[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"landing-homepage-md-en":3,"blog-story-en-what-is-a-guest-count-guarantee-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":202},{"name":187,"created_at":188,"published_at":189,"updated_at":190,"id":191,"uuid":192,"content":193,"slug":957,"full_slug":958,"sort_by_date":202,"position":959,"tag_list":960,"is_startpage":956,"parent_id":961,"meta_data":202,"group_id":962,"first_published_at":963,"release_id":202,"lang":964,"path":202,"alternates":965,"default_full_slug":202,"translated_slugs":202},"What is a guest-count guarantee?","2026-09-30T14:45:38.727Z","2026-09-30T18:55:42.925Z","2026-09-30T18:55:42.951Z",225648389064499,"3fa43869-61f5-4ae6-8544-5f4a94c705cc",{"_uid":194,"title":187,"slugPl":195,"content":196,"subTitle":948,"component":949,"mainImage":950},"6fecf4ac-ed48-483c-aa96-ea4a89dfe5ff","co-to-jest-gwarancja-liczby-gosci",{"type":197,"content":198},"doc",[199,232,237,252,259,264,381,394,403,408,419,426,481,493,498,503,508,554,566,571,588,680,698,703,763,768,779,784,865,869,878,887,896,905,914,923,928],{"type":200,"attrs":201,"content":203},"paragraph",{"textAlign":202},null,[204,207,212,214,218,220,224,226,230],{"text":205,"type":206},"A ","text",{"text":208,"type":206,"marks":209},"guest-count guarantee",[210],{"type":211},"bold",{"text":213,"type":206}," (also called a ",{"text":215,"type":206,"marks":216},"guaranteed number",[217],{"type":211},{"text":219,"type":206},", ",{"text":221,"type":206,"marks":222},"final guarantee",[223],{"type":211},{"text":225,"type":206},", or ",{"text":227,"type":206,"marks":228},"guarantee",[229],{"type":211},{"text":231,"type":206},") is the client-confirmed headcount your restaurant or venue locks by a published deadline. Kitchen uses it for production and dietary plates, the floor and bar use it for staffing and setup, and finance often bills against it versus the contracted minimum—and versus how many covers you actually prepare.",{"type":200,"attrs":233,"content":234},{"textAlign":202},[235],{"text":236,"type":206},"It is not a rough RSVP guess from the enquiry. Once the guarantee locks, purchasing, prep, and labour move on that number. If fewer guests arrive, the commercial rule usually still charges the guaranteed count (or the contracted minimum). If more arrive, you need a clear overage rule—or you run short.",{"type":200,"attrs":238,"content":239},{"textAlign":202},[240,242,250],{"text":241,"type":206},"Put the guarantee on the ",{"text":243,"type":206,"marks":244},"Banquet Event Order (BEO)",[245],{"type":246,"attrs":247},"link",{"href":248,"uuid":202,"anchor":202,"target":202,"linktype":249},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fblog\u002Fwhat-is-a-banquet-event-order-beo","url",{"text":251,"type":206}," and keep it aligned with the contract. One vague “covers” field is how kitchen, sales, and settlement argue about three different numbers.",{"type":253,"attrs":254,"content":256},"heading",{"level":255,"textAlign":202},2,[257],{"text":258,"type":206},"Three numbers—not one",{"type":200,"attrs":260,"content":261},{"textAlign":202},[262],{"text":263,"type":206},"Most day-of arguments about “the number” are three different figures sharing one word:",{"type":265,"content":266},"table",[267,296,325,353],{"type":268,"content":269},"tableRow",[270,280,288],{"type":271,"attrs":272,"content":274},"tableHeader",{"colspan":273,"rowspan":273,"colwidth":202},1,[275],{"type":200,"attrs":276,"content":277},{"textAlign":202},[278],{"text":279,"type":206},"Number",{"type":271,"attrs":281,"content":282},{"colspan":273,"rowspan":273,"colwidth":202},[283],{"type":200,"attrs":284,"content":285},{"textAlign":202},[286],{"text":287,"type":206},"What it is",{"type":271,"attrs":289,"content":290},{"colspan":273,"rowspan":273,"colwidth":202},[291],{"type":200,"attrs":292,"content":293},{"textAlign":202},[294],{"text":295,"type":206},"Who uses it",{"type":268,"content":297},[298,309,317],{"type":299,"attrs":300,"content":301},"tableCell",{"colspan":273,"rowspan":273,"colwidth":202},[302],{"type":200,"attrs":303,"content":304},{"textAlign":202},[305],{"text":306,"type":206,"marks":307},"Contracted minimum",[308],{"type":211},{"type":299,"attrs":310,"content":311},{"colspan":273,"rowspan":273,"colwidth":202},[312],{"type":200,"attrs":313,"content":314},{"textAlign":202},[315],{"text":316,"type":206},"Commercial floor the client pays for even if fewer people arrive",{"type":299,"attrs":318,"content":319},{"colspan":273,"rowspan":273,"colwidth":202},[320],{"type":200,"attrs":321,"content":322},{"textAlign":202},[323],{"text":324,"type":206},"Sales, contract, settlement",{"type":268,"content":326},[327,337,345],{"type":299,"attrs":328,"content":329},{"colspan":273,"rowspan":273,"colwidth":202},[330],{"type":200,"attrs":331,"content":332},{"textAlign":202},[333],{"text":334,"type":206,"marks":335},"Guaranteed final count",[336],{"type":211},{"type":299,"attrs":338,"content":339},{"colspan":273,"rowspan":273,"colwidth":202},[340],{"type":200,"attrs":341,"content":342},{"textAlign":202},[343],{"text":344,"type":206},"Client-confirmed headcount locked by your deadline",{"type":299,"attrs":346,"content":347},{"colspan":273,"rowspan":273,"colwidth":202},[348],{"type":200,"attrs":349,"content":350},{"textAlign":202},[351],{"text":352,"type":206},"Kitchen, floor, bar, purchasing, billing",{"type":268,"content":354},[355,365,373],{"type":299,"attrs":356,"content":357},{"colspan":273,"rowspan":273,"colwidth":202},[358],{"type":200,"attrs":359,"content":360},{"textAlign":202},[361],{"text":362,"type":206,"marks":363},"Prepared \u002F cook count",[364],{"type":211},{"type":299,"attrs":366,"content":367},{"colspan":273,"rowspan":273,"colwidth":202},[368],{"type":200,"attrs":369,"content":370},{"textAlign":202},[371],{"text":372,"type":206},"Guarantee plus your overage (prep) buffer",{"type":299,"attrs":374,"content":375},{"colspan":273,"rowspan":273,"colwidth":202},[376],{"type":200,"attrs":377,"content":378},{"textAlign":202},[379],{"text":380,"type":206},"Kitchen production, pass, plate counts",{"type":200,"attrs":382,"content":383},{"textAlign":202},[384,386,392],{"text":385,"type":206},"Bill the client on the prepared count and you create a fight. Cook only to the contracted minimum and you run out when the guarantee is higher. Cook to a soft estimate that never locked and you waste food or short the pass. Put all three on the BEO so every department knows which figure they are looking at. Field detail: ",{"text":387,"type":206,"marks":388},"Banquet Event Order for restaurants and venues",[389],{"type":246,"attrs":390},{"href":391,"uuid":202,"anchor":202,"target":202,"linktype":249},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fblog\u002Fbanquet-event-order-for-restaurants-and-venues",{"text":393,"type":206},".",{"type":200,"attrs":395,"content":396},{"textAlign":202},[397,401],{"text":398,"type":206,"marks":399},"Dietary and children’s plates belong inside the guarantee math",[400],{"type":211},{"text":402,"type":206},"—not as a last-minute chat message. If 8 of 120 guaranteed covers need a different dish, those 8 must appear as quantities on the event menu, not only as a note in someone’s inbox.",{"type":253,"attrs":404,"content":405},{"level":255,"textAlign":202},[406],{"text":407,"type":206},"Typical deadlines and prep buffers",{"type":200,"attrs":409,"content":410},{"textAlign":202},[411,413,417],{"text":412,"type":206},"There is no single national rule. Publish your ",{"text":414,"type":206,"marks":415},"house policy",[416],{"type":211},{"text":418,"type":206}," on the contract and the BEO.",{"type":200,"attrs":420,"content":421},{"textAlign":202},[422],{"text":423,"type":206,"marks":424},"Common industry practice (ranges, not a study):",[425],{"type":211},{"type":427,"content":428},"bullet_list",[429,447,464],{"type":430,"content":431},"list_item",[432],{"type":200,"attrs":433,"content":434},{"textAlign":202},[435,439,441,445],{"text":436,"type":206,"marks":437},"Guarantee lock:",[438],{"type":211},{"text":440,"type":206}," often about ",{"text":442,"type":206,"marks":443},"48–72 hours",[444],{"type":211},{"text":446,"type":206}," before standard restaurant and hotel functions",{"type":430,"content":448},[449],{"type":200,"attrs":450,"content":451},{"textAlign":202},[452,456,458,462],{"text":453,"type":206,"marks":454},"Larger or heavily catered events:",[455],{"type":211},{"text":457,"type":206}," often ",{"text":459,"type":206,"marks":460},"3–7 days",[461],{"type":211},{"text":463,"type":206}," (sometimes longer) so purchasing and prep can finish",{"type":430,"content":465},[466],{"type":200,"attrs":467,"content":468},{"textAlign":202},[469,473,475,479],{"text":470,"type":206,"marks":471},"Prep \u002F overage buffer:",[472],{"type":211},{"text":474,"type":206}," commonly a few percent above the guarantee (operators often work around ",{"text":476,"type":206,"marks":477},"3–5%",[478],{"type":211},{"text":480,"type":206},"; some rooms use a fixed extra plate count)",{"type":200,"attrs":482,"content":483},{"textAlign":202},[484,486,491],{"text":485,"type":206},"These are working ranges—not invented national statistics. Your protein lead times, supplier cut-offs, and room size set ",{"text":487,"type":206,"marks":488},"your",[489],{"type":490},"italic",{"text":492,"type":206}," deadline. A 40-cover private dinner can lock later than a 250-cover plated wedding with complex dietary lists.",{"type":200,"attrs":494,"content":495},{"textAlign":202},[496],{"text":497,"type":206},"State clearly: when the guarantee is due; what happens if the client misses it (e.g. last written number becomes the guarantee); how overage is prepared and billed above the buffer; whether attendance above the guarantee uses the same per-cover rate.",{"type":253,"attrs":499,"content":500},{"level":255,"textAlign":202},[501],{"text":502,"type":206},"Impact on the kitchen",{"type":200,"attrs":504,"content":505},{"textAlign":202},[506],{"text":507,"type":206},"The guarantee turns a sold menu into shopping and prep:",{"type":427,"content":509},[510,521,532,543],{"type":430,"content":511},[512],{"type":200,"attrs":513,"content":514},{"textAlign":202},[515,519],{"text":516,"type":206,"marks":517},"Shopping list and prep quantities",[518],{"type":211},{"text":520,"type":206}," — recipes × menu quantities must follow the current guaranteed and prepared counts. Changing a guest-count field alone does not update dishes if menu lines stay on the old number.",{"type":430,"content":522},[523],{"type":200,"attrs":524,"content":525},{"textAlign":202},[526,530],{"text":527,"type":206,"marks":528},"Dietary plate counts",[529],{"type":211},{"text":531,"type":206}," — allergy, vegetarian, children’s, and vendor meals need explicit quantities—not “diets confirmed.”",{"type":430,"content":533},[534],{"type":200,"attrs":535,"content":536},{"textAlign":202},[537,541],{"text":538,"type":206,"marks":539},"Service timing",[540],{"type":211},{"text":542,"type":206}," — course pacing, pass load, and hot holding scale with the prepared count.",{"type":430,"content":544},[545],{"type":200,"attrs":546,"content":547},{"textAlign":202},[548,552],{"text":549,"type":206,"marks":550},"Waste vs shortfall",[551],{"type":211},{"text":553,"type":206}," — guarantee too high wastes food cost; too low (or ignored buffer) empties the pass.",{"type":200,"attrs":555,"content":556},{"textAlign":202},[557,559,565],{"text":558,"type":206},"Treat the guarantee as the trigger to regenerate the shopping list and re-check plate counts. Related: ",{"text":560,"type":206,"marks":561},"how to organize restaurant event operations",[562],{"type":246,"attrs":563},{"href":564,"uuid":202,"anchor":202,"target":202,"linktype":249},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fblog\u002Fhow-to-organize-restaurant-event-operations",{"text":393,"type":206},{"type":253,"attrs":567,"content":568},{"level":255,"textAlign":202},[569],{"text":570,"type":206},"Impact on cost and commercial terms",{"type":200,"attrs":572,"content":573},{"textAlign":202},[574,576,580,582,586],{"text":575,"type":206},"Commercially, the guarantee sits between the ",{"text":577,"type":206,"marks":578},"contracted minimum",[579],{"type":211},{"text":581,"type":206}," and ",{"text":583,"type":206,"marks":584},"actual attendance",[585],{"type":211},{"text":587,"type":206},":",{"type":265,"content":589},[590,608,626,644,662],{"type":268,"content":591},[592,600],{"type":271,"attrs":593,"content":594},{"colspan":273,"rowspan":273,"colwidth":202},[595],{"type":200,"attrs":596,"content":597},{"textAlign":202},[598],{"text":599,"type":206},"Situation",{"type":271,"attrs":601,"content":602},{"colspan":273,"rowspan":273,"colwidth":202},[603],{"type":200,"attrs":604,"content":605},{"textAlign":202},[606],{"text":607,"type":206},"Typical commercial outcome (define in your contract)",{"type":268,"content":609},[610,618],{"type":299,"attrs":611,"content":612},{"colspan":273,"rowspan":273,"colwidth":202},[613],{"type":200,"attrs":614,"content":615},{"textAlign":202},[616],{"text":617,"type":206},"Fewer guests than guaranteed",{"type":299,"attrs":619,"content":620},{"colspan":273,"rowspan":273,"colwidth":202},[621],{"type":200,"attrs":622,"content":623},{"textAlign":202},[624],{"text":625,"type":206},"Client usually pays the guaranteed count (or contracted minimum if higher)",{"type":268,"content":627},[628,636],{"type":299,"attrs":629,"content":630},{"colspan":273,"rowspan":273,"colwidth":202},[631],{"type":200,"attrs":632,"content":633},{"textAlign":202},[634],{"text":635,"type":206},"More than guaranteed, within prep buffer",{"type":299,"attrs":637,"content":638},{"colspan":273,"rowspan":273,"colwidth":202},[639],{"type":200,"attrs":640,"content":641},{"textAlign":202},[642],{"text":643,"type":206},"Often covered by prepared plates; confirm whether extras are billed",{"type":268,"content":645},[646,654],{"type":299,"attrs":647,"content":648},{"colspan":273,"rowspan":273,"colwidth":202},[649],{"type":200,"attrs":650,"content":651},{"textAlign":202},[652],{"text":653,"type":206},"More than prepared count",{"type":299,"attrs":655,"content":656},{"colspan":273,"rowspan":273,"colwidth":202},[657],{"type":200,"attrs":658,"content":659},{"textAlign":202},[660],{"text":661,"type":206},"Extra covers billed if you can serve them—or refuse; policy must say which",{"type":268,"content":663},[664,672],{"type":299,"attrs":665,"content":666},{"colspan":273,"rowspan":273,"colwidth":202},[667],{"type":200,"attrs":668,"content":669},{"textAlign":202},[670],{"text":671,"type":206},"Guarantee below contracted minimum",{"type":299,"attrs":673,"content":674},{"colspan":273,"rowspan":273,"colwidth":202},[675],{"type":200,"attrs":676,"content":677},{"textAlign":202},[678],{"text":679,"type":206},"Minimum still bills; spell out whether kitchen preps to guarantee + buffer",{"type":200,"attrs":681,"content":682},{"textAlign":202},[683,685,689,691,697],{"text":684,"type":206},"Food-cost risk rises when ",{"text":686,"type":206,"marks":687},"guarantee and prepared count diverge without a shopping update",[688],{"type":211},{"text":690,"type":206},", or when late dietary adds change portion economics. Estimated plate cost and shopping lists from the event menu show whether the package still covers the night—before you order for the wrong headcount. Labour should scale with prepared count and service format. Related: ",{"text":692,"type":206,"marks":693},"how many servers you need for 100 guests",[694],{"type":246,"attrs":695},{"href":696,"uuid":202,"anchor":202,"target":202,"linktype":249},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fblog\u002Fhow-many-servers-do-you-need-for-100-guests",{"text":393,"type":206},{"type":253,"attrs":699,"content":700},{"level":255,"textAlign":202},[701],{"text":702,"type":206},"Where it lives: contract vs BEO",{"type":265,"content":704},[705,723,743],{"type":268,"content":706},[707,715],{"type":271,"attrs":708,"content":709},{"colspan":273,"rowspan":273,"colwidth":202},[710],{"type":200,"attrs":711,"content":712},{"textAlign":202},[713],{"text":714,"type":206},"Document",{"type":271,"attrs":716,"content":717},{"colspan":273,"rowspan":273,"colwidth":202},[718],{"type":200,"attrs":719,"content":720},{"textAlign":202},[721],{"text":722,"type":206},"Role for guest counts",{"type":268,"content":724},[725,735],{"type":299,"attrs":726,"content":727},{"colspan":273,"rowspan":273,"colwidth":202},[728],{"type":200,"attrs":729,"content":730},{"textAlign":202},[731],{"text":732,"type":206,"marks":733},"Contract",[734],{"type":211},{"type":299,"attrs":736,"content":737},{"colspan":273,"rowspan":273,"colwidth":202},[738],{"type":200,"attrs":739,"content":740},{"textAlign":202},[741],{"text":742,"type":206},"Contracted minimum, guarantee deadline, billing rule (guarantee vs actual), overage pricing, what happens if the deadline is missed",{"type":268,"content":744},[745,755],{"type":299,"attrs":746,"content":747},{"colspan":273,"rowspan":273,"colwidth":202},[748],{"type":200,"attrs":749,"content":750},{"textAlign":202},[751],{"text":752,"type":206,"marks":753},"BEO \u002F event sheet",[754],{"type":211},{"type":299,"attrs":756,"content":757},{"colspan":273,"rowspan":273,"colwidth":202},[758],{"type":200,"attrs":759,"content":760},{"textAlign":202},[761],{"text":762,"type":206},"Current contracted min, locked guarantee, prepared count, dietary breakdown, who may approve a late change, revision ID",{"type":200,"attrs":764,"content":765},{"textAlign":202},[766],{"text":767,"type":206},"Both must match. A revised BEO must not silently rewrite the commercial minimum or the billing rule. When the guarantee changes before the lock—or an exception is approved after—it—re-issue the BEO with a new revision so kitchen and floor are not working from Tuesday’s sheet while sales settled Thursday’s number.",{"type":200,"attrs":769,"content":770},{"textAlign":202},[771,773,777],{"text":772,"type":206},"Name the ",{"text":774,"type":206,"marks":775},"day-of decision-maker",[776],{"type":211},{"text":778,"type":206}," who can approve a last-minute add beyond the buffer. The person who signed the contract is often not in the room when eight extra covers walk in.",{"type":253,"attrs":780,"content":781},{"level":255,"textAlign":202},[782],{"text":783,"type":206},"Common mistakes",{"type":785,"attrs":786,"content":787},"ordered_list",{"order":273},[788,799,810,821,832,843,854],{"type":430,"content":789},[790],{"type":200,"attrs":791,"content":792},{"textAlign":202},[793,797],{"text":794,"type":206,"marks":795},"One “covers” field",[796],{"type":211},{"text":798,"type":206}," — mixing contracted minimum, guarantee, and cook count.",{"type":430,"content":800},[801],{"type":200,"attrs":802,"content":803},{"textAlign":202},[804,808],{"text":805,"type":206,"marks":806},"No published deadline",[807],{"type":211},{"text":809,"type":206}," — purchasing and staffing guess until the morning of.",{"type":430,"content":811},[812],{"type":200,"attrs":813,"content":814},{"textAlign":202},[815,819],{"text":816,"type":206,"marks":817},"Guarantee updated, menu quantities not",[818],{"type":211},{"text":820,"type":206}," — shopping list and pass stay on the old headcount.",{"type":430,"content":822},[823],{"type":200,"attrs":824,"content":825},{"textAlign":202},[826,830],{"text":827,"type":206,"marks":828},"Dietary meals outside the count",[829],{"type":211},{"text":831,"type":206}," — special plates in chat, not as menu quantities.",{"type":430,"content":833},[834],{"type":200,"attrs":835,"content":836},{"textAlign":202},[837,841],{"text":838,"type":206,"marks":839},"Billing on prepared count without saying so",[840],{"type":211},{"text":842,"type":206}," — settlement conflict with the client.",{"type":430,"content":844},[845],{"type":200,"attrs":846,"content":847},{"textAlign":202},[848,852],{"text":849,"type":206,"marks":850},"Overage as free capacity",[851],{"type":211},{"text":853,"type":206}," — walk-ins exceed prep; the pass empties.",{"type":430,"content":855},[856],{"type":200,"attrs":857,"content":858},{"textAlign":202},[859,863],{"text":860,"type":206,"marks":861},"Contract and BEO out of sync",[862],{"type":211},{"text":864,"type":206}," — two guarantees, no revision ID.",{"type":253,"attrs":866,"content":867},{"level":255,"textAlign":202},[868],{"text":121,"type":206},{"type":200,"attrs":870,"content":871},{"textAlign":202},[872,876],{"text":873,"type":206,"marks":874},"Is the guest-count guarantee the same as the contracted minimum?",[875],{"type":211},{"text":877,"type":206},"   No. The contracted minimum is the commercial floor in the deal. The guarantee is the locked operational headcount before the event. The guarantee can sit at or above the minimum; if it falls below, the minimum usually still bills—follow your contract wording.",{"type":200,"attrs":879,"content":880},{"textAlign":202},[881,885],{"text":882,"type":206,"marks":883},"When should the guarantee lock?",[884],{"type":211},{"text":886,"type":206},"   Common practice is about 48–72 hours out for many restaurant and hotel events, and longer (often 3–7 days) for large or complex catered functions. Set and publish your own house deadline based on purchasing and prep lead times.",{"type":200,"attrs":888,"content":889},{"textAlign":202},[890,894],{"text":891,"type":206,"marks":892},"Who pays if fewer guests arrive?",[893],{"type":211},{"text":895,"type":206},"   Usually the client still pays the guaranteed number (or the contracted minimum if higher). State the rule in the contract before the deposit—not at settlement.",{"type":200,"attrs":897,"content":898},{"textAlign":202},[899,903],{"text":900,"type":206,"marks":901},"What is an overage or prep buffer?",[902],{"type":211},{"text":904,"type":206},"   Extra plates above the guarantee so last-minute adds do not empty the pass. Many venues work around a few percent (often ~3–5%) or a fixed extra plate count. Define who pays when those extras are eaten.",{"type":200,"attrs":906,"content":907},{"textAlign":202},[908,912],{"text":909,"type":206,"marks":910},"Where should the team see the guarantee on the day?",[911],{"type":211},{"text":913,"type":206},"   On the current BEO \u002F event sheet—next to contracted minimum, prepared count, dietary quantities, and revision—not only in a sales email.",{"type":200,"attrs":915,"content":916},{"textAlign":202},[917,921],{"text":918,"type":206,"marks":919},"Does changing the guarantee automatically fix food cost?",[920],{"type":211},{"text":922,"type":206},"   No. You still need menu quantities, shopping lists, and estimated plate cost updated against the new headcount. A guest-count edit alone is not a purchasing plan.",{"type":253,"attrs":924,"content":925},{"level":255,"textAlign":202},[926],{"text":927,"type":206},"Keep the guarantee on one current event plan",{"type":200,"attrs":929,"content":930},{"textAlign":202},[931,933,939,941,946],{"text":932,"type":206},"A guest-count guarantee only works when the same event record holds the three numbers, the menu quantities, the shopping list, estimated plate cost, run-of-show, documents, and staffing. ",{"text":934,"type":206,"marks":935},"Manage My Restaurants Events",[936],{"type":246,"attrs":937},{"href":938,"uuid":202,"anchor":202,"target":202,"linktype":249},"https:\u002F\u002Fwww.managemyrestaurants.events",{"text":940,"type":206}," is an event hub for restaurants and venues: clients, events, menus, shopping lists from the menu, estimated plate cost, timelines and tasks, document templates, and staffing for who works the night (with prices kept off the staff view). ",{"text":942,"type":206,"marks":943},"Try it for free",[944],{"type":246,"attrs":945},{"href":938,"uuid":202,"anchor":202,"target":202,"linktype":249},{"text":947,"type":206}," when you want the guarantee you locked with the client to match what kitchen and floor actually run.","A guest-count guarantee is the client-confirmed headcount locked before the event for production, staffing, and billing. Three numbers and kitchen impact.","blogEntryPage",{"id":951,"alt":40,"name":40,"focus":40,"title":40,"source":40,"filename":952,"copyright":40,"fieldtype":953,"meta_data":954,"is_external_url":956},225709445584603,"https:\u002F\u002Fa.storyblok.com\u002Ff\u002F291182113133791\u002F1200x630\u002Fad355e2533\u002Fpl-2.png","asset",{"size":955},"1200x630",false,"what-is-a-guest-count-guarantee","blog\u002Fwhat-is-a-guest-count-guarantee",-120,[],155317995430979,"aa726561-6710-4ec4-9dc3-6d0c64b4f5f1","2026-09-30T18:55:35.147Z","default",[]]