[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"landing-homepage-md-en":3,"blog-story-en-what-is-a-banquet-event-order-beo-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":907,"full_slug":908,"sort_by_date":199,"position":909,"tag_list":910,"is_startpage":906,"parent_id":911,"meta_data":199,"group_id":912,"first_published_at":189,"release_id":199,"lang":913,"path":199,"alternates":914,"default_full_slug":199,"translated_slugs":199},"What Is a Banquet Event Order (BEO)?","2026-09-21T16:59:36.742Z","2026-09-21T20:37:19.917Z","2026-09-21T20:37:19.949Z",222496263159062,"91f830cb-510e-4b39-afd3-5c50ac80041b",{"_uid":194,"title":187,"slugPl":195,"content":196,"subTitle":898,"component":899,"mainImage":900},"4e6ae0e8-982a-44b7-a134-bca5405702f9","co-to-jest-beo-banquet-event-order",{"type":197,"attrs":198,"content":200},"doc",{"backgroundColor":199},null,[201,208,213,220,225,329,344,349,377,388,472,477,486,491,496,533,538,547,556,561,566,571,608,628,633,638,737,742,747,816,820,831,841,851,861,871,876,887],{"type":202,"attrs":203,"content":204},"paragraph",{"textAlign":199},[205],{"text":206,"type":207},"A Banquet Event Order (BEO) is the shared operational plan that tells your kitchen, floor, bar, and management teams exactly how to prepare and deliver a booked event. It turns client agreements into one current version of guest count, menu, timeline, room setup, staffing, and special requirements—so every department works from the same information on the day.","text",{"type":202,"attrs":209,"content":210},{"textAlign":199},[211],{"text":212,"type":207},"In restaurants, hotels, and event venues, a BEO is also called an event sheet, function sheet, or event order. Despite the word “banquet,” it applies to weddings, corporate dinners, conferences, private celebrations, and any function that needs more than a calendar booking to run smoothly.",{"type":214,"attrs":215,"content":217},"heading",{"level":216,"textAlign":199},3,[218],{"text":219,"type":207},"What a BEO includes",{"type":202,"attrs":221,"content":222},{"textAlign":199},[223],{"text":224,"type":207},"A useful BEO answers the same questions every time: what was sold, who is coming, what must happen, when, and who is responsible. Core fields typically include:",{"type":226,"content":227},"bullet_list",[228,241,252,263,274,285,296,307,318],{"type":229,"content":230},"list_item",[231],{"type":202,"attrs":232,"content":233},{"textAlign":199},[234,239],{"text":235,"type":207,"marks":236},"Event identity",[237],{"type":238},"bold",{"text":240,"type":207}," — name\u002Ftype, date, room or space, start and end times, setup and access windows",{"type":229,"content":242},[243],{"type":202,"attrs":244,"content":245},{"textAlign":199},[246,250],{"text":247,"type":207,"marks":248},"Client and day-of contacts",[249],{"type":238},{"text":251,"type":207}," — booking contact plus who can decide on the floor during service",{"type":229,"content":253},[254],{"type":202,"attrs":255,"content":256},{"textAlign":199},[257,261],{"text":258,"type":207,"marks":259},"Guest counts (three numbers, not one)",[260],{"type":238},{"text":262,"type":207}," — contracted minimum, guaranteed final count, and prepared count (guarantee + overage); plus the deadline when the guarantee locks",{"type":229,"content":264},[265],{"type":202,"attrs":266,"content":267},{"textAlign":199},[268,272],{"text":269,"type":207,"marks":270},"Package and sold services",[271],{"type":238},{"text":273,"type":207}," — what the client bought, plus agreed extras or exclusions",{"type":229,"content":275},[276],{"type":202,"attrs":277,"content":278},{"textAlign":199},[279,283],{"text":280,"type":207,"marks":281},"Menu, beverages, and dietary needs",[282],{"type":238},{"text":284,"type":207}," — final dishes, service format, portion counts, allergies, substitutions",{"type":229,"content":286},[287],{"type":202,"attrs":288,"content":289},{"textAlign":199},[290,294],{"text":291,"type":207,"marks":292},"Operational timeline",[293],{"type":238},{"text":295,"type":207}," — setup, staff briefing, guest arrival, courses, speeches\u002Fcues, bar close, breakdown",{"type":229,"content":297},[298],{"type":202,"attrs":299,"content":300},{"textAlign":199},[301,305],{"text":302,"type":207,"marks":303},"Room setup and suppliers",[304],{"type":238},{"text":306,"type":207}," — layout, equipment, AV, delivery windows, external contacts",{"type":229,"content":308},[309],{"type":202,"attrs":310,"content":311},{"textAlign":199},[312,316],{"text":313,"type":207,"marks":314},"Staffing and ownership",[315],{"type":238},{"text":317,"type":207}," — leads for kitchen, floor, and bar; key tasks with owners and deadlines",{"type":229,"content":319},[320],{"type":202,"attrs":321,"content":322},{"textAlign":199},[323,327],{"text":324,"type":207,"marks":325},"Documents, BEO number, and revision",[326],{"type":238},{"text":328,"type":207}," — approved menu and floor plan, plus a version ID so kitchen and floor are not working from two different “finals”",{"type":202,"attrs":330,"content":331},{"textAlign":199},[332,334,342],{"text":333,"type":207},"Depth can vary by venue size and event complexity. What must not vary is having one place where the current answers live. For a full field-by-field breakdown, see the longer guide: ",{"text":335,"type":207,"marks":336},"Banquet Event Order for restaurants and venues",[337],{"type":338,"attrs":339},"link",{"href":340,"uuid":199,"anchor":199,"target":199,"linktype":341},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fblog\u002Fbanquet-event-order-for-restaurants-and-venues","url",{"text":343,"type":207},".",{"type":214,"attrs":345,"content":346},{"level":216,"textAlign":199},[347],{"text":348,"type":207},"BEO vs event sheet vs contract",{"type":202,"attrs":350,"content":351},{"textAlign":199},[352,354,358,360,364,365,369,371,375],{"text":353,"type":207},"In practice, ",{"text":355,"type":207,"marks":356},"BEO",[357],{"type":238},{"text":359,"type":207},", ",{"text":361,"type":207,"marks":362},"event sheet",[363],{"type":238},{"text":359,"type":207},{"text":366,"type":207,"marks":367},"function sheet",[368],{"type":238},{"text":370,"type":207},", and ",{"text":372,"type":207,"marks":373},"event order",[374],{"type":238},{"text":376,"type":207}," usually mean the same operational record. The name changes by region and venue type; the job does not.",{"type":202,"attrs":378,"content":379},{"textAlign":199},[380,382,386],{"text":381,"type":207},"They are not the same as a proposal or an event ",{"text":383,"type":207,"marks":384},"contract",[385],{"type":238},{"text":387,"type":207},":",{"type":389,"content":390},"table",[391,412,433,453],{"type":392,"content":393},"tableRow",[394,404],{"type":395,"attrs":396,"content":398},"tableHeader",{"colspan":397,"rowspan":397,"colwidth":199},1,[399],{"type":202,"attrs":400,"content":401},{"textAlign":199},[402],{"text":403,"type":207},"Document",{"type":395,"attrs":405,"content":406},{"colspan":397,"rowspan":397,"colwidth":199},[407],{"type":202,"attrs":408,"content":409},{"textAlign":199},[410],{"text":411,"type":207},"Job",{"type":392,"content":413},[414,425],{"type":415,"attrs":416,"content":417},"tableCell",{"colspan":397,"rowspan":397,"colwidth":199,"backgroundColor":199},[418],{"type":202,"attrs":419,"content":420},{"textAlign":199},[421],{"text":422,"type":207,"marks":423},"Proposal",[424],{"type":238},{"type":415,"attrs":426,"content":427},{"colspan":397,"rowspan":397,"colwidth":199,"backgroundColor":199},[428],{"type":202,"attrs":429,"content":430},{"textAlign":199},[431],{"text":432,"type":207},"What the client can buy",{"type":392,"content":434},[435,445],{"type":415,"attrs":436,"content":437},{"colspan":397,"rowspan":397,"colwidth":199,"backgroundColor":199},[438],{"type":202,"attrs":439,"content":440},{"textAlign":199},[441],{"text":442,"type":207,"marks":443},"Contract",[444],{"type":238},{"type":415,"attrs":446,"content":447},{"colspan":397,"rowspan":397,"colwidth":199,"backgroundColor":199},[448],{"type":202,"attrs":449,"content":450},{"textAlign":199},[451],{"text":452,"type":207},"Commercial and legal terms (deposits, cancellation, liability, payment)",{"type":392,"content":454},[455,464],{"type":415,"attrs":456,"content":457},{"colspan":397,"rowspan":397,"colwidth":199,"backgroundColor":199},[458],{"type":202,"attrs":459,"content":460},{"textAlign":199},[461],{"text":355,"type":207,"marks":462},[463],{"type":238},{"type":415,"attrs":465,"content":466},{"colspan":397,"rowspan":397,"colwidth":199,"backgroundColor":199},[467],{"type":202,"attrs":468,"content":469},{"textAlign":199},[470],{"text":471,"type":207},"How the team delivers what was sold on the day",{"type":202,"attrs":473,"content":474},{"textAlign":199},[475],{"text":476,"type":207},"They must agree. If a guest-count, price, or concession change is commercial, route it through your contract or change-order process—do not let a new BEO quietly override the deal. Client sign-off on the BEO is useful; the primary readers on the day are still kitchen, floor, bar, and the manager running the room.",{"type":202,"attrs":478,"content":479},{"textAlign":199},[480,484],{"text":481,"type":207,"marks":482},"Multi-function tip:",[483],{"type":238},{"text":485,"type":207}," if the booking includes ceremony, cocktail, dinner, and a room flip, give each function its own times and setup line. One vague “event 4–11pm” block is how resets and staffing get missed.",{"type":214,"attrs":487,"content":488},{"level":216,"textAlign":199},[489],{"text":490,"type":207},"Three guest counts—and one version",{"type":202,"attrs":492,"content":493},{"textAlign":199},[494],{"text":495,"type":207},"Most day-of arguments about “numbers” are really three different numbers sharing one label:",{"type":497,"attrs":498,"content":499},"ordered_list",{"order":397},[500,511,522],{"type":229,"content":501},[502],{"type":202,"attrs":503,"content":504},{"textAlign":199},[505,509],{"text":506,"type":207,"marks":507},"Contracted minimum",[508],{"type":238},{"text":510,"type":207}," — what the client pays for even if fewer people arrive",{"type":229,"content":512},[513],{"type":202,"attrs":514,"content":515},{"textAlign":199},[516,520],{"text":517,"type":207,"marks":518},"Guaranteed final count",[519],{"type":238},{"text":521,"type":207}," — usually locked a set number of days out (often 48–72 hours; follow your house policy)",{"type":229,"content":523},[524],{"type":202,"attrs":525,"content":526},{"textAlign":199},[527,531],{"text":528,"type":207,"marks":529},"Prepared count",[530],{"type":238},{"text":532,"type":207}," — guarantee plus your cook\u002Foverage buffer (commonly a few percent)",{"type":202,"attrs":534,"content":535},{"textAlign":199},[536],{"text":537,"type":207},"Bill on the prepared count and the client argues. Cook to the contracted minimum and you run out. Put all three on the BEO so kitchen, sales, and finance stop guessing which figure they are looking at.",{"type":202,"attrs":539,"content":540},{"textAlign":199},[541,545],{"text":542,"type":207,"marks":543},"Dietary and allergen meals belong on the BEO itself",[544],{"type":238},{"text":546,"type":207},"—guest or seat, the dish they get, and how the plate is identified in service—not only in an email thread nobody opens on the pass.",{"type":202,"attrs":548,"content":549},{"textAlign":199},[550,554],{"text":551,"type":207,"marks":552},"Version control matters more than layout polish.",[553],{"type":238},{"text":555,"type":207}," Give every issue a BEO number and revision. Issue an early draft when the booking confirms, tighten it about 7–10 days out, then re-issue whenever something material changes. If the kitchen has Tuesday’s sheet and the floor has Thursday’s, you do not have a BEO—you have a dispute waiting to happen.",{"type":214,"attrs":557,"content":558},{"level":216,"textAlign":199},[559],{"text":560,"type":207},"When a restaurant needs a BEO",{"type":202,"attrs":562,"content":563},{"textAlign":199},[564],{"text":565,"type":207},"You need a Banquet Event Order whenever more than one person must act on the same set of event details—and those details can change.",{"type":202,"attrs":567,"content":568},{"textAlign":199},[569],{"text":570,"type":207},"Typical triggers:",{"type":226,"content":572},[573,580,587,594,601],{"type":229,"content":574},[575],{"type":202,"attrs":576,"content":577},{"textAlign":199},[578],{"text":579,"type":207},"Private dining, weddings, corporate events, or conferences with a multi-stage timeline",{"type":229,"content":581},[582],{"type":202,"attrs":583,"content":584},{"textAlign":199},[585],{"text":586,"type":207},"Kitchen production that depends on a final menu and accurate headcount",{"type":229,"content":588},[589],{"type":202,"attrs":590,"content":591},{"textAlign":199},[592],{"text":593,"type":207},"Floor and bar teams that need service format, dietary flags, and timing cues",{"type":229,"content":595},[596],{"type":202,"attrs":597,"content":598},{"textAlign":199},[599],{"text":600,"type":207},"External suppliers (AV, décor, cake, entertainment) sharing the space with your staff",{"type":229,"content":602},[603],{"type":202,"attrs":604,"content":605},{"textAlign":199},[606],{"text":607,"type":207},"Multiple events in the same week, or overlapping use of rooms and crew",{"type":202,"attrs":609,"content":610},{"textAlign":199},[611,613,619,621,627],{"text":612,"type":207},"A small restaurant hosting an occasional group of 20 may keep a lighter record. Even then, one consistent event sheet for guest count, menu, timing, and special requests prevents the “which WhatsApp was final?” problem. As soon as staffing, dietary meals, or room setup become non-trivial, a proper BEO pays for itself. Related reading: ",{"text":614,"type":207,"marks":615},"how to organize restaurant event operations",[616],{"type":338,"attrs":617},{"href":618,"uuid":199,"anchor":199,"target":199,"linktype":341},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fblog\u002Fhow-to-organize-restaurant-event-operations",{"text":620,"type":207}," and ",{"text":622,"type":207,"marks":623},"how many servers you need for 100 guests",[624],{"type":338,"attrs":625},{"href":626,"uuid":199,"anchor":199,"target":199,"linktype":341},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fblog\u002Fhow-many-servers-do-you-need-for-100-guests",{"text":343,"type":207},{"type":214,"attrs":629,"content":630},{"level":216,"textAlign":199},[631],{"text":632,"type":207},"Who uses the BEO on the day",{"type":202,"attrs":634,"content":635},{"textAlign":199},[636],{"text":637,"type":207},"A BEO only works if the right roles can open the current version during setup and service.",{"type":389,"content":639},[640,658,678,697,717],{"type":392,"content":641},[642,650],{"type":395,"attrs":643,"content":644},{"colspan":397,"rowspan":397,"colwidth":199},[645],{"type":202,"attrs":646,"content":647},{"textAlign":199},[648],{"text":649,"type":207},"Role",{"type":395,"attrs":651,"content":652},{"colspan":397,"rowspan":397,"colwidth":199},[653],{"type":202,"attrs":654,"content":655},{"textAlign":199},[656],{"text":657,"type":207},"What they use the BEO for",{"type":392,"content":659},[660,670],{"type":415,"attrs":661,"content":662},{"colspan":397,"rowspan":397,"colwidth":199,"backgroundColor":199},[663],{"type":202,"attrs":664,"content":665},{"textAlign":199},[666],{"text":667,"type":207,"marks":668},"GM \u002F event or restaurant manager",[669],{"type":238},{"type":415,"attrs":671,"content":672},{"colspan":397,"rowspan":397,"colwidth":199,"backgroundColor":199},[673],{"type":202,"attrs":674,"content":675},{"textAlign":199},[676],{"text":677,"type":207},"Overall readiness, client decisions, timeline calls, escalation",{"type":392,"content":679},[680,689],{"type":415,"attrs":681,"content":682},{"colspan":397,"rowspan":397,"colwidth":199,"backgroundColor":199},[683],{"type":202,"attrs":684,"content":685},{"textAlign":199},[686],{"text":29,"type":207,"marks":687},[688],{"type":238},{"type":415,"attrs":690,"content":691},{"colspan":397,"rowspan":397,"colwidth":199,"backgroundColor":199},[692],{"type":202,"attrs":693,"content":694},{"textAlign":199},[695],{"text":696,"type":207},"Final menu, portion counts, dietary meals, production and service times",{"type":392,"content":698},[699,709],{"type":415,"attrs":700,"content":701},{"colspan":397,"rowspan":397,"colwidth":199,"backgroundColor":199},[702],{"type":202,"attrs":703,"content":704},{"textAlign":199},[705],{"text":706,"type":207,"marks":707},"Floor \u002F service lead",[708],{"type":238},{"type":415,"attrs":710,"content":711},{"colspan":397,"rowspan":397,"colwidth":199,"backgroundColor":199},[712],{"type":202,"attrs":713,"content":714},{"textAlign":199},[715],{"text":716,"type":207},"Guest count, seating, service format, course timing, special requests",{"type":392,"content":718},[719,729],{"type":415,"attrs":720,"content":721},{"colspan":397,"rowspan":397,"colwidth":199,"backgroundColor":199},[722],{"type":202,"attrs":723,"content":724},{"textAlign":199},[725],{"text":726,"type":207,"marks":727},"Bartenders \u002F bar lead",[728],{"type":238},{"type":415,"attrs":730,"content":731},{"colspan":397,"rowspan":397,"colwidth":199,"backgroundColor":199},[732],{"type":202,"attrs":733,"content":734},{"textAlign":199},[735],{"text":736,"type":207},"Beverage package, open\u002Fclose times, special drink notes, service cues",{"type":202,"attrs":738,"content":739},{"textAlign":199},[740],{"text":741,"type":207},"The person who signed the contract is often not the day-of decision-maker. The BEO should name who can approve a late guest-count change, a menu swap, or a delayed speech—so the team is not hunting through email while guests are arriving.",{"type":214,"attrs":743,"content":744},{"level":216,"textAlign":199},[745],{"text":746,"type":207},"Common mistakes",{"type":497,"attrs":748,"content":749},{"order":397},[750,761,772,783,794,805],{"type":229,"content":751},[752],{"type":202,"attrs":753,"content":754},{"textAlign":199},[755,759],{"text":756,"type":207,"marks":757},"Treating the booking confirmation as the plan",[758],{"type":238},{"text":760,"type":207}," — A reserved date and estimated headcount are not enough for production or staffing.",{"type":229,"content":762},[763],{"type":202,"attrs":764,"content":765},{"textAlign":199},[766,770],{"text":767,"type":207,"marks":768},"Multiple “final versions",[769],{"type":238},{"text":771,"type":207}," — No revision ID; menu in email, layout in a PDF, dietary notes in chat. Departments reconstruct different events.",{"type":229,"content":773},[774],{"type":202,"attrs":775,"content":776},{"textAlign":199},[777,781],{"text":778,"type":207,"marks":779},"One headcount field",[780],{"type":238},{"text":782,"type":207}," — Mixing contracted, guaranteed, and prepared numbers into a single “covers” line.",{"type":229,"content":784},[785],{"type":202,"attrs":786,"content":787},{"textAlign":199},[788,792],{"text":789,"type":207,"marks":790},"Vague dietary notes",[791],{"type":238},{"text":793,"type":207}," — “Allergies confirmed” without dish, quantity, and how special plates are identified in service.",{"type":229,"content":795},[796],{"type":202,"attrs":797,"content":798},{"textAlign":199},[799,803],{"text":800,"type":207,"marks":801},"No owner for open tasks",[802],{"type":238},{"text":804,"type":207}," — “The team will handle it” leaves gaps that only appear during setup.",{"type":229,"content":806},[807],{"type":202,"attrs":808,"content":809},{"textAlign":199},[810,814],{"text":811,"type":207,"marks":812},"Freezing the BEO too early—or updating it offline",[813],{"type":238},{"text":815,"type":207}," — Changes after “final” still happen; if they land outside the shared record, the floor works from yesterday’s plan.",{"type":214,"attrs":817,"content":818},{"level":216,"textAlign":199},[819],{"text":121,"type":207},{"type":202,"attrs":821,"content":822},{"textAlign":199},[823,827,829],{"text":824,"type":207,"marks":825},"What does BEO stand for?",[826],{"type":238},{"type":828},"hard_break",{"text":830,"type":207},"BEO stands for Banquet Event Order. It is the operational document or digital event record restaurants and venues use to plan and deliver an event.",{"type":202,"attrs":832,"content":833},{"textAlign":199},[834,838,839],{"text":835,"type":207,"marks":836},"Is a BEO the same as the event contract?",[837],{"type":238},{"type":828},{"text":840,"type":207},"No. The contract sets commercial and legal commitments. The BEO is the operational delivery plan. They must match; the BEO should not silently rewrite the deal.",{"type":202,"attrs":842,"content":843},{"textAlign":199},[844,848,849],{"text":845,"type":207,"marks":846},"Is a BEO only for banquets and hotels?",[847],{"type":238},{"type":828},{"text":850,"type":207},"No. Restaurants, wedding venues, conference spaces, and caterers use BEOs (or event sheets) whenever kitchen, floor, and management must coordinate from one plan.",{"type":202,"attrs":852,"content":853},{"textAlign":199},[854,858,859],{"text":855,"type":207,"marks":856},"Who prepares the Banquet Event Order?",[857],{"type":238},{"type":828},{"text":860,"type":207},"Usually the event or restaurant manager coordinating the booking. Kitchen, floor, sales, and bar contribute their sections; one person remains accountable for completeness and currency.",{"type":202,"attrs":862,"content":863},{"textAlign":199},[864,868,869],{"text":865,"type":207,"marks":866},"Do you need software to use a BEO?",[867],{"type":238},{"type":828},{"text":870,"type":207},"No. A clear shared document can work for simpler venues. Software becomes useful when guest counts, menus, tasks, and staffing change often and must stay connected without retyping the same details into multiple files.",{"type":214,"attrs":872,"content":873},{"level":216,"textAlign":199},[874],{"text":875,"type":207},"Next step",{"type":202,"attrs":877,"content":878},{"textAlign":199},[879,881,886],{"text":880,"type":207},"If you need the full operational checklist—fields, ownership, update timing, and how a static template reaches its limits—read the complete guide: ",{"text":882,"type":207,"marks":883},"Banquet Event Order (BEO): what every restaurant and venue should include",[884],{"type":338,"attrs":885},{"href":340,"uuid":199,"anchor":199,"target":199,"linktype":341},{"text":343,"type":207},{"type":202,"attrs":888,"content":889},{"textAlign":199},[890,896],{"text":891,"type":207,"marks":892},"Manage My Restaurants Events",[893],{"type":338,"attrs":894},{"href":895,"uuid":199,"anchor":199,"target":199,"linktype":341},"https:\u002F\u002Fwww.managemyrestaurants.events",{"text":897,"type":207}," is being built so the event itself is the central record: menus, tasks, staff, and documents stay attached to one current plan instead of scattered files. Use it when your team already knows what a BEO should contain—and needs that plan to stay connected as details change.","What every restaurant and venue should know about Banquet Event Orders (BEOs)","blogEntryPage",{"id":901,"alt":902,"name":40,"focus":40,"title":40,"source":40,"filename":903,"copyright":40,"fieldtype":904,"meta_data":905,"is_external_url":906},222549455727350,"A dining table set elegantly with wine glasses and a plate of gourmet food, accompanied by text asking \"What is a Banquet Event Order (BEO)?\"","https:\u002F\u002Fa.storyblok.com\u002Ff\u002F291182113133791\u002F1200x630\u002F8cc1f8751e\u002Fwhat-is-beo-en.png","asset",{"alt":902},false,"what-is-a-banquet-event-order-beo","blog\u002Fwhat-is-a-banquet-event-order-beo",-90,[],155317995430979,"4e5b6be7-2660-4ae4-9474-7a8cdb173cde","default",[]]