[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"landing-homepage-md-en":3,"blog-story-en-event-menu-costing-published":185},{"title":4,"meta_description":5,"hero":6,"problem_solution":14,"doubts":22,"process":37,"moments":73,"industries":91,"contrast":110,"demo_video":113,"pricing":117,"faq":120,"cta_banner":153,"ui":157,"header":161,"footer":163},"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],{"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. Not a chat and not a password portal.",{"badge":38,"title":39,"description":40,"note":41,"button_trial":10,"steps":42},"On the event","The modules that night needs.","","Dining reservations are available as a beta module — separate from banquet\u002Fevent operations. Ask us or enable it when you’re ready to test.",[43,48,53,58,63,68],{"title":44,"description":45,"visual_brief":46,"icon":47},"Create the event","Client, date, status; history stays on the client.","Event header with client + date + status.","i-heroicons-calendar-days",{"title":49,"description":50,"visual_brief":51,"icon":52},"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":54,"description":55,"visual_brief":56,"icon":57},"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":59,"description":60,"visual_brief":61,"icon":62},"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":64,"description":65,"visual_brief":66,"icon":67},"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":69,"description":70,"visual_brief":71,"icon":72},"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":74,"items":75},"The connections that matter on the night",[76,81,86],{"title":77,"description":78,"cta":79,"to":80},"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":82,"description":83,"cta":84,"to":85},"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":87,"description":88,"cta":89,"to":90},"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":92,"items":93},"Who it’s for",[94,100,105],{"title":95,"description":96,"not_label":97,"not_text":98,"to":99},"Restaurants","Private dining, birthdays, corporate dinners.","Not","POS or inventory.","\u002Frestaurants",{"title":101,"description":102,"not_label":97,"not_text":103,"to":104},"Banquet venues","Weddings, corporate, private parties.","a venue marketplace.","\u002Fvenues",{"title":106,"description":107,"not_label":97,"not_text":108,"to":109},"Hotels","Galas, meeting dinners, coffee breaks (F&B).","room blocks, PMS, or front desk.","\u002Fhotels",{"title":111,"description":112,"link_label":40,"link_to":40},"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":40,"title":114,"description":115,"video_url":116},"Watch how one event connects","A short walkthrough of an event with menu, timeline, and documents working together.","https:\u002F\u002Fyoutu.be\u002Fmp6jygyljrc",{"title":118,"description":119},"Choose your plan.","Monthly or annual · USD or PLN",{"title":121,"items":122},"FAQ",[123,126,129,132,135,138,141,144,147,150],{"question":124,"answer":125},"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":127,"answer":128},"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":130,"answer":131},"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":133,"answer":134},"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":136,"answer":137},"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":139,"answer":140},"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":142,"answer":143},"What about dining reservations?","A dining reservations module is available in beta, separate from banquet\u002Fevent operations. It is not a diner marketplace.",{"question":145,"answer":146},"Do you support tablets and phones?","The product is built for modern browsers on desktop and tablet. Native mobile apps are still in progress.",{"question":148,"answer":149},"How do I get support?","Email us and we’ll respond. Contact details are on the Contact page.",{"question":151,"answer":152},"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":154,"description":155,"cta_trial":10,"friction":156},"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":158,"errorTitle":159,"errorDescription":160},"Loading...","Error Loading Content","Unable to load homepage content. Please try again later.",{"loginButton":162,"getStartedButton":10},"Log In",{"companyDescription":164,"product":165,"support":172,"resources":176,"copyright":180,"legal":181},"Plan menus, assign staff, track every task, and reuse document templates filled from the event -- from one dashboard where everything connects.",{"title":166,"links":167},"Product",[168,169,170,171],"Features","Industries","Blog","About",{"title":173,"links":174},"Support",[175],"Contact",{"title":177,"links":178},"Resources",[179],"Free BEO template","All rights reserved.",{"privacyPolicy":182,"termsOfService":183,"cookiePolicy":184},"Privacy Policy","Terms of Service","Cookie Policy",{"story":186,"redirectAppPath":199},{"name":187,"created_at":188,"published_at":189,"updated_at":190,"id":191,"uuid":192,"content":193,"slug":1712,"full_slug":1713,"sort_by_date":199,"position":1714,"tag_list":1715,"is_startpage":1711,"parent_id":1716,"meta_data":199,"group_id":1717,"first_published_at":1718,"release_id":199,"lang":1719,"path":199,"alternates":1720,"default_full_slug":199,"translated_slugs":199},"How to Cost an Event Menu Before You Send the Quote (Worked Example)","2026-10-13T09:16:35.010Z","2026-10-22T08:39:16.634Z","2026-10-22T08:39:16.689Z",230168146025903,"70d6f84e-3651-4569-a51b-eda5f56e99e6",{"_uid":194,"title":187,"slugPl":195,"content":196,"subTitle":1703,"component":1704,"mainImage":1705},"20803d2b-b0b7-4c3b-973e-02cfb03a9cf0","kalkulacja-kosztu-menu-na-impreze",{"type":197,"attrs":198,"content":200},"doc",{"backgroundColor":199},null,[201,233,238,245,250,287,315,320,325,470,491,502,507,512,537,550,561,566,571,625,630,635,644,650,940,951,956,961,1241,1246,1325,1336,1341,1377,1382,1387,1552,1557,1578,1583,1641,1645,1650,1655,1660,1665,1670,1675,1680,1685],{"type":202,"attrs":203,"content":204},"paragraph",{"textAlign":199},[205,208,213,215,219,221,225,227,231],{"text":206,"type":207},"To cost a restaurant event menu before you send the quote, add three numbers: ","text",{"text":209,"type":207,"marks":210},"food cost",[211],{"type":212},"bold",{"text":214,"type":207}," (estimated plate cost × the guest count you will actually prepare), ",{"text":216,"type":207,"marks":217},"labour",[218],{"type":212},{"text":220,"type":207}," (hours from the staffing plan × your loaded hourly rate) and ",{"text":222,"type":207,"marks":223},"add-ons",[224],{"type":212},{"text":226,"type":207}," (corkage, cakeage, audio-visual and anything else the event triggers). That total is your ",{"text":228,"type":207,"marks":229},"price floor",[230],{"type":212},{"text":232,"type":207},". Divide it by (1 − your target margin) and you have the lowest per-guest price you can quote without losing money — before any discount talk starts.",{"type":202,"attrs":234,"content":235},{"textAlign":199},[236],{"text":237,"type":207},"This matters right now. This December's holiday parties and corporate dinners are being quoted this month, and most venues send those quotes faster than they cost them. Below is the method, then a worked example (invented numbers, labelled as examples) that shows what happens when 80 guests become 92.",{"type":239,"attrs":240,"content":242},"heading",{"level":241,"textAlign":199},2,[243],{"text":244,"type":207},"A quote \"like last year\" is how you lose money",{"type":202,"attrs":246,"content":247},{"textAlign":199},[248],{"text":249,"type":207},"The fastest quote is last year's PDF with a new date. It is also the most expensive one. Between two seasons, three things usually move:",{"type":251,"content":252},"bullet_list",[253,265,276],{"type":254,"content":255},"list_item",[256],{"type":202,"attrs":257,"content":258},{"textAlign":199},[259,263],{"text":260,"type":207,"marks":261},"Ingredient prices.",[262],{"type":212},{"text":264,"type":207}," Proteins, dairy and wine shift several percent a year; a menu that cleared 30% margin last December may not now.",{"type":254,"content":266},[267],{"type":202,"attrs":268,"content":269},{"textAlign":199},[270,274],{"text":271,"type":207,"marks":272},"Labour cost.",[273],{"type":212},{"text":275,"type":207}," Hourly rates go up, and so does the share of agency or extra staff you need on peak weekends.",{"type":254,"content":277},[278],{"type":202,"attrs":279,"content":280},{"textAlign":199},[281,285],{"text":282,"type":207,"marks":283},"The event itself.",[284],{"type":212},{"text":286,"type":207}," Last year's client had 70 guests and their own DJ. This year it is 90 guests, a projector, a client-supplied cake and their own wine.",{"type":202,"attrs":288,"content":289},{"textAlign":199},[290,292,296,298,301,303,306,308,313],{"text":291,"type":207},"A per-guest price is not a property of the menu. It is the result of the menu ",{"text":293,"type":207,"marks":294},"plus",[295],{"type":212},{"text":297,"type":207}," the guest count ",{"text":293,"type":207,"marks":299},[300],{"type":212},{"text":302,"type":207}," the service format ",{"text":293,"type":207,"marks":304},[305],{"type":212},{"text":307,"type":207}," the add-ons. Change any of them and the floor moves. So the rule is simple: no quote leaves the building until the cost sheet for ",{"text":309,"type":207,"marks":310},"this",[311],{"type":312},"italic",{"text":314,"type":207}," event exists.",{"type":239,"attrs":316,"content":317},{"level":241,"textAlign":199},[318],{"text":319,"type":207},"Step 1: Food cost per guest (recipe cost × covers)",{"type":202,"attrs":321,"content":322},{"textAlign":199},[323],{"text":324,"type":207},"Start with the menu. For every dish, you need a recipe with quantities per portion and current purchase prices. The plate cost is the sum of the dishes one guest receives — starter, main, dessert, canapés, coffee — plus a small buffer for waste and trim (3–5% is common for plated service; buffets need more).",{"type":326,"content":327},"table",[328,357,386,414,442],{"type":329,"content":330},"tableRow",[331,341,349],{"type":332,"attrs":333,"content":335},"tableHeader",{"colspan":334,"rowspan":334,"colwidth":199},1,[336],{"type":202,"attrs":337,"content":338},{"textAlign":199},[339],{"text":340,"type":207},"Line",{"type":332,"attrs":342,"content":343},{"colspan":334,"rowspan":334,"colwidth":199},[344],{"type":202,"attrs":345,"content":346},{"textAlign":199},[347],{"text":348,"type":207},"What to include",{"type":332,"attrs":350,"content":351},{"colspan":334,"rowspan":334,"colwidth":199},[352],{"type":202,"attrs":353,"content":354},{"textAlign":199},[355],{"text":356,"type":207},"Common miss",{"type":329,"content":358},[359,370,378],{"type":360,"attrs":361,"content":362},"tableCell",{"colspan":334,"rowspan":334,"colwidth":199,"backgroundColor":199},[363],{"type":202,"attrs":364,"content":365},{"textAlign":199},[366],{"text":367,"type":207,"marks":368},"Dishes per guest",[369],{"type":212},{"type":360,"attrs":371,"content":372},{"colspan":334,"rowspan":334,"colwidth":199,"backgroundColor":199},[373],{"type":202,"attrs":374,"content":375},{"textAlign":199},[376],{"text":377,"type":207},"Every course on the menu, at portion size",{"type":360,"attrs":379,"content":380},{"colspan":334,"rowspan":334,"colwidth":199,"backgroundColor":199},[381],{"type":202,"attrs":382,"content":383},{"textAlign":199},[384],{"text":385,"type":207},"Bread, butter, petit fours, coffee",{"type":329,"content":387},[388,398,406],{"type":360,"attrs":389,"content":390},{"colspan":334,"rowspan":334,"colwidth":199,"backgroundColor":199},[391],{"type":202,"attrs":392,"content":393},{"textAlign":199},[394],{"text":395,"type":207,"marks":396},"Special diets",[397],{"type":212},{"type":360,"attrs":399,"content":400},{"colspan":334,"rowspan":334,"colwidth":199,"backgroundColor":199},[401],{"type":202,"attrs":402,"content":403},{"textAlign":199},[404],{"text":405,"type":207},"Vegetarian, gluten-free, allergy plates at their own cost",{"type":360,"attrs":407,"content":408},{"colspan":334,"rowspan":334,"colwidth":199,"backgroundColor":199},[409],{"type":202,"attrs":410,"content":411},{"textAlign":199},[412],{"text":413,"type":207},"Pricing them as \"same as main\" when the protein is dearer",{"type":329,"content":415},[416,426,434],{"type":360,"attrs":417,"content":418},{"colspan":334,"rowspan":334,"colwidth":199,"backgroundColor":199},[419],{"type":202,"attrs":420,"content":421},{"textAlign":199},[422],{"text":423,"type":207,"marks":424},"Waste buffer",[425],{"type":212},{"type":360,"attrs":427,"content":428},{"colspan":334,"rowspan":334,"colwidth":199,"backgroundColor":199},[429],{"type":202,"attrs":430,"content":431},{"textAlign":199},[432],{"text":433,"type":207},"3–5% plated, 8–12% buffet",{"type":360,"attrs":435,"content":436},{"colspan":334,"rowspan":334,"colwidth":199,"backgroundColor":199},[437],{"type":202,"attrs":438,"content":439},{"textAlign":199},[440],{"text":441,"type":207},"Leaving it out on buffets",{"type":329,"content":443},[444,454,462],{"type":360,"attrs":445,"content":446},{"colspan":334,"rowspan":334,"colwidth":199,"backgroundColor":199},[447],{"type":202,"attrs":448,"content":449},{"textAlign":199},[450],{"text":451,"type":207,"marks":452},"Guest count",[453],{"type":212},{"type":360,"attrs":455,"content":456},{"colspan":334,"rowspan":334,"colwidth":199,"backgroundColor":199},[457],{"type":202,"attrs":458,"content":459},{"textAlign":199},[460],{"text":461,"type":207},"Expected count now, final guarantee later",{"type":360,"attrs":463,"content":464},{"colspan":334,"rowspan":334,"colwidth":199,"backgroundColor":199},[465],{"type":202,"attrs":466,"content":467},{"textAlign":199},[468],{"text":469,"type":207},"Costing on the enquiry number",{"type":202,"attrs":471,"content":472},{"textAlign":199},[473,475,479,481,489],{"text":474,"type":207},"Then multiply by ",{"text":476,"type":207,"marks":477},"covers",[478],{"type":212},{"text":480,"type":207},": the number of plates the kitchen will actually prepare. If your contract has a ",{"text":482,"type":207,"marks":483},"guest-count guarantee",[484],{"type":485,"attrs":486},"link",{"href":487,"uuid":199,"anchor":199,"target":199,"linktype":488},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fblog\u002Fwhat-is-a-guest-count-guarantee","url",{"text":490,"type":207},", cost on the guaranteed number, not the optimistic one in the first email.",{"type":202,"attrs":492,"content":493},{"textAlign":199},[494,496,500],{"text":495,"type":207},"In Manage My Restaurants Events, the menu attached to an event shows an ",{"text":497,"type":207,"marks":498},"estimated plate cost",[499],{"type":212},{"text":501,"type":207},", and the expected and final guest counts sit on the same event. The shopping list is generated from that menu and count, so the kitchen orders against the same numbers the quote was built on.",{"type":239,"attrs":503,"content":504},{"level":241,"textAlign":199},[505],{"text":506,"type":207},"Step 2: Labour cost from the staffing plan",{"type":202,"attrs":508,"content":509},{"textAlign":199},[510],{"text":511,"type":207},"Labour is where most event quotes go wrong, because it is costed as \"a few servers\" instead of from a plan. Use the staffing plan you would actually run:",{"type":513,"attrs":514,"content":515},"ordered_list",{"order":334},[516,523,530],{"type":254,"content":517},[518],{"type":202,"attrs":519,"content":520},{"textAlign":199},[521],{"text":522,"type":207},"Name the roles: floor servers, runner, manager, bar, kitchen.",{"type":254,"content":524},[525],{"type":202,"attrs":526,"content":527},{"textAlign":199},[528],{"text":529,"type":207},"Set hours per role, including setup and breakdown — not just service.",{"type":254,"content":531},[532],{"type":202,"attrs":533,"content":534},{"textAlign":199},[535],{"text":536,"type":207},"Multiply by a loaded hourly rate (wage plus employer costs).",{"type":202,"attrs":538,"content":539},{"textAlign":199},[540,542,548],{"text":541,"type":207},"For ratios, use your house rules or the ",{"text":543,"type":207,"marks":544},"staffing plans for 80, 100 and 150 guests",[545],{"type":485,"attrs":546},{"href":547,"uuid":199,"anchor":199,"target":199,"linktype":488},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fblog\u002Fstaffing-plans-80-100-150-guests",{"text":549,"type":207},": standard plated service starts around one floor server per 20–25 guests, with manager and bar counted separately.",{"type":202,"attrs":551,"content":552},{"textAlign":199},[553,555,559],{"text":554,"type":207},"The key point for costing: ",{"text":556,"type":207,"marks":557},"labour moves in steps, not per guest",[558],{"type":212},{"text":560,"type":207},". Going from 80 to 84 guests costs you a few more plates. Going from 88 to 92 can cost you a whole extra server for seven hours. That step is invisible if you cost labour as a percentage.",{"type":239,"attrs":562,"content":563},{"level":241,"textAlign":199},[564],{"text":565,"type":207},"Step 3: Add-ons: corkage, cakeage and audio-visual",{"type":202,"attrs":567,"content":568},{"textAlign":199},[569],{"text":570,"type":207},"Add-ons are the lines that turn a profitable menu into a break-even event. Cost each one on its own line:",{"type":251,"content":572},[573,592,603,614],{"type":254,"content":574},[575],{"type":202,"attrs":576,"content":577},{"textAlign":199},[578,582,584,590],{"text":579,"type":207,"marks":580},"Corkage.",[581],{"type":212},{"text":583,"type":207}," When the client brings their own wine, you lose the bar margin and still pay for glassware, chilling, opening and pouring. A ",{"text":585,"type":207,"marks":586},"corkage fee",[587],{"type":485,"attrs":588},{"href":589,"uuid":199,"anchor":199,"target":199,"linktype":488},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fblog\u002Fwhat-is-corkage-fee-restaurant",{"text":591,"type":207}," should cover those costs plus part of the lost margin.",{"type":254,"content":593},[594],{"type":202,"attrs":595,"content":596},{"textAlign":199},[597,601],{"text":598,"type":207,"marks":599},"Cakeage.",[600],{"type":212},{"text":602,"type":207}," A client-supplied cake still needs cutting, plating, cutlery, a fridge slot and a server's time during the busiest part of the evening. Cost it per guest.",{"type":254,"content":604},[605],{"type":202,"attrs":606,"content":607},{"textAlign":199},[608,612],{"text":609,"type":207,"marks":610},"Audio-visual (AV).",[611],{"type":212},{"text":613,"type":207}," Projector, screen, microphones, a technician for the speeches. If you rent it, the rental is a fixed cost; if you own it, cost setup time and wear.",{"type":254,"content":615},[616],{"type":202,"attrs":617,"content":618},{"textAlign":199},[619,623],{"text":620,"type":207,"marks":621},"Room extras.",[622],{"type":212},{"text":624,"type":207}," Extra linen, rented tables or chairs beyond your house stock, cloakroom staff, late-finish surcharges.",{"type":202,"attrs":626,"content":627},{"textAlign":199},[628],{"text":629,"type":207},"Fixed add-ons hurt more on small events: $500 of AV is $6.25 per guest at 80, but $12.50 per guest at 40.",{"type":239,"attrs":631,"content":632},{"level":241,"textAlign":199},[633],{"text":634,"type":207},"Worked example: when 12 more guests kill the margin",{"type":202,"attrs":636,"content":637},{"textAlign":199},[638,642],{"text":639,"type":207,"marks":640},"Example only — invented values in US dollars (USD).",[641],{"type":212},{"text":643,"type":207}," A corporate holiday dinner, plated three courses, client brings their own wine and cake, needs a projector and microphones. Target margin: 30%.",{"type":239,"attrs":645,"content":647},{"level":646,"textAlign":199},3,[648],{"text":649,"type":207},"The cost sheet at 80 guests",{"type":326,"content":651},[652,677,703,726,749,775,801,827,853,880,910],{"type":329,"content":653},[654,661,669],{"type":332,"attrs":655,"content":656},{"colspan":334,"rowspan":334,"colwidth":199},[657],{"type":202,"attrs":658,"content":659},{"textAlign":199},[660],{"text":340,"type":207},{"type":332,"attrs":662,"content":663},{"colspan":334,"rowspan":334,"colwidth":199},[664],{"type":202,"attrs":665,"content":666},{"textAlign":199},[667],{"text":668,"type":207},"Calculation 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The general manager needs to know where the floor is and how far the event is above it. Keep both tied to the same event record, so a change in the count or menu updates the cost side before anyone agrees to it on the phone.",{"type":202,"attrs":1558,"content":1559},{"textAlign":199},[1560,1562,1568,1570,1576],{"text":1561,"type":207},"Once the quote is accepted, the agreed menu, count and add-ons flow into the day-of sheet. If you use a ",{"text":1563,"type":207,"marks":1564},"Banquet Event Order (BEO)",[1565],{"type":485,"attrs":1566},{"href":1567,"uuid":199,"anchor":199,"target":199,"linktype":488},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fblog\u002Fwhat-is-a-banquet-event-order-beo",{"text":1569,"type":207},", that is where they belong; see ",{"text":1571,"type":207,"marks":1572},"filled BEO examples",[1573],{"type":485,"attrs":1574},{"href":1575,"uuid":199,"anchor":199,"target":199,"linktype":488},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fblog\u002Fbeo-examples",{"text":1577,"type":207}," for how it looks on paper.",{"type":239,"attrs":1579,"content":1580},{"level":241,"textAlign":199},[1581],{"text":1582,"type":207},"Common costing mistakes",{"type":513,"attrs":1584,"content":1585},{"order":334},[1586,1597,1608,1619,1630],{"type":254,"content":1587},[1588],{"type":202,"attrs":1589,"content":1590},{"textAlign":199},[1591,1595],{"text":1592,"type":207,"marks":1593},"Costing on the enquiry number.",[1594],{"type":212},{"text":1596,"type":207}," The first email says \"around 100\". Cost the realistic range, not the dream.",{"type":254,"content":1598},[1599],{"type":202,"attrs":1600,"content":1601},{"textAlign":199},[1602,1606],{"text":1603,"type":207,"marks":1604},"Labour as a percentage of food.",[1605],{"type":212},{"text":1607,"type":207}," It hides the step costs that appear at band edges.",{"type":254,"content":1609},[1610],{"type":202,"attrs":1611,"content":1612},{"textAlign":199},[1613,1617],{"text":1614,"type":207,"marks":1615},"Free corkage and cakeage.",[1616],{"type":212},{"text":1618,"type":207}," Someone still opens, pours, cuts and plates.",{"type":254,"content":1620},[1621],{"type":202,"attrs":1622,"content":1623},{"textAlign":199},[1624,1628],{"text":1625,"type":207,"marks":1626},"Forgetting setup and breakdown hours.",[1627],{"type":212},{"text":1629,"type":207}," The room does not dress itself.",{"type":254,"content":1631},[1632],{"type":202,"attrs":1633,"content":1634},{"textAlign":199},[1635,1639],{"text":1636,"type":207,"marks":1637},"One price for every count.",[1638],{"type":212},{"text":1640,"type":207}," Without bands, a growing event erodes your margin.",{"type":239,"attrs":1642,"content":1643},{"level":241,"textAlign":199},[1644],{"text":121,"type":207},{"type":239,"attrs":1646,"content":1647},{"level":646,"textAlign":199},[1648],{"text":1649,"type":207},"What food cost percentage should a banquet menu target?",{"type":202,"attrs":1651,"content":1652},{"textAlign":199},[1653],{"text":1654,"type":207},"Many venues aim for food at 25–35% of the menu price, but treat it as a check, not the method. Build the floor from real costs first, then see what percentage it gives.",{"type":239,"attrs":1656,"content":1657},{"level":646,"textAlign":199},[1658],{"text":1659,"type":207},"Should I quote per guest or as a package?",{"type":202,"attrs":1661,"content":1662},{"textAlign":199},[1663],{"text":1664,"type":207},"Per guest with bands is safer. A flat package only works with a firm maximum count written into the contract.",{"type":239,"attrs":1666,"content":1667},{"level":646,"textAlign":199},[1668],{"text":1669,"type":207},"When do I re-cost the event?",{"type":202,"attrs":1671,"content":1672},{"textAlign":199},[1673],{"text":1674,"type":207},"When the menu changes, when the count crosses a staffing step, and when the final guarantee arrives.",{"type":239,"attrs":1676,"content":1677},{"level":241,"textAlign":199},[1678],{"text":1679,"type":207},"Set your minimum price first, then quote",{"type":202,"attrs":1681,"content":1682},{"textAlign":199},[1683],{"text":1684,"type":207},"Plate cost × covers, labour from a named staffing plan, add-ons on their own lines: that is the floor. Quote above it, in bands, with a guarantee date — and re-run it when 80 becomes 92.",{"type":202,"attrs":1686,"content":1687},{"textAlign":199},[1688,1694,1696,1701],{"text":1689,"type":207,"marks":1690},"Manage My Restaurants Events",[1691],{"type":485,"attrs":1692},{"href":1693,"uuid":199,"anchor":199,"target":199,"linktype":488},"https:\u002F\u002Fwww.managemyrestaurants.events",{"text":1695,"type":207}," is event-management software for restaurants, venues and hotels: clients, events, menus with estimated plate cost, shopping lists generated from the menu, expected and final guest counts, timelines, tasks, documents and templates, and staffing. ",{"text":1697,"type":207,"marks":1698},"Try it for free",[1699],{"type":485,"attrs":1700},{"href":1693,"uuid":199,"anchor":199,"target":199,"linktype":488},{"text":1702,"type":207}," and cost your next quote on the same event your team will run.","Event menu costing before the quote: food cost per guest, labour from the staffing plan, add-ons like corkage and a worked 80 → 92 guest example.","blogEntryPage",{"id":1706,"alt":1707,"name":40,"focus":40,"title":40,"source":40,"filename":1708,"copyright":40,"fieldtype":1709,"meta_data":1710,"is_external_url":1711},230168134215159,"Restaurant manager costing a banquet menu before sending an event quote","https:\u002F\u002Fa.storyblok.com\u002Ff\u002F291182113133791\u002F1200x630\u002F6dd23f516d\u002Fen.png","asset",{},false,"event-menu-costing","blog\u002Fevent-menu-costing",-160,[],155317995430979,"7da7b7b8-f86f-4aa4-9985-3451e659dc71","2026-10-14T07:18:19.807Z","default",[]]