[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"landing-homepage-md-en":3,"blog-story-en-hotel-banquet-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":980,"full_slug":981,"sort_by_date":205,"position":982,"tag_list":983,"is_startpage":979,"parent_id":984,"meta_data":205,"group_id":985,"first_published_at":986,"release_id":205,"lang":987,"path":205,"alternates":988,"default_full_slug":205,"translated_slugs":205},"Hotel Banquet Example: 120 Guests, Step by Step","2026-11-02T13:57:59.285Z","2026-11-02T13:58:12.319Z","2026-11-02T13:58:12.346Z",237315192018228,"0cc4c167-fe82-406e-99a8-6e320a631688",{"_uid":197,"title":190,"slugPl":198,"content":199,"subTitle":971,"component":972,"mainImage":973},"1d31a142-6200-44db-b70e-d0a9529ecab3","bankiet-hotelowy-w-praktyce",{"type":200,"content":201},"doc",[202,215,252,267,276,283,288,293,326,331,336,361,366,377,394,399,404,644,656,661,666,683,706,724,729,751,756,761,788,800,805,817,834,839,844,849,854,859,908,917,922,926,932,937,942,954,959],{"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}," A hotel F&B department can run a banquet from one event in Manage My Restaurants Events, from the organiser's first email 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}," The events office saves the organiser as a client and creates the banquet with an expected guest count. The banquet menu, with its dietary variations, gives you an estimated plate cost and a shopping list for the kitchen.",{"type":219,"content":231},[232],{"type":203,"attrs":233,"content":234},{"textAlign":205},[235,239],{"text":236,"type":209,"marks":237},"Running the day.",[238],{"type":212},{"text":240,"type":209}," The timeline holds the room flip and the service. Tasks on a board cover the setup, shifts put the banquet team on the plan, and the organiser can follow the timeline through a share link.",{"type":219,"content":242},[243],{"type":203,"attrs":244,"content":245},{"textAlign":205},[246,250],{"text":247,"type":209,"marks":248},"Paperwork.",[249],{"type":212},{"text":251,"type":209}," The organiser's confirmation and the banquet kitchen sheet come from your own document templates, filled in with the event and client details, in a guest layout and a kitchen layout, ready to download or print as PDF. Together with the timeline, that's your BEO-style (banquet event order) event sheet, without retyping.",{"type":203,"attrs":253,"content":254},{"textAlign":205},[255,257,265],{"text":256,"type":209},"Below is one example banquet, start to finish. If you run events in a restaurant rather than a hotel, the ",{"text":258,"type":209,"marks":259},"60-guest corporate dinner example",[260],{"type":261,"attrs":262},"link",{"href":263,"uuid":205,"anchor":205,"target":205,"linktype":264},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fblog\u002Fcorporate-dinner-restaurant-example","url",{"text":266,"type":209}," is the closer fit.",{"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 120-guest dinner closing a two-day regional medical association conference at a city hotel. The ballroom hosts sessions until 16:30 and is reset for dinner the same afternoon. Plated three-course dinner, a 10-minute speech by the association's president, finish by 23:30. Breakfast for hotel guests starts at 6:30 the next morning, from the same kitchen. 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 banquet inquiry becomes a client and an event",{"type":203,"attrs":284,"content":285},{"textAlign":205},[286],{"text":287,"type":209},"Eight weeks out, the association's conference organiser emails the hotel's events office: \"Closing dinner for about 120, plated, a short speech from our president, in the ballroom right after the last session.\"",{"type":203,"attrs":289,"content":290},{"textAlign":205},[291],{"text":292,"type":209},"The events coordinator, who has a Manager account, 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 association goes in as the client, with the organiser as the contact. When next year's conference comes around, you start from this client record, which shows the association's 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, the ballroom and an ",{"text":321,"type":209,"marks":322},"expected guest count of 120",[323],{"type":212},{"text":325,"type":209},". The final count goes into its own field later, so nobody confuses the inquiry number with the guaranteed one.",{"type":203,"attrs":327,"content":328},{"textAlign":205},[329],{"text":330,"type":209},"In many hotels, sales takes the inquiry and F&B delivers the banquet. Here both sides work on the same event: the coordinator creates it, and the F&B manager and the banquet chef plan on it.",{"type":277,"attrs":332,"content":333},{"level":279,"textAlign":205},[334],{"text":335,"type":209},"Step 2: Hotel banquet menu with diets and plate cost",{"type":203,"attrs":337,"content":338},{"textAlign":205},[339,341,345,347,351,353,359],{"text":340,"type":209},"The banquet chef builds the event menu: a beetroot and goat cheese starter, braised beef cheek as the main with a vegetarian, a vegan and a gluten-free variation, and a dessert. Each dish carries an ",{"text":342,"type":209,"marks":343},"estimated plate cost",[344],{"type":212},{"text":346,"type":209}," that the chef enters. The main comes out at $28, the full menu at about $36 per guest. That puts the proposed package of ",{"text":348,"type":209,"marks":349},"$110 per guest",[350],{"type":212},{"text":352,"type":209}," in context before the quote goes out: food is roughly a third of the price. For the method, see ",{"text":354,"type":209,"marks":355},"how to cost an event menu",[356],{"type":261,"attrs":357},{"href":358,"uuid":205,"anchor":205,"target":205,"linktype":264},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fblog\u002Fevent-menu-costing",{"text":360,"type":209},".",{"type":203,"attrs":362,"content":363},{"textAlign":205},[364],{"text":365,"type":209},"Three weeks before, the organiser sends the diets: 14 vegetarian, 4 vegan and 3 gluten-free. The menu's variations cover all three. One of the gluten-free guests is coeliac, so the coordinator adds a note on the event (not on a dish) with that guest's name and table. The chef and the banquet captain then know who gets that plate.",{"type":203,"attrs":367,"content":368},{"textAlign":205},[369,371,375],{"text":370,"type":209},"From the menu, the app generates a ",{"text":372,"type":209,"marks":373},"shopping list",[374],{"type":212},{"text":376,"type":209}," for this banquet. In a hotel kitchen that also cooks for the restaurant and the breakfast buffet, a list built for one event keeps the banquet order separate. The list doesn't update by itself when the guest count changes: you refresh it manually. That matters in Step 6.",{"type":203,"attrs":378,"content":379},{"textAlign":205},[380,382,386,388,392],{"text":381,"type":209},"The hotel also adds the banquet's ",{"text":383,"type":209,"marks":384},"additional services",[385],{"type":212},{"text":387,"type":209}," and ",{"text":389,"type":209,"marks":390},"restaurant costs",[391],{"type":212},{"text":393,"type":209}," to the event: ballroom hire, the AV for the speech and the late bar. The event cost calculation includes the additional services alongside the menu.",{"type":277,"attrs":395,"content":396},{"level":279,"textAlign":205},[397],{"text":398,"type":209},"Step 3: The banquet timeline, room flip included",{"type":203,"attrs":400,"content":401},{"textAlign":205},[402],{"text":403,"type":209},"The F&B manager builds the timeline backwards from the 23:30 finish. The hotel-specific risk is the flip: 90 minutes between the last session and a dinner-ready ballroom.",{"type":405,"content":406},"table",[407,427,446,464,482,500,518,536,554,572,590,608,626],{"type":408,"content":409},"tableRow",[410,419],{"type":411,"attrs":412,"content":413},"tableHeader",{"colspan":296,"rowspan":296,"colwidth":205},[414],{"type":203,"attrs":415,"content":416},{"textAlign":205},[417],{"text":418,"type":209},"Time",{"type":411,"attrs":420,"content":421},{"colspan":296,"rowspan":296,"colwidth":205},[422],{"type":203,"attrs":423,"content":424},{"textAlign":205},[425],{"text":426,"type":209},"Step",{"type":408,"content":428},[429,438],{"type":430,"attrs":431,"content":432},"tableCell",{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[433],{"type":203,"attrs":434,"content":435},{"textAlign":205},[436],{"text":437,"type":209},"16:30",{"type":430,"attrs":439,"content":440},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[441],{"type":203,"attrs":442,"content":443},{"textAlign":205},[444],{"text":445,"type":209},"Last session ends, delegates leave the ballroom",{"type":408,"content":447},[448,456],{"type":430,"attrs":449,"content":450},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[451],{"type":203,"attrs":452,"content":453},{"textAlign":205},[454],{"text":455,"type":209},"16:45",{"type":430,"attrs":457,"content":458},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[459],{"type":203,"attrs":460,"content":461},{"textAlign":205},[462],{"text":463,"type":209},"Room flip: theatre rows out, 12 rounds of 10 in, linen and place settings",{"type":408,"content":465},[466,474],{"type":430,"attrs":467,"content":468},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[469],{"type":203,"attrs":470,"content":471},{"textAlign":205},[472],{"text":473,"type":209},"18:15",{"type":430,"attrs":475,"content":476},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[477],{"type":203,"attrs":478,"content":479},{"textAlign":205},[480],{"text":481,"type":209},"Ballroom ready, microphone check for the speech",{"type":408,"content":483},[484,492],{"type":430,"attrs":485,"content":486},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[487],{"type":203,"attrs":488,"content":489},{"textAlign":205},[490],{"text":491,"type":209},"18:30",{"type":430,"attrs":493,"content":494},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[495],{"type":203,"attrs":496,"content":497},{"textAlign":205},[498],{"text":499,"type":209},"Banquet briefing: diets, gluten-free plates, course timings",{"type":408,"content":501},[502,510],{"type":430,"attrs":503,"content":504},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[505],{"type":203,"attrs":506,"content":507},{"textAlign":205},[508],{"text":509,"type":209},"19:00",{"type":430,"attrs":511,"content":512},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[513],{"type":203,"attrs":514,"content":515},{"textAlign":205},[516],{"text":517,"type":209},"Welcome drink in the foyer",{"type":408,"content":519},[520,528],{"type":430,"attrs":521,"content":522},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[523],{"type":203,"attrs":524,"content":525},{"textAlign":205},[526],{"text":527,"type":209},"19:30",{"type":430,"attrs":529,"content":530},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[531],{"type":203,"attrs":532,"content":533},{"textAlign":205},[534],{"text":535,"type":209},"Guests seated, starter",{"type":408,"content":537},[538,546],{"type":430,"attrs":539,"content":540},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[541],{"type":203,"attrs":542,"content":543},{"textAlign":205},[544],{"text":545,"type":209},"20:10",{"type":430,"attrs":547,"content":548},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[549],{"type":203,"attrs":550,"content":551},{"textAlign":205},[552],{"text":553,"type":209},"President's speech (10 min). Mains wait at the pass until it ends",{"type":408,"content":555},[556,564],{"type":430,"attrs":557,"content":558},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[559],{"type":203,"attrs":560,"content":561},{"textAlign":205},[562],{"text":563,"type":209},"20:25",{"type":430,"attrs":565,"content":566},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[567],{"type":203,"attrs":568,"content":569},{"textAlign":205},[570],{"text":571,"type":209},"Main",{"type":408,"content":573},[574,582],{"type":430,"attrs":575,"content":576},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[577],{"type":203,"attrs":578,"content":579},{"textAlign":205},[580],{"text":581,"type":209},"21:30",{"type":430,"attrs":583,"content":584},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[585],{"type":203,"attrs":586,"content":587},{"textAlign":205},[588],{"text":589,"type":209},"Dessert, coffee",{"type":408,"content":591},[592,600],{"type":430,"attrs":593,"content":594},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[595],{"type":203,"attrs":596,"content":597},{"textAlign":205},[598],{"text":599,"type":209},"23:00",{"type":430,"attrs":601,"content":602},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[603],{"type":203,"attrs":604,"content":605},{"textAlign":205},[606],{"text":607,"type":209},"Bar closes",{"type":408,"content":609},[610,618],{"type":430,"attrs":611,"content":612},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[613],{"type":203,"attrs":614,"content":615},{"textAlign":205},[616],{"text":617,"type":209},"23:30",{"type":430,"attrs":619,"content":620},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[621],{"type":203,"attrs":622,"content":623},{"textAlign":205},[624],{"text":625,"type":209},"Guests out, ballroom strike begins",{"type":408,"content":627},[628,636],{"type":430,"attrs":629,"content":630},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[631],{"type":203,"attrs":632,"content":633},{"textAlign":205},[634],{"text":635,"type":209},"00:30",{"type":430,"attrs":637,"content":638},{"colspan":296,"rowspan":296,"colwidth":205,"backgroundColor":205},[639],{"type":203,"attrs":640,"content":641},{"textAlign":205},[642],{"text":643,"type":209},"Ballroom cleared, banquet kitchen closed down",{"type":203,"attrs":645,"content":646},{"textAlign":205},[647,649,655],{"text":648,"type":209},"Because the flip has its own line with a time, it gets planned and staffed like any other step. For more layouts, see ",{"text":650,"type":209,"marks":651},"event-day timeline examples",[652],{"type":261,"attrs":653},{"href":654,"uuid":205,"anchor":205,"target":205,"linktype":264},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fblog\u002Fevent-day-timeline-examples",{"text":360,"type":209},{"type":203,"attrs":657,"content":658},{"textAlign":205},[659],{"text":660,"type":209},"The organiser gets a share link to the event timeline, so the association can see the flip and the service times without asking by email.",{"type":277,"attrs":662,"content":663},{"level":279,"textAlign":205},[664],{"text":665,"type":209},"Step 4: Tasks and shifts for the banquet team",{"type":203,"attrs":667,"content":668},{"textAlign":205},[669,671,675,677,681],{"text":670,"type":209},"The F&B manager adds ",{"text":672,"type":209,"marks":673},"tasks",[674],{"type":212},{"text":676,"type":209}," to the event and sees them on the calendar and Kanban ",{"text":678,"type":209,"marks":679},"boards",[680],{"type":212},{"text":682,"type":209},":",{"type":216,"content":684},[685,692,699],{"type":219,"content":686},[687],{"type":203,"attrs":688,"content":689},{"textAlign":205},[690],{"text":691,"type":209},"\"Ballroom: 12 rounds of 10 set by 18:15\" for the banquet captain,",{"type":219,"content":693},[694],{"type":203,"attrs":695,"content":696},{"textAlign":205},[697],{"text":698,"type":209},"\"Gluten-free plates: separate prep area, confirm at the 18:30 briefing\" for a banquet cook,",{"type":219,"content":700},[701],{"type":203,"attrs":702,"content":703},{"textAlign":205},[704],{"text":705,"type":209},"\"Foyer welcome drink set by 18:50\" for the bar.",{"type":203,"attrs":707,"content":708},{"textAlign":205},[709,711,715,717,723],{"text":710,"type":209},"Then the ",{"text":712,"type":209,"marks":713},"shifts",[714],{"type":212},{"text":716,"type":209},". At 112 to 120 guests, standard plated service, the team in this example is one banquet captain, six servers, two runners and two bartenders, plus three cooks and two stewards in the banquet kitchen. To size your own, see ",{"text":718,"type":209,"marks":719},"staffing plans for 80, 100 and 150 guests",[720],{"type":261,"attrs":721},{"href":722,"uuid":205,"anchor":205,"target":205,"linktype":264},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fblog\u002Fstaffing-plans-80-100-150-guests",{"text":360,"type":209},{"type":203,"attrs":725,"content":726},{"textAlign":205},[727],{"text":728,"type":209},"One hotel check before you confirm the closing shifts: the banquet kitchen closes at 00:30 and breakfast opens at 6:30. Make sure the cooks closing the banquet aren't also the ones opening breakfast.",{"type":203,"attrs":730,"content":731},{"textAlign":205},[732,734,738,739,743,745,749],{"text":733,"type":209},"The office roles, ",{"text":735,"type":209,"marks":736},"Owner",[737],{"type":212},{"text":387,"type":209},{"text":740,"type":209,"marks":741},"Manager",[742],{"type":212},{"text":744,"type":209},", go to the people who plan: the events coordinator, the F&B manager and the banquet chef. Servers, runners and bartenders are ",{"text":746,"type":209,"marks":747},"Staff",[748],{"type":212},{"text":750,"type":209},". Staff can't create events. They get to this banquet from their shift or from a task on the board.",{"type":277,"attrs":752,"content":753},{"level":279,"textAlign":205},[754],{"text":755,"type":209},"Step 5: Banquet confirmation and kitchen sheet",{"type":203,"attrs":757,"content":758},{"textAlign":205},[759],{"text":760,"type":209},"The hotel wrote two document templates once:",{"type":216,"content":762},[763,776],{"type":219,"content":764},[765],{"type":203,"attrs":766,"content":767},{"textAlign":205},[768,770,774],{"text":769,"type":209},"a ",{"text":771,"type":209,"marks":772},"confirmation",[773],{"type":212},{"text":775,"type":209}," in the guest layout, for the organiser,",{"type":219,"content":777},[778],{"type":203,"attrs":779,"content":780},{"textAlign":205},[781,782,786],{"text":769,"type":209},{"text":783,"type":209,"marks":784},"banquet kitchen sheet",[785],{"type":212},{"text":787,"type":209}," in the kitchen layout, for the chef and the pass.",{"type":203,"attrs":789,"content":790},{"textAlign":205},[791,793,799],{"text":792,"type":209},"Both are filled in with the event and client details: the association's name, the date, the ballroom and the guest count. The organiser's confirmation carries the menu, the timings, the price per guest and the final-count terms. The kitchen sheet carries the courses, the dietary counts and the timings. The data is the same and the layout is different. Both can be downloaded or printed as PDF: the confirmation goes to the organiser, and the kitchen sheet goes up at the pass. To see what a filled banquet sheet usually covers, see ",{"text":794,"type":209,"marks":795},"BEO examples",[796],{"type":261,"attrs":797},{"href":798,"uuid":205,"anchor":205,"target":205,"linktype":264},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fblog\u002Fbeo-examples",{"text":360,"type":209},{"type":277,"attrs":801,"content":802},{"level":279,"textAlign":205},[803],{"text":804,"type":209},"Step 6: The final count, 72 hours before",{"type":203,"attrs":806,"content":807},{"textAlign":205},[808,810,816],{"text":809,"type":209},"The confirmation says the final count is due 72 hours before the banquet, and that number is the guarantee: the hotel charges for it even if fewer guests arrive. If that term is new to your team, see ",{"text":811,"type":209,"marks":812},"what a guest-count guarantee is",[813],{"type":261,"attrs":814},{"href":815,"uuid":205,"anchor":205,"target":205,"linktype":264},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fblog\u002Fwhat-is-a-guest-count-guarantee",{"text":360,"type":209},{"type":203,"attrs":818,"content":819},{"textAlign":205},[820,822,826,828,832],{"text":821,"type":209},"On Tuesday at noon, the organiser confirms ",{"text":823,"type":209,"marks":824},"112 guests",[825],{"type":212},{"text":827,"type":209},": 91 standard, 14 vegetarian, 4 vegan, 3 gluten-free. The Manager enters 112 as the ",{"text":829,"type":209,"marks":830},"final guest count",[831],{"type":212},{"text":833,"type":209},", updates the menu for the final diets and refreshes the shopping list manually, because it doesn't change by itself when the count does. The kitchen sheet is filled in again, so the pass works from the right numbers.",{"type":277,"attrs":835,"content":836},{"level":279,"textAlign":205},[837],{"text":838,"type":209},"Step 7: Banquet night, run from the timeline",{"type":203,"attrs":840,"content":841},{"textAlign":205},[842],{"text":843,"type":209},"The banquet chef and the F&B manager work from the kitchen sheet and the timeline. Staff get to the banquet from their shift or their task. By 18:10 the ballroom is set, ahead of its 18:15 task, and the captain marks that task as done on the board.",{"type":203,"attrs":845,"content":846},{"textAlign":205},[847],{"text":848,"type":209},"At 20:05 the president asks for ten more minutes before the speech. The F&B manager moves the speech to 20:20 and the main to 20:35 in the timeline, and the captain tells the pass. The plan on the event stays the same as what's happening in the room.",{"type":277,"attrs":850,"content":851},{"level":279,"textAlign":205},[852],{"text":853,"type":209},"Step 8: Banquet wrap-up the morning after",{"type":203,"attrs":855,"content":856},{"textAlign":205},[857],{"text":858,"type":209},"The wrap-up is three steps:",{"type":294,"attrs":860,"content":861},{"order":296},[862,886,897],{"type":219,"content":863},[864],{"type":203,"attrs":865,"content":866},{"textAlign":205},[867,871,873,878,880,884],{"text":868,"type":209,"marks":869},"Final summary from your template.",[870],{"type":212},{"text":872,"type":209}," It shows the guaranteed count and the agreed price. ",{"text":874,"type":209,"marks":875},"Example:",[876],{"type":877},"italic",{"text":879,"type":209}," 112 guests × $110 = ",{"text":881,"type":209,"marks":882},"$12,320",[883],{"type":212},{"text":885,"type":209}," before tax. 109 guests attended, and the guarantee applies.",{"type":219,"content":887},[888],{"type":203,"attrs":889,"content":890},{"textAlign":205},[891,895],{"text":892,"type":209,"marks":893},"Check the food side.",[894],{"type":212},{"text":896,"type":209}," At about $36 a plate, 112 guests come to about $4,032 in food, so you can see what the banquet took against what it brought in.",{"type":219,"content":898},[899],{"type":203,"attrs":900,"content":901},{"textAlign":205},[902,906],{"text":903,"type":209,"marks":904},"Charge the client in the hotel's own accounting or invoicing system",[905],{"type":212},{"text":907,"type":209},", using the same details and amounts as the summary.",{"type":203,"attrs":909,"content":910},{"textAlign":205},[911,915],{"text":912,"type":209,"marks":913},"Manage My Restaurants Events doesn't invoice or bill.",[914],{"type":212},{"text":916,"type":209}," It gives you the numbers and the summary your invoice is based on.",{"type":203,"attrs":918,"content":919},{"textAlign":205},[920],{"text":921,"type":209},"When the association books next year's closing dinner, start from its client record: this banquet is already listed there among its past events.",{"type":277,"attrs":923,"content":924},{"level":279,"textAlign":205},[925],{"text":124,"type":209},{"type":277,"attrs":927,"content":929},{"level":928,"textAlign":205},3,[930],{"text":931,"type":209},"Is there a BEO generator?",{"type":203,"attrs":933,"content":934},{"textAlign":205},[935],{"text":936,"type":209},"No. You build a BEO-style event sheet from your own document templates and the event timeline, filled in from the same event.",{"type":277,"attrs":938,"content":939},{"level":928,"textAlign":205},[940],{"text":941,"type":209},"We already use a sales CRM for inquiries. Where does this fit?",{"type":203,"attrs":943,"content":944},{"textAlign":205},[945,947,953],{"text":946,"type":209},"Manage My Restaurants Events covers the event itself: client, guest counts, menu, timeline, tasks, shifts and documents. For a side-by-side with a sales-first venue tool, see ",{"text":948,"type":209,"marks":949},"Perfect Venue vs Manage My Restaurants Events",[950],{"type":261,"attrs":951},{"href":952,"uuid":205,"anchor":205,"target":205,"linktype":264},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fblog\u002Fperfect-venue-vs-mmre",{"text":360,"type":209},{"type":277,"attrs":955,"content":956},{"level":279,"textAlign":205},[957],{"text":958,"type":209},"Run your next hotel banquet from one event",{"type":203,"attrs":960,"content":961},{"textAlign":205},[962,964,970],{"text":963,"type":209},"Client, guest counts, menu and plate cost, additional services, timeline, tasks, shifts and documents, all on the same event. ",{"text":965,"type":209,"marks":966},"See plans: 14-day free trial, card required",[967],{"type":261,"attrs":968},{"href":969,"uuid":205,"anchor":205,"target":205,"linktype":264},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fpricing",{"text":360,"type":209},"One 120-guest hotel banquet run start to finish in Manage My Restaurants Events: client, guest counts, menu and plate cost, room flip, shifts, documents.","blogEntryPage",{"id":974,"alt":975,"name":43,"focus":43,"title":43,"source":43,"filename":976,"copyright":43,"fieldtype":977,"meta_data":978,"is_external_url":979},237314936397467,"Round banquet tables set for dinner in a hotel ballroom","https:\u002F\u002Fa.storyblok.com\u002Ff\u002F291182113133791\u002F1200x630\u002F9791ae0b70\u002Fhero-hotel-banquet-en.png","asset",{},false,"hotel-banquet-example","blog\u002Fhotel-banquet-example",-210,[],155317995430979,"73b9e4bc-a8ae-4525-a2b3-c752e0e7d197","2026-11-02T13:57:59.417Z","default",[]]