},"Here is one example event, start to finish. For the full planning checklist behind each step, see our ",{"text":258,"type":209,"marks":259},"corporate events in a restaurant guide",[260],{"type":261,"attrs":262},"link",{"href":263,"uuid":205,"anchor":205,"target":205,"linktype":264},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fblog\u002Fcorporate-events-restaurant","url",{"text":266,"type":209},".",{"type":203,"attrs":268,"content":269},{"textAlign":205},[270,274],{"text":271,"type":209,"marks":272},"Example event (made up for illustration):",[273],{"type":212},{"text":275,"type":209}," a corporate dinner for a 60-person IT firm on a Thursday evening. Private room, three-course seated dinner, a 15-minute talk by the CEO, finish by 23:00. All amounts are example figures, before tax.",{"type":277,"attrs":278,"content":280},"heading",{"level":279,"textAlign":205},2,[281],{"text":282,"type":209},"Step 1: The corporate dinner inquiry becomes a client and an event",{"type":203,"attrs":284,"content":285},{"textAlign":205},[286],{"text":287,"type":209},"The office manager emails on a Monday, five weeks out: \"Team dinner, about 60 people, a short talk from our CEO, we need to be out by 11.\"",{"type":203,"attrs":289,"content":290},{"textAlign":205},[291],{"text":292,"type":209},"The Manager does two things:",{"type":294,"attrs":295,"content":297},"ordered_list",{"order":296},1,[298,309],{"type":219,"content":299},[300],{"type":203,"attrs":301,"content":302},{"textAlign":205},[303,307],{"text":304,"type":209,"marks":305},"Saves the client.",[306],{"type":212},{"text":308,"type":209}," The IT firm goes in as the client, with the office manager as the contact. When the same company asks for a summer party or a December dinner, you start from this record and their past events.",{"type":219,"content":310},[311],{"type":203,"attrs":312,"content":313},{"textAlign":205},[314,318,320,324],{"text":315,"type":209,"marks":316},"Creates the event",[317],{"type":212},{"text":319,"type":209}," on that client, with the date, room and ",{"text":321,"type":209,"marks":322},"expected guest count: 60",[323],{"type":212},{"text":325,"type":209},". The final count will go into its own field later, so nobody confuses the inquiry number with the confirmed one.",{"type":277,"attrs":327,"content":328},{"level":279,"textAlign":205},[329],{"text":330,"type":209},"Step 2: Corporate dinner menu with diets and plate cost",{"type":203,"attrs":332,"content":333},{"textAlign":205},[334,336,340,342,346],{"text":335,"type":209},"The Manager builds the event menu: a sharing starter, a main with a vegetarian, a vegan and a gluten-free variation, and a dessert. Each dish carries an ",{"text":337,"type":209,"marks":338},"estimated plate cost",[339],{"type":212},{"text":341,"type":209}," that you enter. The main, for example, comes out at $24 per plate. That puts the proposed package of ",{"text":343,"type":209,"marks":344},"$95 per guest",[345],{"type":212},{"text":347,"type":209}," in context before the quote goes out.",{"type":203,"attrs":349,"content":350},{"textAlign":205},[351],{"text":352,"type":209},"The office manager sends the diets two weeks before: 8 vegetarian, 3 vegan and 2 gluten-free, one of them coeliac. The coeliac guest's name goes in a note on the dish, so both the kitchen and the floor know who gets that plate.",{"type":203,"attrs":354,"content":355},{"textAlign":205},[356,358,362,364,370,372,378],{"text":357,"type":209},"From the menu, the app generates a ",{"text":359,"type":209,"marks":360},"shopping list",[361],{"type":212},{"text":363,"type":209},". It's built from the menu as it stands, not from the guest-count field, and it doesn't update by itself. Keep that in mind for step 6. For the costing method, see ",{"text":365,"type":209,"marks":366},"how to cost an event menu",[367],{"type":261,"attrs":368},{"href":369,"uuid":205,"anchor":205,"target":205,"linktype":264},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fblog\u002Fevent-menu-costing",{"text":371,"type":209},". For the product side, see ",{"text":373,"type":209,"marks":374},"event menus",[375],{"type":261,"attrs":376},{"href":377,"uuid":205,"anchor":205,"target":205,"linktype":264},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Ffeatures\u002Fmenus",{"text":266,"type":209},{"type":277,"attrs":380,"content":381},{"level":279,"textAlign":205},[382],{"text":383,"type":209},"Step 3: Corporate dinner extras and restaurant costs",{"type":203,"attrs":385,"content":386},{"textAlign":205},[387,389,393],{"text":388,"type":209},"The CEO's talk needs a projector, a screen and two microphones. You add ",{"text":390,"type":209,"marks":391},"AV as an event extra",[392],{"type":212},{"text":394,"type":209}," at $350, separate from the food menu. Extras are priced lines that roll into the event total.",{"type":203,"attrs":396,"content":397},{"textAlign":205},[398,400,405,407,411],{"text":399,"type":209},"What the evening costs ",{"text":401,"type":209,"marks":402},"you",[403],{"type":404},"italic",{"text":406,"type":209}," goes into ",{"text":408,"type":209,"marks":409},"restaurant costs",[410],{"type":212},{"text":412,"type":209},", attached to the event: an external AV technician at $200 and a hired lectern at $60. These are your expenses, not lines for the client. When you look at the event later, you can see what it took to run.",{"type":277,"attrs":414,"content":415},{"level":279,"textAlign":205},[416],{"text":417,"type":209},"Step 4: The corporate dinner timeline, shared with someone who has no login",{"type":203,"attrs":419,"content":420},{"textAlign":205},[421],{"text":422,"type":209},"The Manager builds the timeline backwards from the 23:00 finish:",{"type":424,"content":425},"table",[426,446,465,483,501,519,537,555,573],{"type":427,"content":428},"tableRow",[429,438],{"type":430,"attrs":431,"content":432},"tableHeader",{"colspan":296,"rowspan":296,"colwidth":205},[433],{"type":203,"attrs":434,"content":435},{"textAlign":205},[436],{"text":437,"type":209},"Time",{"type":430,"attrs":439,"content":440},{"colspan":296,"rowspan":296,"colwidth":205},[441],{"type":203,"attrs":442,"content":443},{"textAlign":205},[444],{"text":445,"type":209},"Step",{"type":427,"content":447},[448,457],{"type":449,"attrs":450,"content":451},"tableCell",{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[452],{"type":203,"attrs":453,"content":454},{"textAlign":205},[455],{"text":456,"type":209},"17:30",{"type":449,"attrs":458,"content":459},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[460],{"type":203,"attrs":461,"content":462},{"textAlign":205},[463],{"text":464,"type":209},"Room set, AV check with the technician",{"type":427,"content":466},[467,475],{"type":449,"attrs":468,"content":469},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[470],{"type":203,"attrs":471,"content":472},{"textAlign":205},[473],{"text":474,"type":209},"18:30",{"type":449,"attrs":476,"content":477},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[478],{"type":203,"attrs":479,"content":480},{"textAlign":205},[481],{"text":482,"type":209},"Doors, welcome drink",{"type":427,"content":484},[485,493],{"type":449,"attrs":486,"content":487},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[488],{"type":203,"attrs":489,"content":490},{"textAlign":205},[491],{"text":492,"type":209},"19:15",{"type":449,"attrs":494,"content":495},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[496],{"type":203,"attrs":497,"content":498},{"textAlign":205},[499],{"text":500,"type":209},"Starter",{"type":427,"content":502},[503,511],{"type":449,"attrs":504,"content":505},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[506],{"type":203,"attrs":507,"content":508},{"textAlign":205},[509],{"text":510,"type":209},"19:45",{"type":449,"attrs":512,"content":513},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[514],{"type":203,"attrs":515,"content":516},{"textAlign":205},[517],{"text":518,"type":209},"CEO's talk (15 min). The main leaves the pass only after the talk ends",{"type":427,"content":520},[521,529],{"type":449,"attrs":522,"content":523},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[524],{"type":203,"attrs":525,"content":526},{"textAlign":205},[527],{"text":528,"type":209},"20:05",{"type":449,"attrs":530,"content":531},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[532],{"type":203,"attrs":533,"content":534},{"textAlign":205},[535],{"text":536,"type":209},"Main",{"type":427,"content":538},[539,547],{"type":449,"attrs":540,"content":541},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[542],{"type":203,"attrs":543,"content":544},{"textAlign":205},[545],{"text":546,"type":209},"21:00",{"type":449,"attrs":548,"content":549},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[550],{"type":203,"attrs":551,"content":552},{"textAlign":205},[553],{"text":554,"type":209},"Dessert, coffee",{"type":427,"content":556},[557,565],{"type":449,"attrs":558,"content":559},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[560],{"type":203,"attrs":561,"content":562},{"textAlign":205},[563],{"text":564,"type":209},"22:45",{"type":449,"attrs":566,"content":567},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[568],{"type":203,"attrs":569,"content":570},{"textAlign":205},[571],{"text":572,"type":209},"Last drinks",{"type":427,"content":574},[575,583],{"type":449,"attrs":576,"content":577},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[578],{"type":203,"attrs":579,"content":580},{"textAlign":205},[581],{"text":582,"type":209},"23:00",{"type":449,"attrs":584,"content":585},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[586],{"type":203,"attrs":587,"content":588},{"textAlign":205},[589],{"text":590,"type":209},"Guests out",{"type":203,"attrs":592,"content":593},{"textAlign":205},[594,596,600,602,608],{"text":595,"type":209},"The office manager doesn't have an account and doesn't need one. You ",{"text":597,"type":209,"marks":598},"share the timeline by link",[599],{"type":212},{"text":601,"type":209},". She sees the current steps and times, and so does the CEO's assistant when she forwards it. The link is read-only and expires by default 24 hours after the event. If you generate a new link, the old one stops working. For more layouts, see ",{"text":603,"type":209,"marks":604},"event-day timeline examples",[605],{"type":261,"attrs":606},{"href":607,"uuid":205,"anchor":205,"target":205,"linktype":264},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fblog\u002Fevent-day-timeline-examples",{"text":266,"type":209},{"type":277,"attrs":610,"content":611},{"level":279,"textAlign":205},[612],{"text":613,"type":209},"Step 5: Documents for the client and for the kitchen",{"type":203,"attrs":615,"content":616},{"textAlign":205},[617],{"text":618,"type":209},"You wrote two document templates once:",{"type":216,"content":620},[621,634],{"type":219,"content":622},[623],{"type":203,"attrs":624,"content":625},{"textAlign":205},[626,628,632],{"text":627,"type":209},"a ",{"text":629,"type":209,"marks":630},"confirmation",[631],{"type":212},{"text":633,"type":209}," for the client,",{"type":219,"content":635},[636],{"type":203,"attrs":637,"content":638},{"textAlign":205},[639,640,644],{"text":627,"type":209},{"text":641,"type":209,"marks":642},"kitchen sheet",[643],{"type":212},{"text":645,"type":209}," for your team.",{"type":203,"attrs":647,"content":648},{"textAlign":205},[649,651,655],{"text":650,"type":209},"Placeholders fill from the event and the client: company name, date, guest count and the event total. You generate both from the event and ",{"text":652,"type":209,"marks":653},"export them to PDF",[654],{"type":212},{"text":656,"type":209},". The client gets the confirmation with the menu, the agreed terms and the AV line. The kitchen gets courses, dietary counts, notes and timing. The data is the same and the layout is different.",{"type":277,"attrs":658,"content":659},{"level":279,"textAlign":205},[660],{"text":661,"type":209},"Step 6: The final count, two days before",{"type":203,"attrs":663,"content":664},{"textAlign":205},[665,667,671,673,677],{"text":666,"type":209},"On Tuesday at noon, the agreed deadline, the office manager confirms ",{"text":668,"type":209,"marks":669},"54 guests",[670],{"type":212},{"text":672,"type":209},". The Manager enters 54 as the ",{"text":674,"type":209,"marks":675},"final guest count",[676],{"type":212},{"text":678,"type":209},", then does the two things the app won't do on its own:",{"type":294,"attrs":680,"content":681},{"order":296},[682,693],{"type":219,"content":683},[684],{"type":203,"attrs":685,"content":686},{"textAlign":205},[687,691],{"text":688,"type":209,"marks":689},"Updates the menu quantities",[690],{"type":212},{"text":692,"type":209}," to 54, with diets adjusted (41 standard, 8 vegetarian, 3 vegan, 2 gluten-free).",{"type":219,"content":694},[695],{"type":203,"attrs":696,"content":697},{"textAlign":205},[698,702],{"text":699,"type":209,"marks":700},"Generates the shopping list again",[701],{"type":212},{"text":703,"type":209}," from the updated menu, so the order matches 54 plates, not 60.",{"type":203,"attrs":705,"content":706},{"textAlign":205},[707],{"text":708,"type":209},"The estimated plate cost now shows food for 54. The kitchen sheet is regenerated so the pass works from the right numbers.",{"type":203,"attrs":710,"content":711},{"textAlign":205},[712,714,719],{"text":713,"type":209},"If you haven't set a deadline for the final count yet, use the ",{"text":715,"type":209,"marks":716},"headcount checklist in our corporate events guide",[717],{"type":261,"attrs":718},{"href":263,"uuid":205,"anchor":205,"target":205,"linktype":264},{"text":266,"type":209},{"type":277,"attrs":721,"content":722},{"level":279,"textAlign":205},[723],{"text":724,"type":209},"Step 7: The night: the team opens the event from their shift",{"type":203,"attrs":726,"content":727},{"textAlign":205},[728,730,734,736,740,742,748],{"text":729,"type":209},"The Owner and Manager plan the event. ",{"text":731,"type":209,"marks":732},"Staff",[733],{"type":212},{"text":735,"type":209}," open it through their ",{"text":737,"type":209,"marks":738},"shift",[739],{"type":212},{"text":741,"type":209}," on this event, or through a task such as \"set the private room by 17:30\". That puts the menu, the dietary notes and the timeline for this dinner in front of the people serving it. To size the team, see ",{"text":743,"type":209,"marks":744},"staffing plans for 80, 100 and 150 guests",[745],{"type":261,"attrs":746},{"href":747,"uuid":205,"anchor":205,"target":205,"linktype":264},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fblog\u002Fstaffing-plans-80-100-150-guests",{"text":266,"type":209},{"type":203,"attrs":750,"content":751},{"textAlign":205},[752,754,758],{"text":753,"type":209},"At 22:40 the CEO's assistant asks for another 30 minutes at the bar. The client's host approves it, and the Manager adds a ",{"text":755,"type":209,"marks":756},"bar extension at $250",[757],{"type":212},{"text":759,"type":209}," as an event extra.",{"type":277,"attrs":761,"content":762},{"level":279,"textAlign":205},[763],{"text":764,"type":209},"Step 8: The morning after: wrap-up",{"type":203,"attrs":766,"content":767},{"textAlign":205},[768],{"text":769,"type":209},"The wrap-up is three steps, using documents and costs only:",{"type":294,"attrs":771,"content":772},{"order":296},[773,796,807],{"type":219,"content":774},[775],{"type":203,"attrs":776,"content":777},{"textAlign":205},[778,782,784,788,790,794],{"text":779,"type":209,"marks":780},"Final summary from the template.",[781],{"type":212},{"text":783,"type":209}," It covers the final guest count, the extras actually used and the event total. ",{"text":785,"type":209,"marks":786},"Example:",[787],{"type":404},{"text":789,"type":209}," 54 guests × $95 = $5,130, plus AV $350, plus the bar extension $250, which gives ",{"text":791,"type":209,"marks":792},"$5,730",[793],{"type":212},{"text":795,"type":209}," before tax.",{"type":219,"content":797},[798],{"type":203,"attrs":799,"content":800},{"textAlign":205},[801,805],{"text":802,"type":209,"marks":803},"Check your side.",[804],{"type":212},{"text":806,"type":209}," Restaurant costs on the event show what it took to run: $260 for the technician and the lectern.",{"type":219,"content":808},[809],{"type":203,"attrs":810,"content":811},{"textAlign":205},[812,816],{"text":813,"type":209,"marks":814},"Issue the invoice in your own invoicing or accounting system",[815],{"type":212},{"text":817,"type":209},", using the same company details and amounts as the summary.",{"type":203,"attrs":819,"content":820},{"textAlign":205},[821,825],{"text":822,"type":209,"marks":823},"Manage My Restaurants Events doesn't invoice or bill.",[824],{"type":212},{"text":826,"type":209}," It gives you the numbers and the PDF your invoice is based on.",{"type":203,"attrs":828,"content":829},{"textAlign":205},[830,832,838],{"text":831,"type":209},"If the same client comes back in December, start from their record and see the ",{"text":833,"type":209,"marks":834},"corporate Christmas events guide",[835],{"type":261,"attrs":836},{"href":837,"uuid":205,"anchor":205,"target":205,"linktype":264},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fblog\u002Fcorporate-christmas-events-restaurant-2026",{"text":266,"type":209},{"type":277,"attrs":840,"content":841},{"level":279,"textAlign":205},[842],{"text":124,"type":209},{"type":277,"attrs":844,"content":846},{"level":845,"textAlign":205},3,[847],{"text":848,"type":209},"Does the client need an account to see the plan?",{"type":203,"attrs":850,"content":851},{"textAlign":205},[852],{"text":853,"type":209},"No. You share the timeline by link. The client can read it but can't reply through it, and the link expires by default 24 hours after the event.",{"type":277,"attrs":855,"content":856},{"level":845,"textAlign":205},[857],{"text":858,"type":209},"Does the shopping list change when the guest count changes?",{"type":203,"attrs":860,"content":861},{"textAlign":205},[862],{"text":863,"type":209},"No. Update the menu quantities to the final count, then generate the shopping list again.",{"type":277,"attrs":865,"content":866},{"level":845,"textAlign":205},[867],{"text":868,"type":209},"Can Manage My Restaurants Events send the invoice?",{"type":203,"attrs":870,"content":871},{"textAlign":205},[872],{"text":873,"type":209},"No. It produces the final summary as a PDF from your template. You issue the invoice in your own system.",{"type":277,"attrs":875,"content":876},{"level":279,"textAlign":205},[877],{"text":878,"type":209},"Run your next corporate dinner from one record",{"type":203,"attrs":880,"content":881},{"textAlign":205},[882,884,890],{"text":883,"type":209},"Client, guest counts, menu, extras, costs, timeline, team and documents, all on the same event. ",{"text":885,"type":209,"marks":886},"See plans: 14-day free trial, card required",[887],{"type":261,"attrs":888},{"href":889,"uuid":205,"anchor":205,"target":205,"linktype":264},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fpricing",{"text":266,"type":209},"One 60-guest corporate dinner run start to finish in Manage My Restaurants Events: client, guest counts, menu, extras, timeline, documents and wrap-up.","blogEntryPage",{"id":894,"alt":895,"name":43,"focus":43,"title":43,"source":43,"filename":896,"copyright":43,"fieldtype":897,"meta_data":898,"is_external_url":899},235845434077799,"Colleagues raising a toast at a corporate dinner in a restaurant","https:\u002F\u002Fa.storyblok.com\u002Ff\u002F291182113133791\u002F1200x630\u002F5048a6f64e\u002Fhero-en.png","asset",{},false,"corporate-dinner-restaurant-example","blog\u002Fcorporate-dinner-restaurant-example",-200,[],155317995430979,"e05ab6e2-fe59-451f-83c0-feef2ccfde1a","2026-10-30T07:06:19.422Z","default",[]]